宰后不同时间蒙寒杂交羔羊霖肉的营养品质分析

Nutritional Quality Analysis of Knuckle Muscle in Mongolian and Small-Tailed Han Crossbreed Lamb at Different Postmortem Times

研究了宰后不同时间羊肉的营养品质差异,以蒙寒杂交羔羊霖肉为试验材料,对低温条件下(4℃)宰后羊肉7个时间点(1 h、6 h、12 h、1 d、3 d、5 d、7 d)的水分、总脂肪酸、总氨基酸以及矿物质含量进行检测。结果表明,宰后初期(1~6 h)羊肉的水分含量显著高于宰后1 d的羊肉(P<0.05);随着宰后时间的延长,不饱和脂肪酸/饱和脂肪酸比值逐渐降低,宰后1 h的羊肉更接近我国营养协会推荐比值;矿物质质元素的含量(干基)随贮藏时间的延长逐渐降低,其原因可能与部分矿物质元素随滴水损失流失有关;总氨基酸含量没有显著变化。因此,从营养物质的含量角度分析,宰后1~6 h以内羊肉的营养水平(水分、矿物质、脂肪酸)相对较高。

In order to investigate the different nutritional quality of lamb at different time after slaughter,knuckle muscles in Mongolian and small-tailed Han crossbreed lamb were used as experimental material in this study.The content of moisture,total fatty acid,total amino acid and mineral content of lamb were determined after postmortem and storing at low temperature(4℃)for 7 time points(1 h,6 h,12 h,1 d,3 d,5 d,7 d).The results showed that the water content of lamb at early stage of postmortem(1-6 h)was significantly higher than that of 1 d postmortem(P<0.05).The ratio of unsaturated fatty acid to saturated fatty acid decreased with the prolongation of postmortem time,which was closer to the recommended ratio of China Nutrition Association in the meat after 1 h postmortem.Mineral element content(dry basis)decreased with the extension of postmortem,which may be due to some mineral elements in lamb lost with the loss of water.The total amino acid content was not significantly affected by the postmortem time.Therefore,based on analysis of nutrient content,the nutritional level(moisture,minerals and fatty acid)of lamb within 1-6 h postmortem was relatively high.