肉类研究2025，Vol.39Issue(9)：8-14,7.DOI:10.7506/rlyj1001-8123-20240918-244
加热温度和贮藏时间对解冻羊肉热收缩特性的影响
Effect of Heating Temperature and Storage Time on Thermal Shrinkage Characteristics of Thawed Lamb
摘要
Abstract
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.关键词
热处理/贮藏时间/热收缩/微观结构/羊肉Key words
heat treatment/storage time/thermal shrinkage/microstructure/lamb分类
轻工纺织引用本文复制引用
孔世权,刘思嘉,史振霄,王贺达,张志胜,齐文慧,饶伟丽,时子丹,李金活..加热温度和贮藏时间对解冻羊肉热收缩特性的影响[J].肉类研究,2025,39(9):8-14,7.基金项目
河北省现代农业产业技术体系羊产品加工及品牌岗项目(HBCT2024250205) （HBCT2024250205）
驻冀高校研究生科技创新实践补贴项目 （）
