摘要
[方法]以安格斯牛和中国荷斯坦奶牛为研究对象,比较分析同一品种内热鲜肉、冷鲜肉、冷冻肉3种形态牛肉的营养品质、理化特性和微观结构。[结果]结果表明,3种形态牛肉的营养成分和肉品质存在一定差异。冷冻肉水分和蛋白质含量最低(P<0.05);安格斯牛热鲜肉和冷鲜肉的甜味和芳香味氨基酸含量最高(P<0.05),荷斯坦牛热鲜肉的苦味氨基酸含量最高(P<0.05);荷斯坦牛热鲜肉、冷鲜肉的十三碳酸、花生四烯酸含量最高(P<0.05),热鲜肉、冷冻肉的花生二烯酸和二十碳三烯酸含量最高(P<0.05)。热鲜肉肉色深红,冷鲜肉和冷冻肉色泽稍亮偏黄(P<0.05)。安格斯牛热鲜肉最嫩,荷斯坦牛冷鲜肉最嫩(P<0.05);冷冻肉保水性最差(P<0.05)。热鲜肉肌肉横断面排列紧密,冷鲜肉和冷冻肉排列疏松呈蜂窝状,冷鲜肉肌节长度最大(P<0.05),冷冻肉肌纤维呈蜂窝状。[结论]本研究显示,同一品种不同形态牛肉的品质存在一定的差异,热鲜肉和冷鲜肉营养成分保存较完整、食用品质较好,可为牛肉产品的消费选择和优质生鲜肉加工提供理论参考。
[Method]The nutritional compositions,physicochemical characteristics and microstructure of fresh,chilled and frozen beef from Angus cattle and Holstein dairy cattle were analyzed and compared with each other within the same breed.[Result]The results showed that there were some differences in meat quality,nutritional composition among the three groups within the same breed.Among these,the frozen beef had the lowest moisture and protein contents(P<0.05).The content of sweet and aromatic amino acids was the highest in fresh beef and chilled beef in Angus cattle(P<0.05),and the content of bitter amino acids was the highest in fresh beef from Holstein cattle(P<0.05).The fresh beef and chilled beef had the highest contents of ficocerylic acid and arachidonic acid(P<0.05),and the chilled beef had the lowest contents of arachidonic acid and eicossatrienoic acid(P<0.05).The color of fresh meat was dark red,while the color of chilled beef and frozen meat was brighter and more yellowish(P<0.05).The fresh Angus beef and chilled Holstein beef was the most tender among their corresponding groups(P<0.05).The frozen beef had the lowest water retention(P<0.05).The cross-sectional microstructure of fresh beef showed a compact arrangement,while the chilled beef and frozen beef tissues showed a honeycomb-like structure.The sarcomere length of the chilled fresh beef was the largest(P<0.05).[Conclusion]This study showed that there were some differences in the meat quality of different beef samples in the same cattle breed and the fresh beef and chilled beef have better nutritional composition and organoleptic quality,which will provide a theoretical reference for consumers to select beef products and for the industries to process high-quality fresh beef.
作者
张莺莺
张敏
涂尾龙
黄济
王洪洋
郑坚
姜璐忞
曹武博
刘文涛
谈永松
ZHANG Ying-ying;ZHANG Min;TU Wei-long;HUANG Ji;WANG Hong-yang;ZHENG Jian;JIANG Lu-min;CAO Wu-bo;LIU Wen-tao;TAN Yong-song(Institute of Animal Husbandry&Veterinary Science,Shanghai Academy of Agricultural Sciences,Shanghai 201106;College of Animal Science and Technology,Xinyang Agriculture and Forestry University,Xinyang,Henan 464399;Shanghai Zuoting Youyuan Enterprise Management Co.,Ltd.,Shanghai 200433)
出处
《中国牛业科学》
2023年第2期11-21,共11页
China Cattle Science
基金
国家自然科学基金项目(31501937)
中国博士后科学基金项目(2014M562467)。
关键词
牛肉
肉用品质
营养成分
理化性质
微观结构
beef
meat quality
nutrients
physicochemical properties
microstructure
