食品科学2016，Vol.37Issue(19)：24-30,7.DOI:10.7506/spkx1002-6630-201619004
不同烹调方式对羊肉品质的影响
Effect of Different Cooking Methods on the Quality of Lamb Meat
摘要
Abstract
This work studied the effect of different cooking methods (boiling, grilling and roasting) on lamb meat quality. The compositions and contents of amino acids, fatty acids, and nucleotides, texture indices and muscle microstructure of fresh and cooked meat samples were detected. Results showed that boiling resulted in the minimum cooking loss and had the lowest effect on the compositions and contents of amino acids, fatty acids and nucleotides in lamb meat. The amino acid pattern and fatty acid pattern of lamb meat were changed to different degree during cooking. The flavor amino acid content in grilled lamb meat was 55.33%, which was significantly higher than that of the boiled (50.67%) and roasted samples (49.33%). The flavor nucleotide content in roasted lamb meat was the lowest. Fatty acid composition and contents in boiled, grilled and roasted lamb meat were different but not significantly. The chewiness of grilled lamb meat was better than that of the boiled and grilled samples. Muscle fiber bundles, the perimysium and intermuscular fat in roasted lamb meat were damaged most seriously.关键词
羊肉/烹调方式/氨基酸/脂肪酸/核苷酸/扫描电子显微镜Key words
lamb meat/cooking methods/amino acid/fatty acid/nucleotide/scanning electron microscope分类
轻工纺织引用本文复制引用
任国艳,曹利,王玉琴,郭金英,宋娅,康怀彬,崔国庭,吴影,韩树羽..不同烹调方式对羊肉品质的影响[J].食品科学,2016,37(19):24-30,7.基金项目
国家自然科学基金面上项目（31472095）；国家科技部星火计划项目（2015GA750002）；国家现代农业（肉羊）产业技术体系建设专项 （）
