摘要
为探究藏羊肉不同部位及不同地区同一部位肌肉的品质差异,该研究以大通县、同仁县、祁连县的6月龄藏羊为研究对象,采集颈肉、肩肉、前腿、前腱、羊脊排、腰肉、胸腹肉、臀肉、臀腰肉、粗米龙、膝圆、里脊及后腱13个部位的肉样,分析不同部位的组织学特性与品质间的相关性。结果表明:不同地区及不同部位之间肉品质特性具有较大差异。肩肉的蛋白质含量高(29.05%)、脂肪含量高(9.24%)、拥有较好的色泽(L*值为39.89),但水分含量低;前腿的肌纤维密度较小(785.50 N/mm^(2))、肌纤维直径最粗(52.06μm)、水分含量较大(72.43%);羊脊排具有较好的肉色;臀肉的pH值较小(6.18)、脂肪含量低(1.20%);臀腰肉具有最小的剪切力值(24.10 N)和pH值(6.16);与祁连和同仁的藏羊肉相比,大通的藏羊肉蛋白质及脂肪含量高、蒸煮损失率低,具有良好的色泽和质构特性。综合分析:臀腰肉的肉质最嫩,膝圆、臀肉及羊脊排的肉质较优。藏羊肉的蒸煮损失率平均值为29.74%,适合蒸煮。不同地区藏羊肉品质受海拔影响显著,前腿肉、臀腰肉、羊脊排和膝圆可以用来开发优质产品。
In order to explore the difference in muscle quality in different parts and the same part of Tibetan mutton from different regions.In this study,6-month-old Tibetan sheep in Datong County,Tongren County,and Qilian County were selected as the research objects.Meat samples were collected from the neck,shoulder,front leg,front tendon,backbone,loin,chest,buttock,hip loin,silverside,genu,tenderloin,and posterior tendon.The correlation between histological characteristics and the quality of different parts was analyzed.The results showed that there were great differences in meat quality between different parts and the same part of Tibetan mutton from different regions.Shoulder meat had high protein content(29.05%),high fat content(9.24%),and good color(L*value of 39.89),but low moisture content.Meat from the front leg had the smallest muscle fiber density(785.50 N/mm^(2)),the thickest muscle fiber diameter(52.06μm),and high moisture content(72.43%).Meat from the backbone had a preferable color of flesh.Buttock meat had low pH(6.18)and low fat content(1.20%).Hip loin meat had the least shear force value(24.10 N)and pH value(6.16).Compared with Tibetan mutton from Qilian and Tongren,Tibetan mutton from Datong had higher protein and fat content,lower cooking loss rate,and better color and texture characteristics.To sum up,meat from hip loin was the tenderest,and the meat from genu,buttock,and backbone had superior meat quality.The average cooking loss rate of Tibetan mutton was 29.74%.It was suitable for steaming and cooking.The quality of Tibetan mutton in different regions was significantly affected by altitude.The meat from the front leg,hip loin,backbone,and genu could be used to develop high-grade products.
作者
窦玉琴
孙万成
罗毅皓
王学江
蒋桂香
DOU Yu-qin;SUN Wan-cheng;LUO Yi-hao;WANG Xue-jiang;JIANG Gui-xiang(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,Qinghai,China;Qinghai Rural Industry Development Guidance Center,Xining 810016,Qinghai,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第9期59-68,共10页
Food Research and Development
基金
青海藏羊产品加工关键技术及示范项目(ck21152001)。
关键词
藏羊肉
品质
部位
地区
组织学特性
相关性
Tibetan mutton
quality
parts
region
histological characteristics
correlation
