平凉红牛牛肉品质性状分析

Analysis on beef quality characteristics of Pingliang red cattle

中文关键词:  雪花牛肉,品质,感官评价

英文关键词:Pingliang red cattle  snowflake beef  quality  sensory evaluation

中文摘要:

      目的 研究平凉红牛牛肉品质特性。方法 取A3级平凉红牛第12~13胸肋间眼肌, 通过测定蛋白质、脂肪、水分含量及氨基酸、脂肪组成, 以及剪切力和蒸煮损失, 对平凉红牛牛肉营养特性、嫩度和保水性进行分析, 并分别对生鲜和煎制牛排、涮制肉片进行感官评价, 最后以A3级进口雪花牛肉作为参照进行比较, 对平凉红牛肉质性状进行全面分析。结果 平凉红牛牛肉与进口雪花牛肉的粗蛋白、水分和总脂肪含量均无显著差异(P>0.05); 平凉红牛牛肉氨基酸含量丰富, 必需氨基酸/总氨基酸比值达到0.45±0.05, 高于A3级进口雪花牛肉(0.42±0.00); 平凉红牛牛肉具有饱和脂肪酸低、不饱和脂肪酸含量高的优点, 脂肪酸含量总体低于进口雪花牛肉, 但差异不显著(P>0.05); 平凉红牛牛肉剪切力为(4219.10±225.29) g, 显著高于进口雪花牛肉(P<0.05)。感官评价结果表明, 生鲜平凉红牛牛肉品质略低于进口雪花牛肉, 但熟制平凉红牛牛肉的评分较高, 特别是咀嚼弹性、多汁性和余味显著高于进口雪花牛肉(P<0.05)。结论 平凉红牛A3级雪花牛肉完全达到进口雪花牛肉品质水平。

英文摘要:

      Objective To study the beef quality characteristics of Pingliang red cattle. Methods The 12–13 thoracic intercostal eye muscles of A3 grade Pingliang red cattle were taken. The nutritional characteristics, tenderness and water retention of Pingliang red cattle were analyzed by measuring the protein, fat, moisture content, amino acid and fat composition, as well as the shear force and cooking loss. The sensory evaluation of raw and fried steak and rinsed meat slices were carried out respectively. The meat quality of A3 grade imported snowflake beef was compared, and the meat quality of Pingliang red cattle was comprehensively analyzed. Results There was no significant difference in crude protein, moisture and total fat content between Pingliang red cattle and imported snowflake beef (P>0.05); Pingliang red beef was rich in amino acids, and the ratio of essential amino acids to total amino acids was 0.45±0.05, which was higher than that of A3 grade imported snowflake beef (0.42±0.00); Pingliang red cattle had the advantages of low saturated fatty acid and high unsaturated fatty acid content. The fatty acid content of Pingliang red cattle was lower than that of imported snowflake beef, but the difference was not significant (P>0.05); the shear force of Pingliang red beef was (4219.10±225.29) g, which was significantly higher than that of imported snowflake beef (P<0.05). Sensory evaluation results showed that fresh Pingliang red beef was slightly lower than imported snowflake beef, but cooked Pingliang red beef scored higher, especially chewing elasticity, juiciness and aftertaste were significantly higher than imported snowflake beef (P<0.05). Conclution Pingliang red cattle A3 grade snowflakes beef can completely reach the quality level of imported snowflake beef, but the content and distribution of functional fatty acid needs to be regulated.