四种羊肉及其肉脯品质的相关性研究

Study on the Correlation of Quality of Four Kinds of Mutton and Dried Sliced Mutton

文章以黔北麻羊、黑山羊、白山羊肉和晴隆绵羊4种羊的背脊肉及肉脯为研究对象,检测其原料肉的水分含量、蛋白质含量、脂肪含量、pH24h、熟肉率、剪切力及色差与肉脯的成品率、质构性质和色差。采用主成分分析羊肉和肉脯的口感,研究其品质的相关性。结果表明:除pH24h值外,不同品种背脊肉的理化特性、羊肉脯剪切力和质构、感官评价指标均存在显著差异(P<0.05);晴隆绵羊肉和其他3种羊肉口感差异较大,其中黔北麻羊和黑山羊的口感较为接近;晴隆绵羊肉脯和黔北麻羊肉脯口感差异不显著,而黑山羊肉脯、白山羊肉脯和麻羊肉脯口感差异较大。原料肉的嫩度与肉脯的硬度和成品率呈极显著正相关,相关系数为0.737和0.814,而与肉脯色差中L^*和b^*呈极显著负相关,相关系数为-0.738和-0.814。原料肉脂肪含量与肉脯的L^*和a^*呈极显著正相关,相关系数为0.838和0.941,而与肉脯的硬度、粘力和咀嚼性呈极显著负相关,相关系数为-0.738,-0.903,-0.911。原料肉蛋白质含量与肉脯的硬度呈极显著负相关,相关系数为-0.709,与肉脯b^*呈显著正相关,相关系数为0.659。原料肉的熟肉率与肉脯的硬度呈极显著负相关,相关系数为-0.742。原料肉水分含量与肉脯的成品率呈极显著正相关且与肉脯的硬度呈显著负相关,相关系数分别为0.275和-0.125。白山羊肉脯感官评价指标色泽、嫩度、风味及总体可接受性得分均显著优于其他3种羊肉脯(P<0.05),白山羊肉脯更受感官评价人员的喜爱,且更适合肉脯加工。

The backbone mutton and dried sliced mutton of Qianbei Ma goat,black goat,white goat and Qinglong sheep are studied.The moisture content,protein content,fat content,pH 24h,cooked meat percentage,shearing force and color difference of raw mutton,as well as the yield,texture and color difference of dried sliced mutton are measured.Principal component analysis(PCA)is used to analyze the taste of mutton and dried sliced mutton,and to study the correlation between the quality of mutton and dried sliced mutton.The results show that there are significant differences in physicochemical properties,shearing force,texture and sensory evaluation indexes among different varieties of backbone mutton except pH 24h(P<0.05).Qinglong sheep meat and three other goats meat have significant differences in taste,among which,Qianbei Ma goat and black goat have similar taste,Qinglong sheep dried sliced mutton and Qianbei Ma goat dried sliced mutton have no significant difference in taste,but white goat dried sliced mutton,Qianbei Ma goat dried sliced mutton and black goat dried sliced mutton have significant difference in taste.The tenderness of raw mutton is positively correlated with the hardness and yield of dried sliced mutton,with correlation coefficients of 0.737 and 0.814,and is negatively correlated with L^*and b^*in the color difference of dried sliced mutton,with correlation coefficients of-0.738 and-0.814.The fat content of raw mutton is positively correlated with L^*and a^*of dried sliced mutton,with correlation coefficients of 0.838 and 0.941,but is negatively correlated with hardness,viscosity and chewiness of dried sliced mutton,with correlation coefficients of-0.738,-0.903,-0.911.The protein content of raw mutton is negatively correlated with the hardness of dried sliced mutton,the correlation coefficient is-0.709,and is positively correlated with dried sliced mutton b^*with the correlation coefficient of 0.659.The cooked meat percentage of raw mutton is negatively correlated with the hardness of dried sliced mutton,and the correlation coefficient is-0.742.The moisture content of raw mutton is positively correlated with the yield of dried sliced mutton and is negatively correlated with the hardness of dried sliced mutton,with the correlation coefficient of 0.275 and-0.125 respectively.The scores of color,tenderness,flavor and overall acceptability of white goat dried sliced mutton are significantly better than those of the other three dried sliced mutton(P<0.05).White goat dried sliced mutton is more popular with sensory evaluation personnel and more suitable for dried sliced mutton processing.