中国农业科学 ›› 2022, Vol. 55 ›› Issue (18): 3640-3651.doi: 10.3864/j.issn.0578-1752.2022.18.013
葛岳1(),张德权1,李少博1,陈丽1,郑晓春1,梁策1,颜统晶1,李金活2,王振宇1()
收稿日期:
2022-02-07
接受日期:
2022-04-24
出版日期:
2022-09-16
发布日期:
2022-09-22
通讯作者:
王振宇
作者简介:
葛岳,E-mail: 基金资助:
Yue GE1(),DeQuan ZHANG1,ShaoBo LI1,Li CHEN1,XiaoChun ZHENG1,Ce LIANG1,TongJing YAN1,JinHuo LI2,ZhenYu WANG1()
Received:
2022-02-07
Accepted:
2022-04-24
Online:
2022-09-16
Published:
2022-09-22
Contact:
WANG ZhenYu
摘要:
【目的】基于消费者喜好性评价,探究宰后不同阶段羊肉食用品质差异,明确僵直前期、最大僵直期、解僵成熟期羊肉涮制、烤制、煮制、炒制特性,为我国羊肉食用品质科学评价和优质羊肉生产提供参考。【方法】选取8月龄小尾寒羊僵直前期、最大僵直期、解僵成熟期的牡蛎、外脊、霖肉、米龙4个部位肉,经涮制、烤制、煮制、炒制后进行消费者喜好性评价,对羊肉的嫩度、多汁性、风味、总体喜好性进行评分,利用线性判别分析确定羊肉食用品质综合评价方程(Meat Quality,4 variables,MQ4)和等级划分方法,分析不同烹饪方式下宰后不同阶段羊肉消费者喜好性评分和食用品质等级。【结果】羊肉涮制后,僵直前期的外脊和米龙嫩度、风味、总体喜好性、食用品质综合得分(MQ4)高于最大僵直期和解僵成熟期的样品(P<0.05),宰后不同阶段的牡蛎和霖肉消费者评分差异不显著(P>0.05)。羊肉烤制后,僵直前期的牡蛎和解僵成熟期米龙的嫩度、总体喜好性、MQ4评分高于最大僵直期的样品(P<0.05),宰后不同阶段的外脊和霖肉消费者评分差异不显著(P>0.05)。羊肉煮制后,解僵成熟期的霖肉多汁性、总体喜好性评分高于僵直前期和最大僵直期的样品(P<0.05),宰后不同阶段的牡蛎、外脊、米龙消费者评分差异不显著(P>0.05)。羊肉炒制后,僵直前期和解僵成熟期的牡蛎嫩度、总体喜好性、MQ4评分高于最大僵直期的样品(P<0.05),僵直前期的外脊嫩度、风味、总体喜好性、MQ4评分高于最大僵直期和解僵成熟期的样品(P<0.05),宰后不同阶段的霖肉和米龙消费者评分差异不显著(P>0.05)。僵直前期(5星级:0%—8.33%;4星级:47.83%—72.22%)与解僵成熟期(5星级:0%—8.70%;4星级:52.78%—58.33%)的羊肉经涮制、烤制、煮制、炒制后优级(5星级)和良好级(4星级)的比例高于最大僵直期的样品(5星级:0%;4星级:35.90%—47.83%),僵直前期与解僵成熟期的羊肉没有出现消费者不满意(2星级)的样品,最大僵直期的羊肉烤制和煮制后分别有4.17%和4.35%的样品为2星级。【结论】基于消费者喜好性评价研究,僵直前期和解僵成熟期的羊肉经涮制、烤制、煮制、炒制烹饪后的食用品质得分、优级和良好级肉的比例高于最大僵直期的样品,僵直前期和解僵成熟期的羊肉均受消费者的青睐。
葛岳,张德权,李少博,陈丽,郑晓春,梁策,颜统晶,李金活,王振宇. 基于消费者喜好性评价宰后不同阶段羊肉食用品质差异[J]. 中国农业科学, 2022, 55(18): 3640-3651.
