不同形态牛肉食用品质与营养品质分析.docVIP

不同形态牛肉食用品质与营养品质分析 　　（1.甘肃农业大学食品与工程学院，甘肃 兰州 730070；2. 中国农业科学院北京畜牧兽医研究所，北京 100193；3.北京御香苑畜牧有限公司，北京 101113） 　　摘 要：以西门塔尔杂交公牛背最长肌为研究对象，进行宰后处理，生产出3 种不同形态牛肉：热鲜肉、冷鲜肉、解冻肉，分别测定3 种牛肉食用品质和营养品质相应的指标。结果表明：3 种不同形态牛肉色泽都呈正常的深红色，差异不显著；pH值正常；热鲜肉剪切力值极显著低于冷鲜肉（P0.01），解冻肉剪切力值显著低于冷鲜肉（P0.05），冷鲜肉熟肉率达到73.91%显著高于解冻肉（P0.05），牛肉经过冻结解冻后加工性能下降。解冻肉失水率极显著低于冷鲜肉和热鲜肉（P0.01）。营养品质：同一批牛肉水分含量无显著差异，蛋白质含量解冻肉显著低于热鲜肉和冷鲜肉（P0.05），脂肪含量解冻肉极显著低于热鲜肉和冷鲜肉（P0.01）。不同牛肉在食用品质和营养品质方面存在一定的差异，但冷鲜牛肉加工性能良好、蛋白、脂肪保存完整等优良。 　　关键词：热鲜牛肉；冷鲜牛肉；解冻牛肉；食用品质；营养品质 　　Comparative Analysis of Eating and Nutritional Qualities of Fresh， Chilled and Thawed Beef 　　ZHANG Yuqing1， SUN Baozhong2，*， LANG Yu-miao2， LIU Xuan2， WANG Jianhua3， LIYanrong3， LIU Fei3 　　（1. Colleage of Food Science and Engineering， Gansu Agricultural Univerisity， Lanzhou 730070， China； 　　2. Institute of Animal Sciences， Chinese Academy of Agricultural Sciences， Beijing 100193， China； 　　3. Beijing Yuxiangyuan Pasturage Co. Ltd.， Beijing 101113， China） 　　Abstract： Fresh， chilled and thawed Longissimus dorsi muscles from Simmental hybrid bulls were evaluated for eating and nutritional quality indicators. Results showed that the color of all the three samples， with normal pH values， was dark red without significant difference. Shear force of fresh beef was highly significantly （P 0.01） lower than that of chilled beef， which was significantly （P 0.05） higher than that of thawed beef. Cooking yield of chilled beef was 73.91%， indicating a significant increase compared with that of thawed beef （P 0.05）. Furthermore， freezing and thawing caused the processing performance of beef to decline. Thawed beef exhibited a highly significant decrease in water loss than fresh and chilled beef （P 0.01）. Nutritional evaluation demonstrated that there were no significant differences with respect to moisture content among three samples from the same beef muscle although thawed beef contained significantly less protein （P 0.05） and very significantly less fat （P 0.01） than fresh and