食品科学2017，Vol.38Issue(15)：108-114,7.DOI:10.7506/spkx1002-6630-201715018
不同部位羊肉烤制加工适宜性研究
Suitability of Different Cuts of Lamb for Roasting
摘要
Abstract
Roasting is one of the major ways of cooking lamb in our country,whereas the suitability of different cuts of lamb for roasting is not clear yet.An overall study of the quality of roast meat of different lamb cuts can provide a valuable guideline to standardize roast lamb processing.This research was carried out with Bamei × Small tailed raw lambs raised in drylot and slaughtered at the age of 6 month.Seven carcass cuts,including striploin,shoulder,kunckle,loin,chuck tender,silverside and shank,were taken as samples for the study.Physicochemical parameters,processing quality,muscle fiber microstructural characteristics and eating quality were analyzed.Principal component analysis,cluster analysis,correlation analysis and comparison of coefficient of variation were used to screen the key quality indices of roast meat.A model for comprehensive quality assessment was developed as follows:Y=0.345 7A1 + 0.264 0A2+ 0.253 5A3+ 0.136 8A4 (where A1-A4 represent shear force,protein-to-fat ratio,gel cohesiveness and myofibrillar protein solubility,respectively).Shoulder and chuck tender were not suitable for roasting,striploin,kunckle,loin and silverside were moderately suitable for roasting,and shank was very suitable for roasting.A regression equation to describe sensory evaluation as a function of comprehensive quality evaluation was established as follows:y =1.25x-0.06 (R2 =0.871 3).In conclusion,the comprehensive quality evaluation model was able to accurately reflect the suitability of different lamb cuts for roasting,thus being useful to evaluate the quality of roast lamb.关键词
羊肉/加工/适宜性/不同部位/烤制Key words
lamb/processing/suitability/different cuts/roast分类
轻工纺织引用本文复制引用
宋洁,侯成立,袁有云,王振宇,辛建增,陈丽,余群力,张德权..不同部位羊肉烤制加工适宜性研究[J].食品科学,2017,38(15):108-114,7.基金项目
公益性行业(农业)科研专项(201303083) （农业）
国家现代农业(肉羊)产业技术体系建设专项(CARS-39) （肉羊）
国家农业创新工程项目 （）
内蒙古自治区科技重大专项 （）
甘肃省科技小巨人企业培育计划项目(1504JKCJ151) （1504JKCJ151）
