复合脱膻剂对绵羊肉脱膻效果的研究

Study on Effectiveness of Multi-deodouring Agents on Lamb Meat

羊肉营养丰富,但其特有的膻味却使许多消费者不愿意接受。为了脱去或降低羊肉膻味,探讨了用姜汁、木糖、甘氨酸和苹果酸复合溶液对鲜羊肉进行腌制处理。以感官评定为主要指标,TBARS和剪切力为辅助指标,采用L16(45)正交试验得出最佳配比为:姜汁10%,木糖2%,甘氨酸1%,真空腌制20min,80℃水浴锅煮30min,脱膻效果最好。

Although lamb meat was rich in nutrition, its unique odour was denied by a part of consumers to eat. In order to remove odour lame meat, fresh lamb samples were cured with complex solution ginger, xylose, glycine and malate. The sensory evaluation was used as a major index and combined with TBARS and shear forces values. The optimum conditions were obtained by the orthogonal design L16（4^5）. The results showed that 10% ginger solution, 2% xylose, 1% glycine, vacuum bloating time 20 min and water bath temperature 80 ℃ and 30 min.