肉类研究2026，Vol.40Issue(9)：45-52,8.DOI:10.7506/rlyj1001-8123-20250617-190
不同复热方式对牦牛滑溜肉片品质特性的影响
Effects of Different Reheating Methods on the Quality Characteristics of Slippery Yak Meat Slices
摘要
Abstract
To compare the effects of several common reheating methods on the quality characteristics of slippery yak meat slices and to identify the appropriate reheating method,slippery yak meat slices reheated by boiling,microwave,steam,or oven were evaluated for sensory scores,color,pH,reheating loss rate,protein oxidation indicators(sulfhydryl content,fluorescence spectrum,and ultraviolet-visible(UV-Vis)absorption spectrum of salt-soluble protein),and thiobarbituric acid reactive substances(TBARS)value,a measure of lipid peroxidation.Unreheated samples were used as control.The data obtained were analyzed using principal component analysis(PCA).The results showed that the four reheating methods had significant effects on the quality characteristics of slippery yak meat slices.Compared with the other reheating methods,steam reheating resulted in higher scores for color and texture(20.33 and 19.67 points,respectively),and a higher overall sensory score(76 points).Steam and boiling reheating resulted in negative values of reheating loss rate,and lower levels of lipid and protein oxidation than did oven and microwave reheating.Although the oven and microwave reheated groups had higher scores for aroma and taste,these two reheating methods caused higher reheating loss rate and higher degrees of lipid and protein oxidation,which had a greater impact on the quality characteristics of slippery yak meat slices.PCA distinguished between the different reheated groups and identified the characteristics indicators for each treatment group.Taken together,steam reheating was the appropriate reheating method for slippery yak meat slices.The results of this study provide an experimental reference for the selection of reheating methods for slippery yak meat slices.关键词
复热/牦牛滑溜肉片/感官/蛋白质氧化/脂质氧化Key words
reheating/slippery yak meat slices/sensory/protein oxidation/lipid oxidation分类
轻工纺织引用本文复制引用
龚凡一,普布顿珠,赵江涛,时学双,张斌,张东..不同复热方式对牦牛滑溜肉片品质特性的影响[J].肉类研究,2026,40(9):45-52,8.基金项目
2023年西藏自治区区域科技协同创新专项(QYXTZX-RKZ2023-03) （QYXTZX-RKZ2023-03）
四川省自然科学基金面上项目(2024NSFSC2081) （2024NSFSC2081）
重庆市科技局重点项目(CSTB2023TIAD-KPX0029) （CSTB2023TIAD-KPX0029）
