早胜牛肉质构特性分析及其应用  

Application and Beef Texture Properties Analysis of Zaosheng Cattle

作　　者：赫欣睿 热孜万古力.赛买提 武中庸[1] 车敏娜[1] 陈士恩[1] 

机构地区：[1]西北民族大学生命科学与工程学院,甘肃兰州730124

出　　处：《西北民族大学学报（自然科学版）》2016年第3期52-57,共6页Journal of Northwest Minzu University(Natural Science)

基　　金：教育部动物医学生物工程创新团队(IRT13091);国家科技支撑计划项目(2015BAD29B05)

摘　　要：目的:确立早胜牛里脊肉的最佳质构测试条件并对早胜牛里脊肉品质指标进行综合评定.方法:通过单因素试验确立质构检测的条件范围,在最佳检测范围内以主成分方法分析确定其最佳测定条件.在最佳测定条件下,检测各指标随储藏时间的变化.结果:最佳测定条件为形变量55%、速度50 mm/min、初始力11N,综合评价模型为Z=0.57Z1+0.23Z2+0.20Z3.储藏过程中各质构指标总体呈下降趋势.结论:在最佳测定条件下,所得综合评价模型能够较好地反映早胜牛里脊肉的品质.Obj ective In order to establish optimal texture evaluation conditions and assess comprehen-sively the tenderloin quality indicators of Zaosheng cattle.Methods The the texture detection range of conditions was built by single factor test.The optimum conditions was established within optimal de-tection range by principal component analysis.Each index varition during the storage time was detec-ted under optimum condition.Results The optimum conditions was 1 1 N starting force conditions, 55% deformation,50mm/min speed.The comprehensive evaluation equation was Z=0.57Z1＋0.23Z2＋0.20Z3.All texture indexes showed a downward trend during storage.Conclusion The comprehen-sive evaluation model could exhibit better the tenderloin quality of Zaoshen cattle under optimum con-ditions.

关 键 词：早胜牛 质构 主成分分析 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]