文章摘要
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)
作者单位
李子晗 内蒙古民族大学动物科技学院 内蒙古 通辽 028000 
费子璇 内蒙古民族大学 生命科学与食品学院内蒙古 通辽 028000 
郭慧 内蒙古民族大学 生命科学与食品学院内蒙古 通辽 028000 
王思珍 内蒙古民族大学动物科技学院 内蒙古 通辽 028000
内蒙古民族大学 生命科学与食品学院内蒙古 通辽 028000 
倪娜 内蒙古民族大学 生命科学与食品学院内蒙古 通辽 028000 
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

关于我们 | 联系我们 | 投诉建议 | 隐私保护 | 用户协议

您是第20802229位访问者    渝ICP备15012534号-2

版权所有:《包装工程》编辑部 2014 All Rights Reserved

邮编:400039 电话:023-68795652 Email: designartj@126.com

    

渝公网安备 50010702501716号