麦洼牦牛肉品质相关特性研究  

Meat Quality Related Characteristics of Maiwa Yak

作　　者：徐培伦[1] 张正萍[1] 彭宇鸿 聂远洋[1] 官久强[2] 罗晓林[2] 赵洪文[2] 孙群[1] 

机构地区：[1]四川大学生命科学学院生物资源与生态环境教育部重点实验室,成都610064 [2]四川省草原科学研究院,成都611731

出　　处：《四川动物》2015年第5期759-763,共5页Sichuan Journal of Zoology

基　　金：四川省统筹城乡发展科技行动项目(2012NZ0047-03/04/05);国家肉牛牦牛产业技术体系(CARS-38);肉类加工四川省重点实验室项目(2013LF3002)

摘　　要：本研究针对麦洼牦牛各年龄(0.5岁、1.5岁、2.5岁)、各部位(背最长肌、辣椒条、小黄瓜条)中品质相关特性(风味物质与活性物质含量)做了比较分析。结果表明:随年龄增长,肌苷、肌苷酸、牛磺酸以及谷胱甘肽在不同部位中有增加趋势;肝素钠在背最长肌中随年龄增长有增加趋势,硫胺素在辣椒条中有随年龄增长而下降趋势;谷氨酸钠与L-肉碱的含量随年龄增长无显著改变(P>0.05)。不同部位之间比较,背最长肌与小黄瓜条的风味物质含量高于辣椒条。背最长肌由于肝素钠含量较高,对老年人健康有更高的营养价值,而其他部位含有较丰富的牛磺酸、L-肉碱和谷胱甘肽,对青少年健康更有益处。Meat quality related characteristics（ flavor compounds and active substances） in different ages（ 0. 5,1. 5 and2. 5） and muscle types（ longissimus,chuck tender,eyeround） of Maiwa yak were investigated in this study. The results showed that： the contents of inosine,inosine monophosphate,taurine and glutathione in all muscle types increased along with the age increasing. Heparin amount in longissimus also increased along with the ages,while thiamine in chuck tender showed a decline trend. However,the contents of L-carnitine and sodium glutamate showed no significant change with the ages（ P〉 0. 05）. The flavor compounds in longissimus and eyeround were much higher than that of chuck tender. Therefore,the higher content of heparin in longissimus may have higher nutritional value for the elder people,while the other two parts with higher contents of taurine,L-carnitine,and glutathione are more beneficial to the health of young people.

关 键 词：牦牛 品质 风味物质 活性物质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]