不同贮藏温度对湖羊羊肉品质特性的影响

The effect of different storage temperatures on the quality characteristics of Hu sheep mutton

【目的】旨在研究不同贮藏条件(0~4℃、-1~-2℃、-18℃)对湖羊羊肉品质特性的影响.【方法】以6月龄湖羊为研究对象,分析比较不同贮藏温度下湖羊羊肉营养成分和理化品质随贮藏时间的变化规律.【结果】随着贮藏时间延长,3组贮藏条件下粗脂肪含量均出现整体降低,但差异不显著(P>0.05);3组间水分含量呈显著性差异(P<0.05),冷藏组(0~4℃)羊肉水分在初始含量达到最高后整体降低,冰温(-1~-2℃)和冷冻(-18℃)羊肉水分含量呈先升高后降低趋势;3组粗蛋白含量均呈下降变化趋势,且差异显著(P<0.05),贮藏温度越高,下降越快.温度对羊肉贮藏过程中的pH、系水力和剪切力均有显著影响(P<0.05),贮藏温度高,pH上升速度快,系水力回升时间短,剪切力降低快.硬度、弹性、回复性、咀嚼性随着贮藏温度升高和时间延长呈显著降低(P<0.05),粘聚性整体呈上升.【结论】在冷藏条件下,湖羊肉贮藏时间最好控制在3 d,冰温组控制在7 d,冷冻组贮藏时间最好控制在3个月以内,其保持最佳品质特性.

【Objective】This experiment was conducted to investigate the effects of different storage conditions(0~4℃,-1~-2℃ and -18℃)on mutton quality characteristics of 6-month-old Hu sheep.【Method】The Hu sheep of six months old were employed to analyze the variations of nutritional composition and physicochemical quality indexes of mutton with storage time under different storage conditions.【Result】Although the content of crude fat in mutton decreased with the extension of storage time,there was no significant difference between groups(P>0.05).However,the mutton water content was significant difference among the three groups(P<0.05),that the water content of mutton decreased with the extension of storage time under cold storage(0~4℃)and increased at first and then decreased under ice temperature(-1~-2℃)and freezing(-18℃)condition.Also,the crude protein content of mutton in the three groups decreased significantly(P<0.05),the higher the storage temperature,the faster the crude protein content decreased.Meanwhile,temperature had a significant effect on mutton pH,hydraulic capacity,and shear force(P<0.05)during the storage of mutton.It showed that the pH of mutton increased rapidly when the storage temperature became higher,the hydraulic recovery time was short,and the shear force decreased quickly.The hardness,elasticity,resilience,and chewiness of mutton decreased significantly with the storage temperature and time(P<0.05),but the cohesion of mutton increased as a whole.Overall,the results suggest the storage time of lake mutton should be controlled within 3 days in refrigerated group and 7 days in ice temperature group,and less than 3 months in freezing group to maintain the best quality characteristics under cold storage conditions.