牦牛血理化特性的研究  

Study on Physicochemical Properties of Yak Blood

作　　者：于海燕[1] 罗永康[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《肉类研究》2007年第6期33-36,共4页Meat Research

摘　　要：为开发青海牦牛血资源,本文对牦牛血的一些加工和保藏特性进行了研究。结果表明牦牛血在重力沉降时,上层血浆析出量和时间呈正相关的线性关系。沉降72h,血浆沉降全血总量的50%,所以不宜采取重力沉降的方法分离。对牦牛全血、血浆和血细胞的水分、灰分、蛋白含量进行了分析。全血、血浆和血细胞的蛋白质含量分别为15.5±0.8%、6.9±0.7%、32.7±0.9%。牦牛血在12℃和25℃贮藏时,分别在第72h和12h开始腐败。牦牛全血、血细胞、血浆的突变温度分别为70℃、68℃、72℃,不适于高温加热杀菌。Studied the property of yak blood in terms of processing and preservation in order to explore the resource of yak blood in Qinghai.The research （ndicated that there is a linear relationship between plasma separated out and time in gravity sedimentation of yak, blood. The plasma subsided 50% of the whole blood when subsided for 72h,so yak, blood should not be separated with gravity sedimentation method. Analyzed tile content of moisture, ash and protein.The protein content of the whole blood,plasma and red cells respectively are 15.5 ±0.8%, 6.9 ± 0.7%and;52.7 ± 0.9%. When they were stored in 12℃ ,they may be conserved for 72 hours and when they were stored in 25℃ ,they may be conserved only for 12 houre.The denaturation temperature of the whole blood ,plasma and red cells respectively are 70℃ ,68℃and72℃ ,so yak blood should not sterilize with high temperature.

关 键 词：牦牛血 理化特性 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]