巴美肉羊是内蒙古自治区的主要羊肉品种之一,由于其味道鲜美,营养价值颇高,受到广大消费者的青睐.近年来对其的研究逐渐深入,这对于肉制品的加工储藏销售具有重要意义.通过感官检验及脂肪氧化等指标检测巴美羊肉在不同的贮藏温度下品质变化情况.选取了4项脂肪氧化指标即TBA值、酸价、皂化价、pH值.每隔一天测定一次,共持续11d,根据11d内4项指标的变化初步推断:低温冷藏对防止脂肪氧化有显著的作用,从而对巴美羊肉的保鲜提出重要指导,有效的防止因脂肪氧化而导致的营养水平降低、感官价值及商业价值的损失.
Bamei lamb is one of the main kinds lamb in Inner Mongolia Autonomous Region. As it had delicious taste, high value of nutrition, it is popular with costumers. In recent years, further research of it had great significance for the processing, storage and sell of meat products. The sensory test and lipid oxidation were taken as indexes to detect the quality change of Bamei lamb under different storage tempera- ture. Four lipid oxidation indexes were selected, including TBA, acid value, saponification value and pH value. Determining every other day and lasting 11 d. According to the changes of four indexes in 11 days, it could be preliminarily inferred that low temperature storage had a significant influence to prevent lipid oxidation. It would provide important guidance for the preservation of the lamb, and prevent the nutrient levels drop, sensory value and commercial value loss by lipid oxidation.