Yue GE,DeQuan ZHANG,ShaoBo LI,Li CHEN,XiaoChun ZHENG,Ce LIANG,TongJing YAN,JinHuo LI,ZhenYu WANG. Eating Quality Evaluation of Lamb in Different Postmortem Phases Based on Consumers’ Sensory Preferences[J]. Scientia Agricultura Sinica, 2022, 55(18): 3640-3651.
表1
宰后不同阶段羊肉消费者喜好性评分"
烹饪方式 Cooking method | 部位 Cut | 宰后阶段 Postmortem phase | 嫩度 Tenderness | 多汁性 Juiciness | 风味 Flavor | 总体喜好 Overall liking |
---|---|---|---|---|---|---|
涮制 Instant boiled | 牡蛎 Oyster cut | 僵直前期 Pre-rigor | 60.39±6.78Aa | 57.75±5.3Aa | 59.70±5.21Aa | 63.28±6.93Aa |
最大僵直期 Rigor mortis | 57.20±7.42Aa | 54.87±7.85Aa | 54.59±6.06Aa | 58.65±5.82Aa | ||
解僵成熟期 Post-rigor | 61.96±6.43Aa | 60.90±3.48Aa | 57.05±3.84Aa | 60.23±4.05Aa | ||
外脊 Short loin | 僵直前期 Pre-rigor | 55.05±9.34Aab | 53.33±7.24Aab | 56.99±6.37Aa | 57.18±11.28Aa | |
最大僵直期 Rigor mortis | 42.78±9.42Bb | 46.71±8.95Aa | 45.77±6.84Bc | 47.35±6.71Bc | ||
解僵成熟期 Post-rigor | 36.44±3.78Bb | 44.25±7.32Ac | 42.66±7.30Bb | 41.95±8.09Bc | ||
霖肉 Knuckle | 僵直前期 Pre-rigor | 55.49±8.75Aab | 50.53±7.43Aab | 57.30±9.39Aa | 59.70±6.83Aa | |
最大僵直期 Rigor mortis | 49.11±5.68Ab | 51.49±6.74Aa | 52.75±5.61Aab | 55.19±5.01Aab | ||
解僵成熟期 Post-rigor | 54.04±10.21Aa | 51.72±8.11Ab | 55.17±4.29Aa | 58.73±7.11Aa | ||
米龙 Silverside | 僵直前期 Pre-rigor | 51.27±10.01Ab | 48.66±8.22Ab | 57.88±6.48Aa | 59.91±5.35Aa | |
最大僵直期 Rigor mortis | 48.66±5.57ABb | 50.45±7.58Aa | 47.80±6.91Bbc | 51.00±7.51Bbc | ||
解僵成熟期 Post-rigor | 41.34±8.10Bb | 45.27±3.18Ac | 46.60±5.93Bb | 48.83±5.21Bb | ||
烤制 Roasted | 牡蛎 Oyster cut | 僵直前期 Pre-rigor | 68.28±5.26Aa | 64.22±4.28Aa | 67.24±4.53Aa | 70.41±4.10Aa |
最大僵直期 Rigor mortis | 54.33±8.98Ba | 51.59±6.03Ba | 63.76±2.13Aa | 65.01±2.42Ba | ||
解僵成熟期 Post-rigor | 65.16±5.65Aa | 61.32±5.55Aa | 64.45±2.72Aa | 66.27±4.01ABa | ||
外脊 Short loin | 僵直前期 Pre-rigor | 48.32±7.09Ab | 37.35±5.35Ac | 57.67±4.07Abc | 56.92±7.33Abc | |
最大僵直期 Rigor mortis | 40.38±4.61Ab | 40.37±7.75Ab | 51.05±5.87Ab | 49.52±7.50Ab | ||
解僵成熟期 Post-rigor | 49.65±7.08Ab | 45.69±5.81Ac | 56.69±5.25Ab | 55.93±6.21Ab | ||
霖肉 Knuckle | 僵直前期 Pre-rigor | 61.28±3.59Aa | 55.64±7.77Aab | 64.01±6.62Aab | 63.87±7.29Aab | |
