冷藏条件对马肉不同部位营养品质的影响  

Effect of cold storage conditions on different parts nutritional quality of horse meat

作　　者：张志强[1] 程伟[1] 谢亚力[1] 彭素敏 

机构地区：[1]新疆轻工职业技术学院,新疆乌鲁木齐830021 [2]喀什农佳肉业有限公司,新疆喀什844000

出　　处：《肉类工业》2016年第6期32-35,共4页Meat Industry

摘　　要：为了全面掌握冷藏对马肉不同部位营养品质的影响,以新疆伊犁马为研究对象,按常规屠宰工艺,从屠宰后24h之内的胴体上取肩肌、臀肌、背最长肌,在0-4℃下分别冷藏1、3、7、14、21d后,测定水分、灰分、蛋白质、胶原蛋白、糖原、脂肪等指标变化情况。结果显示,马肉冷藏期间,最初1天时,马肉三个部位的水分含量无显著性差异,而矿物质、蛋白质和糖原的含量都达到最高。其中马背最长肌矿物质、蛋白质和糖原的含量较其他两个部位较丰富并在第1天肌内脂肪达到最大值。到了第3天,马肉三个部位的水分含量无显著性差异,矿物质、蛋白质和糖原都呈下降趋势,而臀肌和背最长肌胶原蛋白含量达到最大值。第7天,肩肌的水分含量、胶原蛋白和肌内脂肪的含量均达到最大值,肩肌的灰分含量变化趋势上升,三个部位的蛋白质和糖原含量仍呈下降趋势。到了14d时,背最长肌水分含量达到最大值,臀肌肌内脂肪含量达到最大值。21d时,臀肌水分含量则成上升趋势并达到最大值。In order to fully grasp the effect of cold storage on the different parts nutritional horse meat, Xinjiang Ill horses were taken as the research object. According to the conventional quality of slaughter process, shoulder muscles, gluteal muscle and longissimus muscle of back were taken from the slaughtered body within 24h, and under 0 - 4℃ cold storage respectively, the changes of moisture, ash, protein, collagen protein, glycogen and fat index and so on were detected after 1d,3d,7d,14d,21d. The result showed： during horse meat cold storage period, there was no significant difference between the moisture content of three parts of horse meat in the original lth days, but minerals, proteins and glycogen content reached highest value. Among them minerals, proteins and glycogen content of longissimus muscle of horseback were richer than other two parts and intramuscular fat reached the maximum on the first days. On the 3th day there was no significant difference in the moisture content of the three parts of horse meat, and minerals, proteins and glycogen had a declining trend, but the collagen content of gluteal muscle and longissimus muscle of back reached maximum value. On the 7th day, the content of moisture, the collagen content and the intramuscular fat content of shoulder muscles reached the maximum value, and the ash content change had a rising trend, but the protein and glycogen content had a declining trend. Until to the 14th day, the moisture content of longissimus muscle of back reached maximum value and intramuscular fat of gluteal muscle reached maximum value. On the 21th day, the moisture content of gluteal muscle had a rising trend and reached to maximum value.

关 键 词：马肉 不同部位 营养 

分 类 号：TS251.44[轻工技术与工程—农产品加工及贮藏工程]