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当前位置: 首页 > 文章 > 宰后不同冷却方式对羊肉品质的影响 食品工业科技 2020 (7) 261-264+270
Position: Home > Articles > Effects of Different Cooling Methods on Quality of Mutton after Slaughter Science and Technology of Food Industry 2020 (7) 261-264+270

宰后不同冷却方式对羊肉品质的影响

作  者：
胡鹏;孙苏军;汝医;王维婷;杜鹏飞;王守经;周萌;柳尧波
单  位：
山东省农产品精深加工技术重点实验室;山东省农业科学院农产品研究所;济南市畜产品质量安全监测中心
关键词：
羊肉;常规冷却;延迟冷却;高温冷却;品质
摘  要：
为了建立适宜的宰后羊肉冷却程序,采用不同冷却方式(常规冷却,0～4℃放置96 h);延迟冷却,(15±0.5)℃先冷却8 h,然后在0～4℃条件下冷却至96 h;高温冷却,(25±0.5)℃冷却2h,然后放置在0～4℃条件下继续冷却至96 h)对宰后羊肉进行冷却处理,研究不同冷却方式对羊肉品质的影响。研究结果表明:延迟冷却和高温冷却显著增加了羊肉的蒸煮损失率,降低了羊肉的剪切力值,提高了羊肉嫩度,缩短了羊肉的成熟时间(P<0.05);同时提高了羊肉的L~*值(P<0.05),增加了a~*值(P<0.05),使羊肉的色泽鲜红;此外高温冷却和延迟冷却提高了羊肉的羰基含量(P<0.05),降低了巯基含量(P<0.05),温度越高,羊肉蛋白的氧化程度越大;而且高温冷却的菌落总数显著高于常规冷却和延迟冷却(P<0.05),存在腐败的风险。试验结果证实延迟冷却和高温冷却对羊肉品质的改善均具有积极作用,但考虑微生物和蛋白氧化的因素,延迟冷却更适宜作为宰后羊肉冷却程序。
译  名：
Effects of Different Cooling Methods on Quality of Mutton after Slaughter
作  者：
HU Peng;SUN Su-jun;RU Yi;WANG Wei-ting;DU Peng-fei;WANG Shou-jing;ZHOU Meng;LIU Yao-bo;Key Laboratory of Agro-Products Processing Technology of Shandong Province;Institute of Agricultural Product,Shandong Academy of Agricultural Sciences;Livestock Product Quality Safety Monitoring Center;
关键词：
mutton;;conventional cooling;;delay cooling;;high-temperature cooling;;quality
摘  要：
In order to establish an appropriate cooling procedure for post-mortem mutton,different cooling methods(Conventional cooling,0～4 ℃ for 96 h),Delay cooling,(15±0.5) ℃ cooling for 8 h,and then cooling to 96 h at(0～4 ℃),High temperature cooling,(25±0.5) ℃ cooling for 2 h,and then placed in the condition of 0～4 ℃ continue cooling to 96 h)were used to cool post-mortem mutton,and the effects of different cooling methods on the quality of mutton were studied.The results showed that delayed cooling and high temperature cooling significantly increased the cooking loss of mutton,reduced the value of mutton shear force,improved the tenderness of mutton,and shortened the ripening time of mutton(P<0.05). Meanwhile,L~* value and a~* value of mutton were improved(P<0.05),making mutton brighter red in color. In addition,high temperature cooling and delayed cooling increased the carbonyl content of mutton(P<0.05),and decreased the content of sulfhydryl group(P<0.05). The higher the temperature,the greater the oxidation degree of mutton protein. Moreover,the total number of colonies under high temperature cooling was significantly higher than that under conventional cooling and delayed cooling(P<0.05),and there was a risk of corruption. The experiments showed that delayed cooling and high temperature cooling had positive effects on the improvement of mutton quality,but considering the factors of microorganism and protein oxidation,delayed cooling is more suitable for post-mortem mutton cooling.

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