摘要
以放牧条件下3岁的二狼山绒山羊背最长肌为实验材料,利用气相色谱-质谱联用等技术研究宰后成熟时间对宰后绒山羊肉品质和风味的影响,以期得到绒山羊肉宰后成熟的最佳时间。结果表明,在宰后成熟过程(0~3 d)中绒山羊羊肉的pH呈现先降低后上升的趋势,而剪切力值和蒸煮损失率呈现先增加后降低的趋势。宰后成熟过程中羊肉的红度值a*和黄度值b*逐渐增加,亮度值L*变化不明显。GC-MS结果显示,在成熟1~4 d中亚油酸和花生四烯酸的相对含量逐渐降低,同时发现在成熟第3 d亚麻酸和共轭亚油酸的相对含量较高;绒山羊羊肉的特征性挥发性风味物质主要包括了己醛、壬醛、戊醇、辛醇和1-辛烯-3-醇。成熟0 d的绒山羊肉中己醛、壬醛、戊醇、辛醇和1-辛烯-3-醇的含量低于成熟1 d,且随成熟时间的延长(1~4 d),其含量逐渐降低。综上所述,3岁成年绒山羊宰后成熟最佳时间为3 d,其有利于羊肉营养品质和风味品质的改善。
To investigate the effect of aging time on meat quality and flavor of Longissimus dorsi muscles in the three-years-old Cashmere goat,gas chromatography-mass spectrometry(GC-MS)was used to get the best aging time.The results showed that the pH value of Cashmere goat meat decreased first and then increased during aging(0~3 d),while the shear force value and cooking loss rate increased first and then decreased.The a*and b*values increased gradually,and the L*values did not differ significantly.The results of GC-MS showed that the content of linoleic acid and arachidonic acid decreased gradually at 1~4 d,and the content of linolenic acid and conjugated linoleic acid were higher on the third day of aging.The main volatile flavor compounds identified in Cashmere goat meat were hexanal,furfural,pentanol,octanol and 1-octene-3-ol.In addition,the content of hexanal,furfural,pentanol,octanol and 1-octene-3-ol in Cashmere goat meat without aging was lower than that in the first day of aging,and its content gradually decreased at 1~4 d of aging.In summary,three days of aging was the best aging time for 3-year-old adult Cashmere goats meat,which was beneficial to the improvement of nutritional quality and flavor quality of mutton.
作者
王柏辉
韩利伟
王德宝
杜瑞
刘畅
要铎
任军
靳烨
WANG Bo-hui;HAN Li-wei;WANG De-bao;DU Rui;LIU Chang;YAO Duo;REN Jun;JIN Ye(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China;Ordos City Food Inspection and Testing Center,Ordos 017000,China;Wulate Zhongqi Prairie Hengtong Food Co.,Ltd.,Bayan Nur 015300,China)
出处
《食品工业科技》
CAS
北大核心
2020年第8期230-235,共6页
Science and Technology of Food Industry
基金
国家自然科学基金(31660439)
“十三五”国家重点研发计划重点专项(2016YFE0106200)。
关键词
绒山羊
宰后
成熟时间
营养品质
风味
脂肪酸
Cashmere goat
post-mortem
aging time
nutrition quality
flavor
fatty acid
