不同烹调方式对羊肉品质的影响

研究不同烹调方式（蒸煮、烘烤和煎炸）对羊肉品质的影响，分别对样品中氨基酸、脂肪酸和核苷酸的组成及含量、质构指标以及肌肉微观结构进行检测。结果表明：蒸煮方式的损失率最低，对氨基酸、脂肪酸和核苷酸的组成及含量的影响最小；在3 种烹调方式对肉样处理过程中，肉样的氨基酸模式和脂肪酸模式均发生不同程度的变化；煎炸肉样中呈味氨基酸含量为55.33%，显著高于蒸煮肉样呈味氨基酸含量（50.67%）和烘烤肉样呈味氨基酸含量（49.33%）；烘烤肉样呈味核苷酸含量最低；蒸煮、煎炸和烘烤对肉样的脂肪酸组成及含量虽有影响，但组间并无差异显著性。烘烤肉样咀嚼性优于煎炸肉样和蒸煮肉样。在3 种烹调方式处理过程中，烘烤肉样肌纤维束变形、肌束膜破坏、肌间脂肪受损程度最严重。

Effect of Different Cooking Methods on the Quality of Lamb Meat

This work studied the effect of different cooking methods (boiling, grilling and roasting) on lamb meat quality.
The compositions and contents of amino acids, fatty acids, and nucleotides, texture indices and muscle microstructure of
fresh and cooked meat samples were detected. Results showed that boiling resulted in the minimum cooking loss and had
the lowest effect on the compositions and contents of amino acids, fatty acids and nucleotides in lamb meat. The amino acid
pattern and fatty acid pattern of lamb meat were changed to different degree during cooking. The flavor amino acid content
in grilled lamb meat was 55.33%, which was significantly higher than that of the boiled (50.67%) and roasted samples
(49.33%). The flavor nucleotide content in roasted lamb meat was the lowest. Fatty acid composition and contents in boiled,
grilled and roasted lamb meat were different but not significantly. The chewiness of grilled lamb meat was better than that
of the boiled and grilled samples. Muscle fiber bundles, the perimysium and intermuscular fat in roasted lamb meat were
damaged most seriously.