冻藏时间对羊肉MFI、剪切力及蒸煮损失的影响

Effects of Freezing Time on Mutton MFI,Shear Stress and Cooking Loss

本文以绵羊肩肌、臀肌为实验材料,以肌原纤维断裂指数(MFI)、剪切力、蒸煮损失等的变化及其之间的关系为实验指标,研究在-18℃下冻藏不同时间(0.5、1、2、7d)对羊肉嫩度的影响。研究表明:肩肌MFI在冻藏0.5 d时羊肉的嫩度最好,肉臀肌MFI在冻藏7 d后的嫩度最佳;肩肌冻藏0.5 d时的剪切力较好、嫩度较好,臀肌冻藏2 d后剪切力最大、嫩度较低,肉质较差;肩肌冻藏0.5、1 d后的蒸煮损失较低、嫩度较好,臀肌在冻藏0.5 d后的蒸煮损失较低、嫩度较好。

The shoulder muscle and gluteus muscle were stored frozen at-18 ℃ for 0.5 d,1 d,2 d and 7 d which changes of MFI,shear stress,cooking loss,and the relationship between them,and the effect of mutton tenderness. The results shows the MFI of shoulder muscle is best in 0.5d frozen mutton,and the MFI of the gluteus muscle was the best after frozen storage for 7 days. The shearing force of frozen shoulder muscle 0.5 d is better,the tenderness is better,and the gluteal muscle of frozen storage has the largest shear force after 2 d,the tenderness is lower and the meat quality is worse. Frozen shoulder muscle 0.5 d,1 d after the cooking loss is relatively low,tenderness is better. The cooking loss of the frozen gluteal muscle was lower and the tenderness was better when frozen 0.5 days.