犊牛肉营养品质的测定
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摘要
针对不同部位犊牛肉开展营养指标、食用指标和风味的测定。试验结果表明:犊牛肉后腿的营养指标和食用指标优于里脊和前腿。里脊在质构的弹性、硬度等强于其他部位。犊牛肉的主要挥发性风味物质为酮类、醛类和醇类。其中,醛类多为不饱和醛,前腿中醛类物质含量较高。里脊中醇类物质含量较高。成年牛肉的酯类和醇类数量明显比犊牛肉多。
Nutritional index,edible index and flavor were determined in different parts of veal. The results showed that the nutritional index and edible index of the hind leg of veal were better than the tenderloin and foreleg. The elasticity and hardness of the tenderloin were stronger than others. The main volatile flavor substances of veal were ketones,aldehydes and alcohols,and aldehydes were mostly unsaturated aldehydes,and the content of aldehydes in the foreleg was higher. The content of alcohol in the tenderloin was higher. The amount of esters and alcohols in adult beef were significantly higher than that of veal.
Nutritional index,edible index and flavor were determined in different parts of veal. The results showed that the nutritional index and edible index of the hind leg of veal were better than the tenderloin and foreleg. The elasticity and hardness of the tenderloin were stronger than others. The main volatile flavor substances of veal were ketones,aldehydes and alcohols,and aldehydes were mostly unsaturated aldehydes,and the content of aldehydes in the foreleg was higher. The content of alcohol in the tenderloin was higher. The amount of esters and alcohols in adult beef were significantly higher than that of veal.
引文
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19侯莉,赵健,赵梦瑶等.炖煮牛肉的风味物质分析[J].中国食品学报,2017,17(9):260-270
2帕提古丽·托乎提.淘汰奶牛屠宰流通应有监督检疫可循[J].新疆畜牧业,2014,(2):47-48
3刘成果.中国奶业年鉴[M].北京:中国农业出版社,2008.
4胡东伟,孙芳,吴民等.奶公牛犊屠宰试验及肉品质研究[J].中国牛业科学,2011,37(4):10-14+29
5刘勇.犊牦牛肉用品质、脂肪酸及挥发性风味物质研究[D].甘肃农业大学,2010.
6方梦琳.羊肉对羊肉香肠加工适宜性的品质评价技术研究[D].北京:北京林业大学,2008.
7林莉,吴克选,刘书杰.犊牛肉开发现状与影响因素[J].肉类研究,2009,(2):7-9
8陈珍,刘涛,顾千辉等.奶公犊牛肉营养成分的分析[J].肉类研究,2016,30(4):21-24
9吴宏达.奶公犊肉用性能及肉质变化规律研究[D].中国农业科学院,2013.
10万发春,张幸开等.牛肉品质评定的主要指标[J].中国畜牧兽医,2004,31(12):17-19
11余梅,毛华明,黄必志.牛肉品质的评定指标及影响牛肉品质的因素[J].中国畜牧兽医,2007,(2):33-35
12刘永峰,赵璐,王娟等.牛肉蒸制工艺及其质构、营养品质评价[J].陕西师范大学学报(自然科学版),2017,45(5):107-116
13 GARCIA E,TOTOSAUS A.Low-fat sodium-reduced sausages:effect of the interaction between locust bean gum,potato starch andκ-carrageenan by a mixture design approach[J].Meat Science,2008,78(4):406-413
14张廷焕,陈磊,潘红梅等.低温嫩化过程中猪肉质构和感官性状的变化[J].食品工业科技,2014,35(19):89-92
15周光宏,张兰威,李洪军等.畜产食品加工学[M].北京:中国农业大学出版社,2002:150-169
16张婷,吴燕燕,李来好等.咸鱼品质的质构与感官相关性分析[J].水产学报,2013,37(2):303-310
17于慧春,李欣,张仲欣等.采用质构仪分析氯化钙对牛肉品质的影响[J].食品研究与开发,2009,30(5):35-38
18郝红涛,赵改名,柳艳霞等.肉类制品的质构特性及其研究进展[J].食品与机械,2009,25(3):125-128
19侯莉,赵健,赵梦瑶等.炖煮牛肉的风味物质分析[J].中国食品学报,2017,17(9):260-270