新疆双峰骆驼肉的加工适宜性  

Processing Suitability of Different Meat Cuts from Bactrian Camels Reared in Xinjiang

作　　者：李青青 杨丽 傅樱花[1] 董静 冀冬阳 刘莹洁 陈钢粮 杨洁[1] LI Qingqing;YANG Li;FU Yinghua;DONG Jing;JI Dongyang;LIU Yingjie;CHEN Gangliang;YANG Jie(College of Life Science and Technology,Xinjiang University,Ürümqi 830046,China;Xinjiang Wangyuan Biotechnology Group Co.Ltd.,Altay 836500,China)

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046 [2]新疆旺源生物科技集团有限公司,新疆阿勒泰836500

出　　处：《肉类研究》2021年第4期1-6,共6页Meat Research

基　　金：新疆维吾尔自治区重点研发计划项目(2018B01003)。

摘　　要：以新疆双峰骆驼肉为研究对象,测定后腿肉、臀部肉、前肩肉、腱子肉、背最长肌、里脊肉、前腿肉、排骨肉和脖子肉9个部位肉的pH值、色度、失水率、系水力、嫩度、熟肉率以及肌肉组织学特性指标。结果表明:不同部位驼肉的pH值均在正常范围内,腱子肉与排骨肉的色度显著高于其他部位(P<0.05);不同部位肉间失水率、系水力和嫩度均存在差异,脖子肉失水率最低、系水力最高,里脊肉嫩度最佳。肌肉组织学特性结果表明,前腿肉的肌纤维直径和横截面积最小、密度最大,肌肉纹理细腻。新疆双峰骆驼肉具有较好的食用品质,颜色较牛、羊肉更为鲜红,保水性和蒸煮出品率略低于单峰驼肉和马肉,嫩度优于羊肉,不同部位肉间的品质特性有差异。Nine meat cuts from bactrian camels reared in Xinjiang including hind leg,hip,fore shoulder,tendon,Longissimus dorsi,tenderloin,foreleg,chop and neck were taken for determination of pH,color,water loss rate,waterholding capacity,tenderness and cooked meat percentage as well as for muscle histological observation.The results showed that the pH of all samples was in the normal range,and the chroma of the tendon and chop meat was significantly higher than that of the other cuts(P<0.05).In addition,there were differences in water loss rate,water-holding capacity and tenderness between cuts.The neck meat exhibited the lowest water loss rate and highest water-holding capacity,while the tenderloin was the tenderest cut.Histological results indicated that the muscle fiber diameter and cross-sectional area of the foreleg were the smallest,the muscle fiber density was the largest,and the muscle texture was fine.Overall,bactrian camel meat had good eating quality.Its red color was brighter than that of beef and mutton,its water-holding capacity and cooking yield were slightly lower than those of dromedary camel meat and horsemeat,and bactrian camel meat was tenderer than mutton.The quality characteristics of different meat cuts from bactrian camels were different from each other.

关 键 词：新疆双峰驼 不同部位肉 加工适宜性 肌肉组织学特异性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]