南阳牛与延边牛牛肉感官品质和加工特性比较研究

doi:10.7506/spkx1002-6630-201323014

食品科学 ›› 2013, Vol. 34 ›› Issue (23): 62-66.doi: 10.7506/spkx1002-6630-201323014

南阳牛与延边牛牛肉感官品质和加工特性比较研究

王复龙1，卢桂松1，王娜2，彭增起1,*，祁兴磊3，李玉林2，姚瑶1，李君珂1，朱易1，万可慧1，张雅玮1，惠腾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.国家肉牛牦牛产业技术体系
延边综合实验站，吉林延边 133000；3. 国家肉牛牦牛产业技术体系驻马店综合实验站，河南驻马店 463000

收稿日期:2012-10-15 修回日期:2013-10-30 出版日期:2013-12-15 发布日期:2014-01-03
通讯作者: 彭增起 E-mail:2012208012@njau.edu.cn
基金资助:
国家现代农业产业技术体系建设专项(NYCYTX-38)

Comparative Studies on Beef Sensory and Processing Characteristics of Nanyang and Yanbian Yellow Cattles

WANG Fu-long1，LU Gui-song1，WANG-Na2，PENG Zeng-qi1,*，QI Xing-lei3，LI Yu-lin2， YAO Yao1，LI Jun-ke1，ZHU Yi1，WAN Ke-hui1，ZHANY Ya-wei1，HUI Teng1

1. Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural
University, Nanjing 210095, China；2. National Beef Cattle Industrial Technology System, Yanbian Experiment Station, Yanbian
133000, China；3. National Beef Cattle Industrial Technology System, Zhumadian Experiment Station, Zhumadian 463000, China

Received:2012-10-15 Revised:2013-10-30 Online:2013-12-15 Published:2014-01-03
Contact: PENG Zeng-qi E-mail:2012208012@njau.edu.cn

摘要/Abstract

摘要：

针对延边牛和南阳牛主要分割肉西冷和牛霖的感官品质和加工特性进行研究。结果表明：延边牛西冷和牛霖的a*值均显著大于南阳牛(P＜0.05)；延边牛L*、b*值显著低于南阳牛。延边牛西冷多汁性较好，南阳牛牛霖多汁性较好。蒸煮损失实验表明延边牛牛肉加工出品率较南阳牛高。延边牛西冷嫩度最佳(剪切力值3.19kg/cm2)，适于煎炸、烧烤。延边牛牛肉的凝胶特性好于南阳牛牛肉，适合加工凝胶类制品；南阳牛牛肉的乳化特性好于延边牛牛肉。

关键词: 感官品质, 嫩度, 凝胶特性, 乳化特性

Abstract:

This study was focused on a comparative evaluation of the sensory quality properties and processing
characteristics of striploin and knuckle meats from Yanbian and Nanyang yellow cattles. Results showed that the a* value
of Yanbian beef was significantly higher than that of Nanyang beef (P ＜ 0.05), but the L* and b* values were significantly
lower than those of Nanyang beef (P ＜ 0.05). The juiciness of striploin from Yanbian cattle was better than that of Nanyang
beef, while the juiciness of knuckle was worse than that of Nanyang beef. The cooking loss showed that Yanbian beef had a
higher yield during processing than Nanyang beef. The striploin of Yanbian cattle had better tenderness with shear force of
3.19 kg/cm2, which was suitable for frying and roasting. The gel property of Yanbian beef was better than that of Nanyang
beef, so Yanbian beef was suitable for preparing gel-type products. Nanyang beef had a better emulsifying property, and
thuswas suitable for preparing emulsification-type products.

Key words: sensory properties, tenderness, gel properties, emulsifying properties

中图分类号:

TS251.1

王复龙1，卢桂松1，王娜2，彭增起1,*，祁兴磊3，李玉林2，姚瑶1，李君珂1，朱易1，万可慧1，张雅玮1，惠腾1. 南阳牛与延边牛牛肉感官品质和加工特性比较研究[J]. 食品科学, 2013, 34(23): 62-66.

WANG Fu-long1，LU Gui-song1，WANG-Na2，PENG Zeng-qi1,*，QI Xing-lei3，LI Yu-lin2， YAO Yao1，LI Jun-ke1，ZHU Yi1，WAN Ke-hui1，ZHANY Ya-wei1，HUI Teng1. Comparative Studies on Beef Sensory and Processing Characteristics of Nanyang and Yanbian Yellow Cattles[J]. FOOD SCIENCE, 2013, 34(23): 62-66.

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南阳牛与延边牛牛肉感官品质和加工特性比较研究

Comparative Studies on Beef Sensory and Processing Characteristics of Nanyang and Yanbian Yellow Cattles

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