不同贮藏温度下多浪羊肉烤制和煮制前后品质变化

打开文本图片集

Abstract：To investigate the changes in thequalityof mutton storedat diffrent storage temperaturesbeforeand after roastingand boiling，fresh leg meat from Duolang sheep was stored at different temperatures （4，-5，-18 ，and -35∘C for 24h Its quality was evaluated after thawing，boiling and roasting.Results demonstrated that the sample frozen at -5∘C had the highest thawing，centrifugal，boiling，and roasting lossrate（ 5% 24% 30% and 39% ，respectively） while the sample frozen at -35°C had lower values for all these parameters.After roasting，the sample frozen at -18∘C had the lowest brightness value （36.88）， the sample frozen at -5∘C had the lowest redness value （ Φa* ； 5.36），and the sample refrigerated at 4°C had the lowest yellowness value （ b* ；11.60）.Significant differences in a* and b* were observed amongall boiled meat samples （P<0.05） ，with the -18∘C frozen group showing the highest a* （15.09）， the -35∘C frozen group exhibiting the lowest a* （7.53），and the 4°C refrigerated group showing the lowest b* （10.40）.After roasting，the -18∘C frozen group showed significantly higher hardness and chewiness than did the -35∘C frozen group （P<0.05 ）.After boiling，the -18 and （20 -35°C frozen groups showed no significant diferences in hardness or chewiness compared with fresh meat （P>0.05 ） indicating thatultra-lowtemperature storage maintained mutonquality.Both roastedandboiledsamplesof muton frozenat-35∘C had higher sensory scores （90 and 88，respectively）. Collctively，freezing at -35°C was more suitable for the storageand preservation of Duolang mutton， ensuring its processing quality.

Keywords： Duolang mutton; storage temperature; quality; flavor; texture; water-holding capacity

DOI：10.7506/rlyj1001-8123-20250131-028

中图分类号：TS251.5 文献标志码：A 文章编号：1001-8123（2025）11-0048-09

羊是我国传统畜牧业中的六畜之一，是社会生产生活中重要的畜牧品种，对保障百姓肉类供给、保证食品全面安全、增加农牧民收入、维护边疆民族地区社会经济稳定等具有重要作用。（剩余16233字）