不同部位牦牛肉涮制加工的适宜性  

Suitability of Different Cuts of Yak Meat for Shabu-shabu Processing

作　　者：刘嘉慧 谢鹏[2] 刘晓畅 唐艳 杨新刚[4] 雷元华 张松山[2] 李升升[1] LIU Jiahui;XIE Peng;LIU Xiaochang;TANG Yan;YANG Xingang;LEI Yuanhua;ZHANG Songshan;LI Shengsheng(Academy of Animal and Veterinary Sciences,Qinghai University,Xining 810016,China;Institute of Animal Sciences,Chinese Academy of Agricultural Sciences,Beijing 100193,China;College of Food Science,Tibet Agricultural and Animal Husbandry University,Nyingchi 860000,China;Beijing Changping District Animal Disease Prevention and Control Center,Beijing 102200,China)

机构地区：[1]青海大学畜牧兽医科学院,青海西宁810016 [2]中国农业科学院北京畜牧兽医研究所,北京100193 [3]西藏农牧学院食品科学学院,西藏林芝860000 [4]北京市昌平区动物疫病预防控制中心,北京102200

出　　处：《食品工业科技》2024年第22期244-253,共10页Science and Technology of Food Industry

基　　金：西藏自治区科技重大专项(XZ202201ZD0001N);青海省科技特派员专项(2024-NK-P43);青海省科技计划项目(2022-NK-119);河北省现代农业产业技术体系肉牛产业创新团队建设项目(HBCT2023190204)。

摘　　要：本研究以牦牛肉大黄瓜条、外脊、臀肉、上脑、肩肉、腱子为研究对象,分析其涮制前营养品质、肌纤维特性、理化特性和涮制加工后理化性质及食用品质指标差异,采用相关性分析、主成分分析和聚类分析方法确定涮制加工的关键品质指标。结果表明,牦牛原料肉红度值a^(*)、脂肪含量、加压失水率、凝胶硬度、涮制后黄度值b^(*)、咀嚼性为涮制加工关键品质指标,建立涮制牦牛肉综合品质评价方程:Y=0.1644X_(1)+0.0561X_(2)+0.3630X_(3)+0.1102X_(4)+0.1609X5+0.1453X_(6)。根据涮制牦牛肉综合品质评价方程计算出各部位肉得分(Y),再由Kmeans聚类分析得出不同部位牦牛肉涮制加工适宜性,最终结果表明,牦牛肉上脑和大黄瓜条Y值大于等于0.61,适宜涮制;外脊和臀肉Y值在0.50~0.61之间,较适宜涮制;而腱子和肩肉Y值小于等于0.50,不适宜涮制。以涮制牦牛肉的综合品质得分为自变量、消费者的感官评价整体可接受性得分为因变量,建立回归方程y=5.0914x−2.2958(R^(2)=0.8232),进一步证明了该综合品质评价模型能够准确地评估不同部位牦牛肉的涮制加工适宜性。本实验明确了不同部位牦牛肉涮制加工适宜性,为牦牛肉涮制加工的合理化及标准化提供依据。This study examined the silverside,striploin,rump,high rib,shoulder,and shank of yak meat.Specifically,the differences in nutritional quality,muscle fiber characteristics,and physicochemical properties before shabu-shabu processing,as well as physicochemical properties and edible quality indices after shabu-shabu processing were analyzed.Through correlation analysis,principal component analysis(PCA),and cluster analysis,key quality indicators for shabushabu yak meat processing were identified.Rsults showed that,the raw yak meat redness(a^(*)),fat content,water loss rate under pressure,gel hardness,shabu-shabu yak meat yellowness(b^(*)),and chewiness were the key quality indicators for shabu-shabu yak meat processing.A comprehensive quality evaluation equation for shabu-shabu yak meat was established:Y=0.1644X_(1)+0.0561X_(2)+0.3630X_(3)+0.1102X_(4)+0.1609X5+0.1453X_(6).This equation was employed to calculate scores for different shabu-shabu yak meat cuts.K-means cluster analysis was used to assess the suitability of various cuts for shabu-shabu processing,indicating that high rib and silverside cuts with Y values greater than or equal to 0.61 were suitable,striploin and rump with Y values between 0.50 and 0.61 were relatively suitable,and shank and shoulder with Y values less than or equal to 0.50 were unsuitable.The regression equation,y=5.0914x−2.2958(R^(2)=0.8232),correlating comprehensive quality scores as the independent variable with overall acceptability scores of consumer sensory evaluations as the dependent variable,validates the accuracy of the quality assessment model in determining the suitability of different yak meat cuts for shabu-shabu.This study provides distinct evidence validating the suitability of different yak meat cuts for shabu-shabu,as well as a basis for the rationalization and standardization of yak meat processing.

关 键 词：牦牛肉 涮制 不同部位 加工适宜性 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]