牛背最长肌颜色与功能特性之间的关系研究  

The relationship between bovine longissimus dorsi color and functionalities

作　　者：史杰[1] 靳红果[1] 王蓉蓉[1] 崔国梅[1] 迟晓光[1] 谌启亮[1] 彭增起[1] 

机构地区：[1]南京农业大学食品科技学院,南京210095

出　　处：《食品科技》2011年第6期137-141,共5页Food Science and Technology

基　　金：农业部现代农业(肉牛)产业技术体系专项经费资助项目(MATS-Beef Cattle System)

摘　　要：实验选取浅红色、鲜红色、深红色和黑色4种颜色的牛背最长肌,分析其感官品质、营养价值、加工特性方面的差异。结果表明,随着肉样颜色的变深,其pH显著升高(P<0.05)。营养和感官方面,4种颜色的牛背最长肌没有显著的差异(P>0.05),而在加工方面差异较大。黑色肉的凝胶保水性、凝胶强度、凝胶弹性和蒸煮损失显著的优于其他组(P<0.05),但其乳化能力显著的低于其他3组(P<0.05)。The relationships between beef longissimus dorsi color and functionalities were investigated.Four types of color grades were choose：bleached red,cherry red,dark red and dark.The pH significantly increased with the color darken（P0.05）.Results showed that no significant differences were found in nutrition and sensory attributes（P0.05）,while there were significant differences in functionalities.The gel strength,gel elasticity,gel water holding capacity and cook loss of dark,firm and dry beef were better than the other three types of grades（P0.05）,but its emulsifying capacity was the weakest（P0.05）.

关 键 词：牛肉 颜色 营养价值 加工特性 感官品质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]