不同贮存方式和时间对滩羊肉品质的影响

Effect of different storage methods on quality and performance of Tan sheep

试验旨在研究不同贮存方式对滩羊肉品质的影响。选择3只滩羊肩部羊肉,将同一部位的肉分为3份,进行不同方式的贮存。试验Ⅰ组羊肉在4℃保存12 h后,转为-20℃保存36 h;试验Ⅱ组羊肉在-20℃保存48 h,试验Ⅲ组羊肉在4℃保存48 h。结果显示,相同贮存温度(-20℃),不同冷冻时间(36 h、48 h),滩羊肉的失水率具有明显差异,羊肉的滴水损失、熟肉率、嫩度、pH值、亮度(L值)、红度(a值)、黄度(b值)以及粗灰分(Ash)、粗蛋白(CP)、粗脂肪(EE)、水分、钙(Ca)和磷(P)含量差异性均不显著(P>0.05)。不同贮存温度(-20℃、4℃),相同保存时间(48 h),滩羊肉的pH值、b值和磷含量具有明显差异,各组滩羊肉的失水率、滴水损失、熟肉率、嫩度、L值、a值以及Ash、CP、EE、水分和Ca含量差异均不显著(P>0.05)。研究表明,在-20℃,36 h条件下贮存羊肉时,羊肉的品质较好。

The experiment was to study the effect of different storage methods on meat quality of Tan sheep.The shoulder mutton of three Tan sheep was selected,and the meat of the same part was divided into three parts and stored in different ways.The mutton of test groupⅠwas converted to-20℃for 36 h after being stored at 4℃for 12 h,the mutton of test groupⅡwas stored at-20℃for 48 h,and the mutton of test groupⅢwas stored at 4℃for 48 h.The results showed that with the same storage temperature(-20℃)and different freezing time(36 h,48 h),the water loss rate of Tan sheep meat has obvious difference.There was no significant difference in dripping loss,cooked meat percentage,tenderness,pH value,L value,a value,b value,and Ash,CP,EE,moisture,Ca,P content of mutton(P>0.05).Different storage temperature(-20℃,4℃),the same storage time(48 h),the pH value,b value and phosphorus content of Tan sheep meat had significant differences,there was no significant difference in water loss rate,dripping loss,cooked meat rate,tenderness,L value,a value,and Ash,CP,EE,moisture,Ca content of Tan sheep meat(P>0.05).The experiment indicates that the quality of mutton is better when it is stored at-20℃for 36 h.