羊肉烘烤过程中的品质变化研究

Quality changes of mutton in roasting process

通过优化烘烤过程研究羊肉在烘烤过程中的品质变化,对其在烘烤过程中的营养成分、水分的流失率,以及嫩度的变化进行了详细评估。首先对预先腌制好的羊肉块进行真空包装后在温和温度（80-90℃）下烘烤,羊肉熟透后再用铝箔包裹进行高温（170-200℃）烘烤。通过正交试验确定最佳的烘烤时间和温度后,测定其水分流失率、蛋白质损失率及剪切力变化。试验结果显示：在温和温度烘烤阶段进行90℃下40 min烘烤,高温阶段进行180℃下8 min烘烤后,羊肉感官品质最佳;烘烤过程中水分流失率为31.1%,剪切力上升率为16.9%,蛋白质损失率14.2%。

The quality change of mutton in the process of roasting was studied in this experiment through optimizing the roasting process, and assessed the nutrients losses in detail, water losses and tenderness change. First, the prepared marinated mutton pieces were roasted at moderate temperature（80-90 ℃） after vacuum packaging. Then, mutton was roasted with high temperature（170-200 ℃） after aluminum foil packaging. Determined the best roasting time and temperature through orthogonal test and measured the moisture loss rate and shear forces change. The experimental results show that the sensory quality of mutton was best, under moderate temperature to 90 ℃ roasted stage 40 minutes, roasted 8 minutes under 180 ℃ high temperature phase. And water loss rate was 31.1%, the rate of shear forces rise was 16.9% and protein loss rate was 14.2%.