摘要
目的：为探讨反复冻融对早胜牛肉理化品质和营养成分的影响.方法：选取2.0~2.5岁阉割牛背最长肌,进行反复冷冻、解冻实验,分别检测原料肉解冻损失、煮制损失、熟肉剪切力及原料肉干物质、灰分、蛋白质、脂肪比例的变化.结果：随着反复冻融次数的增加,原料肉解冻损失、煮制损失极显著增加,失水率只在第一次冻融后显著增加,剪切力先显著增加后再降低,干物质比重不断增加,灰分比例基本不变,蛋白质比重不断下降,脂肪比重不断增加.结论：结果表明,反复冻融严重破坏了早胜牛肉的理化品质和营养成分,降低了肉品质.
In order to study the effects of different freezethaw cycles on beef muscle quality,2.0～2.5 years old bullock Zaosheng cattle were selected,both longissimus dorsi（LD） were cut into 6 samples,weighted and vacuum packed and repetitively frozen and thawed different times,then thawing loss（TL）,cooking loss（CL）,water loss（WL）,shear force（SF）,moisture,ash,protein and lipid percentage were studied.Compared with fresh beef,the results showed that different freeze-thaw cycles significantly increased the TL,CL and WL;SF were significantly increased when frozen and thawed for 2 times and then decreased;moisture percentage was decreased;there was no exact difference in ash percentage;protein percentage declined while lipid percentage had a sharp increase.In conclusion,the results demonstrate that the freeze-thaw process has a detrimental effect on the quality of Zaosheng cattle by seriously breaking down the physicochemical properties and nutrients of beef muscle.
出处
《西北民族大学学报（自然科学版）》
2010年第3期71-75,共5页
Journal of Northwest Minzu University(Natural Science)
基金
校地合作项目(H2008-11)
关键词
反复冻融
早胜牛
理化品质
营养成分
repetitive freeze-thaw cycles
Zaosheng cattle
physicochemical properties
nutrients
