肉类研究2016，Vol.30Issue(4)：11-16,6.DOI:10.15922/j.cnki.rlyj.2016.04.003
梯度加热对羊肉嫩度的影响
Influence of Gradient Heating on Mutton Tenderness
摘要
Abstract
This study aimed to check whether either oven or water bath heat treatment affects the tenderness of mutton semitendinosusorlongissimus dorsimuscles as evaluated by color, water holding capacity, collagen solubility and shear force. Samples were heated directly or stepwise (the intermediate temperatures were maintained for 15 min) to 4 different internal temperatures. The results showed that during gradient heating process, the shear force of semitendinosus muscle significantly increased (P< 0.05), and the trend was more obvious in two-step heat treatment than in the three-step one. Compared with the routine control, gradient heat treatments had no evident effect on the color or water holding capacity of mutton, but showed a significant impact on collagen solubility (P < 0.05), thereby being a better heating method.关键词
羊肉/梯度加热/嫩度/剪切力/胶原蛋白溶解性Key words
mutton/gradient heating/tenderness/shear force/collagen solubility分类
轻工纺织引用本文复制引用
达迪拉·买买提,李芳,张文,杨正宇,孔令明..梯度加热对羊肉嫩度的影响[J].肉类研究,2016,30(4):11-16,6.基金项目
“十二五”国家科技支撑计划项目 （）
