犊牛肉营养品质的测定  

Determination of the nutritional quality of veal

作　　者：杜梅 赵丽华[1] 靳烨[1] DU Mei;ZHAO Lihua;JIN Ye

机构地区：[1]内蒙古农业大学,内蒙古呼和浩特010020

出　　处：《肉类工业》2018年第10期15-19,22,共6页Meat Industry

摘　　要：针对不同部位犊牛肉开展营养指标、食用指标和风味的测定。试验结果如下:犊牛肉后腿的营养指标和食用指标优于里脊和前腿。里脊在质构的弹性、硬度等强于其他。犊牛肉的主要挥发性风味物质为酮类、醛类和醇类,其中醛类多为不饱和醛,前腿中醛类物质含量较高。里脊中醇类物质含量较高。成年牛肉的酯类和醇类数量明显比犊牛肉多。Nutritional index, edible index and flavor were determined in different parts of veal. The results showed that the nutritional index and edible index of the hind leg of veal were better than the tenderloin and foreleg. The elasticity and hardness of the tenderloin were stronger than others. The main volatile flavor substances of veal were ketones, aldehydes and alcohols, and aldehydes were mostly unsat- urated aldehydes, and the content of aldehydes in the foreleg was higher. The content of alcohol in the tenderloin was higher. The amount of esters and alcohols in adult beef were significantly higher than that of veal.

关 键 词：犊牛肉 营养指标 食用品质 质构 挥发性风味物质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]