Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.
Meat Sci. 2019 Oct;156:52-58. doi: 10.1016/j.meatsci.2019.05.014. Epub 2019 May 14.
The age and cut of mutton are important factors influencing the suitability of roasting. In this study, the sensory quality, texture profile and surface colour of roasted mutton cuts (back strap, silverside, square cut shoulder, breast and flap and oyster cut) from Merino sheep slaughtered at ages of six months and two years were investigated. Also the protein thermal stability and protein secondary structure of different samples were also evaluated. The results showed that the muscles of back strap, silverside and oyster cut were much more suitable for roasting, presented higher sensory scores and better corresponding instrumental colour, texture properties and shear force. Lower protein thermal stability of collagen, sarcoplasmic proteins and actin in raw muscle might be the cause of the higher values of sensory attributes, L, texture profiles and lower a value of roasted mutton. The lower relative percentage of protein α-helix in fresh mutton might contribute to the higher protein random coil of roasted mutton, and these contribute with a great texture and colour. It concludes that differential protein thermal stability and protein secondary structure of muscles partially affect the roast quality of lamb.
羊肉的年龄和切割方式是影响烤肉适宜性的重要因素。本研究调查了来自美利奴羊的烤肉（背带，银边，方肩，胸和襟翼和牡蛎切）在 6 个月和 2 岁时的感官质量，质地特征和表面颜色。还评估了不同样品的蛋白质热稳定性和蛋白质二级结构。结果表明，背带，银边和牡蛎切的肌肉更适合烤肉，具有更高的感官评分和更好的相应仪器颜色，质地特性和剪切力。胶原，肌浆蛋白和肌动蛋白在生肉中的较低蛋白质热稳定性可能是感官属性，L 值，质地特征较高和烤羊肉 a 值较低的原因。新鲜羊肉中蛋白质α-螺旋的相对百分比较低可能有助于烤羊肉中蛋白质无规卷曲的增加，这些有助于改善质地和颜色。结论是肌肉的差异蛋白质热稳定性和蛋白质二级结构部分影响羊肉的烤肉质量。
