李子晗,费子璇,郭慧,王思珍,倪娜.短时间热处理对羔羊肉食用品质的影响[J].包装工程,2021,42(17):88-95. LI Zi-han,FEI Zi-xuan,GUO Hui,WANG Si-zhen,NI Na.Effects of Short-Time Heat Treatments on the Eating Qualities of Lamb Meat[J].Packaging Engineering,2021,42(17):88-95. |
短时间热处理对羔羊肉食用品质的影响 |
Effects of Short-Time Heat Treatments on the Eating Qualities of Lamb Meat |
投稿时间:2021-02-22 |
DOI:10.19554/j.cnki.1001-3563.2021.17.011 |
中文关键词: 短时间热处理 羊肉 涮食 食用品质 感官评价 |
英文关键词: short-time heat treatment lamb meat instant-boiled eating quality sensory evaluation |
基金项目:国家自然科学基金(31660467);内蒙古民族大学博士科研启动基金(BS360);内蒙古自然科学基金(2014MS0316) |
|
摘要点击次数: |
全文下载次数: |
中文摘要: |
目的 研究短时间热处理对羔羊肉食用品质的影响,明确适宜的短时间热处理条件,为肉类的短时间热加工提供科学依据。方法 以羔羊背最长肌为原料,分析不同短时间热处理终止温度对肉样蒸煮损失、质构特性、剪切力、色泽、微观结构和感官品质的影响。结果 短时间热处理过程中,蒸煮损失随加热终止温度的升高呈现显著上升趋势(P<0.05),硬度、咀嚼性和剪切力等随温度升高出现了2次上升阶段(P<0.05),当终温高于80 ℃时,羔羊肉样的色泽和微观结构出现明显的熟化现象,可获得较高的感官评分。结论 与长时间热处理相比,加热终温高于80 ℃的短时间热处理可使羊肉获得较好的食用品质。 |
英文摘要: |
This paper aims to study the effect of short-time heat treatment on eating quality of lamb meat, explore suitable conditions of short-time heat treatment, so as to provide scientific basis for short-time heat processing of meat. Lamb longissimus dorsi muscle was used as raw materials, the effects of different final temperatures of short-time heat treatment on cooking loss, texture characteristics, shear force, color, microstructure and sensory quality of meat samples were analyzed. During the process of short-time heat treatment, cooking loss with the temperature increasing showed a trend of significant increase (P<0.05), and that the hardness, chewiness, and shear force along with the rising temperature showed two increasing stages (P<0.05). When the final heating temperature was higher than 80 ℃, the color and micro structure of lamb meat showed obvious cooked state, and obtained higher sensory scores. In conclusion, compared with long-time heat treatment, short-time heat treatment with a final heating temperature higher than 80 °C can give the lamb meat better eating quality. |
查看全文
查看/发表评论 下载PDF阅读器 |
关闭 |
|
|
|