不同部位鹿肉在成熟过程中化学成分和食用品质的变化  

Changes in Chemical Composition and Edible Quality of Venison from Different Anatomical Locations during Postmortem Aging

作　　者：徐舶[1] 周光宏[2] 徐幸莲[2] 李春宝[2] 胡萍[2] 

机构地区：[1]北华大学林学院,吉林吉林132013 [2]南京农业大学教育部肉品加工与质量控制重点实验室,江苏南京210095

出　　处：《食品科学》2010年第5期68-72,共5页Food Science

基　　金：吉林省科技计划项目(20040226)

摘　　要：比较研究宰后成熟处理0、3、5、7、14、21d的花-马杂交F1鹿较具代表性的背最长肌、半腱肌、冈上肌和腰大肌中主要化学成分和食用品质的变化。结果表明:部位因素对经过成熟处理鹿肉的主要化学成分和食用品质有一定的影响。成熟时间对不同部位鹿肉的水分含量、粗脂肪含量、剪切力值、解冻滴水损失和蒸煮损失有显著影响(P<0.05),而对胶原蛋白含量无显著影响(P>0.05)。背最长肌具有较高的粗脂肪含量和胶原蛋白含量,水分含量较低;剪切力和蒸煮损失明显小于其他3个部位肉。成熟时间对背最长肌和半腱肌的剪切力有影响,而对冈上肌和成熟3d后的腰大肌没有影响。The changes in chemical composition and edible quality of venison from different anatomical locations including M longissimus dorsi （LD）, M semitendinosus （ST）, M supraspinatus （SP） and M poasos major （PM） of a hybrid F1 deer from crossed Xifeng female sika deer with Tianshan male wapiti deer during postmortem aging. Results indicated that anatomical location had a significant effect on chemical composition and edible quality of venison during postmortem aging. Aging time had a significant effect on water and crude fat contents, Warner-Bratzler shear force （WBSF）, and thaw drip and cooking losses of venison from different locations, whereas no significant effect on collagen content was observed. Among the above four locations, LD exhibited the highest crude fat and collagen contents and lowest water content, WBSF and cooking loss （P〈0.05）. Aging time also had a significant effect on WBSF of LD and ST （P〈0.05）, while had no significant effect on WBSF of PM aged for 3 days and SP （P 〉0.05）.

关 键 词：鹿肉 成熟 部位 化学成分 食用品质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]