最大僵直期 Rigor mortis | 51.26±4.52Ba | 50.11±3.43Aa | 57.95±4.24Aa | 58.81±3.57Aa | ||
解僵成熟期 Post-rigor | 62.44±10.67Aa | 54.13±6.49Ab | 59.47±6.22Aab | 63.10±7.63Aab | ||
米龙 Silverside | 僵直前期 Pre-rigor | 39.24±8.7Bb | 48.92±7.99Ab | 55.65±4.73Ac | 54.45±6.61ABc | |
最大僵直期 Rigor mortis | 40.66±3.94Bb | 46.98±7.50Aab | 50.94±7.48Ab | 47.25±7.57Bb | ||
解僵成熟期 Post-rigor | 52.53±3.39Ab | 52.24±4.67Abc | 53.82±6.35Ab | 57.05±6.33Ab | ||
煮制 Boiled | 牡蛎 Oyster cut | 僵直前期 Pre-rigor | 51.59±7.97Aa | 54.41±5.25Aa | 60.71±3.98Aa | 60.12±5.62Aa |
最大僵直期 Rigor mortis | 61.23±14.21Aa | 61.90±9.69Aa | 61.43±5.97Aa | 60.27±6.69Aa | ||
解僵成熟期 Post-rigor | 65.22±8.24Aa | 61.06±5.46Aa | 63.04±3.06Aa | 66.16±2.50Aa | ||
外脊 Short loin | 僵直前期 Pre-rigor | 34.63±6.51Bb | 43.77±3.55Ab | 57.64±3.77Aa | 53.56±3.08Aa | |
最大僵直期 Rigor mortis | 44.22±7.03Ab | 44.3±6.18Ab | 54.14±4.00Aa | 51.12±9.58Aa | ||
解僵成熟期 Post-rigor | 42.72±9.27ABb | 46.41±7.06Ab | 56.95±4.52Aab | 54.22±8.57Ab | ||
霖肉 Knuckle | 僵直前期 Pre-rigor | 39.56±6.33Ab | 42.49±3.29Bb | 58.93±7.59Aa | 52.59±7.22Ba | |
最大僵直期 Rigor mortis | 49.49±6.39Ab | 44.63±6.94Bb | 56.20±7.48Aa | 53.80±7.63Ba | ||
解僵成熟期 Post-rigor | 57.07±11.77Aa | 53.52±5.69Aab | 62.71±6.79Aa | 65.11±8.41Aa | ||
米龙 Silverside | 僵直前期 Pre-rigor | 38.73±10.16Ab | 45.04±9.37Ab | 56.59±6.52Aa | 54.41±8.73Aa | |
最大僵直期 Rigor mortis | 39.57±5.09Ab | 44.27±4.73Ab | 53.77±5.76Aa | 52.13±6.87Aa | ||
解僵成熟期 Post-rigor | 41.45±4.82Ab | 45.87±6.87Ab | 55.75±3.66Ab | 53.15±4.92Ab | ||
炒制 Stir-fried | 牡蛎 Oyster cut | 僵直前期 Pre-rigor | 70.97±6.32Aa | 58.81±8.18Aa | 63.13±8.65Aab | 67.78±7.71Aa |
最大僵直期 Rigor mortis | 51.28±5.99Ba | 50.92±6.67Aa | 56.69±4.84Aa | 56.28±4.04Bab | ||
解僵成熟期 Post-rigor | 61.57±8.09Aa | 58.80±4.27Aa | 62.03±5.94Aa | 64.80±4.85Aa | ||
外脊 Short loin | 僵直前期 Pre-rigor | 59.62±6.87Ab | 55.42±7.32Aa | 62.95±8.18Aab | 64.25±7.15Aa | |
最大僵直期 Rigor mortis | 40.54±6.75Cb | 45.04±6.47Ba | 52.03±6.70Ba | 49.28±8.57Bb | ||
解僵成熟期 Post-rigor | 48.78±6.27Bbc | 53.36±7.33ABa | 54.06±4.73Bbc | 55.67±4.89ABbc | ||
