黑色牛肉与正常色泽牛肉理化性状及凝胶特性的对比分析  

A Comparative Study of Physico-chemical Properties and Gel Properties of Dark Firm Dry(DFD) Beef and Normal Colored Beef

作　　者：崔国梅[1] 彭增起[1] 靳红果[1] 孟晓霞[1] 冯云[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雨点开放实验室,江苏南京210095

出　　处：《食品科学》2011年第13期106-109,共4页Food Science

摘　　要：以臀股二头肌为研究对象,比较分析黑色牛肉与正常色泽牛肉在理化性状和凝胶特性上的差异。结果表明:在化学成分方面,除水分含量有明显差异(P<0.05)之外,粗蛋白含量、粗脂肪、粗灰分差异均不显著(P>0.05);在物理性状方面,pH值、色泽、滴水损失和蒸煮损失均有明显差异(P<0.05),黑色牛肉的嫩度与正常色泽牛肉的嫩度无显著差异(P>0.05);凝胶特性方面,黑色牛肉的凝胶强度和凝胶保水性要高于正常色泽牛肉,且差异显著(P<0.05)。Beef biceps femoris muscles were used to comparatively analyze differences in physcio-chemical properties and gel properties of DFD beef and normal colored beef.The results showed that DFD beef and normal colored beef significantly differed in their moisture content（P 0.05）,but their differences in crude protein,crude fat and crude ash contents had no statistical significance（P0.05）.There was no significant difference in their tenderness（P 0.05）.Furthermore,DFD beef exhibited significantly higher gel strength and water hold capacity（WHC） as compared to normal colored beef.

关 键 词：黑色牛肉 理化特性 凝胶特性 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]