摘要
研究不同品种杂交牛肝脏食用品质和营养品质以及氨基酸组成和含量的差异。以安格斯牛×秦川牛杂交牛、安格斯牛×河西地区黄牛杂交牛和鲁西黄牛×利木赞牛杂交牛肝脏为原料,采用相关国标方法或常用方法对3种杂交牛肝脏食用品质和营养品质以及氨基酸含量进行测定,并进行必需氨基酸评分。结果表明,3种杂交牛肝脏色泽正常,pH分别为6.17、6.44和6.22,熟肉率分别为82.46%,77.03%和80.38%,加工性能良好,蛋白质含量分别为20.11、18.82、19.01g/100g,氨基酸含量分别为19.68、17.68、17.63g/100g,其中,必需氨基酸含量分别为7.30、6.46、6.44g/100g,且氨基酸种类齐全,氨基酸评分高于或接近FAO提出的标准模式。3种杂交牛肝脏食用品质和营养品质虽然存在一定的差异,但均可作为优质的牛副产物,有较大开发利用价值。
The difference of liver meat quality,routine nutrition quality,the content and composition of amino acid from different crossbred cattle was studied. Cattle livers were chosen from 3 groups of crossbred cattle which were Angus cattle and Qinchuan cattle,Angus cattle and Hexi cattle,Luxi cattle and Limousin cattle,the national standard and conventional methods were used to determinate the liver meat quality, routine nutrition quality and the content of amino acid. Result showed,the liver from 3 kinds of crossbred cattle had a dark red color,the pH values were 6.17,6.44,6.22,the cooked meat rates were 82.46% ,77.03% and 80.38% ,and have a good processing performance,protein content were 20.11,18.82 and 19.01g/100g,amino acid contents were 19.68, 17.68,17.63g/100g,and essential amino acid contents were 7.30,6.46,6.44g/100g,also had an abundant of amino acids of EAA,the EAAS were all above or close to the model proposed of FAO. Although there were some differences that existed in liver meat quality and nutrition quality between different crossbred cattle,the bovine livers could be the high quality by-products and had a high value to develop merit.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第18期339-342,共4页
Science and Technology of Food Industry
基金
国家现代农业(肉牛牦牛)产业技术体系资助(CARS-38)
国家公益性行业(农业)科研专项经费资助项目(201203009)
关键词
杂交牛
肝脏
品质
crossbred cattle
liver
quality
