牦牛肉脂肪酸组成与肌红蛋白氧化的关系  

Analysis of Fatty Acid Composition of Yak Meat and Its Relationship with Myoglobin Oxidation

作　　者：孙烨琨[1] 王淼[1] 杨虎[1] 张弛[1] 温文婷[1] 孙群[1] 

机构地区：[1]四川大学生命科学学院,生物资源与生态环境教育部重点实验室,四川成都610064

出　　处：《食品科学》2010年第21期62-64,共3页Food Science

摘　　要：对麦洼牦牛肉和普通黄牛肉的脂肪酸组成进行比较研究,分析其脂肪酸组成与肌红蛋白氧化的关系。结果表明,牦牛和普通黄牛肌红蛋白氧化速率分别为每日1.54%、5.03%,骨骼肌中脂类氧化速率分别为TBARS值0.088/天、0.049/天,黄牛骨骼肌中肌红蛋白和脂类的氧化速率显著快于牦牛(P<0.5)。脂肪酸含量测定结果显示,牦牛骨骼肌中饱和脂肪酸相对含量为45.94%,显著高于普通黄牛骨骼肌中的饱和脂肪酸相对含量38.01%(P<0.5);普通黄牛骨骼肌中所含有的多不饱和脂肪酸明显高于牦牛骨骼肌中所含有的多不饱和脂肪酸(P<0.5)。脂肪酸组成的差异可能是导致两者肌红蛋白氧化差异的原因之一。A comparative investigation on the fatty acid composition of skeletal muscles of Maiya yak and common yellow cattle and an analysis on the relationship between fatty acid composition and myoglobin oxidation were conducted.The daily oxidation rates of myoglobin for Maiya yak and common yellow cattle were 1.54% and 5.03%,respectively,and the daily lipid oxidation rates（TBARS） of skeletal muscle were 0.088/d and 0.049/d.These data indicate that the oxidation rates of myoglobin and lipid in yellow cattle skeletal muscle were both significantly faster than those in Maiya yak skeletal muscle（P〈0.5）.The analysis of fatty acid composition showed that the relative content of saturated fatty acids in Maiya yak skeletal muscle was 45.94%,significantly higher than that in yellow cattle skeletal muscle of 38.01%（P〈0.5）,while yellow cattle skeletal muscle displayed significantly higher content of polyunsaturated fatty acids than Maiya yak skeletal muscle（P〈0.5）.The difference in fatty acid composition might be one of the main reasons causing the difference in myoglobin oxidation between both beef skeletal muscles.

关 键 词：牦牛肉 肌红蛋白 脂肪酸分析 脂肪氧化 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]