大通牦牛肉质特性研究
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摘要
本试验选用年龄为18个月、成年发育正常、健康无病的大通牦牛各6头作为研究对象,利用氨基酸自动分析仪、固相微萃取器、气相色谱-质谱联用仪等先进仪器,对其产肉性能、食用品质、营养成分、脂肪酸组成、挥发性风味物质等方面进行了研究,结果表明:
1.产肉性能
18月龄大通牦牛宰前活重为142.80kg,胴体重73.5kg,胴体长为89.40cm,净肉重为54.24kg,屠宰率为47.91%,净肉率为37.1%,18月龄大通牦牛各项产肉指标均优于当地牦牛,其中宰前活重、胴体重、净肉重、眼肌面积极显著高于当地牦牛(p<0.01),这与大通牦牛是通过选育而形成的稳定的遗传性有关。大通18月龄牦牛宰前活重、胴体重、净肉重、与体尺指标呈显著正相关。
2.食用品质
18月龄牦牛的肉色、大理石纹评分均低于成年牦牛,二者大理石纹评分呈显著性差异(P<0.05)。18月龄牦牛肉的系水力、熟肉率均高于成年牦牛肉,二者系水力呈显著性差异(P<0.05),熟肉率呈极显著性差异(P<0.01)。18月龄牦牛肉的失水率、肌纤维直径均低于成年牦牛肉,二者的失水率呈显著性差异(P<0.05),肌纤维直径呈极显著性差异(P<0.01)。18月龄牦牛肉和成年牦牛肉的pH1、pH24相当,差异不显著。18月龄牦牛肉贮存损失率略高于成年牦牛,无显著差异。
3.营养成分
18月龄牦牛肉蛋白质含量比成年牦牛肉高0.61%,18月龄牦牛肉脂肪含量比成年牦牛低0.96%。18月龄牦牛肉氨基酸总量(TAA)为80.14g/100g,比成年牦牛肉低3.14g/100g,其中18月龄牦牛肉必需氨基酸(EAA)含量为39.75g/100g,比成年牦牛肉低1.73 g/100g,缬氨酸为4.27g/100g,高于成年牦牛肉0.10g/100g。与联合国粮农组织(FAO)提出的理想蛋白质中的必需氨基酸含量比较,18月龄牦牛肉中的蛋氨酸+胱氨酸(Met+Cys)、色氨酸(Trp)含量明显低于理想蛋白质中相应氨基酸的含量,赖氨酸(Lys)含量则明显高于理想蛋白质中相应氨基酸的含量。
4.脂肪酸组成
18月龄牦牛肉肌间饱和脂肪酸比成年牦牛肉低9.44%差异极显著。18月龄牦牛肉肌间单不饱和脂肪酸比成年牦牛肉高15.75%。18月龄牦牛肉肌间多聚不饱和脂肪酸比成年牦牛肉低0.89%。其中18月龄牦牛肉中共轭亚油酸(c9t11C18:2)、共轭亚油酸(t10c12C18:2)含量分别为1.91%、1.89%均低于成年牦牛肉2.01%、1.92%的含量。18月龄牦牛和成年牦牛p:s分别为0.63、0.53, 18月龄牦牛和成年牦牛n-6/n-3PUFA分别为2.40、2.23均在推荐比例范围内。
5.挥发性风味物质
18月龄牦牛肉的风味物质与成年牦牛肉大致相同,数量比成年牦牛肉共少7种,其中烷烃少1种,烯烃少1种,醇少1种,酮少1种,芳香族少1种,噻唑类少1种,噻吩类少1种。
Six normal,healthy 18-months-old and adult Datong yaks selected randomly were taken for the reseach The meat performance ,the edible quality ,the nutriet contents,the fatty acid components and the volatile flavor substance in the yaks were detected systematically .After the research and the analysis,the results were shown as below:
1. Meat performance
Compared with local yak,Datong yak’s meat performance is better.Live weight of Datong yak is142.80kg, flesh weight is73.5kg, carcass length is 89.40cm, really flesh weight is 54.24kg, slagther rate47.91 %,really flesh rate is 37.1%.There are items that are significant highter than local cattles’(P<0.01). There were significant relationships(P<0.05)between live weight、the flesh weight、the really flesh rate and the indicators of body size
2. Edible quality
The color and marble of 18-months-old yak meat are less than those of adult yak meat,and marbe was the significance difference(P<0.05). The 18-months-old yak meat quality contributed to water holding capacity(P<0.05),the cooked meat ratio(P<0.01)higher than those of the adult yak.,and the lose water ratio,the muscle fiber diameter were lower than those of the adult yak, which indicated that the quality of the 18-months-old beef meat was better than adult yak meat’s.
3. Nutrient contents
Nutrient contents of 18-months-old yak meat contributed to water protein content compared as those of adult yak meat more than 0.61%,and the fat content as the adult yak less than 0.96%. Amino acid total quantity(TAA) of calf yak is 80.14g/100g less than adult yak, essential amino acids(EAA) is 39.75g/100g less than adult yak. According to the UN Food and Agriculture Organization(FAO),proposed the content mode of the ideal protein's essential amino acids(EAA),the18-months-old yak meat's Met+Cys、Trp were lower than those of ideal pattern,the content of Lys is higher than the ideal pattern.
4. Fatty acid components
18-months-old yak’s intermuscular saturated fatty acid and Polyunsaturated fatty acid were less than adult yak,there are 9.44%,0.89%. 18-months-old yak’s Monounsaturated fatty acid is more than adult yak 15.75%.The p:s of calf yak is 0.63,the p:s of adult yak is0.53.
