不同贮藏方式牦牛血对牦牛肉血肠品质变化影响的研究

Effects of different storage methods of yak blood on the quality of yak blood sausage

牦牛血液较难保存,开发利用率低,采用不同贮藏方式牦牛血制作牦牛肉血肠未见报道。文章考察新鲜的、凝固后的、添加抗凝剂的和冻结后解冻的牦牛血对牦牛肉血肠品质的影响。结果表明,牦牛血肠L^*值、b^*值小于对照组香肠,a^*值大于对照组香肠。煮制后血肠pH大于煮制前血肠pH,血肠pH大于对照组香肠,新鲜牦牛血血肠pH最高,凝固牦牛血血肠pH最低(P<0.05)。4种不同贮藏方式牦牛血血肠中,新鲜牦牛血血肠的硬度、内聚性和咀嚼性最高,冻结牦牛血血肠的硬度最低。牦牛血肠蒸煮损失率均小于对照组香肠的蒸煮损失率(P<0.01),冻结牦牛血制作的血肠蒸煮损失率最小。新鲜牦牛血血肠的感官评分最高,冻结牦牛血血肠次之(P>0.05)。

Yak blood is difficult to be preserved, is also poorly utilized and the effects of different storage methods of yak blood on the quality of yak blood sausage has not been reported. The objective of this study was to investigate the effects of fresh, solidified, anticoagulant added and freezen-thawed yak blood on the quality of the sausage. The results showed that L^* and b^* values of yak blood sausage were lower, while a^* values were higher than the control group. The pH values of blood sausage after cooking were higher than before cooking, and that of blood sausages were higher than that of sausage in control. The pH value of fresh yak blood sausage was the highest, and coagulated yak blood was the lowest(P<0.05). The hardness, cohesiveness and chewiness of fresh yak blood sausage were the highest, and frozen yak blood sausage was the lowest in the four different storage methods of yak blood sausages. The cooking loss rate of yak blood sausages were lower than that of the control group(P<0.01), and the cook loss of frozen yak blood was the lowest. The sensory score of fresh yak blood sausage was the highest, followed by frozen yak blood sausage(P>0.05).