4种常见肉品制作的Pastirma中主要化学成分分析  

Main chemical composition of pastirma generated from four kinds of meat

作　　者：任雯雯[1] 李芳[2] 蒋小锋[1] 张文[1] 郭丽[1] 孔令明[1] 

机构地区：[1]新疆农业大学,乌鲁木齐830052 [2]新疆轻工职业技术学院,乌鲁木齐830021

出　　处：《食品科技》2015年第4期181-185,共5页Food Science and Technology

基　　金："十二五"国家科技支撑计划课题(2014BAD04B11)

摘　　要：研究了由马肉、牛肉、羊肉和猪肉制成的土耳其干腌肉片Pastirma的化学成分。选取4种动物的鲜肉加工成Pastirma,其相应的鲜肉作为对照组研究。分别测定对照组和加工成的Pastirma的一般组分、p H、脂氧化程度、脂肪酸组成。研究结果显示,不同肉类的基本组分有显著变化,并且一般组分含量受Pastirma加工过程的影响。鲜马肉的不饱和脂肪酸含量最高,但是不同肉类制作的Pastirma的不饱和脂肪酸含量相似,没有显著变化。The study investigated the effects of pastirma processing on the main chemical composition of pastirma prepared from beef, mutton, pork and horse meat. Muscles from four carcasses of each species were processed into pastirma and the corresponding muscles were used fresh for comparison. The proximate composition, pH, lipid oxidation and fatty acids profile were determined. The proximate composition varied among the meat types and greatly influenced by pastirma processing. Raw horse meat had the highest poly unsaturated fatty acids （PUFA）, but pastirma from all samples had similar contents.

关 键 词：干腌 一般组分 脂肪酸 Pastirma 物种 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]