蛋白质氧化对牦牛肉品质的影响  

Effect of Protein Oxidation on Quality of Yak Beef

作　　者：牛建章[1] 闫忠心[1] 靳义超[1] 张艳 马青梅 NIU Jian-zhang(Academy of Animal Science and Veterinary Medicine of Qinghai University,Xining 810016)

机构地区：[1]青海大学畜牧兽医科学院,西宁810016 [2]青海省海晏县畜牧兽医工作站,海晏812200

出　　处：《青海畜牧兽医杂志》2019年第6期11-14,31,共5页Chinese Qinghai Journal of Animal and Veterinary Sciences

基　　金：青海大学畜牧兽医科学院基本科研业务费(MKY-2018-02);青海省国际科技合作项目(2018-HZ-816)

摘　　要：为研究蛋白质氧化对牦牛肉品质的影响,本文研究了黄瓜条、脖肉和上脑的品质特性、氧化特性。结果表明,氧化时间增加蒸煮损失显著上升(P<0.05),剪切力显著下降(P<0.05);pH到第2d显著性降低(P<0.05),第2d到第3d显著性升高(P<0.05),羰基含量显著升高(P<0.05),巯基含量显著降低(P<0.05)。为牦牛肉加工储藏提供了理论依据。In order to study the effect of protein oxidation on the quality of yak beef, the quality characteristics and oxidation characteristics of yak beef cucumber strips, neck meat and upper brain were studied. The results showed that with the increasing of oxidation time, the cooking loss increased significantly(P<0.05). The shear stress decreased significantly(P<0.05).pHdecreased significantly(P<0.05) on the second day, and increased significantly from the second day to the third day(P<0.05). Overall, the longer the oxidation time, the higher the carbonyl content, the lower the sulfhydryl content, and the lower the meat quality.

关 键 词：蛋白质氧化 牦牛肉 肉品质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]