Water Boiling Properties of Tibetan Oula Sheep Meat
WANG Zhenyu, JI Jianxin, ZHANG Dequan*
Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Abstract：Forelegs, hindquarters and flank meat of male and female Tibetan Oula sheep were examined for sensory quality, physicochemical properties and protein heat denaturation after deep water boiling. The results showed that Tibetan Oula mutton was tender, juicy and tasty after water boiling, and the broth was clear and transparent with the fat floating on the surface, having a strong and delicious flavor. After boiling, color parameters and texture properties (harness, elasticity, chewiness and cohesiveness) of Tibetan Oula mutton from different cuts of male or female carcasses were not significant different (P > 0.05). Myofibrillar protein degradation occurred after boiling, and no differences in the thermal stability of myofibrillar protein in Tibetan Oula mutton were observed between meat cuts and sexes. Additionally, large quantities of sarcoplasmic proteins were lost and the solubility was reduced dramatically due to heat denaturation. Heat stability of sarcoplasmic proteins was significantly affected by both sexes and meat cuts.
