食品与发酵工业 >

2021 , Vol. 47 >Issue 1: 229 - 235

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024899

生产与科研应用

不同品种绵羊肉品质比较与分析

  • 王芳 ,
  • 王宏博 ,
  • 席斌 ,
  • 杨晓玲 ,
  • 李维红 ,
  • 高雅琴
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  • 1(中国农业科学院 兰州畜牧与兽药研究所,甘肃 兰州,730050)
    2(农业部畜产品质量安全风险评估实验室,甘肃 兰州,730050)
硕士研究生(高雅琴研究员为通讯作者, E-mail:13609312788@163.com)

收稿日期: 2020-06-30

  修回日期: 2020-07-21

  网络出版日期: 2021-02-03

基金资助

中央级公益性科研院所基本科研业务费专项基金项目(1610322020019)

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Comparison and analysis of meat quality of different breeds of sheep

  • WANG Fang ,
  • WANG Hongbo ,
  • XI Bin ,
  • YANG Xiaoling ,
  • LI Weihong ,
  • GAO Yaqing
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  • 1(Lanzhou Institute of Animal Husbandry and Pharmaceutical Science,Chinese Academy of Agricultural Sciences, Lanzhou 730050, China)
    2(Quality Safety Risk Assessment of Animal Products(Lanzhou), Ministry of Agriculture, Lanzhou 730050, China)

Received date: 2020-06-30

  Revised date: 2020-07-21

  Online published: 2021-02-03

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摘要

为研究不同绵羊品种的肉品质,以藏羊、乌珠穆沁羊、湖羊为研究对象,参考国标测定其基本物理指标、营养成分、氨基酸和脂肪酸,并进行分析比较。结果表明,藏羊肉熟肉率为64.74%,极显著高于乌珠穆沁羊肉(P＜0.01),蛋白质含量最高,为19.45%;乌珠穆沁羊肉剪切力为61.03 N,极显著高于其他2种羊肉(P＜0.01),水分含量最高为76.42%;湖羊肉中灰分含量、脂肪含量极显著高于藏羊肉和乌珠穆沁羊肉(P＜0.01)。藏羊肉、乌珠穆沁羊肉和湖羊肉中必需氨基酸占总氨基酸的比例分别为41.41%、39.90%和40.59%,其中藏羊肉更接近标准蛋白氨基酸指数。藏羊肉、乌珠穆沁羊肉和湖羊肉中饱和脂肪酸/不饱和脂肪酸分别为 0.85、1.07、0.88,均接近于营养协会推荐人体摄入脂肪酸的组成比例1∶1。结果显示,藏羊肉在食用品质、营养品质以及氨基酸和脂肪酸的构成比例等方面都表现出较好的品质。

关键词： 藏羊肉; 乌珠穆沁羊肉; 湖羊肉; 营养品质; 脂肪酸; 氨基酸

本文引用格式

王芳 , 王宏博 , 席斌 , 杨晓玲 , 李维红 , 高雅琴 . 不同品种绵羊肉品质比较与分析[J]. 食品与发酵工业, 2021 , 47(1) : 229 -235 . DOI: 10.13995/j.cnki.11-1802/ts.024899

Abstract

The study was conducted to evaluate the effect of different sheep (Tibetan sheep, Ujumqin sheep and Hu sheep) on physical indexes, nutrition ingredients, amino acids and fatty acids according to the national standard.The results showed that the cooking hooding percentage of Tibetan mutton was 64.74%, which was significantly higher than that of the other two types of mutton (P<0.05) and the protein content was the highest (19.45%).The shear force of Ujumqin mutton was 61.03 N, which was significantly higher than that of the other two types of mutton (P<0.01) and the water content was the highest (76.42%).The ash content and fat content of Hu mutton were significantly higher than those of Tibetan mutton and Ujumqin mutton (P<0.01).The proportion of essential amino acids in total amino acids in Tibetan mutton, Ujumqin mutton and Hu mutton were 41.41%, 39.90% and 40.59%, respectively.The SFA/UFA ratios were 0.85, 1.07 and 0.88 respectively, which were close to the 1∶1 fatty acid composition ratio recommended by the Nutrition Association.In conclusion, Tibetan mutton showed good meat quality in terms of eating quality, nutritional quality and the composition ratio of amino acids and fatty acids.

Key words： Tibetan mutton; mmutton; hu mutton; nutritional quality; fatty acid; amino acid

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