食品与发酵工业 >

2024 , Vol. 50 >Issue 20: 161 - 170

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037711

研究报告

不同烹饪加工方式对羊肉品质和电子感官特性的影响

  • 徐美珍 ,
  • 张德权 ,
  • 李少博 ,
  • 付佳宁 ,
  • 杨奇 ,
  • 刘维华 ,
  • 陈丽
展开
  • 1(宁夏大学 食品科学与工程学院,宁夏 银川,750000)
    2(中国农业科学院农产品加工研究所,农业农村部农产品质量安全收贮运管控重点实验室,北京,100193)
    3(宁夏回族自治区兽药饲料监察所,宁夏动物食品质量安全检测中心,宁夏 银川,750011)
第一作者:硕士研究生(陈丽研究员为通信作者,E-mail:chenliwork@126.com)

收稿日期: 2023-10-23

  修回日期: 2023-12-29

  网络出版日期: 2024-11-01

基金资助

宁夏回族自治区重点研发计划项目(2021BEF02037);中国农业科学院农产品加工研究所“国之大者”重点科技行动专项(G2022-IFST-04)

收起

Effects of different cooking methods on quality and electronic sensory characteristics of lamb meat

  • XU Meizhen ,
  • ZHANG Dequan ,
  • LI Shaobo ,
  • FU Jianing ,
  • YANG Qi ,
  • LIU Weihua ,
  • CHEN Li
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  • 1(School of Food Science and Engineering, Ningxia University, Yinchuan 750000, China)
    2(Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China)
    3(Ningxia Veterinary Drugs and Fodder Inspection Institute/Ningxia Animal Food Quality and Safety Testing Center, Yinchuan 750011, China)

Received date: 2023-10-23

  Revised date: 2023-12-29

  Online published: 2024-11-01

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摘要

为了探究蒸制、煮制、炒制、烤制、涮制等不同烹饪加工方式羊肉的品质特性,对不同烹饪加工方式羊肉的营养品质和食用品质进行了全面测定,并通过偏最小二乘判别分析(partial least squares discriminant analysis,PLS-DA)进行综合分析。结果表明,不同烹饪加工方式羊肉的品质特性呈现显著差异。在营养品质方面,涮制羊肉的水分含量最高,烤制羊肉的蛋白质含量最高,炒制羊肉的脂肪含量和游离氨基酸总量最高;在食用品质方面,煮制羊肉的pH值最大,炒制和烤制羊肉的保水性最差,炒制和涮制羊肉的L*值较高,烤制羊肉的a*值最高,涮制羊肉的嫩度最好,蒸、煮羊肉的咀嚼性最强。电子鼻W1C、W3C、W5C和W2W传感器对烤制羊肉的响应值最大,表明烤制羊肉的芳香类挥发性风味物质含量更高;电子舌传感器CTS、NMS和CPS对煮制羊肉的响应值较大,表明煮制羊肉的滋味更丰富。PLS-DA分析结果显示,5种烹饪加工方式的羊肉样本相互分离,表明不同烹饪加工方式羊肉的品质差异较大,主要的品质差异表现在弹性、SCS传感器、咀嚼性、ANS传感器、W3C传感器和硬度等方面。研究结果旨在为深入探究烹饪加工后羊肉的品质特性提供数据支撑和依据。

关键词： 烹饪加工方式; 羊肉; 品质; 电子感官特性

本文引用格式

徐美珍 , 张德权 , 李少博 , 付佳宁 , 杨奇 , 刘维华 , 陈丽 . 不同烹饪加工方式对羊肉品质和电子感官特性的影响[J]. 食品与发酵工业, 2024 , 50(20) : 161 -170 . DOI: 10.13995/j.cnki.11-1802/ts.037711

Abstract

To investigate the quality characteristics of lamb meat prepared by various cooking methods, such as steaming, boiling, stir-frying, roasting, and hot pot, the nutritional quality and palatability of lamb meat cooked by different methods were comprehensively determined and analyzed by partial least squares discriminant analysis (PLS-DA).Results indicated that there were significant differences in the quality characteristics of lamb meat among different cooking methods.In terms of nutritional quality, instant-boiled lamb meat had the highest moisture content, roasted lamb meat had the highest protein content, and stir-fried lamb meat had the highest fat content and the highest total free amino acid content.In terms of eating quality, boiled lamb meat had the highest pH value and stir-fried and roasted lamb meat had the worst water retention.Stir-fried and instant-boiled lamb meat had high L* values, while roasted lamb had the highest a* value.Instant-boiled lamb meat had the best tenderness and steamed and boiled lamb meat had the highest chewiness.The electronic nose sensors W1C, W3C, W5C, and W2W, showed the highest response values for roasted lamb meat, indicating that roasted lamb meat had a higher content of aromatic volatile flavor compounds.The electronic tongue sensors CTS, NMS, and CPS presented larger response values for boiled lamb meat, indicating that boiled lamb meat had a richer flavor.The PLS-DA analyses revealed a distinct separation among lamb meat samples from the five cooking methods, highlighting significant quality variation.Elasticity, SCS sensor, chewiness, ANS sensor, W3C sensor, and hardness emerged as the primary indicators of quality differences across cooking methods.The research aims to provide a basis for an in-depth investigation of the quality characteristics of lamb meat after cooking by data support.

Key words： cooking methods; lamb meat; quality; electronic sensory characteristics

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