| 梅花鹿肉与绵羊肉在僵直化过程中主要理化性能的比较 |
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| 引用本文： | 崔丽娟,德力格尔桑,刘彦峰.梅花鹿肉与绵羊肉在僵直化过程中主要理化性能的比较[J].保鲜与加工,2007,7(3):32-34. |
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| 作者姓名： | 崔丽娟 德力格尔桑 刘彦峰 |
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| 作者单位： | 内蒙古农业大学食品科学与工程学院,呼和浩特,010018;内蒙古大圣生物技术有限公司,呼和浩特,010018 |
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| 摘 要： | 通过对鹿肉与羊肉在宰后僵直化过程中保水性、pH值、游离羟脯氨酸、糖原、游离氨基酸等含量的检测及比较发现,鹿肉与羊肉在僵直化过程中各项理化指标变化趋势基本一致.鹿肉失水率、pH值、游离氨基酸含量比羊肉高(P＜0.01);游离羟脯氨酸含量比羊肉低(P＜0.01);巯基含量略高于羊肉,但差异不显著.鹿肉糖原含量略低于羊肉,但差异不显著.
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| 关 键 词： | 羊肉 鹿肉 僵直化过程 理化指标 |
| 文章编号： | 24398892 |
| 修稿时间： | 03 8 2007 12:00AM |
Comparation of Main Chemical and Physical Properties of Sika and Lamb During Rigor Setting |
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| CUI Li-juan,Deligeersang,Liu Yan-feng.Comparation of Main Chemical and Physical Properties of Sika and Lamb During Rigor Setting[J].Storage & Process,2007,7(3):32-34. |
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| Authors: | CUI Li-juan Deligeersang Liu Yan-feng |
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| Institution: | 1. Collage of Food Science and Engineering, Inner Mongolia Agricaltural Univeistiy, Hohhot 010018, China; 2. Inner Mongolia Dasheng Bio-chem Technical Compang Ld. Baotou, Hohhot 010018, China |
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| Abstract: | The water holding capacity, pH value, free hydroxyproline, glycogen, free amino acids of muscle of sika and lamb are determined and compared during pre-rigor and post-rigor stage. The results shown that variation trends of the chemophysiology properties are similar. And the water holding capacity, pH value and free amino acid of venison are higher (P<0.01) then those of lamb, while free hydroxyproline is lower (P<0.01).thiohydroxy level of venison is slightly higher than that of lamb but glycogen level of venison is slightly lower than that of lamb ,insignificantly. |
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| Keywords: | lamb sika rigor setting chemical and physical properties |
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