不同品种鹿肉在宰后成熟过程中化学成分和食用品质的变化  

Changes of Chemical Compositions and Edible Qualities of Different Species of Venison during Postmortem Aging

作　　者：徐舶[1] 周光宏[1] 徐幸莲[1] 李春宝[1] 胡萍[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室

出　　处：《食品科学》2008年第6期111-115,共5页Food Science

基　　金：吉林省科技计划项目(20040226)

摘　　要：以花-马杂交F1鹿和东北梅花鹿的背最长肌为原料,研究其经过宰后成熟处理后主要化学成分和食用品质的变化。结果表明,品种因子对经过成熟处理的鹿肉的主要化学成分和食用品质有显著影响。比较而言,花-马杂交F1鹿比东北梅花鹿表现出更好的食用品质。宰后成熟过程中,F1鹿肉的水分含量、粗脂肪含量、成熟7d前的胶原蛋白含量高于东北梅花鹿肉(p<0.05),而胶原蛋白可溶性没有差异(p>0.05)。东北梅花鹿肉比F1鹿肉具有更大的剪切力值、解冻滴水损失和蒸煮损失(p<0.05)。This study was designed to compare the changes of the chemical compositions and edible qualities of venison longissimus dorsi （LD） of hybrid F1 deer crossed Xifeng sika deer with Tiansan wapiti and Northeast sika deer during postmortem aging. The results showed that the species aspect has marked effets on the chemical composition and edible quality of venison during postmortem aging, and LD of hybrid FI deer has higher edible quality compared with sika deer. LD of hybrid F1 deer has higher moisture content, crud fat content, and collagen content before 7 days of aging （p 〈 0.05）, but lower Warner-Bratzler shear force （WBSF）, drip loss and cooking loss （p 〈 0.05）. The collagen solubility has no difference （p 〉 0.05）.

关 键 词：鹿肉 宰后成熟 化学成分 食用品质 品种 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]