不同部位羊肉烤制加工适宜性研究

烤制是我国羊肉加工主要方式之一,不同部位羊肉烤制适宜性尚不清楚。系统研究不同部位羊肉烤制品质对烤制羊肉规范化具有重要的指导意义。本研究测定6月龄舍饲巴美肉羊与小尾寒羊杂交公羊外脊、肩肉、霖肉、里脊、黄瓜条、米龙和腱子的理化品质、加工品质、肌纤维微观结构特性以及食用品质。采用主成分分析、聚类分析、相关性分析的方法,结合品质指标变异系数的比较,筛选烤制加工的关键评价指标,建立烤制羊肉综合品质评价方程:Y=0.345 7×A_1+0.264 0×A_2+0.253 5×A_3+0.136 8×A_4(A1~A4分别代表剪切力、蛋白脂肪含量比、凝胶黏聚性和肌原纤维蛋白溶解度),结果表明,肩肉与黄瓜条不适宜烤制,外脊、里脊、霖肉与米龙较适宜烤制,腱子适宜烤制;以不同部位肉感官评价结果为因变量,综合品质评价得分为自变量,建立回归方程:y=1.25x-0.06,R2为0.871 3。结果表明综合品质评价模型较好地反映了不同部位肉烤制加工适宜性,可用于羊肉烤制加工制品品质评价。

Suitability of Different Cuts of Lamb for Roasting

Roasting is one of the major ways of cooking lamb in our country, whereas the suitability of different cuts of lamb for roasting is not clear yet. An overall study of the quality of roast meat of different lamb cuts can provide a valuable guideline to standardize roast lamb processing. This research was carried out with Bamei × Small tailed raw lambs raised in drylot and slaughtered at the age of 6 month. Seven carcass cuts, including striploin, shoulder, kunckle, loin, chuck tender, silverside and shank, were taken as samples for the study. Physicochemical parameters, processing quality, muscle fiber microstructural characteristics and eating quality were analyzed. Principal component analysis, cluster analysis, correlation analysis and comparison of coefficient of variation were used to screen the key quality indices of roast meat. A model for comprehensive quality assessment was developed as follows: Y = 0.345 7A1 + 0.264 0A2 + 0.253 5A3 + 0.136 8A4 (where A1 –A4 represent shear force, protein-to-fat ratio, gel cohesiveness and myofibrillar protein solubility, respectively). Shoulder and chuck tender were not suitable for roasting, striploin, kunckle, loin and silverside were moderately suitable for roasting, and shank was very suitable for roasting. A regression equation to describe sensory evaluation as a function of comprehensive quality evaluation was established as follows: y = 1.25x ? 0.06 (R2 = 0.871 3). In conclusion, the comprehensive quality evaluation model was able to accurately reflect the suitability of different lamb cuts for roasting, thus being useful to evaluate the quality of roast lamb.