°</sup>C ）下的橫向、縱向及面積收縮率，分析加熱后羊肉微觀結(jié)構(gòu)（孔隙率、肌束間距及肌纖維間距）變化，探究加熱溫度和貯藏時(shí)間對羊肉熱收縮特性的影響。結(jié)果表明，貯藏時(shí)間、加熱溫度及其交互作用對離體肌纖維與肌內(nèi)膜橫向、縱向及面積收縮率影響顯著（ ?ΔP<0.001 ）。加熱溫度越高，離體肌纖維與肌內(nèi)膜橫向、縱向收縮率越大。不同加熱溫度下離體肌纖維、肌內(nèi)膜收縮率隨貯藏時(shí)間變化規(guī)律不同。加熱過程中肌內(nèi)膜和肌纖維收縮溫度和幅度不同步導(dǎo)致羊肉內(nèi)孔隙結(jié)構(gòu)變化。貯藏時(shí)間、加熱溫度及其交互作用對原位羊肉孔隙率、肌束間距、肌纖維間距影響顯著0 P<0.001 ）。貯藏5d后，解凍羊肉的肌纖維橫截面面積顯著增大，并在加熱后發(fā)生顯著收縮（ P<0.05 ）。綜上，適宜的貯藏時(shí)間和較低的加熱溫度可減緩熱加工過程中肌肉的收縮，從而改變羊肉品質(zhì)。-龍?jiān)雌诳W(wǎng)" />

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加熱溫度和貯藏時(shí)間對解凍羊肉熱收縮特性的影響

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Abstract： To investigate the efects of storage time and heating temperature on the thermal shrinkage characteristics of lamb meat，thisstudy measured the transverse，longitudinalandareashrinkage ratesratesofexvivo muscle fibersand endomysium of thawed lamb meat stored at 4°C for O，1，5 and 7 days under different heating temperatures （50，60，70 and 80°C ）.Additionally， microstructural changes （porosity，distance between muscle fiber bundles and distance between musclefibers）wereanalyzedafterheating.Theresults indicatedthatstorage time，heating temperatureandtheirinteraction significantlyinfluencedthe transverse，longitudinal，andareashrinkageratesofboth exvivomusclefibersandendomysium （P<0.001 ）.Higher heating temperatures resulted in greater transverse and longitudinal shrinkage rates of ex vivo muscle fibersandendomysium.The paternsofchanges inshrinkagerates ofexvivo musclefibers andendomysium withstorage timediferedatdifferentheating temperatures.Theshrinkage temperaturesandamplitudesofendomysiumand muscl fibers occurred asynchronously during heating，leading to alterations inthe interal pore structure oflamb meat.Storage time， heatingtemperatureandtheir interactionsignificantlyaffectedtheporositythedistancebetweenmusclefiberbundles，and the distance between muscle fibers （P<0.001 ）.After5daysof storage，the cross-sectional area of muscle fiberssignificantly increased，and significant shrinkage occurred after heating （P<0.05 ）. In conclusion，appropriate storage time and lower heatingtemperaturescan mitigate muscleshrinkageduringthermalprocessing，therebyimproving thequalityoflamb meat.

Keywords： heat treatment; storage time; thermal shrinkage; microstructure; lamb DOI：10.7506/rlyj1001-8123-20240918-244

中圖分類號：TS251.1 文獻(xiàn)標(biāo)志碼：A 文章編號：1001-8123（2025）09-0008-07

引文格式：

孔世權(quán)，劉思嘉，史振霄，等.加熱溫度和貯藏時(shí)間對解凍羊肉熱收縮特性的影響[J].肉類研究，2025，39（9）：8-14. DOI：10.7506/rlyj1001-8123-20240918-244. http：//www.rlyj.net.cn

KONG Shiquan，LIUSijia，SHI Zhenxiao，etal.Efectof heating temperatureand storage timeon thermal shrinkage characteristicsof thawed lamb[J].Meat Research，2025，39（9）：8-14.（inChinese with Englishabstract）DOI：10.7506/ rlyj1001-8123-20240918-244. http：//www.rlyj.net.cn

加熱時(shí)，肉中肌原纖維、肌內(nèi)膜、肌束膜會發(fā)生橫向、縱向和體積收縮，導(dǎo)致肉中水分和脂肪遷移至外部，肉的嫩度、多汁性下降，進(jìn)而導(dǎo)致消費(fèi)者接受度降低[-2]。（剩余15091字）

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