加热温度和贮藏时间对解冻羊肉热收缩特性的影响

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Abstract： To investigate the efects of storage time and heating temperature on the thermal shrinkage characteristics of lamb meat，thisstudy measured the transverse，longitudinalandareashrinkage ratesratesofexvivo muscle fibersand endomysium of thawed lamb meat stored at 4°C for O，1，5 and 7 days under different heating temperatures （50，60，70 and 80∘C ）.Additionally， microstructural changes （porosity，distance between muscle fiber bundles and distance between musclefibers）wereanalyzedafterheating.Theresults indicatedthatstorage time，heating temperatureandtheirinteraction significantlyinfluencedthe transverse，longitudinal，andareashrinkageratesofboth exvivomusclefibersandendomysium （P<0.001 ）.Higher heating temperatures resulted in greater transverse and longitudinal shrinkage rates of ex vivo muscle fibersandendomysium.The paternsofchanges inshrinkagerates ofexvivo musclefibers andendomysium withstorage timediferedatdifferentheating temperatures.Theshrinkage temperaturesandamplitudesofendomysiumand muscl fibers occurred asynchronously during heating，leading to alterations inthe interal pore structure oflamb meat.Storage time， heatingtemperatureandtheir interactionsignificantlyaffectedtheporositythedistancebetweenmusclefiberbundles，and the distance between muscle fibers （P<0.001 ）.After5daysof storage，the cross-sectional area of muscle fiberssignificantly increased，and significant shrinkage occurred after heating （P<0.05 ）. In conclusion，appropriate storage time and lower heatingtemperaturescan mitigate muscleshrinkageduringthermalprocessing，therebyimproving thequalityoflamb meat.

Keywords： heat treatment; storage time; thermal shrinkage; microstructure; lamb DOI：10.7506/rlyj1001-8123-20240918-244

中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2025）09-0008-07

引文格式：

孔世权，刘思嘉，史振霄，等.加热温度和贮藏时间对解冻羊肉热收缩特性的影响[J].肉类研究，2025，39（9）：8-14. DOI：10.7506/rlyj1001-8123-20240918-244. http：//www.rlyj.net.cn

KONG Shiquan，LIUSijia，SHI Zhenxiao，etal.Efectof heating temperatureand storage timeon thermal shrinkage characteristicsof thawed lamb[J].Meat Research，2025，39（9）：8-14.（inChinese with Englishabstract）DOI：10.7506/ rlyj1001-8123-20240918-244. http：//www.rlyj.net.cn

加热时，肉中肌原纤维、肌内膜、肌束膜会发生横向、纵向和体积收缩，导致肉中水分和脂肪迁移至外部，肉的嫩度、多汁性下降，进而导致消费者接受度降低[-2]。（剩余15091字）