食品工业科技2017，Vol.38Issue(19)：40-44,5.DOI:10.13386/j.issn1002-0306.2017.19.008
排酸方式对成熟过程中滩羊肉品质和水分变化的影响
Effect of different acid discharge methods on tan lamb meat quality and its moisture in maturing process
摘要
Abstract
In this research,effect of different acid discharge methods on tan sheep meat quality,the pH,color,hydraulic system and weight loss of the mutton were measured at different time,the changes of sample moisture were investigated by low field NMR.The results showed that with the extension of the mature time,the decrease rate of pH in the delayed chilled acid treatment group was higher,L* value increased first and then decreased,a* value decreased first and then increased,cooling weight loss was heavier,immobilized water was low.The decrease rate of pH in the rapid cold row acid treatment group was slower,the department of water increased first and then decreased,cooling weight loss was small,easy to flow moisture was higher,and the relaxation time of flowable water was significantly higher than other two groups (p ＜ 0.05).The differences of T21,T22,T23 and T24 among the three groups were significant(p ＜ 0.05).Low-field nuclear magnetic images can quickly reflected the moisture content of the beach lamb.Comprehensive indicators showed that,rapid cooling row of acid discharge group of mutton has several advantages over other two groups,and these advantages included low weight loss,high hydraulic capacity.关键词
滩羊肉/肉品质/低场核磁共振/水分Key words
lamb mutton/meat quality/low field NMR/moisture content分类
轻工纺织引用本文复制引用
杨文婷,柏霜,罗瑞明,李俊丽,张同刚..排酸方式对成熟过程中滩羊肉品质和水分变化的影响[J].食品工业科技,2017,38(19):40-44,5.基金项目
国家科技支撑计划课题(2015BAD29B05). （2015BAD29B05）
