CAJ | 학술논문

为研究不同烤制温度和时间对烤羊肉脂质氧化的影响，以阿勒泰羊后腿肌为原料，经不同温度和时间烤制后，分别测定各样品的酸价、过氧化值、硫代巴比妥酸值（thiobarbituric acid，TBA）及脂肪酸的组成。结果表明：随着温度升高，羊肉在烤制过程中酸价总体呈逐渐上升趋势。过氧化值及烤制30、40 min条件下TBA值总体呈先下降后上升趋势，烤制20 min条件下TBA值先上升后下降但差异不显著（P＞0.05）。烤制温度和烤制时间对饱和脂肪酸和单不饱和脂肪酸影响不显著（P＞0.05），对多不饱和脂肪酸影响显著（P＜0.05）。结论：羊肉的烤制条件为120℃、30 min时，氧化程度较低，产品品质较好。
위연구불동고제온도화시간대고양육지질양화적영향，이아륵태양후퇴기위원료，경불동온도화시간고제후，분별측정각양품적산개、과양화치、류대파비타산치（thiobarbituric acid，TBA）급지방산적조성。결과표명：수착온도승고，양육재고제과정중산개총체정축점상승추세。과양화치급고제30、40 min조건하TBA치총체정선하강후상승추세，고제20 min조건하TBA치선상승후하강단차이불현저（P＞0.05）。고제온도화고제시간대포화지방산화단불포화지방산영향불현저（P＞0.05），대다불포화지방산영향현저（P＜0.05）。결론：양육적고제조건위120℃、30 min시，양화정도교저，산품품질교호。
With the aim of investigating the effect of roasting temperature and time on the fat oxidation of mutton, the hind leg muscle of Altay sheep was grilled at different temperatures (100, 120 and 140℃) for different times (20, 30 and 40 min) and then analyzed for acid value (AV), peroxide value (POV), thiobarbituric acid (TBA) value and fatty acid composition. The results showed that as the temperature increased, the AV showed a gradual upward trend. POV and TBA after 30 and 40 min of grilling showed an upward trend after a decline, while the opposite trend was observed for TBA after 20 min of grilling, with the difference being not statistically signiifcant (P > 0.05). Grilling temperature and time showed no signiifcant (P> 0.05) impact on saturated fatty acids (SFA) or monounsaturated fatty acids (MUFA), but exhibited a significant (P< 0.05) effect on polyunsaturated fatty acids (PUFA). Therefore, better grilling conditions for low degree of oxidation and good product quality were 120℃ for 30 min.