不同部位阿拉善双峰驼肉营养与食用品质分析  

Analysis on Nutritional and Edible Quality in Different Parts of Alxa Bactrian Camel Meat

作　　者：孙树远 刘玥如 何静[1] 吉日木图[1,2] SUN Shuyuan;LIU Yueru;HE Jing;Jirimutu(College of Food Science and Engineering,Inner Mongolia Agricultural University, Hohhot 010018,China;China-Mongolia Biopolymer Application “Belt and Road” Joint Laboratory,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [2]中国-蒙古国生物高分子应用“一带一路”联合实验室,内蒙古呼和浩特010018

出　　处：《食品科学技术学报》2022年第1期109-123,共15页Journal of Food Science and Technology

基　　金：内蒙古关键技术攻关计划项目(2019GG359);国家重点研发计划项目(2020YFE0203300)。

摘　　要：驼肉高蛋白、低脂肪、低胆固醇且具有一定药用价值,一直是肉品营养研究的重要对象。为了探究阿拉善双峰驼肉的品质特性,测定了阿拉善双峰驼胴体的上脑、里脊、外脊、眼肉、骆驼霖、辣椒条、胸肉、臀肉、米龙、大黄瓜条、小黄瓜条、腹肉和腱子肉在内的13个分割部位肉的营养成分和食用品质。结果表明:双峰驼不同部位肉品质特性有较大差异,主要表现在脂肪酸与氨基酸的含量及分布、熟肉率、保水性、色泽以及硬度、嫩度等方面。其中外脊的脂肪酸种类最为丰富,腹肉的总氨基酸含量最高。与羊肉、马肉和牦牛肉相比,双峰驼肉中的必需氨基酸与总氨基酸更接近FAO/WHO的推荐标准,多不饱和脂肪酸与饱和脂肪酸的比值也更高。进一步聚类分析结果表明:双峰驼不同部位肉营养品质较其他畜禽肉差异较小,氨基酸和脂肪酸含量与分布更均匀。眼肉的熟肉率显著高于其他部位;辣椒条的保水性最好且色泽鲜艳,L*值和a*值明显高于其他部位;臀肉、大黄瓜条硬度最大,嫩度较差,咀嚼性高;米龙部位保水性较差,色泽较暗,但弹性较好。研究结果旨在为骆驼肉的加工及销售提供一定的数据支持和依据。Camel meat,as a high-protein,low-fat,low-cholesterol meat product with certain medicinal value,has always been an important object of meat nutrition research.In order to explore the quality characteristics of Alxa bactrian camel meat,the upper brain,tenderloin,outer ridge,eye meat,camellin,chili strips,breast meat,rump,milong,large cucumber strips,small cucumber strips,belly meat and tendon meat of the carcass of Alxa bactrian camel were measured.The results showed that the meat quality characteristics of different parts of the bactrian camel were quite different,mainly in the content and distribution of fatty acids and amino acids,cooked meat rate,water retention,color,hardness,tenderness,etc.Among them the outer ridge had the most abundant types of fatty acids,while the belly meat had the highest amino acid content.Compared with mutton,horse and yak meat,the essential amino acids and total amino acids in bactrian camel meat were closer to the FAO/WHO recommended standards,and the ratio of polyunsaturated fatty acids to saturated fatty acids was also higher.The results of further cluster analysis showed that the nutritional quality of different parts of bactrian camel meat was less different than that of other livestock and poultry meat,and the content and distribution of amino acids and fatty acids were more uniform.The cooked meat rate of eye flesh was significantly higher than other parts.Chili strips had the best water retention and bright color,and its L*and a*values were significantly higher than other parts.Rump meat and cucumber strips had the highest hardness,poor tenderness,and high chewiness.Milong parts had poor water retention and darker color,but it had better elasticity and adhesion.The results of this study could provide data support and basis for the processing and sales of camel meat.

关 键 词：双峰驼 不同部位 营养品质 肉用品质 差异分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]