蒸煮时间对羊肉嫩度及其营养组分的影响

Effect of Cooking Time on Tenderness and Nutrition Component of Mutton

通过对羊肉剪切力值、水分含量、脂肪含量以及蛋白质含量的测定,研究了不同蒸煮时间对羊肉嫩度及营养组分的影响。结果表明：随着蒸煮时间的延长,羊肉的剪切力值先升高后下降（p〈0.05）,蒸煮0.5 h时,剪切力达到最大值;羊肉的水分含量随着蒸煮时间的增加先下降后升高（p〈0.05）,至蒸煮1 h时,水分含量达到最低值;蒸煮1~4 h这个时间段,羊肉中的水分含量出现了显著回升（p〈0.05）;蒸煮超过4 h后,羊肉中的水分含量又出现了下降,但不显著（p〉0.05）;羊肉蛋白质含量的变化趋势恰与水分含量相反,羊肉蛋白质含量的变化与水分含量的变化呈显著负相关（p〈0.05）;羊肉脂肪含量随蒸煮时间的增加变化不显著（p〉0.05）。试验结果说明,蒸煮过程中羊肉蛋白质的热变性和凝胶化程度对羊肉的嫩度、水分含量和蛋白含量具有显著影响（p〈0.05）。

Shear force values,moisture content,fat content and protein content of mutton were determined,and the effect of different cooking time on tenderness and nutrition component of mutton were discussed in this article.The results indicated that shear force values of mutton first increased and then decreased with the extension of cooking time（p〈0.05）,and that shear force values reached maximum when cooking 0.5 h.Moisture content of mutton first decreased and then increased with the extension of cooking time（p〈0.05）,while moisture content reached maximum with cooking 1 h.Moisture content of mutton significant had recovered during cooking 1 h to 4 h（p〈0.05） and declined again after cooking 4 h,but not significant（p〉0.05）.The change tendency of the mutton protein content in contrast to the moisture content,and the change of protein content and moisture content was significantly negative correlation（p〈0.05）.Fat content of mutton was not changed significantly with the increase of cooking time（p〉0.05）.The above results proved that the degree of protein denaturation and gelation of mutton had significant influence on tenderness,moisture content and protein content（p〈0.05）.