CAJ | 학술논문

探讨了不同烘烤温度（160、170、180、190℃）对烤羊排水分分布与品质之间的关系，分别测定了烤羊排肉的出品率、水分含量、剪切力、T2弛豫时间、颜色和感官质量，并分析探讨了它们之间的相关性。研究结果表明，随着烘烤温度的升高，烤羊排的出品率、水分含量、嫩度、L*-值、a*-值显著降低（P<0.05）；而且烘烤温度为180℃条件下获得的感官评价得分最高（P<0.05）。与此同时，通过低场NMR研究发现，拟合后的T2弛豫时间分布为2个主要的峰，随着烘烤温度的升高会使主要峰T21和T22向慢的驰豫方向移动，同时与对照组相比峰面积A21和A22显著降低（P<0.05）。结合相关性分析可以得出T 21的变化与烤羊排水分含量和出品率之间存在正相关的线性关系。上述结果表明，不同烘烤温度对烤羊排品质的影响主要是由于肉中水分的迁移所造成的。
탐토료불동홍고온도（160、170、180、190℃）대고양배수분분포여품질지간적관계，분별측정료고양배육적출품솔、수분함량、전절력、T2이예시간、안색화감관질량，병분석탐토료타문지간적상관성。연구결과표명，수착홍고온도적승고，고양배적출품솔、수분함량、눈도、L*-치、a*-치현저강저（P<0.05）；이차홍고온도위180℃조건하획득적감관평개득분최고（P<0.05）。여차동시，통과저장NMR연구발현，의합후적T2이예시간분포위2개주요적봉，수착홍고온도적승고회사주요봉T21화T22향만적치예방향이동，동시여대조조상비봉면적A21화A22현저강저（P<0.05）。결합상관성분석가이득출T 21적변화여고양배수분함량화출품솔지간존재정상관적선성관계。상술결과표명，불동홍고온도대고양배품질적영향주요시유우육중수분적천이소조성적。
This study mainly investigated the relationship between water distribution and the quality of roasted mutton as affected by different roasting temperature ( 160 , 170 , 180 and 190 ℃) with the roasting time of 11 min. The cooking yield, shearing force, water content, color, T2 relaxation time dynamic distribution of water and sensory properties were measured. The results showed that with the increasing the roasting temperature, the cooking yield, moisture content, tenderness, L*-value and a*-value decreased significantly (P<0.05);the best sensory valuation was acquired at 180℃(P<0.05). Meanwhile, the analysis of LF-NMR indicated that after fitting the distribution of T2 relaxation time were two major peaks and the major T21 peak and T22 peak shifted towards to slower relaxation times with the roasting temperature increased. Simultaneously , the corresponding peak proportion of A21 and A22 decreased significantly (P<0.05) when compared with the control. Positive linear correlations were obtained with the analysis of the relativity among the variation of T21, water content and cooking yield of roasted mutton. The results indicated that water migrating in meat was the main reason of the influence of different roasting temperature on the quality of roasted mutton.