青海大通犊牦牛肉食用品质与血清生化指标的相关性分析-食品科学.pdfVIP

38 2013, Vol.34, No.07 食品科学 ※基础研究 青海大通犊牦牛肉食用品质与血清生化指标的 相关性分析 1 1,* 1 2 景 缘 ，余群力 ，韩 玲 ，冯宇城 (1.甘肃农业大学食品科学与工程学院，甘肃 兰州 730070 ；2.青海大通种牛场，青海 西宁 810 102) 摘  要：为了研究牛肉的食用品质和血清生化指标的相关性，测定青海大通犊牦牛和海北小黄牛肉的色度、pH 1 值、pH24值、剪切力、失水率、熟肉率和血清生化指标。结果表明：青海大通犊牦牛肉与海北小黄牛肉相比具有色 泽暗红、嫩度较好、保水性较高的特点。青海大通犊牦牛肉中K+ + － 2+ 、Na 、Cl 、Mg 、高密度脂蛋白含量、碱性磷 酸酶(AKP) 、乳酸脱氢酶(LDH)活力显著高于海北小黄牛，低密度脂蛋白含量、谷草转氨酶(GOT)活力显著的低于 海北小黄牛，血清肌酐含量与熟肉率呈显著的正相关，而与失水率呈显著的负相关；GOT活力与pH24值呈显著的正 相关。 关键词：青海大通犊牦牛；食用品质；血清生化指标；相关性 Correlation Analysis between Meat Quality and Serum Biochemical Parameters from Qinghai Datong Young Yak 1 1,* 1 2 JING Yuan ，YU Qun-li ，HAN Ling ，FENG Yu-cheng (1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China ； 2. Qinghai Datong Cattle Farm, Xining 810 102, China) Abstract ：In order to explore the correlation between meat quality of beef and serum biochemical parameters, Qinghai Datong young yak and Haibei young calf were determined for beef chroma, pH1, pH24 , shear force, warping loss and cooking loss as well as serum biochemical parameters. It was found that Qinghai Datong young yak had darker beef color, higher tenderness and higher water-holding capacity than Haibei young calf. The contents of K, Na, Cl, Mg and high density lipoprotein (HDL), and the activity of alkaline phosphatase (AKP) and lactic dehydrogenase (LDH) in serum of Qinghai Datong young yak was significantly higher than Haibei young calf, whereas the co