卤制温度对酱卤藏羊肉品质的影响

Effect of Marination Temperature on the Quality of Tibetan Mutton

摘要:

为研究卤制温度对酱卤藏羊肉品质的影响，本试验分析了卤制中心温度为30、40、50、60、70、80、90、99 ℃时对藏羊后腿肉的蒸煮损失、剪切力、蛋白溶解度的影响，并采用SDS-PAGE电泳和扫描与透射电镜研究了对藏羊肉肌原纤维蛋白组分及微观结构的变化。结果表明：随着卤制中心温度的升高，蒸煮损失率由中心温度为30 ℃时的15.82%逐渐增大到99 ℃时的41.15%；剪切力随着卤制中心温度的升高而逐渐增大，到70 ℃时达到最大值，但熟化温度达到80 ℃后剪切力变小，随后又逐渐增大；蛋白溶解度随着中心温度的升高而呈逐渐降低的趋势。SDS-PAGE和透射与扫描电镜结果表明，随着卤制中心温度的升高，肌原纤维蛋白发生了蛋白降解与交联，肌原纤维束间的空隙逐渐缩小，变得更加密集、紧凑，且肌纤维直径和肌节长度逐渐缩小。因此，卤制中心温度为70 ℃时是酱卤藏羊肉品质形成的关键温度点。

Abstract:

The effects of internal temperature on Tibetan mutton quality during marination were investigated. The effects of internal temperature during marination (30 ℃~ 99 ℃) on the Warner-Bratzler shear force, cooking loss, and protein solubility of Tibetan mutton muscle from hind leg were analyzed. The changes in myofibrillar protein composition and microstructure of Tibetan mutton muscle were determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), scanning electron microscopy (SEM), and transmission electron microscopy (TEM). The results indicated that with increasing internal temperature of marination, the cooking loss gradually increased from 15.82% at 30 ℃ to 41.15% at 99 ℃ (P < 0.05); Warner-Bratzler shear force was gradually increased to the peak value at 70 ℃ (P < 0.05). When temperature reached 80 ℃, the shear force decreased initially before it gradually increased. The protein solubility showed a slow downward trend with increasing internal temperature. The results of SDS-PAGE, SEM, and TEM indicated that with the increase of internal temperature of marination, protein degradation and crosslinking occurred in the myofibrillar tissue, the space among myofibrillar bundles gradually decreased, myofibrillar bundles became denser and more compact, and myofibril diameter and sarcomere length decreased gradually. Therefore, an internal temperature of 70 ℃ is the key temperature point for the quality of marinated Tibetan mutton.