冻融对兰州大尾羊肉品质、营养成分及超微结构的影响

doi:10.11843/j.issn.0366-6964.2014.02.011

畜牧兽医学报 ›› 2014, Vol. 45 ›› Issue (2): 243-248.doi: 10.11843/j.issn.0366-6964.2014.02.011

冻融对兰州大尾羊肉品质、营养成分及超微结构的影响

蔡勇¹，阿依木古丽^2*，徐红伟¹，臧荣鑫¹，曹忻¹，申晓蓉²，李贞子²，杨具田^2*

（1.西北民族大学实验中心，兰州 730030； 2.西北民族大学生命科学与工程学院，兰州 730030）

收稿日期:2013-06-20 出版日期:2014-02-23 发布日期:2014-02-23
通讯作者: 阿依木古丽，博士，副教授，E-mail：jimu...@163.com；杨具田，博士，教授，E-mail:jutianyang988@163.com
作者简介:蔡勇（1979-），男，湖北宜昌人，博士，副教授，主要从事动物遗传育种和畜产品品质调控方面的教学、研究工作，E-mail：caiyong1979@163.com
基金资助:
国家自然科学基金项目（31260589；31160440）；兰州市科技计划项目（2012-2-89）；西北民族大学中央高校基本科研业务费专项资金资助项目（ZYZ2012102）；国家民委科研项目（2013）

Effects of Freezing-thawing on Mutton Quality，Nutrition Components and Ultrastructure of Lanzhou Fat-tailed Sheep

CAI Yong¹，Ayimuguli^2*，XU Hong-wei¹，ZANG Rong-xin¹，CAO Xin¹，SHEN Xiao-rong²，LI Zhen-zi²，YANG Ju-tian^2*

(1.Experiment Center of Northwest University for Nationalities，Lanzhou 730030，China;2.Life Science and Engineering College of Northwest University for Nationalities，Lanzhou 730030，China)

Received:2013-06-20 Online:2014-02-23 Published:2014-02-23

摘要/Abstract

摘要：

为了探讨反复冻融对绵羊肉品质、营养成分及超微结构的影响，本研究采取1.0～1.5岁兰州大尾羊背最长肌进行不同次数的冷冻解冻，分别检测样品肉的解冻损失、煮制损失、失水率、熟肉剪切力、pH、干物质含量、灰分含量、粗蛋白含量、粗脂肪含量及其超微结构的变化。结果显示，随着冻融次数的增加，样品肉解冻损失、煮制损失、干物质含量和灰分含量显著增加（P<0.05），剪切力和粗蛋白含量显著降低（P<0.05），冻融2次羊肉的失水率和冻融3次羊肉的粗脂肪含量显著高于其他各组（P<0.05），冻融对pH没有显著影响（P>0.05）；冻融后线粒体肿胀并空泡样化；肌节缩短、排列紊乱；肌原纤维变形、断裂、间隙增大；Z线错位，甚至溶解、消失。表明，多次冻融可严重破坏绵羊肉的肌原纤维结构，改变营养成分，降低肉的品质。

Abstract:

In order to study the effects of freezing-thawing on mutton quality，nutrition components and ultrastructures, longissimus dorsi were collected from 1.0-1.5 year-old Lanzhou Fat-tailed sheep，vacuum packed and repetitively frozen-thawed for different times，and then meat qualities，nutrition components and ultrastructures were studied.The results showed that，compared with fresh mutton，the thawing loss (TL)，cooking loss (CL)，dry matter (DM) content and ash content were significantly increased (P<0.05) while the shear force (SF) and crude protein (CP) content were significantly decreased (P<0.05) with the increase of times of freezingthawing.Water loss (WL) and crude fat (CF) were significantly increased after frozing-thawing for two and three times (P<0.05)，respectively.Freezing-thawing had no significant effect on pH (P>0.05).In the same time，freezing-thawing vacuolated structure formation in the mitochondria，confused fiber bundles，increased the space between muscle fiber，and shortened sarcomere，blurred even disappeared Z disc.The results demonstrate that repetitive freezing-thawing damage the structure of myofibril seriously，change the nutrition components and decline the mutton quality of Lanzhou Fat-tailed sheep.

中图分类号:

S826
S815.4

蔡勇，阿依木古丽，徐红伟，臧荣鑫，曹忻，申晓蓉，李贞子，杨具田. 冻融对兰州大尾羊肉品质、营养成分及超微结构的影响[J]. 畜牧兽医学报, 2014, 45(2): 243-248.

CAI Yong，Ayimuguli，XU Hong-wei，ZANG Rong-xin，CAO Xin，SHEN Xiao-rong，LI Zhen-zi，YANG Ju-tian. Effects of Freezing-thawing on Mutton Quality，Nutrition Components and Ultrastructure of Lanzhou Fat-tailed Sheep[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2014, 45(2): 243-248.

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冻融对兰州大尾羊肉品质、营养成分及超微结构的影响

Effects of Freezing-thawing on Mutton Quality，Nutrition Components and Ultrastructure of Lanzhou Fat-tailed Sheep

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