南阳牛与延边牛牛肉感官品质和加工特性比较研究  

Comparative Studies on Beef Sensory and Processing Characteristics of Nanyang and Yanbian Yellow Cattles

作　　者：王复龙[1] 卢桂松[1] 王娜 彭增起[1] 祁兴磊 李玉林 姚瑶[1] 李君珂[1] 朱易[1] 万可慧[1] 张雅玮[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]国家肉牛牦牛产业技术体系延边综合实验站,吉林延边133000 [3]国家肉牛牦牛产业技术体系驻马店综合实验站,河南驻马店463000

出　　处：《食品科学》2013年第23期62-66,共5页Food Science

基　　金：国家现代农业产业技术体系建设专项(NYCYTX-38)

摘　　要：针对延边牛和南阳牛主要分割肉西冷和牛霖的感官品质和加工特性进行研究。结果表明:延边牛西冷和牛霖的a*值均显著大于南阳牛(P<0.05);延边牛L*、b*值显著低于南阳牛。延边牛西冷多汁性较好,南阳牛牛霖多汁性较好。蒸煮损失实验表明延边牛牛肉加工出品率较南阳牛高。延边牛西冷嫩度最佳(剪切力值3.19kg/cm2),适于煎炸、烧烤。延边牛牛肉的凝胶特性好于南阳牛牛肉,适合加工凝胶类制品;南阳牛牛肉的乳化特性好于延边牛牛肉。This study was focused on a comparative evaluation of the sensory quality properties and processing characteristics of striploin and knuckle meats from Yanbian and Nanyang yellow cattles. Results showed that the a＊ value of Yanbian beef was significantly higher than that of Nanyang beef （P 〈 0.05）, but the L＊ and b＊ values were significantly lower than those of Nanyang beef （P 〈 0.05）. The juiciness of striploin from Yanbian cattle was better than that of Nanyang beef, while the juiciness of knuckle was worse than that of Nanyang beef. The cooking loss showed that Yanbian beef had a higher yield during processing than Nanyang beef. The striploin of Yanbian cattle had better tenderness with shear force of 3.19 kg/cm^2, which was suitable for frying and roasting. The gel property of Yanbian beef was better than that of Nanyang beef, so Yanbian beef was suitable for preparing gel-type products. Nanyang beef had a better emulsifying property, and thuswas suitable for preparing emulsification-type products.

关 键 词：感官品质 嫩度 凝胶特性 乳化特性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]