Zhang Renyu, Yoo Michelle J Y, Realini Carolina E, Staincliffe Maryann, Farouk Mustafa M
School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland 1010, New Zealand.
Meat Quality Team, Food & Bio-Based Products, AgResearch Ltd., Grasslands, Palmerston North 4442, New Zealand.
Foods. 2020 Dec 25;10(1):41. doi: 10.3390/foods10010041.
The aim of this study was to produce in-bag dry-aged lamb and compare its meat quality, consumer acceptability, oxidative stability and in vitro digestibility to the wet-aged equivalents. Significantly higher pH, weight loss and reduced cook loss were observed in dry-aged lamb compared to the wet-aged ( < 0.0001). Dry-aged lamb had harder and chewier texture profiles and lower colour attributes (L*, a* and b*) than the wet-aged ( < 0.001). The dry-aged and wet-aged lamb were equally preferred (around 40% each) by the consumer panel, underpinning the niche nature of dry-aged meat. Significantly ( < 0.05) higher yeast and thiobarbituric acid reactive substances (TABRS) levels were observed in dry-aged lamb compared to the wet-aged. There was no difference in fatty acid profile, protein carbonyl content and pattern of proteolysis between ageing regimes ( > 0.05). Ageing regimes had no impact on overall digestibility; however, a greater gastric digestibility was observed in dry-aged lamb through the increased release of free amino acids (FAAs) compared to the wet-aged. Outcomes of this study demonstrated for the first time the possibility of producing dry-aged lamb legs of acceptable quality, oxidative stability and superior digestibility compared to the equivalent wet-aged lamb.
本研究的目的是生产袋内干腌羊肉，并将其肉质、消费者接受度、氧化稳定性和体外消化率与湿腌羊肉进行比较。与湿腌羊肉相比，干腌羊肉的pH值显著更高、失重更多且熟损失减少（<0.0001）。与湿腌羊肉相比，干腌羊肉的质地更硬、更有嚼劲，颜色属性（L*、a和b）更低（<0.001）。消费者小组对干腌羊肉和湿腌羊肉的偏好程度相当（各约40%），这突出了干腌肉的小众特性。与湿腌羊肉相比，干腌羊肉中的酵母和硫代巴比妥酸反应性物质（TABRS）水平显著更高（<0.05）。不同腌制方式之间的脂肪酸谱、蛋白质羰基含量和蛋白水解模式没有差异（>0.05）。腌制方式对总体消化率没有影响；然而，与湿腌羊肉相比，干腌羊肉通过增加游离氨基酸（FAA）的释放，表现出更高的胃消化率。本研究的结果首次证明，与同等湿腌羊肉相比，生产出质量合格、具有氧化稳定性且消化率更高的干腌羊腿是有可能的。
