赵伊茹,院珍珍,李芬,范志行,韩丽娟,侯生珍

• 1:青海大学农牧学院

摘要(Abstract)：

为探究不同贮藏温度对藏羊肉品质的影响，将宰后的藏羊腿肉分别在常温、冰温(-2℃)、4℃、-18℃、—40℃下贮藏，肉样的中心温度达到试验温度或接近试验温度并趋于稳定后，对其食用品质、理化性质、脂质氧化、肌原纤维蛋白氧化等指标进行分析。结果表明，-40℃条件下的藏羊肉降温速度快，其离心损失率、过氧化值、肌原纤维蛋白浊度、表面疏水性和羰基含量都显著低于-18℃条件下的藏羊肉(P<0.05);与冷藏藏羊肉(4℃)相比，冰温藏羊肉(-2℃)的肌原纤维蛋白结构更致密均匀，过氧化值比冷藏藏羊肉组低0.02 mg/100 g,肌原纤维蛋白浊度、表面疏水性、羰基含量分别比冷藏藏羊肉低0.079 mg/mL、1.642μg、0.097 nmol/mg蛋白，贮藏效果更佳。由此表明，藏羊肉长期贮藏的适宜温度为-40℃,短期贮藏的适宜温度为-2℃,为藏羊肉温控保鲜提供了理论依据。

关键词(KeyWords)： 藏羊肉;贮藏温度;蛋白氧化;脂质氧化

Abstract:

Keywords:

基金项目(Foundation): 藏羊产业提质增效标准化生产体系构建(2022-NK-169);; 藏羊肉冷链关键技术与高值化利用技术集成与示范(2022-NK-169-4)

作者(Author): 赵伊茹,院珍珍,李芬,范志行,韩丽娟,侯生珍

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