不同季节下马鹿肉质品质的分析研究  

STUDY ON THE MEAT QUALITYOF RED DEER AT DIFFERENT SEASON

作　　者：王存堂[1,2] 杨丽[1,2] 蒋继丰[1,2] 

机构地区：[1]齐齐哈尔大学,黑龙江齐齐哈尔161006 [2]齐齐哈尔大学农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006

出　　处：《食品研究与开发》2009年第11期61-64,共4页Food Research and Development

摘　　要：屠宰秋季和冬季各9头性成熟的马鹿,旨在研究马鹿在不同季节时的肉质品质。研究结果表明:秋后肉质色泽变深(P<0.01),大理石纹状结构明显减少(P<0.01),系水力(53.16%)和熟肉率(62.43%)均极显著下降(P<0.01),剪切力值达到6.05(kg/cm2),极显著高于秋前(P<0.01)。秋后肉质脂肪含量下降极显著(P<0.01),水分和蛋白质也呈下降趋势(P<0.05),而干物质含量和灰分则有所增加(P<0.05)。脂肪含量与肉质指标的相关性分析显示:与肉色呈极显著的负相关(r=-0.946,P<0.01),而与大理石纹状结构评分呈极显著的正相关(r=0.912,P<0.01)。另外,脂肪含量还影响肉质的系水力和熟肉率,且呈显著的正相关(r=0.726,r=0.689;P<0.05)。脂肪含量越小,肌肉剪切力值越大(r=-0.672,P<0.05)。Nine sexually mature red deer stags were slaughtered in autumn and winter relatively, in order to determine on meat quality in different season. The results of rersearch showed that： meat color was become daker （P〈0.01 ）, meat marbling structure were decreased significantly（P〈0.01 ）, WHC（53.16 % ）and cooking loss （62.43 % ） were very significant reduced （P〈0.01） at rut than at prerut.While shear force value was 6.05 （kg/cm^2）, also significantly higher than at prerut. At postrut,fat content declared very significantly （P〈0.01）, water and protein also declared significantly （P〈0.05）, while ash and dry matter content increased. Correlation analysis of fat content and meat quality parameters showed that fat content was correlated with meat color （r=0.-946, P〈0.01 ）, marbling structure （r= 0.912, P〈0.01 ）, WHC and cooking loss （r= 0.726, r= 0.689; P〈0.05 ）, shear force value （r=- 0.672, P〈0.05 ）.

关 键 词：马鹿 不同季节 肉质品质 脂肪含量 嫩度 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]