不同部位苏尼特羊食用品质与脂肪酸组成.docVIP

不同部位苏尼特羊食用品质与脂肪酸组成 罗玉龙，杨晶，靳志敏，刘夏炜，王柏辉，靳烨* （1.内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特,010018） 摘 要：选择5月龄苏尼特羊各5只，取股二头肌、背最长肌、臂三头肌三个部位，分别测定其色泽、嫩度、pH值、熟肉率以及脂肪酸含量并进行比较，确定最佳部位，结果表明：背最长肌色差优于股二头肌、臂三头肌；背最长肌的蒸煮损失率显著小于肱二头肌、臂三头肌(P＜0.05pH值,蒸煮损失率,脂肪酸 Study on the Eating Quality and Fatty Acid Composition in different Anatomical Locations of Sunit Sheep LUO Yu-long.YANG Jing.JIN Zhi-min.LIU Xia-wei.Wang Bo-hui.JIN Ye* (College of Food Science and Engineering, Inner Mongolia Agricultural University, Inner Mongolia Hohhot 010018,China ) Abstract：longissimus dorsi of 5 months Sunite sheep were compared with biceps femoris and arm triceps in terms of color parameters, tenderness, pH , rate of meat loss and fatty acids content . The results showed that the color of longissimus dorsi was better than that of biceps femoris and arm triceps. Meanwhile, rate of meat loss of longissimus dorsi initially declined to the minimum value (P＜0.05); In addition, the shear force of longissimus dorsi was significantly less than biceps femoris (P＜0.05); However ,the shear force of longissimus dorsi was no significant difference with arm triceps. Saturated fatty acid and polyunsaturated fatty acid content in three parts were no significant difference, monounsaturated fatty acid content in longissimus dorsi was higher than biceps femoris and arm triceps. Hence, longissimus dorsi has a superior eating quality ,and it is concluded that the best part is longissimus dorsi . Key words: Sunit sheep; color;tenderness;pH;rate of meat loss;fatty acids 苏尼特羊（Sunit Sheep）产于锡盟东苏旗、西苏旗、乌盟四子王旗等，其体格大，体质结实，结构均匀，其近年来013年，张宏博对巴美肉羊的食用品质做了研究，分析苏尼特确定了3]。2014，苏琳4]。 肉中脂肪含量和组成对人的健康也有重要影响，研究表明脂肪的组成对人健康的影响要大于单纯的脂肪摄入量对人体健康的影响，脂肪酸作为脂肪的主要组成部分，其含量和组成与人的健康关系紧密。 因此，本实验通过对苏尼特羊不同部位食用品质相关指标以及肉中脂肪酸含量的测定，对肉品质重要指标如pH、色差、蒸煮损失率、嫩度[5-8]以及脂肪酸组成进行针对性分析，旨在确定苏尼特羊在该方面的优势和劣势， 确定苏尼特肉品质最佳部位，为实现该品种肉羊的优质优价提供参考。 材料和方法 1.1 材料与试剂 随机乌拉特中旗农区畜牧业专项推进办公室的巴美肉羊育种园区选相同饲养条件下月龄的苏只，进行现场屠宰。宰前绝食20h，分别从羊的背最长肌、股二头肌、臂三头肌三个部位取约150g肌肉g测肉品质的相关指标，其余50g在冷藏条件下运回实验室，于－20℃保藏待用。 甲醇（色谱纯）、三氯甲烷（分析纯）、正