摘要
为明确新疆褐牛不同部位肉的营养品质、食用品质和加工特性等方面的差异,测定新疆褐牛黄瓜条、臀肉、外脊、牛腩、霖肉、肩肉和牛腱7个部位的蛋白质、水分、脂肪、胶原蛋白含量、质构、剪切力、色差、pH值及加工特性。结果表明:不同部位新疆褐牛肉的蛋白质含量19.57%~22.90%,脂肪含量0.98%~2.85%;牛腱脂肪含量显著高于其他各部位,臀肉脂肪含量较低(不足1%);胶原蛋白含量7.01%~18.86%;牛腱水分含量最高(76.48%),臀肉水分含量最低(73.40%);不同部位新疆褐牛肉的加工特性也有较大差异性,其中霖肉解冻损失率最大(9.17%),牛腱最小(1.87%);臀肉蒸煮损失率最大(34.39%),牛腩最小(24.55%);乳化能力为7.66~13.91 mL/g;肩肉的乳化稳定性最好(51.43%),牛腩的乳化稳定性最差(27.78%);黄瓜条凝胶的硬度和弹性最好,外脊凝胶的硬度和弹性最差;臀肉的凝胶保水性最好(93.69%),牛腩的凝胶保水性最差(86.70%)。其他指标,如pH值、剪切力、质构、色差都有较大差异,决定了不同部位肉的适宜加工方式不同,牛腩适宜酱卤、扒烧类型产品加工,肩肉和黄瓜条适宜干制品加工,霖肉和臀肉适宜卤煮类型产品加工,外脊适宜肉糜类产品加工,牛腱适宜酱卤类型产品加工。
In order to clarify the differences in the nutritional quality,eating quality and processing characteristics of different carcass parts of Xinjiang brown cattle,beef silverside,rump,striploin,flank,knuckle,shoulder and shank were determined for their protein,moisture,fat and collagen contents,texture,shear force,color difference,pH value and processing characteristics.The results showed that the protein contents of the seven beef meats was 19.57%-22.90%.The fat contents ranged from 0.98% to 2.85%.The fat content in beef shank was significantly higher than in the other samples,and the lowest value was found in rump meat,less than 1%.The collagen contents varied from 7.01% to 18.86%.The highest(76.48%)and lowest(73.40%)moisture content were recorded in beef shank and rump,respectively.As far as the processing characteristics were concerned,great differences were found among the cuts.The maximum and minimum thawing loss of 9.17% and 1.87% appeared in beef knuckle and shank,respectively;the cooking loss was the highest in rump(34.39%),and lowest in flank(24.55%).The emulsifying abilities varied in a wide range of 7.66-13.91 mL/g.The best emulsion stability(51.43%)was found in shoulder meat,and the worst(27.78%)in flank.Silverside protein gel had the best hardness and elasticity,and striploin protein gel had the worst hardness and elasticity.The best water-holding capacity(93.69%)was observed in rump protein gel,and the worst(86.70%)in flank protein gel.Other indicators such as pH value,shear force,texture,and color difference were quite different among the seven cuts,which indicates that different processing methods could be suitable for the different cuts.Beef flank could be suitable for the processing of stewed meat in seasoning and braised meat products,shoulder and silverside for dry products processing,knuckle and rump for the processing of stewed meat in seasoning,striploin for the processing of minced meat products,and shank for the processing of stewed meat in seasoning.
作者
赵改名
秦可梦
李佳麒
祝超智
乃比江
刘建明
ZHAO Gaiming;QIN Kemeng;LI Jiaqi;ZHU Chaozhi;NAI Bijiang;LIU Jianming(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Yili Comprehensive Experimental Station,Yili 835000,China)
出处
《肉类研究》
2021年第1期1-6,共6页
Meat Research
基金
国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37)。
关键词
新疆褐牛
不同部位
品质特性
理化性质分析
加工适宜性
Xinjiang brown cattle
different parts
quality characteristics
analysis of physicochemical properties
processing suitability
