甘肃牧区风干牦牛肉加工过程中的品质变化  

Quality change during processing of dried yak meat in pastoral areas of Gansu

作　　者：张丽[1] 马纪兵 王妍[1] 董超[1] 崔文兵 余群力[1] 韩玲[1] ZHANG Li MA Ji- bing WANG Yan DONG Chao CUI Wen- bing YU Qun- li HAN Ling(College of Food Science and Engineering,Gansu Agriculture University ,Lanzhou 730070 ,Chin)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品工业科技》2017年第21期1-6,11,共7页Science and Technology of Food Industry

基　　金：国家自然基金地区基金项目(31660469);甘肃省"陇原青年创新人才扶持计划"项目;国家现代农业(肉牛牦牛)产业技术体系资助项目(CARS-38)

摘　　要：为研究甘肃牧区牦牛肉在自然冷冻风干加工过程中品质变化,取甘肃甘南公牦牛半膜肌,在自然风干60 d中采集样本并分析其理化、营养及食用品质变化。结果显示,牦牛肉在风干加工过程中,p H升高,30 d后变化不显著(p>0.05),水分活度(Aw)和水分含量均显著降低(p<0.05),在30 d Aw降至0.46,蛋白、脂肪含量则显著升高(p<0.05)。其必需氨基酸苏氨酸、赖氨酸、亮氨酸和非必需氨基酸甘氨酸、精氨酸、脯氨酸、丝氨酸、谷氨酸和组氨酸含量均高于原料肉,必需氨基酸/氨基酸总量(EAA/TAA)和必需氨基酸/非必需氨基酸(EAA/NEAA)分别为41.17%、69.64%。多不饱和脂肪酸/饱和脂肪酸(P/S)为0.36,稍低于理想值,n-6/n-3为1.95,处于理想值范围。风干加工过程中牦牛肉硬度、内聚性、胶着性和咀嚼性显著升高(p<0.05),弹性及恢复力显著降低(p<0.05)。表明风干牦牛肉基本保留了原料肉的营养成分,是一种高蛋白,耐咀嚼和储藏的半干肉制品。To study the quality change of yak meat during natural freezedrying process in Gansu pastoral area. The semimembranosus were selected to analyse the changes of the physicochemical, nutritive and edible quality during spontaneous freeze-drying 0-60 d.The results showed that pH was increased and not significant after freeze-drying for 30 d （p 〉 0.05 ）, the water activity （Aw）and the moisture content were significantly decreased （p 〈 0.05 ）, and Aw down to 0.46 at 30 d. With the extension of processing time, the content of protein and fat increased significantly （p 〈 0.05 ）. The content of essential amino acids, threonine, lysine, leucine and nonessential amino acids, glycine, arginine, proline, serine glutamic acid and histidine in dried yak meat were higher than those in raw meat. The EAA/TAA （ essential amino acids/total amino acids） and the EAA/ NEAA（essential amino acids/non essential amino acids）in dried yak meat were 41.17% and 69.64% respectively.Evaluation of nutrition value of fatty acids showed that the P ： S （ polyunsaturated fatty acid/saturated fatty acid） in dried yak meat was 0.36, slightly lower than the ideal value. It＇ s n-6/n-3 was 1.95, which was in the ideal range. The hardness, cohesiveness, cohesiveness and chewiness of dried yak meat increased significantly （p 〈 0.05 ） , and the elastic and resilience decreased significantly（p 〈 0.05 ）.It showed that the dried yak meat basically retains the nutrients of raw meat ,which was a high protein, chewy and storable semi dry meat product.

关 键 词：甘肃牧区 风干牦牛肉 加工 品质变化 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]