奶公犊牛肉营养成分的分析-食品科学.pdf

中国肉类食品综合研究中心 肉类研究 2016, Vol. 30, No. 04 21 CHINA MEAT RESEARCH CENTER MEAT RESEARCH 基础研究 奶公犊牛肉营养成分的分析 1 1 2,3 1 1,* 陈 珍 ，刘 涛 ，顾千辉 ，廖新艳 ，黄俊逸 (1.上海大学生命科学学院食品营养与功能实验室，上海 200444 ；2.江苏雨润肉类产业集团有限公司，江苏 南京 210041 ； 3. 肉品加工与质量控制国家重点实验室，江苏 南京 210041) 摘  要：检测分析奶公犊牛肉的基本营养成分，奶公犊牛肉中蛋白质、粗脂肪、水分、灰分、碳水化合物含量和能 量分别达到23.76%、1.38%、77.66%、1.35%、0.85%和469.43 kJ/100 g ；奶公犊牛肉含有丰富的微量元素，其中奶 公犊牛肉中铁元素和铜元素为成年黄牛肉的10 倍之高；奶公犊牛肉中总氨基酸含量略低于成年黄牛肉，风味氨基 酸占总氨基酸的比例高于成年黄牛肉。 关键词：奶公犊牛肉；蛋白质；营养成分；微量元素；氨基酸 Nutritional Analysis of Veal 1 1 2,3 1 1,* CHEN Zhen , LIU Tao , GU Qianhui , LIAO Xinyan , HUANG Junyi (1.Laboratory of Food Nutrition and Function, School of Life Sciences, Shanghai University, Shanghai 200444, China; 2.Nanjing Yurun Food Co. Ltd., Nanjing 210041, China; 3.State Key Laboratory of Meat Processing and Quality Control, Nanjing 210041, China ） Abstract: Proximate nutrient composition of veal was analyzed in this study. The results showed that the contents of protein, crude fat, moisture, ash, carbohydrate and energy in veal were 23.76%, 1.38%, 77.66%, 1.35%, 0.85% and 469.43 kJ/100 g respectively. Veal was found to contain abundant microelements with iron and copper being 10 times higher than in beef. Veal showed a marginal decrease in total amino acid content but a higher proportion of some functional amino acids in total am