加热温度和贮藏时间对解冻羊肉热收缩特性的影响OA北大核心

To investigate the effects of storage time and heating temperature on the thermal shrinkage characteristics of lamb meat,this study measured the transverse,longitudinal and area shrinkage rates rates of ex vivo muscle fibers and endomysium of thawed lamb meat stored at 4℃for 0,1,5 and 7 days under different heating temperatures(50,60,70 and 80℃).Additionally,microstructural changes(porosity,distance between muscle fiber bundles and distance between muscle fibers)were analyzed after heating.The results indicated that storage time,heating temperature and their interaction significantly influenced the transverse,longitudinal,and area shrinkage rates of both ex vivo muscle fibers and endomysium(P<0.001).Higher heating temperatures resulted in greater transverse and longitudinal shrinkage rates of ex vivo muscle fibers and endomysium.The patterns of changes in shrinkage rates of ex vivo muscle fibers and endomysium with storage time differed at different heating temperatures.The shrinkage temperatures and amplitudes of endomysium and muscle fibers occurred asynchronously during heating,leading to alterations in the internal pore structure of lamb meat.Storage time,heating temperature and their interaction significantly affected the porosity,the distance between muscle fiber bundles,and the distance between muscle fibers(P<0.001).After 5 days of storage,the cross-sectional area of muscle fibers significantly increased,and significant shrinkage occurred after heating(P<0.05).In conclusion,appropriate storage time and lower heating temperatures can mitigate muscle shrinkage during thermal processing,thereby improving the quality of lamb meat.