二次杀菌对宁夏手抓羊肉品质的影响

为降低二次杀菌过程对肉制品品质的影响，将采用不同杀菌方式处理的“五成熟”手抓羊肉产品从色泽、质构与风味三方面与未经二次杀菌的对照组进行比较。结果表明：“五成熟”手抓羊肉与110 ℃杀菌组方式结合时，其色泽、质构均与对照组产品差异不显著（P＞0.05），风味综合评分最为接近。因此在保证货架期的前提下，选用“五成熟”产品结合110 ℃、20 min高温短时杀菌时，手抓羊肉产品与对照组品质最为相似，此时对真空包装产品品质的影响最小。

Effect of Secondary Sterilization on Volatile Flavor Compounds in Ningxia Hand-Grabbed Lamb

In order to reduce the impact of secondary sterilization on the quality of Ningxia hand-grabbed lamb, the color, texture and flavor of half cooked hand-grabbed lamb treated by different sterilization methods were compared with those of the control group without secondary sterilization. The half cooked samples sterilized at 110 ℃ were not significantly different in color or texture from the control group (P > 0.05) and their sensory scores for flavor were the most similar to each other compared with other sterilization treatments. The results showed that half cooked hand-grabbed lamb sterilized at 110 ℃ for 20 min was the most similar in quality to the control group while ensuring its shelf life. Therefore, this treatment had minimal influence on the quality of vacuum packaged product.