烤羊肉不同组织低温贮藏品质特性的变化

Changes of Quality Characteristics of Roasted Mutton during Low Temperature Storage

研究烤羊肉的品质,对控制其肉质特性的改善从而提升其市场价值,具有重要的实践意义。以烤羊肉的瘦肉,瘦肥相间和肥肉部分为主要原材料,进行真空包装和微波杀菌,在4℃或低温条件下贮藏28 d,从第0天开始每7 d取一次样品进行p H、质构特征、色差、挥发性盐基氮(Total Volatile Base Nitrogen,TVB-N)、菌落数量变化的检测及对样品进行感官评分,并分析各指标之间的相关性。试验结果表明:在4℃下低温贮藏,烤羊肉不同组织的pH变化都是呈现先下降后上升的趋势;烤羊肉在贮藏过程中不同组织的L*值和a*值表现为增大的趋势(P<0.05),而b*值呈现出先增加后下降趋势(P<0.05);通过试验发现烤羊肉贮藏过程中pH、质构特征、色泽、挥发性盐基氮、菌落总数及感官评价都有一定的相关性关系,并在贮藏过程中肥肉品质变化速率最高。

Study the quality of roast mutton and control the improvement of its meat quality characteristics,so as to enhance its market value,which has important practical significance.The lean meat,lean and fat parts of roast mutton were used as the main raw materials for vacuum packaging and microwave sterilization.The meat was stored at 4℃or low temperature for 28 days.From day 0,samples were collected every 7 days for detection of pH,texture characteristics,color difference,total volatile base nitrogen(TVB-N),colony number changes and sensory scores.And the correlation about each index was analyzed.The results showed that the pH of roast mutton in different tissues of roasted mutton all showed a trend of decreasing first and then increasing.L*values and a*values in different tissues of roasted mutton showed an increasing trend(P<0.05),and b*values showed a first increasing and then decreasing trend(P<0.05);Through this experiment,it was found that pH,texture characteristics,color,volatile base nitrogen,total number of colonies and sensory evaluation of roasted mutton had a certain correlation during storage,and the rate of fat quality change was the highest during storage.