西门塔尔杂交牛不同部位肉间的差异性
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摘要
测定雄性西门塔尔杂交牛(西门塔尔牛-×南阳黄牛-)的肩肉、霖肉、黄瓜条、臀肉、牛腱和牛腩6个部位肉的蛋白质、脂肪、水分及胶原蛋白含量、pH值、色差、质构、剪切力以及凝胶乳化特性指标。结果表明:西门塔尔杂交牛的牛腩具有高蛋白、高脂肪、低水分含量等特点,且剪切力较高、蒸煮损失较低;霖肉含高蛋白、低胶原蛋白和低水分含量,保水性与凝胶特性较好,但其脂肪含量较低;臀肉具有较高的弹性、咀嚼性和保水性,但凝胶特性和乳化特性较差;肩肉的硬度、弹性和咀嚼性均适中,保水性较差;牛腱的蛋白含量、脂肪含量、解冻损失较低,凝胶弹性和乳化稳定性好;黄瓜条弹性、嫩度、凝胶保水性和乳化性均较好,但解冻损失较大。上述结果表明,西门塔尔杂交牛不同部位肉的特性有显著差异,不同特性的部位肉适宜的加工方式不同。
Different parts of beef(rump, shoulder, silverside, knuckle, flank and shin) from crossbred male Simmental calves(female Simmental × male Nanyang) were compared for their differences in the contents of protein, fat, moisture and collagen, pH value, color difference, texture, shear stress and gel emulsifying properties. The results showed that beef flank was characterized by high protein, high fat, low moisture, high shear stress and low cooking loss. Beef knuckle contained high protein, low collagen and low moisture content and had good water retention capacity and gel properties, but its fat content was low. Rump had high elasticity, chewiness and water retention capacity, while the gel properties and emulsifying properties were poor. The hardness, elasticity and chewiness of shoulder meat were moderate, and it had poor water retention capacity. The protein content, fat content and thawing loss of shin were low, while the gel elasticity and emulsion stability were good. The elasticity, tenderness, gel water retention capacity and emulsifying properties of silverside were good,whereas the thawing loss was high. In conclusion, there were significant differences in meat characteristics among different parts of beef from crossbred Simmental cattle, and the suitable processing methods for different parts of beef were different.
Different parts of beef(rump, shoulder, silverside, knuckle, flank and shin) from crossbred male Simmental calves(female Simmental × male Nanyang) were compared for their differences in the contents of protein, fat, moisture and collagen, pH value, color difference, texture, shear stress and gel emulsifying properties. The results showed that beef flank was characterized by high protein, high fat, low moisture, high shear stress and low cooking loss. Beef knuckle contained high protein, low collagen and low moisture content and had good water retention capacity and gel properties, but its fat content was low. Rump had high elasticity, chewiness and water retention capacity, while the gel properties and emulsifying properties were poor. The hardness, elasticity and chewiness of shoulder meat were moderate, and it had poor water retention capacity. The protein content, fat content and thawing loss of shin were low, while the gel elasticity and emulsion stability were good. The elasticity, tenderness, gel water retention capacity and emulsifying properties of silverside were good,whereas the thawing loss was high. In conclusion, there were significant differences in meat characteristics among different parts of beef from crossbred Simmental cattle, and the suitable processing methods for different parts of beef were different.
引文
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[28] LAWRIE R A,LEDWARD D. Lawrie's meat science[M]. 7th ed. Boca Raton:CRC Press, 2006:371-415. DOI:10.1533/9781845691615.bibliography.
[29] CHANG Haijun, XU Xinglian, ZHOU Guanghong. Research on relationship between intramuscular connective tissue and meat tenderness[J].肉类研究,2009, 23(11):94-97.
[30] HUGHES J M, OISETH S K, PURSLOW P P, et al. A structural approach to understanding the interactions between colour, waterholding capacity and tenderness[J]. Meat Science, 2014, 98(3):520-532. DOI:10.1016/j.meatsci.2014.05.022.
[31]宋洁.巴寒杂交羔羊不同部位肉加工适宜性研究[D].兰州:甘肃农业大学,2016:38.
[2]王雅春,陈幼春.世界西门塔尔牛育种现状及其在中国的应用方向[J].中国牛业科学,2008, 34(6):1-4. DOI:10.3969/j.issn. 1001-9111.2008.06.001.
[3]邵同俭,罗晓瑜.西门塔尔牛改良宁夏黄牛效果调查[J].黄牛杂志,1997, 23(1):33-34.
[4] LEGAKO J F, BROOKS J C, O'QUINN T G, et al. Consumer palatability scores and volatile beef flavour compounds of five USDA quality grades and four muscles[J]. Meat Science, 2015, 100(4):291-300. DOI:10.1016/j.meatsci.2014.10.026.
[5] CERNIKOVA M, GAL R, POLASEK Z, et al. Comparison of the nutrient composition, biogenic amines andselected functional parameters of meat from different parts of Nile crocodile(Crocodylus niloticus)[J]. Journal of Food Composition and Analysis, 2015, 43(2):82-87. DOI:10.1016/j.jfca.2015.05.001.
[6] LAWRENCE T E, KING D A, OBUZ E, et al. Evaluation of electric belt-grill, forced-air convection oven, and electric broiler cookery methods for beef tenderness research[J]. Meat Science, 2001, 58(3):239-246. DOI:10.1016/S0309-1740(00)00159-5.