霖肉 Knuckle | 僵直前期 Pre-rigor | 59.18±5.58Ab | 56.43±7.34Aa | 64.41±5.87Aa | 67.18±7.36Aa | |
最大僵直期 Rigor mortis | 48.72±6.68Ba | 49.85±6.05Aa | 55.65±5.21Ba | 57.49±3.42Ba | ||
解僵成熟期 Post-rigor | 54.62±9.37ABab | 52.20±7.80Aa | 60.32±6.50ABab | 61.03±8.60ABab | ||
米龙 Silverside | 僵直前期 Pre-rigor | 47.18±8.30Ac | 46.65±5.80Ab | 54.53±5.31Ab | 52.74±6.60Ab | |
最大僵直期 Rigor mortis | 46.56±5.52Aab | 51.08±5.37Aa | 54.13±4.25Aa | 51.7±4.97Aab | ||
解僵成熟期 Post-rigor | 40.68±1.18Ac | 53.67±5.39Aa | 53.29±4.66Ac | 51.50±5.66Ac |
表2
宰后阶段、部位及其交互效应对感官评分的影响"
烹饪方式 Cooking method | 指标 Attribute | P值 P value | ||
---|---|---|---|---|
宰后阶段 Postmortem phase | 部位 Cut | 宰后阶段×部位 Postmortem phases×cuts | ||
涮制 Instant boiled | 嫩度 Tenderness | 0.023 | 0.000 | 0.093 |
多汁性 Juiciness | 0.481 | 0.003 | 0.427 | |
风味 Flavor | 0.000 | 0.001 | 0.398 | |
总体喜好 Overall liking | 0.000 | 0.000 | 0.334 | |
烤制 Roasted | 嫩度 Tenderness | 0.001 | 0.000 | 0.319 |
多汁性 Juiciness | 0.027 | 0.000 | 0.516 | |
风味 Flavor | 0.028 | 0.000 | 0.986 | |
总体喜好 Overall liking | 0.025 | 0.000 | 0.479 | |
煮制 Boiled | 嫩度 Tenderness | 0.002 | 0.000 | 0.216 |
多汁性 Juiciness | 0.037 | 0.000 | 0.761 | |
风味 Flavor | 0.107 | 0.179 | 0.311 | |
总体喜好 Overall liking | 0.000 | 0.009 | 0.221 | |
炒制 Stir-fried | 嫩度 Tenderness | 0.002 | 0.001 | 0.168 |
多汁性 Juiciness | 0.042 | 0.121 | 0.146 | |
风味 Flavor | 0.011 | 0.033 | 0.320 | |
总体喜好 Overall liking | 0.000 | 0.000 | 0.229 |
表3
不同烹饪方式羊肉食用品质综合评价方程(MQ4方程)"
烹饪方式 Cooking method | MQ4方程 MQ4 function | ||||
---|---|---|---|---|---|
涮制 Instant boiled | MQ4=0.14嫩度+0.09多汁性+0.05风味+0.72总体喜好性 | ||||
MQ4 = 0.14 Tenderness + 0.09 Juiciness + 0.05 Flavor + 0.72 Overall liking | |||||
烤制 Roasted | MQ4=0.10嫩度+0.04多汁性+0.20风味+0.66总体喜好性 | ||||
MQ4 = 0.10 Tenderness + 0.04 Juiciness + 0.20 Flavor + 0.66 Overall liking | |||||
煮制 Boiled | MQ4=0.14嫩度+0.06多汁性+0.28风味+0.52总体喜好性 | ||||
MQ4 = 0.14 Tenderness + 0.06 Juiciness + 0.28 Flavor + 0.52 Overall liking | |||||
炒制 Stir-fried | MQ4=0.10嫩度+0.11多汁性+0.19风味+0.60总体喜好性 | ||||
MQ4 = 0.10 Tenderness + 0.11 Juiciness + 0.19 Flavor + 0.60 Overall liking |
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