食品科学 ›› 2013, Vol. 34 ›› Issue (5): 42-45.doi: 10.7506/spkx1002-6630-201305009

• 基础研究 • 上一篇    下一篇

秦川公牛与鲁西公牛牛肉感官品质和加工特性

卢桂松1,彭增起1,*,曹 晖2,宋恩亮3,谌启亮1,高菲菲1,田锐花1,靳红果1,王蓉蓉1,姚 瑶1,张雅玮1,王复龙1,惠 腾1   

  1. 1.南京农业大学 农业部农畜产品加工与质量控制重点开放实验室,江苏 南京 210095;2.现代农业(肉牛牦牛)产业技术体 系宝鸡综合试验站,陕西 宝鸡 721000;3.现代农业(肉牛牦牛)产业技术体系济南综合试验站,山东 济南 250000
  • 收稿日期:2012-01-09 修回日期:2013-01-29 出版日期:2013-03-15 发布日期:2013-04-16
  • 通讯作者: 彭增起 E-mail:1113208397@qq.com
  • 基金资助:
    现代农业(肉牛牦牛)产业技术体系建设专项资金

Sensory Quality and Processing Characteristics of Bull Beef from Qinchuan and Luxi Yellow Cattle

LU Gui-song1,PENG Zeng-qi1,*,CAO Hui2,SONG En-liang3,CHEN Qi-liang1,GAO Fei-fei1,TIAN Rui-hua1,JIN Hong-guo1,WANG Rong-rong1,YAO Yao1,ZHANG Ya-wei1,WANG Fu-long1,HUI Teng1   

  1. LU Gui-song1,PENG Zeng-qi1,*,CAO Hui2,SONG En-liang3,CHEN Qi-liang1,GAO Fei-fei1,TIAN Rui-hua1, JIN Hong-guo1,WANG Rong-rong1,YAO Yao1,ZHANG Ya-wei1,WANG Fu-long1,HUI Teng1
  • Received:2012-01-09 Revised:2013-01-29 Online:2013-03-15 Published:2013-04-16
  • Contact: PENG Zeng-qi E-mail:1113208397@qq.com

摘要: 研究秦川公牛和鲁西公牛的西冷和牛霖的感官品质和加工特性。结果表明:鲁西公牛肉色的亮度值(L*)和红度值(a*)显著大于秦川公牛的(P<0.05);秦川公牛与鲁西公牛牛肉的多汁性和剪切力值均无显著差异;秦川公牛西冷牛肉的滴水损失和蒸煮损失分别为1.33%和30.76%,显著低于鲁西公牛的2.12%和48.30%(P<0.05);秦川公牛牛肉的凝胶特性优于鲁西公牛;鲁西公牛牛肉的乳化特性优于秦川公牛。秦川牛肉适宜加工凝胶类制品,而鲁西黄牛肉适宜加工乳化类制品。

关键词: 牛肉, 多汁性, 剪切力, 凝胶, 乳化能力

Abstract: This study was focused on the sensory properties and processing characteristics of bull beef from two Chinese cattle breeds: Qinchuan and Luxi. Striploin and knuckle were selected as the research objects. The results showed that the lightness (L* value) and redness (a* value) of Luxi cattle beef were significantly higher than those of Qinchuan cattle beef. No significant differences were observed in the juiciness and shear force of beef from Qinchuan cattle and Luxi cattle. The drip loss (1.33%) and cooking loss (30.76%) of Qinchuan cattle beef were significantly lower (P<0.05) than those of Luxi cattle beef (2.12% and 48.30%, respectively). Gel properties of Qinchuan cattle beef was better than those of Luxi cattle beef while Luxi cattle beef had better emulsifying properties than Qinchuan cattle beef.

Key words: beef, juiciness, shear force, gel, emulsifying capacity

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