伊犁马肉水分含量与失水率和系水力的分析研究  

Analysis between Moisture Content and Water Loss Rate,Water Holding Capacity of Horsemeat

作　　者：张晓红[1] 秦菊[1] 杨东树[1] 王志琴[1] 陈静波[2] 

机构地区：[1]新疆农业大学动物医学学院,乌鲁木齐830052 [2]新疆畜牧科学院,乌鲁木齐830000

出　　处：《新疆农业科学》2014年第12期2290-2295,共6页Xinjiang Agricultural Sciences

基　　金：新疆维吾尔自治区重大专项(201130101-2);新疆维吾尔自治区重点学科基础兽医学

摘　　要：【目的】研究伊犁地区马肉中水分含量,探索其与失水率和系水力的关系,为马肉营养价值评价标准及保存条件提供参考数据。【方法】选取伊犁地区马前腿、背部和后腿三个部位肌肉为试验材料,参照《肉与肉制品水分含量测定》及失水率和系水力的测定,测定马肉的水分、失水率和系水力。【结果】马肉水分含量、失水率和系水力分别为73.7%、6.39%和91.41%。在不同部位间,肌肉的水分含量、失水率及系水力差异均不显著（P〉0.05）。不同年龄马肉水分含量差异不显著（P〉0.05）;3岁马肉与4~7岁马肉的失水率和系水力差异均显著（P〈0.05）,但均与8岁及以上马肉差异不显著（P〉0.05）。【结论】马肉中水分含量的高低直接影响到系水力的大小,两者之间关系呈正相关;相反,失水率与水分含量呈负相关,水分含量越多,越易失水。系水力与失水率也存在紧密的关系,系水力越强,则失水率越小。[ Objective ] To study the water content in the Yili region horsemeat situation and to explore its relationship with water loss rate and the hydraulic system to provide reference data for the evaluation criteria and the nutritional value of horsemeat storage conditions. [ Method ] The muscles of forelegs, back and hind leg of horses in Yili area were chosen as the test material, ＂GB -T 9695. 15 -2008 Determination of moisture content of meat and meat products＂ and determination of water loss rate and water holding capacity were referred to measure the moisture and water loss rate and water holding capacity of the Yili horsemeat. [ Result ] Horsemeat moisture content, water loss rate and water holding capacity measurement results were 73.7%, 6.39% and 91.41%. Water content, water loss rate and water holding capacity of different parts of the muscle were not significantly different （ P 〉 0.05 ）. And there was no difference in different ages horsemeat （ P 〉 0.05 ） ; But they were different for 3 - year - old horse and age of 4 - 7 （ P 〈 0.05 ） , but for the meat of 8 years old or more, there was no significant difference （P 〉 0.05 ） [ Conclusion ] The water content of horse- meat affect the size of the water holding capacity directly, so the relationship between them is positive correla- tion. In contrast, water loss rate was negatively correlated with the moisture content. The more moisture thecontent, the more easily it will lose water. There also exists a close relationship between water holding capacity and water loss rate. The stronger the water holding capacity is, the smaller the rate of water loss will be.

关 键 词：马肉 水分 失水率 系水力 

分 类 号：S821.6[农业科学—畜牧学]