青海牦牛肉与秦川牛肉食用品质和加工品质的比较研究  

Comparison of Eating Quality and Processing Quality between Qinghai Yak Meat and Qinchuan Cattle Beef

作　　者：侯丽[1] 柴沙驼[1] 刘书杰[1] 崔占鸿[1] 张晓卫[1] 赵月平[1] 

机构地区：[1]青海大学畜牧兽医科学院青海省畜牧兽医科学院青海省高原放牧家畜动物营养与饲料科学重点实验室青海省放牧家畜动物营养与生态国家重点实验室培育基地,青海西宁810016

出　　处：《食品科学》2013年第11期49-52,共4页Food Science

基　　金：国家科技部科技人员服务企业行动项目(2009GJG20048);国家重点基础研究发展计划"973"计划前期研究专项(2012CB722906)

摘　　要：选取青海大通、青南地区、环湖地区的成年牦牛肉和大通犊牦牛肉以及秦川牛肉为实验对象,分别进行食用品质(包括肉色、滴水损失、剪切力和多汁性)和加工品质(乳化能力、乳化稳定性、凝胶保水性、凝胶强度、凝胶弹性和蒸煮损失)的比较研究。结果表明:大通犊牦牛肉的L*值、多汁性、剪切力、凝胶强度、蒸煮损失与秦川牛肉差异不显著(P>0.05);大通成年牦牛肉的a*值、b*值、多汁性、滴水损失、剪切力、乳化稳定性、凝胶强度、凝胶弹性和蒸煮损失与秦川牛肉差异不显著(P>0.05);青南地区的成年牦牛肉的L*值、a*值、b*值、多汁性、剪切力、乳化能力、乳化稳定性与秦川牛肉的差异极显著(P<0.01);环湖地区的成年牦牛肉的L*值、多汁性、剪切力、乳化稳定性与秦川牛肉的差异极显著(P<0.01)。说明大通犊牦牛肉食用品质优于秦川牛肉,大通成年牦牛肉与秦川牛肉接近,且好于青南地区和环湖地区的成年牦牛肉,但大通犊牦牛肉的加工特性稍差一些。因此,具有最佳食用品质的大通犊牦牛肉适合于冷鲜肉的销售,成年牦牛肉比较适合于深加工。This study was conducted to evaluate the eating quality and processing quality of yak meat from different regions of Qinghai province. Qinchuan cattle beef was compared with Datong calf yak meat, Datong adult yak meat, south Qinghai adult yak meat and adult yak meat from the region around Qinghai lake on eating quality and processing quality. The results showed that： 1） there were no significant differences in L＊ values, juiciness, shear force, gel strength or cooking loss rate between Datong calf yak meat and Qinchuan cattle beef （P ~ 0.05）; 2） likewise, there were no significant differences in a＊ value, b＊ value, juiciness, drip loss, shear force, drip loss, emulsion stability, gel strength, gel elasticity or cooking loss rate between Datong adult yak meat and Qinchuan beef （P ~ 0.05）; 3） however, there were significant differences in L＊ value, a＊ value, b＊ value, juiciness, shear force, emulsifying capacity or emulsion stability between south Qinghai region adult yak meat and Qinchuan cattle beef （P ~ 0.01）; 4） significant differences in L＊ values, juiciness, shear force and emulsion stability were also obseved between adult yak meat from the region around Qinghai lake and Qinchuan cattle beef （P 〈 0.01）. Datong calf yak meat had the best eating quality, followed by Datong adult yak meat and Qinchuan cattle beef, which were better than south Qinghai adult yak meat and adult yak meat from the region around Qinghai lake. In spite of this, we found that Datong calf yak meat had slightly inferior processing quality. Accordingly, it can be concluded that Datong calf yak meat is suitable to be marketed as fresh chilled meat, while adult yak meat is suitable for deep processing.

关 键 词：牦牛肉 肉色 剪切力 多汁性 乳化特性 凝胶特性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]