摘要
以道寒杂交羊和小尾寒羊为研究对象,测定了小尾寒羊公羊、小尾寒羊母羊、道寒杂交羊公羊宰后不同时间背最长肌的保水性(包括滴水和蒸煮损失)、pH、肉色和质构(包括硬度、弹性、内聚性、黏附性和咀嚼性)。结果表明:品种对道寒杂交羊公羊和小尾寒羊公羊宰后的蒸煮损失和黄度值b*值影响显著(P<0.05),对其他指标影响均不显著。宰后72 h时小尾寒羊公羊肉蒸煮损失显著高于杂交羊公羊肉蒸煮损失(P<0.05),宰后6 h小尾寒羊公羊肉的黄度值b*值显著高于杂交羊公羊肉b*值(P<0.05)。性别对小尾寒羊肉亮度值L*值影响显著(P<0.05),对其他指标影响均不显著;宰后时间除对杂交羊公羊、小尾寒羊公羊和母羊肉内聚性影响不显著外,对其他指标影响均显著,道寒杂交公羊生鲜肉的保水性和颜色在宰后一定时间优于小尾寒羊公羊。综上所述,引起道寒杂交羊和小尾寒羊肉品质差异的因素由大到小依次为宰后时间、品种、性别。
The Small-tailed Han rams and ewes and Dorset×Han crossbred rams were chosen as the study object to measure the water-holding capacity(including dripping loss and cooking lose),pH,color and texture(including hardness,elasticity,cohesion,adhesion and mastication)of the Longissimus dorsi at different times after slaughter.The result showed that breed had significant effects on cooking loss and yellowness value b*of Small-tailed Han rams and Dorset×Han crossbred rams after slaughter(P<0.05),and it had no significant impact on other indicators.The cooking loss of Small-tailed Han rams was significantly higher than the that of the hybrid rams(P<0.05)at 72 h after slaughter.The yellowness value b*of the meat from Small-tailed Han rams was significantly higher than that from the hybrid lamb rams at 6 h after slaughter(P<0.05).Gender had a significant effect on the brightness value L*of Small-tailed Han lamb(P<0.05),but had no significant effect on other indicators.The post-slaughter time had a significant effect on indicators except for the cohesion of Small-tailed Han rams and ewes and Dorset×Han crossbred rams.The water-holding capacity and color of raw meat of Dorset×Han crossbred rams were better than those of Small-tailed Han lamb rams at a certain time after slaughter.In conclusion:the factors that caused the quality difference between Small-tail Han lamb and Dorset×Han crossbred lamb was post-slaughter time,breed and gender.
作者
史振霄
郭若妍
高爽
杨子怡
饶伟丽
淑英
王媛
张志胜
SHI Zhenxiao;GUO Ruoyan;GAO Shuang;YANG Ziyi;RAO Weili;SHU Ying;WANG Yuan;ZHANG Zhisheng(College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,China;Hengshui Zhihao Animal Husbandry Technology Co.,Ltd.,National Mutton Processing TechnologyResearch and Development Center,Hengshui 053000,China)
出处
《河北农业大学学报》
CAS
CSCD
北大核心
2020年第5期90-95,共6页
Journal of Hebei Agricultural University
基金
河北省现代农业产业技术体系羊产业创新团队专项(HBCT2018140203)。
关键词
羊肉
品质
品种
性别
宰后时间
mutton
quality
variety
gender
post-slaughter time