[7] BAUGREET S, KERRY J P, BRODKORB A, et al. Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design[J]. Meat Science,2018, 142(4):65-77. DOI:10.1016/j.meatsci.2018.03.024.
[8] BALAGE J M, AMIGO J M, ANTONELO D S, et al. Shear force analysis by core location in Longissimus steaks from Nellore cattle using hyperspectral images:a feasibility study[J]. Meat Science, 2018,143(3):30-38. DOI:10.1016/j.meatsci.2018.04.003.
[9]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品中蛋白质的测定:GB/T5009.5—2016[S].北京:中国标准出版社,2016.
[10]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品中脂肪的测定:GB/T 5009.6-2016[S].北京:中国标准出版社,2016.
[11]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品中水分的测定:GB 5009.3-2016[S].北京:中国标准出版社,2016.
[12] KOLAR K. Colorimetric determination of hydroxy proline as measure of collagen content in meat and meat products:NMKL collaborative study[J]. Journal-Association of Official Analytical Chemists, 1990,73(1):54-57. DOI:10.1016/1044-0305(90)80014-E.
[13] LI Chunbao, CHEN Yinji, XU Xinglian, et al. Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls[J]. Meat Science, 2010, 72(1):9-17.DOI:10.1016/j.meatsci.2005.04.035.
[14] SILVA D R G, HOLMAN B W B, KERR M J, et al. Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force[J]. Meat Science, 2018,56(3):45-48. DOI:10.1016/j.meatsci.2018.05.006.
[15]汪张贵,闫利萍,彭增起,等.脂肪剪切乳化和蛋白基质对肉糜乳化稳定性的重要作用[J].食品工业科技,2011,32(8):466-469.
[16]王希希,李康,黄群,等.刺麒麟菜对鸡胸肉糜凝胶特性和流变特性的影响[J].食品科学,2018, 39(5):76-80. DOI:10.7506/spkx1002-6630-201805012.
[17]李瑞成.秀山土鸡肉成分分析及冻藏过程中的品质变化研究[D].重庆:西南大学,2011:17. DOI:10.7666/d.y1883238.
[18]罗嘉,蒲强,余霞,等.猪肌内脂肪沉积机理研究进展[J].猪业科学,2014, 10(3):114-116. DOI:10.3969/j.issn.1673-5358.2014.10.032.
[19]王春青.不同品种鸡肉加工适宜性研究[D].北京:中国农业科学院,2015:35. DOI:10.7666/d.Y2787305.
[20] YANG Huijuan, HAN Minyi, BAI Yun, et al. High pressure processing alters water distribution enabling the production of reducedfat and reduced-salt pork sausages[J]. Meat Science, 2015, 102(6):69-78. DOI:10.1016/j.meatsci.2014.10.010.
[21] AASLYNG M D, BEJERHOLM C, ERTBJERG P, et al. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure[J]. Food Quality and Preference, 2003, 14(4):277-288.DOI:10.1016/S0950-3293(02)00086-1.
[22]徐玉玲,孙宝忠,张文华,等.级别与部位影响雪花牛肉品质研究[C]//中国牛业发展大会.北京:中国畜牧业协会:2013:7.
[23] PHELPS K J, JOHNSON D D, ELZO M A, et al. Effect of brahman genetic influence on collagen enzymatic crosslinking gene expression and meat tenderness[J]. Animal Biotechnology, 2014, 25(3):24-28.DOI:10.1080/10495398.2 013.846862.
[24] CHRISTENSEN L, ERTBJERG P, L(?)JE H, et al. Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times[J]. Meat Science, 2013, 93(4):787-795. DOI:10.1016/j.meatsci.2012.12.001.
[25] SANCHEZ DEL PULGAR J, GAZQUEZ A, RUIZ-C ARRAS CAL J.Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time[J]. Meat Science, 2012, 90(3):828-835. DOI:10.1016/j.meatsci.2011.11.024.
[26] ZHOU G H, LIU L, XU X I, et al. Productivity and carcars characteristics of pure and crossbred Chinese yellow cattle[J]. Meat Science, 2001, 83(5):359-362. DOI:10.1016/S0309-1740(00)00160-1.
[27]苏琳.巴美肉羊肌纤维特性、糖酵解潜力对羊肉品质的影响和MyHc表达量分析[D].呼和浩特:内蒙古农业大学,2015:71.
[28] LAWRIE R A,LEDWARD D. Lawrie's meat science[M]. 7th ed. Boca Raton:CRC Press, 2006:371-415. DOI:10.1533/9781845691615.bibliography.
[29] CHANG Haijun, XU Xinglian, ZHOU Guanghong. Research on relationship between intramuscular connective tissue and meat tenderness[J].肉类研究,2009, 23(11):94-97.
[30] HUGHES J M, OISETH S K, PURSLOW P P, et al. A structural approach to understanding the interactions between colour, waterholding capacity and tenderness[J]. Meat Science, 2014, 98(3):520-532. DOI:10.1016/j.meatsci.2014.05.022.
[31]宋洁.巴寒杂交羔羊不同部位肉加工适宜性研究[D].兰州:甘肃农业大学,2016:38.