摘要
乌珠穆沁羊系蒙古羊经过长期选育形成的一个优良种群,产于内蒙古锡林郭勒盟东部乌珠穆沁草原。以乌珠穆沁成羊肉和羔羊肉为研究对象,通过测定羊肉粗蛋白、肌内脂肪、矿物质元素含量及感官评定,探究不同屠宰月龄(乌珠穆沁成羊为12~24月龄、羔羊为3~6月龄)对乌珠穆沁羊肉理化及感官品质的影响。结果表明:乌珠穆沁成羊肉平均粗蛋白、脂肪、微量元素含量高于羔羊(p<0.05);成羊肉外观、多汁性、风味等感官特性均好于羔羊(p<0.05)。对比同龄羊的不同部位理化及感官品质,股二头肌、背最长肌蛋白、脂肪及微量元素含量高于臂三头肌和腹下肌(p<0.05),且股二头肌、背最长肌各项感官评价得分高于臂三头肌和腹下肌(p<0.05)。因此,适当延长养殖月龄有助于提高乌珠穆沁肉羊食用品质及感官特性。
Ujumqin sheep was an excellentpopulation formed by long-term selection and breeding of Mongolian sheep,and it was produced in the Ujumqin grassland in the eastern of inxilinguole league inner mongolia.Ujumqin adult mutton and lamb were taken as research object,and the contents of crude protein,intramuscular fat and mineral element of mutton were detected and sensory evaluation was conducted,and the effect of different slaughtering months(12~24 months for Ujumqin adult mutton and 3~6 months for lambs)on physicochemical and sensory quality was explored.The results showed that average contents of crude protein,fat,mineral element of Ujumqin adult mutton were higher than those of lamb(p<0.05),and the appearance,juiciness,flavor and other sensory properties of adult mutton were better than those of lamb(p<0.05).The physicochemical and sensory qualities of different parts of sheep of the same age were compared,and the content of protein,fat and mineral elements in biceps femoris and longissimus dorsi muscle was higher than that in triceps brachii and hypogastric muscle(p<0.05),andthe sensory evaluation scores of biceps femoris and longissimus dorsi were higher than those of triceps brachii and hypogastric muscle(p<0.05).Therefore,properly prolonging the breeding months could help to improve the edible quality and sensory characteristics of Ujumqin mutton sheep.
作者
高海燕
张彦斌
腾克
王岩
栗昇
张宏博
GAO Haiyan;ZHANG Yanbin;TENG Ke;WANG Yan;LI Sheng;ZHANG Hongbo
出处
《肉类工业》
2022年第6期12-21,共10页
Meat Industry
基金
内蒙古自治区科技创新引导奖励资金项目(2017年度)
内蒙古自治区科技创新引导奖励资金项目(2018年度)KCBJ2018068。
关键词
乌珠穆沁羊肉
成羊
羔羊
理化组成
感官品质
Ujumqin mutton
adult mutton
lamb
physicochemical properties
sensory quality
