海狸鼠肉的品质特性及其产品的研究-食品科学专业论文.docx

摘 摘 要 海狸鼠养殖业目前发展很快，海狸鼠肉具有高营养，低脂肪，低胆固醇等特性。海 狸鼠肉正逐步为广大人们所接受。但是关于海狸鼠胴体品质，肉质特性，营养成分，肉 糜性质，产品加工等一系列相应研究还处在起步阶段。本课题从肉的品质．肉糜性质， 产品开发三个角度来对海狸鼠肉进行研究，为其进一步的开发提供理论基础。得到研究 结果如下： 1．海狸鼠肉的屠宰率为52．04％、瘦肉率为52．13％、蟹白质21．6％、脂肪1．0％、 矿物质1．o％。蛋白质含量较商．氨基酸成分搭配合理。必须氨基酸含量充足、全面。 肉颜色适中，质地鲜嫩，嫩度极显著低于常见猪、牛、羊肉。宰后pH在4C和20 ℃时分别在8．5和9．5小时达到最低，分别为6，06和5．88。又分别在宰后16和13小时 结束尸僵过稃，pH到达终点。 2．肉糜在不同加工条件和添加不同辅料情况下，表现出凝胶强度、弹性和颜色的变 化。在DH为7．25时凝胶强度最大，亮度值则是在6．5时最大。凝胶强度和弹性随着斩 拌时间延长而增加，在25分钟时达到最大，肉糜的色价随着斩拌时间延长而增加。凝胶 特性随着食盐添加量增加呈上升趋势。颜色整体表现则为先下降后上升的趋势。大豆蛋 白的添加增加了肉糜的凝胶强度，但是降低了弹性。磷酸盐的舔加改善了凝胶性质．但 是降低了肉糜的颜色指标。淀粉的添加量增加显著提高肉糜的凝胶性。但是降低了亮度 和红度值，对颜色有不良影响。几种淀粉相比，绿豆淀粉增强凝胶的效果最好，玉米淀 粉和改性淀粉相差不多：玉米淀粉的添加对颜色影响相对较小。 3．考虑不同辅料添加对产品风味的影响．根据凝胶、颜色、感官等评定方法对其进 行评价，得到孜然海狸鼠肠的最佳添加量为：孜然0．75％，淀粉10％，大豆蛋白5％， 环状糊精0．04％：骨泥肉肠中骨泥的添加量不超过3％；纤维粉内肠中纤维粉的添加量 为3％：葱香肉串的最佳配比为：葱浆4％、香油3％、芝麻4％：辣味肉串中辣椒的最 佳添加量为0 6％i红烧海狸鼠肉的最佳配比为：酱油5％、糖6％、料酒4％。 芙键词海狸鼠营养成分肉质特性产品 V THE THE STUDIES oN MEAT CHARACTER oF NUTRIA AND THE DEVELoPMENT oF NUTRIA MEAT PRoDUCTIoN Abstract The cHrrent development ofnutria farming is rapidly．The nutria meat is high nutrition，low fat，low cholester01．Nutria meat is being gradually popularity．But at present a series of study that the carcass quality，meat quailty characteristic，nourishment composition，mincemeat quailty。the product processes ofnutria is beginning．TIlis theme mainly researched three angles ofthe fleshy quality，mincemeat qual畸and product developing ofthe nutria meat as its basis theory．The results we obtained as follows： 1．Dressing proportion ofNutria Was 52．04％．Ratio ofmeat is 52．13％．Protein content iS 21．6％，fatnessiSl．O％，mineral contentiSl．O％inthefreshNutriameat．The protein content ofNutria Was relutively higll．The meat contents all sorts ofthe amino acids thathuman need． The essential amino acids composition Was enough and macch reasonable． The meat color iS really good，and the nutria meat have lowest tenderness than beef， muffon and pork．After slaughter，pH-value decreased firstly and then increased with the increasing of post-mortem