摘要
以宁夏滩羊肉为研究对象,比较不同贮藏温度对滩羊肉保水性和色泽的影响。将宰后滩羊肉分别放置在0~4℃和15℃下保存,测定保存期间1~7d内滩羊肉的pH、蒸煮损失、系水力、滴水损失和肉色的动态变化。结果表明：保存在0~4℃的滩羊肉的蒸煮损失和滴水损失均有增加,在15℃保存的滩羊肉的pH值下降快,系水力回升速度快,肉色维持时间短。在0~4℃与15℃贮藏的滩羊肉的蒸煮损失无显著性差异（P〉0.05）,滴水损失、系水力、L^＊值、a^＊值均有显著性差异（P〈0.05）,说明温度对它们的影响较大。在0~4℃贮藏条件下滩羊肉品质指标的变化规律中,pH的变化与系水力呈极显著正相关,与蒸煮损失、滴水损失和a^＊值呈极显著负相关;蒸煮损失与a^＊呈显著正相关;滴水损失与色泽L^＊、a^＊呈极显著正相关;系水力与a^＊值呈极显著负相关。因此贮藏温度对滩羊肉保水性和色泽的影响很大。随着贮藏时间的延长,不同温度贮藏的滩羊肉的蒸煮损失、系水力、滴水损失均发生变化,其中pH的变化对保水性和色泽各指标变化影响较大。
In this paper,the water holding capacity and color of Tan sheep were investigated under various storage temperatures.The postmortem Tan sheep preservation at 0~4 ℃ and 15 ℃,dynamic of pH,cooking loss,water holding capacity,dropping loss and meat color were measured at 1~7dduring preservation.The research results indicated that Tan sheep muscle which were preserved at 15 ℃had fast decreasing speed of pH value,rapid speed of water holding capacity rally and worse meat color.Cooking loss of Tan sheep at 0~4 ℃showed no significant differences from 15℃（P〉0.05）,dripping loss,water holding capacity,L^＊-value,and a^＊-value changes of Tan sheep during storage at 0~4 ℃were more significant than storage at 15℃（P〈0.05）.A positively significant correlation of pH with water holding capacity,and a negatively significant correlation with cooking loss,dripping loss and a^＊-value found for the 0 ~4℃.Cooking loss positively significant correlation with a^＊-value.Dripping loss has positively significant correlation with L^＊-value and a^＊-value.And water holding capacity has negatively significant correlation with a^＊-value.Therefore,storage temperature affected considerably the water holding capacity of muscles of Tan sheep.As storage time prolonged,Tan sheep presented changes in cooking loss,water holding capacity,drip loss and color,and the water holding capacity and color varied significantly depending on the pH.
出处
《食品与机械》
CSCD
北大核心
2015年第3期140-144,共5页
Food and Machinery
基金
国家科技支撑计划课题(编号:2012BAD28B01)
关键词
羊肉
贮藏温度
保水性
色泽
sheep
storage temperature
water holding capacity
color
