摘要
为研究不同烤制温度和时间对烤羊肉脂质氧化的影响,以阿勒泰羊后腿肌为原料,经不同温度和时间烤制后,分别测定各样品的酸价、过氧化值、硫代巴比妥酸值(thiobarbituric acid,TBA)及脂肪酸的组成。结果表明:随着温度升高,羊肉在烤制过程中酸价总体呈逐渐上升趋势。过氧化值及烤制30、40 min条件下TBA值总体呈先下降后上升趋势,烤制20 min条件下TBA值先上升后下降但差异不显著(P>0.05)。烤制温度和烤制时间对饱和脂肪酸和单不饱和脂肪酸影响不显著(P>0.05),对多不饱和脂肪酸影响显著(P<0.05)。结论:羊肉的烤制条件为120℃、30 min时,氧化程度较低,产品品质较好。
With the aim of investigating the effect of roasting temperature and time on the fat oxidation of mutton, the hind leg muscle of Altay sheep was grilled at different temperatures （100, 120 and 140℃） for different times （20, 30 and 40 min） and then analyzed for acid value （AV）, peroxide value （POV）, thiobarbituric acid （TBA） value and fatty acid composition. The results showed that as the temperature increased, the AV showed a gradual upward trend. POV and TBA after 30 and 40 min of grilling showed an upward trend after a decline, while the opposite trend was observed for TBA after 20 min of grilling, with the difference being not statistically signiifcant （P 〉 0.05）. Grilling temperature and time showed no signiifcant （P〉 0.05） impact on saturated fatty acids （SFA） or monounsaturated fatty acids （MUFA）, but exhibited a significant （P〈 0.05） effect on polyunsaturated fatty acids （PUFA）. Therefore, better grilling conditions for low degree of oxidation and good product quality were 120℃ for 30 min.
出处
《肉类研究》
北大核心
2015年第10期20-23,共4页
Meat Research
关键词
氧化
脂肪酸
羊肉
烤制
oxidation
fatty acid
mutton
grilling
