肉类研究2017，Vol.31Issue(5)：1-4,4.DOI:10.7506/rlyj1001-8123-201705001
欧拉型藏羊肉的炖煮加工特性
Water Boiling Properties of Tibetan Oula Sheep Meat
摘要
Abstract
Forelegs, hindquarters and flank meat of male and female Tibetan Oula sheep were examined for sensory quality, physicochemical properties and protein heat denaturation after deep water boiling. The results showed that Tibetan Oula mutton was tender, juicy and tasty after water boiling, and the broth was clear and transparent with the fat floating on the surface, having a strong and delicious flavor. After boiling, color parameters and texture properties (harness, elasticity, chewiness and cohesiveness) of Tibetan Oula mutton from different cuts of male or female carcasses were not significant different (P > 0.05). Myofibrillar protein degradation occurred after boiling, and no differences in the thermal stability of myofibrillar protein in Tibetan Oula mutton were observed between meat cuts and sexes. Additionally, large quantities of sarcoplasmic proteins were lost and the solubility was reduced dramatically due to heat denaturation. Heat stability of sarcoplasmic proteins was significantly affected by both sexes and meat cuts.关键词
欧拉型藏羊/炖煮/感官品质/质构/蛋白质热变性Key words
Tibetan Oula sheep/water boiling/sensory quality/texture profile/protein heat denaturation分类
轻工纺织引用本文复制引用
王振宇,纪建新,张德权..欧拉型藏羊肉的炖煮加工特性[J].肉类研究,2017,31(5):1-4,4.基金项目
公益性行业(农业)科研专项(201203009) （农业）
国家现代农业(肉羊)产业技术体系建设专项(CARS-39) （肉羊）
