奶公犊牛肉营养成分的分析  

Nutritional Analysis of Veal

作　　者：陈珍[1] 刘涛[1] 顾千辉 廖新艳 黄俊逸[1] 

机构地区：[1]上海大学生命科学学院食品营养与功能实验室,上海200444 [2]江苏雨润肉类产业集团有限公司,江苏南京210041 [3]肉品加工与质量控制国家重点实验室,江苏南京210041

出　　处：《肉类研究》2016年第4期21-24,共4页Meat Research

基　　金："十二五"国家科技支撑计划项目(2012BAD37B02);上海市创新创业研究生专项(2015)

摘　　要：检测分析奶公犊牛肉的基本营养成分,奶公犊牛肉中蛋白质、粗脂肪、水分、灰分、碳水化合物含量和能量分别达到23.76%、1.38%、77.66%、1.35%、0.85%和469.43 k J/100 g;奶公犊牛肉含有丰富的微量元素,其中奶公犊牛肉中铁元素和铜元素为成年黄牛肉的10倍之高;奶公犊牛肉中总氨基酸含量略低于成年黄牛肉,风味氨基酸占总氨基酸的比例高于成年黄牛肉。Proximate nutrient composition of veal was analyzed in this study. The results showed that the contents of protein, crude fat, moisture, ash, carbohydrate and energy in veal were 23.76%, 1.38%, 77.66%, 1.35%, 0.85% and 469.43 k J/100 g respectively. Veal was found to contain abundant microelements with iron and copper being 10 times higher than in beef. Veal showed a marginal decrease in total amino acid content but a higher proportion of some functional amino acids in total amino acids when compared with beef. These fi ndings suggest that veal has a higher nutritional value and health value.

关 键 词：奶公犊牛肉 蛋白质 营养成分 微量元素 氨基酸 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]