Pastirma加工对马肉品质的影响  

Effects of pastirma processing on horse meat quality

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

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

出　　处：《食品与发酵工业》2015年第4期192-196,共5页Food and Fermentation Industries

基　　金："十二五"国家科技支撑计划课题"北方特色酱卤熏菜肴加工关键技术及产业化"(No.2014BAD04B11)

摘　　要：按照国家标准和气相色谱法对鲜马肉和Pastirma马肉的基本理化性质、剪切力和和脂肪酸进行测定和分析。结果发现:鲜马肉和Pastirma工艺制备的p H值没有显著性变化(P>0.05),亮度值L显著降低,a值显著增加,水分含量显著减少,蛋白质含量显著增加(P<0.05);马肉的嫩度在Pastirma的风干过程中显著降低(P<0.05);马肉脂肪含量从高到低依次为:油酸(C18:1)、棕榈酸(C16:0)、亚油酸(C18:2)、棕榈油酸(C16:1)、硬脂酸(C18:0)、肉豆蔻酸(C14:0),鲜马肉不饱和脂肪酸含量较高,加工成pastirma后不饱和脂肪酸含量显著降低。The basicphysicochemical properties,shear force and fatty acids on fresh horsemeat and pastirma from horse meat were analyzed by gas chromatography（ GC） according to Chinese national standards. The results showed that： p H value was not influenced by pastirma processing（ P〈0. 05）,the brightness value was significantly reduced,a＊value was significantly increased,the moisture content was decreased greatly,protein content increased greatly（ P〈0. 05）; tenderness of horse meat in drying process of pastirma was significantly decreased（ P〈0. 05）; the order of the content of fat acids is oleic acid（ C18： 1） palmitic acid（ C16： 0） linoleic acid（ C18： 2） palmitoleic（ C16： 1） stearic（ C18： 0） myristic acid（ C14： 0）,fresh horse meat had higher content of unsaturated fatty acids,which was significantly reduced after pastirma processing.

关 键 词：马肉 Pastirma 剪切力 脂肪酸 测定分析 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]