5. Volatile flavor substances
Yak meat volatile flavor ingredients are approximately same,the 18-months-old yak meat’s total amount less than 7 kinds of those of adult yak,which include alkane 1 kind,alkene 1 kind,mellowly1 kinds,alkone1kind,the aromatic 1 kind,furane 1 kind.
1.产肉性能
18月龄大通牦牛宰前活重为142.80kg,胴体重73.5kg,胴体长为89.40cm,净肉重为54.24kg,屠宰率为47.91%,净肉率为37.1%,18月龄大通牦牛各项产肉指标均优于当地牦牛,其中宰前活重、胴体重、净肉重、眼肌面积极显著高于当地牦牛(p<0.01),这与大通牦牛是通过选育而形成的稳定的遗传性有关。大通18月龄牦牛宰前活重、胴体重、净肉重、与体尺指标呈显著正相关。
2.食用品质
18月龄牦牛的肉色、大理石纹评分均低于成年牦牛,二者大理石纹评分呈显著性差异(P<0.05)。18月龄牦牛肉的系水力、熟肉率均高于成年牦牛肉,二者系水力呈显著性差异(P<0.05),熟肉率呈极显著性差异(P<0.01)。18月龄牦牛肉的失水率、肌纤维直径均低于成年牦牛肉,二者的失水率呈显著性差异(P<0.05),肌纤维直径呈极显著性差异(P<0.01)。18月龄牦牛肉和成年牦牛肉的pH1、pH24相当,差异不显著。18月龄牦牛肉贮存损失率略高于成年牦牛,无显著差异。
3.营养成分
18月龄牦牛肉蛋白质含量比成年牦牛肉高0.61%,18月龄牦牛肉脂肪含量比成年牦牛低0.96%。18月龄牦牛肉氨基酸总量(TAA)为80.14g/100g,比成年牦牛肉低3.14g/100g,其中18月龄牦牛肉必需氨基酸(EAA)含量为39.75g/100g,比成年牦牛肉低1.73 g/100g,缬氨酸为4.27g/100g,高于成年牦牛肉0.10g/100g。与联合国粮农组织(FAO)提出的理想蛋白质中的必需氨基酸含量比较,18月龄牦牛肉中的蛋氨酸+胱氨酸(Met+Cys)、色氨酸(Trp)含量明显低于理想蛋白质中相应氨基酸的含量,赖氨酸(Lys)含量则明显高于理想蛋白质中相应氨基酸的含量。
4.脂肪酸组成
18月龄牦牛肉肌间饱和脂肪酸比成年牦牛肉低9.44%差异极显著。18月龄牦牛肉肌间单不饱和脂肪酸比成年牦牛肉高15.75%。18月龄牦牛肉肌间多聚不饱和脂肪酸比成年牦牛肉低0.89%。其中18月龄牦牛肉中共轭亚油酸(c9t11C18:2)、共轭亚油酸(t10c12C18:2)含量分别为1.91%、1.89%均低于成年牦牛肉2.01%、1.92%的含量。18月龄牦牛和成年牦牛p:s分别为0.63、0.53, 18月龄牦牛和成年牦牛n-6/n-3PUFA分别为2.40、2.23均在推荐比例范围内。
5.挥发性风味物质
18月龄牦牛肉的风味物质与成年牦牛肉大致相同,数量比成年牦牛肉共少7种,其中烷烃少1种,烯烃少1种,醇少1种,酮少1种,芳香族少1种,噻唑类少1种,噻吩类少1种。
Six normal,healthy 18-months-old and adult Datong yaks selected randomly were taken for the reseach The meat performance ,the edible quality ,the nutriet contents,the fatty acid components and the volatile flavor substance in the yaks were detected systematically .After the research and the analysis,the results were shown as below:
1. Meat performance
Compared with local yak,Datong yak’s meat performance is better.Live weight of Datong yak is142.80kg, flesh weight is73.5kg, carcass length is 89.40cm, really flesh weight is 54.24kg, slagther rate47.91 %,really flesh rate is 37.1%.There are items that are significant highter than local cattles’(P<0.01). There were significant relationships(P<0.05)between live weight、the flesh weight、the really flesh rate and the indicators of body size
2. Edible quality
The color and marble of 18-months-old yak meat are less than those of adult yak meat,and marbe was the significance difference(P<0.05). The 18-months-old yak meat quality contributed to water holding capacity(P<0.05),the cooked meat ratio(P<0.01)higher than those of the adult yak.,and the lose water ratio,the muscle fiber diameter were lower than those of the adult yak, which indicated that the quality of the 18-months-old beef meat was better than adult yak meat’s.
3. Nutrient contents
Nutrient contents of 18-months-old yak meat contributed to water protein content compared as those of adult yak meat more than 0.61%,and the fat content as the adult yak less than 0.96%. Amino acid total quantity(TAA) of calf yak is 80.14g/100g less than adult yak, essential amino acids(EAA) is 39.75g/100g less than adult yak. According to the UN Food and Agriculture Organization(FAO),proposed the content mode of the ideal protein's essential amino acids(EAA),the18-months-old yak meat's Met+Cys、Trp were lower than those of ideal pattern,the content of Lys is higher than the ideal pattern.
4. Fatty acid components
18-months-old yak’s intermuscular saturated fatty acid and Polyunsaturated fatty acid were less than adult yak,there are 9.44%,0.89%. 18-months-old yak’s Monounsaturated fatty acid is more than adult yak 15.75%.The p:s of calf yak is 0.63,the p:s of adult yak is0.53.
5. Volatile flavor substances
Yak meat volatile flavor ingredients are approximately same,the 18-months-old yak meat’s total amount less than 7 kinds of those of adult yak,which include alkane 1 kind,alkene 1 kind,mellowly1 kinds,alkone1kind,the aromatic 1 kind,furane 1 kind.
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