食品科学2012，Vol.33Issue(24)：325-329,5.
冻藏时间对不同部位羊肉品质的影响
Effect of Frozen Storage Time on the Quality of Mutton from Different Parts of Carcass
摘要
Abstract
Quality changes in mutton from different parts of Bashbay sheep carcass after storage at -18 ℃ for 0.5, 1, 2, 7, 15 d and 30 days were investigated. Significant differences in crude fat and total colagen contents and shear force existed among shoulder, gluteus and longissimus dorsi muscles during frozen storage (P<0.05), whereas no significant differences in colagen solubility were observed (P>0.05). Frozen storage time had extremely significant effects on the thaw drip and cooking loss of shoulder muscle and the filtration residue content of connective tissue in shoulder and gluteus muscles (P<0.01), but did not has significant effects on longissimus dorsi (P>0.05). A gradual decrease in shear force was observed for three muscles with prolonged storage time (P<0.05). longissimus dorsirevealed lower levels of moisture and shear force but a higher level of crude fat and better tenderness than shoulder and gluteus muscles, whereas gluteus muscle had the highest shear force and the worst tenderness.关键词
肌肉/冻藏时间/品质Key words
muscle/frozen storage time/quality分类
轻工纺织引用本文复制引用
帕提姑·阿布都克热,周光宏,李瑾瑜,巴吐尔·阿不力克木..冻藏时间对不同部位羊肉品质的影响[J].食品科学,2012,33(24):325-329,5.基金项目
国家公益性行业(农业)科研专项(200903012) （农业）
