干法成熟过程羊腿肉持水能力与水分迁移规律
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王旭,张德权,赵莹鑫,摆玉蔷,李欣,侯成立,郑晓春,陈丽
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Water-Holding Capacity and Water Migration of Lamb Gigot During Dry Aging
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WANG Xu,ZHANG DeQuan,ZHAO YingXin,BAI YuQiang,LI Xin,HOU ChengLi,ZHENG XiaoChun,CHEN Li
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表1 羊腿肉弛豫时间T2随成熟时间的变化
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Table 1 Changes of T2 relaxation times with aging time of gigots
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| 成熟方式 Aging method | 成熟时间 Aging time (d) | T20 (ms) | T2b (ms) | T21 (ms) | T22 (ms) | 湿法成熟
Wet aging | 0 | 0.631±0.074a | 4.063±0.506a | 49.77±0a | 278.868±20.541bc | | 7 | 0.432±0.184b | 3.492±0.735ab | 48.69±2.646a | 335.875±23.616aA | | 14 | 0.462±0.106b | 3.028±0.579b | 49.77±0a | 265.609±0cdA | | 21 | 0.456±0.192b | 3.104±1.077b | 49.932±4.414a | 299.749±31.829bAB | | 28 | 0.437±0.063b | 2.746±0.792b | 38.123±6.359b | 254.077±17.865d | RH80干法成熟
RH80 dry aging | 0 | 0.631±0.074a | 4.063±0.506a | 49.77±0ab | 278.868±20.541b | | 7 | 0.285±0.125c | 3.15±0.421b | 49.77±0ab | 265.609±0bcB | | 14 | 0.481±0.081b | 3.226±0.442b | 46.529±3.55b | 248.311±18.949cAB | | 21 | 0.537±0.14ab | 4.022±0.81a | 51.174±5.316a | 320.63±23.616aA | | 28 | 0.489±0.131b | 2.816±0.476b | 35.426±5.183c | 260.707±27.683bc | RH60干法成熟
RH60 dry aging | 0 | 0.631±0.074a | 4.063±0.506a | 49.77±0ab | 278.868±20.541a | | 7 | 0.249±0.065c | 3.186±0.739b | 52.255±3.849a | 272.239±16.239aB | | 14 | 0.417±0.065b | 2.826±0.739b | 44.368±3.849c | 226.749±16.239bB | | 21 | 0.443±0.114b | 3.18±0.633b | 46.529±3.55bc | 292.127±20.541aB | | 28 | 0.503±0.131b | 2.829±0.608b | 37.772±3.339d | 242.545±17.865b |
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