摘要
为了探讨反复冻融对绵羊肉品质、营养成分及超微结构的影响,本研究采取1.0~1.5岁兰州大尾羊背最长肌进行不同次数的冷冻-解冻,分别检测样品肉的解冻损失、煮制损失、失水率、熟肉剪切力、pH、干物质含量、灰分含量、粗蛋白含量、粗脂肪含量及其超微结构的变化。结果显示,随着冻融次数的增加,样品肉解冻损失、煮制损失、干物质含量和灰分含量显著增加(P【0.05),剪切力和粗蛋白含量显著降低(P【0.05),冻融2次羊肉的失水率和冻融3次羊肉的粗脂肪含量显著高于其他各组(P【0.05),冻融对pH没有显著影响(P】0.05);冻融后线粒体肿胀并空泡样化;肌节缩短、排列紊乱;肌原纤维变形、断裂、间隙增大;Z线错位,甚至溶解、消失。表明,多次冻融可严重破坏绵羊肉的肌原纤维结构,改变营养成分,降低肉的品质。
In order to study the effects of freezing-thawing on mutton quality,nutrition components and ultrastructures,longissimus dorsi were collected from 1.0-1.5year-old Lanzhou Fattailed sheep,vacuum packed and repetitively frozen-thawed for different times,and then meat qualities,nutrition components and ultrastructures were studied.The results showed that,compared with fresh mutton,the thawing loss(TL),cooking loss(CL),dry matter(DM)content and ash content were significantly increased(P<0.05)while the shear force(SF)and crude protein(CP)content were significantly decreased(P<0.05)with the increase of times of freezing-thawing.Water loss(WL)and crude fat(CF)were significantly increased after frozing-thawing for two and three times(P<0.05),respectively.Freezing-thawing had no significant effect on pH(P>0.05).In the same time,freezing-thawing vacuolated structure formation in the mitochondria, confused fiber bundles,increased the space between muscle fiber,and shortened sarcomere, blurred even disappeared Z disc.The results demonstrate that repetitive freezing-thawing damagethe structure of myofibril seriously,change the nutrition components and decline the mutton quality of Lanzhou Fat-tailed sheep.
出处
《畜牧兽医学报》
CAS
CSCD
北大核心
2014年第2期243-248,共6页
ACTA VETERINARIA ET ZOOTECHNICA SINICA
基金
国家自然科学基金项目(31260589
31160440)
兰州市科技计划项目(2012-2-89)
西北民族大学中央高校基本科研业务费专项资金资助项目(ZYZ2012102)
国家民委科研项目(2013)
关键词
冻融
兰州大尾羊
肉品质
营养成分
超微结构
freezing-thawing
Lanzhou Fat-tailed sheep
mutton quality
nutrition component
ultrastructure
