中国草食动物科学2025，Vol.45Issue(6)：49-57,9.DOI:10.3969/j.issn.2095-3887.2025.00.046
滚揉结合袋装处理对宰后成熟过程中羊肉品质的影响
Effects of Tumbling Combined with Bag Packaging on the Quality of Mutton During Postmortem Aging
摘要
Abstract
To investigate the effects of different tumbling durations combined with bag packaging on the physicochemi-cal properties and protein structure of mutton during postmortem aging,this experiment selected 5 well-developed hy-brid sheep of Mongolian sheep and Small-tailed Han sheep at 6-month-old.After slaughtering and bleeding,the hind leg mutton was randomly divided into the control group(T0,no tumbling),the mild tumbling group(T20,tumbled for 20 min),and the intense tumbling group(T60,tumbled for 60 min).Mutton of three groups were placed into PE bags perforated and stored at 4℃and maturing for 0,24,48,72,and 120 hours,after which relevant indicators were mea-sured.The results showed that during the maturation process,the pH of mutton in three groups first decreased and then increased.The pH value of the T0 group was the lowest at 48 h,while the pH values of the T20 and T60 tumbling groups were the lowest at 24 h.At 120 h of maturation,the redness value(a*)of the T60 group was significantly higher than that of the T0 group(P<0.05),and the yellowness value(b*)was significantly lower than that of the T0 group(P<0.05).The shear force of the tumbling groups gradually decreased with the extension of maturation time,and at 48-72 h,it was significantly lower than that of the T0 group(P<0.05).The maturation loss of all three groups increased with time,and throughout the maturation process,T60 group was significantly less than that in the other two groups(P<0.05).Moreover,the T60 group exhibited markedly lower cooking loss at 120 h compared with the other two groups(P<0.05).The myofibrillar fragmentation index(MFI)of the T60 group was significantly higher than that of the T20 and T0 groups during 48-120 h of maturation(P<0.05),showing superior tenderness.The α-helix proportion in the T60 group decreased compared with the other two groups at 72 hours of maturation.Electrophoretic results also showed that the myofibrillar protein bands of the T60 group were darker,and more low-molecular-weight bands(25-48 kDa)ap-peared,with more marked degradation of these low-molecular-weight bands.In conclusion,tumbling the mutton for 60 minutes after slaughter and then bag packaging for maturation has a positive impact on its quality.And it's quality is enhanced most significantly after 120 hours of maturation,which can reduce the losses during maturation and cooking,increase its MFI,and improve tenderness.关键词
羊肉/滚揉/袋装成熟/肌原纤维蛋白/降解Key words
mutton/tumbling/bag packaging maturation/myofibrillar protein/degradation分类
轻工业引用本文复制引用
闫凯,李玉娇,侯天赐,杨续金,呼兵,云雪艳,高爱武..滚揉结合袋装处理对宰后成熟过程中羊肉品质的影响[J].中国草食动物科学,2025,45(6):49-57,9.基金项目
鄂尔多斯市科技重大专项项目(2022EEDSKJZD023) （2022EEDSKJZD023）
内蒙古自治区自然科学基金项目(2024LHMS03019) （2024LHMS03019）
