食品科学2017，Vol.38Issue(19)：75-80,6.DOI:10.7506/spkx1002-6630-201719013
不同品种羊肉熏制加工适宜性评价模型研究
Prediction Model to Evaluate the Suitability of Different Sheep Breeds for Producing Smoked Mutton
摘要
Abstract
China possesses abundant resources of mutton sheep breeds.The nutritional and physicochemical qualities of mutton vary different among breeds and the quality of raw mutton determines the quality of smoked mutton.The differences in physicochemical and nutritional characteristics of longissimus dorsi muscles from different sheep breeds were investigated,and we also evaluated their suitability for producing smoked mutton.Seven quality indicators of raw mutton (water content,protein content,fat content,pH24 h,L*,a* and b* values) and nine quality indicators of smoked mutton (smoking loss,shear force,hardness,elasticity,cohesiveness,chewiness,epidermis L*,a* and b* values) were analyzed.The relationship between the qualities of raw meat and smoked meat was analyzed by multivariate statistical analysis.The results showed that water content was significantly positively correlated with smoking loss (P ＜ 0.01),and protein content was significantly positively correlated with cohesiveness (P ＜ 0.01),while fat content was significantly negatively correlated with elasticity (P ＜ 0.01).Protein content (4),fat content (B),pH24h (C),and b* (D) were chosen key variables to evaluate the suitability of mutton longissimus dorsi for producing smoked mutton.As a result,a prediction model to estimate the overall quality (Y) of smoked mutton was fitted as follows:Y=0.190 9A + 0.355 5B + 0.234 3C + 0.219 3D.关键词
羊肉/熏制肉/品种/品质评价/加工适宜性Key words
mutton/smoked meat/breed/quality evaluation/suitability for producing分类
轻工纺织引用本文复制引用
柴佳丽,王振宇,侯成立,李铮,张德权..不同品种羊肉熏制加工适宜性评价模型研究[J].食品科学,2017,38(19):75-80,6.基金项目
“十三五”国家重点研发计划重点专项(2016YFD0401505) （2016YFD0401505）
公益性行业(农业)科研专项(201203009 （农业）
201303083) （）
国家现代农业(肉羊)产业技术体系建设专项(CARS-39) （肉羊）
