秦川公牛与鲁西公牛牛肉感官品质和加工特性  

Sensory Quality and Processing Characteristics of Bull Beef from Qinchuan and Luxi Yellow Cattle

作　　者：卢桂松[1] 彭增起[1] 曹晖 宋恩亮 谌启亮[1] 高菲菲[1] 田锐花[1] 靳红果[1] 王蓉蓉[1] 姚瑶[1] 张雅玮[1] 王复龙[1] 惠腾[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重点开放实验室,江苏南京210095 [2]现代农业(肉牛牦牛)产业技术体系宝鸡综合试验站,陕西宝鸡721000 [3]现代农业(肉牛牦牛)产业技术体系济南综合试验站,山东济南250000

出　　处：《食品科学》2013年第5期42-45,共4页Food Science

基　　金：国家农业部现代农业产业技术体系建设专项(NYCYTX-38)

摘　　要：研究秦川公牛和鲁西公牛的西冷和牛霖的感官品质和加工特性。结果表明:鲁西公牛肉色的亮度值(L*)和红度值(a*)显著大于秦川公牛的(P<0.05);秦川公牛与鲁西公牛牛肉的多汁性和剪切力值均无显著差异;秦川公牛西冷牛肉的滴水损失和蒸煮损失分别为1.33%和30.76%,显著低于鲁西公牛的2.12%和48.30%(P<0.05);秦川公牛牛肉的凝胶特性优于鲁西公牛;鲁西公牛牛肉的乳化特性优于秦川公牛。秦川牛肉适宜加工凝胶类制品,而鲁西黄牛肉适宜加工乳化类制品。This study was focused on the sensory properties and processing characteristics of bull beef from two Chinese cattle breeds：Qinchuan and Luxi.Striploin and knuckle were selected as the research objects.The results showed that the lightness（L＊ value） and redness（a＊ value） of Luxi cattle beef were significantly higher than those of Qinchuan cattle beef.No significant differences were observed in the juiciness and shear force of beef from Qinchuan cattle and Luxi cattle.The drip loss（1.33%） and cooking loss（30.76%） of Qinchuan cattle beef were significantly lower（P＆lt;0.05） than those of Luxi cattle beef（2.12% and 48.30%,respectively）.Gel properties of Qinchuan cattle beef was better than those of Luxi cattle beef while Luxi cattle beef had better emulsifying properties than Qinchuan cattle beef.

关 键 词：牛肉 多汁性 剪切力 凝胶 乳化能力 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]