不同干燥方式对藏羊肝品质和风味的影响

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中图分类号：TS251.9 文献标志码：A

DOI：10.3969/j.issn.1000-9973.2026.04.019

文章编号：1000-9973（2026）04-0134-09

Effects of Different Drying Methods on Quality and Flavor of Tibetan Sheep Liver

ZHONG Guo-wei，HAN Li-juan*

（College of Agriculture and Animal Husbandry，Qinghai University，Xining 81oo16，China）

Abstract： In order to investigate the effects of different drying methods on the quality and flavor of Qinghai Tibetan sheep liver，with Qinghai Tibetan sheep liver as the main raw material，after pretreating and cooking the raw material，it is dried by four different drying methods such as natural drying，hot air drying， vacuum drying and vacuum freeze-drying，and the indexes such as protein content，fat content，moisture content，shape shrinkage rate and flavor are measured. The results show that after drying by four different methods，the moisture content of Tibetan sheep liver is significantly different （ P<0. 05 ）． The moisture content of Tibetan sheep liver after vacuum drying is the highest of 9.63% ，while the moisture content of Tibetan sheep liver after vacuum freeze-drying is the lowest of 3.34% ； the protein content of Tibetan sheep liver after vacuum freeze-drying is the highest of 64.33% ，while the protein content of Tibetan sheep liver after natural drying is the lowest of 60% ； the fat content of Tibetan sheep liver after hot air drying is the highest of 23.03% ，while the fat content of Tibetan sheep liver after vacuum drying is the lowest of 21.07% The main volatile compounds in Tibetan sheep liver under the four different drying methods are aldehydes， ketones，alcohols，esters，acids and so on. The flavor of Tibetan sheep liver is significantly different under different drying methods.Based on the analysis of nutrients，physicochemical indexes and flavor of Tibetan sheep liver under different drying methods，vacuum freeze-drying is the most effective drying method to reduce the fishy smell of Tibetan sheep liver. This study has provided a theoretical basis for the deep processing and utilization of Tibetan sheep liver and the improvement of its added value. Key Words： Tibetan sheep liver； different drying methods；nutritional quality；flavor analysis

地处青藏高原的青海省现已成为中国最大的有机畜牧业生产基地，依托青藏高原独特的生态环境与资源要素，培育出青海省特色的藏羊肉及其副产品[1]。（剩余12324字）