不同贮藏温度对多浪羊肉品质的影响

Effects of Different Storage Temperature on the Quality of Duolang Mutton

以多浪羊肉背最长肌为研究对象,对比分析冷藏(4℃)、冰温(0℃)和冷冻(-18℃)条件下,多浪羊肉的品质变化。结果表明,随着贮藏时间的延长,不同贮藏温度下多浪羊肉感官品质、剪切力、硬度、弹性、胶黏性、咀嚼性均持续降低,L^(*)值、a^(*)值、b^(*)值、二甲胺含量均为先上升后下降,TVB-N、酸价、菌落总数均呈现上升趋势;与冷藏组和冰温组相比较,贮藏第1天开始,冷冻组羊肉蒸煮损失率、剪切力、TVB-N、酸价的变化程度显著弱于其他2组(p<0.05),冷藏组和冰温组TVB-N值分别在第7天,第15天时超过15 mg/100 g,菌落总数分别在第11天,第13天超过5.70 lg(CFU/g),但冷冻组在0~45 d贮藏期,均符合国标要求,表明该贮藏组多浪羊肉品质最佳。

Taking longissimus dorsi muscle of Duolang sheep as the study object,the meat quality under refrigeration(4℃),ice temperature(0℃)and freezing(-18℃)were analyzed.During the storage time,the results showed that the sensory quality,shear force,hardness,elasticity,adhesiveness and chewability of Duolang mutton decreased under different storage temperatures,L^(*)value,a^(*)value,b^(*)value and dimethylamine content increased first and then decreased,while TVB-N,acid value and total number of colonies showed an increasing trend.Compared with the refrigeration group and the ice temperature group,the changes of cooking loss rate,shear force,TVB-N and acid value of mutton in the cold storage group were significantly lower than refrigeration and ice temperature groups from the 1st day of storage(p<0.05),and the TVB-N value in the cold storage group and the ice temperature group exceeded 15 mg/100 g on the 7th and 15th day,respectively.The total number of colonies arrived at 5.70 lg(CFU/g)at the 11th and 13th day,respectively,but the frozen group met the requirements of the national standard during 0~45 d,indicating that meat quality in the storage group was the best.