探究了超声辅助成熟后冷冻，常规冷藏成熟后冷冻及直接冷冻方式对羊肉冻藏品质的影响。以哈萨克羊半膜肌及背最长肌为研究对象，测定羊肉冻藏期间嫩度、色泽及保水性等指标，分析3种成熟方式对羊肉品质变化的影响。结果表明：冻藏12周后的常规冷藏成熟后冷冻组的半膜肌及背最长肌冻藏解冻损失（6.93%、7.24%）、蒸煮损失（33.67%、30.12%）优于其他两组，保水性最好，色泽劣变速度缓慢，食用品质最佳；超声辅助成熟后冷冻组的半膜肌及背最长肌在第12周时剪切力（84.4 N、86.4 N）、肌原纤维小片化指数（Myofibrillar Fragmentation Index，MFI）（46.3、47.6）值较其他组最差，食用品质最不理想；而直接冷冻组在第12周时半膜肌及背最长肌的解冻损失（7.22%、11.06%）及剪切力（98.2 N、95 N）值均显著高于其他两组（P<0.05），羊肉品质最差。综上冷藏成熟处理对羊肉冻藏品质的负面影响最小，更适合作为羊肉冻藏前成熟方式，能较好保持羊肉食用品质。

The effects of ultrasound-assisted freezing after aging, conventional refrigeration after aging and direct freezing on the quality of frozen mutton were studied. Taking the Kazakh sheep semimembranous muscle and the longissimus dorsi muscle as the research objects, the tenderness, color and water retention capacity of mutton during frozen storage were measured, and the effects of three aging methods on the quality of mutton were also analyzed. RThe results showed that the thaw loss (6.93% and 7.24%) and cooking loss (33.67% and 30.12%) of the semimembranous muscle and longissimus dorsi muscle in the conventional cold aging following 12-week freezing group were smaller than those of the other two groups, having the greatest water retention, slowest color deterioration and the best eating quality. The shearing force (84.4 N, 86.4 N) and myofibrillar fragmentation index (MFI; 46.3, 47.6) values of the semimembranous muscle and longissimus dorsi muscle in the ultrasound-assisted aging following freezing group were worse than those for the other groups, having the worst eating quality. For the direct freezing group, the thaw loss (7.22% and 11.06%) and shear force (98.2 N, 95 N) of the semimembranous muscle and the longissimus dorsi muscle were significantly higher than those of the other two groups (P<0.05) at the 12th week, and the eating quality of mutton was the worst. In summary, the refrigerated aging had the least negative impact on the quality of mutton during frozen storage, which is a more suitable aging method before the frozen storage of mutton, resulting in better preservation of mutton’s edible quality.

新疆维吾尔自治区重点研发计划项目（2020B02017-2）