夏南牛不同部位加工特性及牛肉干加工适宜性评价

doi:10.7506/spkx1002-6630-20201122-228

食品科学 ›› 2021, Vol. 42 ›› Issue (23): 80-89.doi: 10.7506/spkx1002-6630-20201122-228

夏南牛不同部位加工特性及牛肉干加工适宜性评价

赵改名，李珊珊，崔文明，祝超智，李佳麒，焦阳阳，银峰，白雪原，祁兴磊

（1.河南农业大学食品科学技术学院，河南省肉类加工与质量安全控制重点实验室，河南?郑州 450002；2.夏南牛推广研究中心，河南?驻马店 463000）

出版日期:2021-12-15 发布日期:2021-12-29
基金资助:
财政部和农业农村部：国家现代农业产业技术体系资助项目（CARS-37）；河南农业大学特殊创新基金项目（KJCX2020C04；KJCX2019C03）

Processing Characteristics of Different Beef Cuts from Xia-Nan Cattle and Suitability for Beef Jerky Processing

ZHAO Gaiming, LI Shanshan, CUI Wenming, ZHU Chaozhi, LI Jiaqi, JIAO Yangyang, YIN Feng, BAI Xueyuan, QI Xinglei

(1. Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2. Promotion Research Center of Xia-Nan Cattle, Zhumadian 463000, China)

Online:2021-12-15 Published:2021-12-29

摘要/Abstract

摘要： 夏南牛是我国自主培育的第一个专用肉牛新品种，为促进夏南牛肉及其深加工产品的工业化和科学化发展，本实验研究不同部位牛肉的理化指标和加工品质指标的差异，并评价其牛肉干加工适宜性。选取并测定20 个原料肉理化指标和9 个牛肉干产品加工品质指标，利用相关性分析和主成分分析筛选关键指标，并建立评估方程。结果表明：不同部位牛肉理化特性存在明显差异。臀肉的水分质量分数（75.47%）和蛋白质量分数（21.51%）最高，脂肪质量分数（2.39%）最低（P＜0.05），凝胶和乳化性能较好。肩肉的脂肪质量分数最高（8.69%），质构特性较好，剪切力较小。牛腱的解冻损失率（1.81%）和蒸煮损失率（24.08%）最低，剪切力最小（4.99 kg）。霖肉的解冻损失率（6.36%）和蒸煮损失率（34.22%）最大。2）牛肉干加工适宜性综合评价模型为Y＝0.197 9A＋0.026 0B＋0.312 8C＋0.218 8D＋0.245 5E（A、B、C、D和E分别代表a*、硬度、羟脯氨酸含量、蒸煮损失率和乳化稳定性）。3）肩肉和黄瓜条适合加工牛肉干，而霖肉和牛腱不适合；4）以感官评价结果为因变量，以综合品质评价结果为自变量，建立回归方程为y＝3.646 5x＋4.556 2（R2＝0.824 2）。综合评价模型可以较好地预测肉干加工适宜性。本研究为夏南牛加工特性补充和更新了必要的参数，此外，还找到了更适合牛肉干加工的部位。

关键词: 牛肉；部位；牛肉干；加工特性；夏南牛

Abstract: Xia-Nan cattle is the first new breed of beef cattle independently cultivated by China. In order to promote the industrialization and scientific development of Xia-Nan cattle meat and its deeply processed products, the differences in the physicochemical parameters and processing quality of beef from different carcass locations were investigated, and the suitability for producing beef jerky was also evaluated. Twenty physicochemical indicators of raw beef and nine processing quality indicators of beef jerky were determined. Moreover, correlation analysis and principal component analysis (PCA) were used to screen for the key indicators and a model for quality evaluation was established. The results showed that 1) the physicochemical characteristics of raw beef varied notably among carcass locations; the tenderside had the highest moisture (75.47%) and protein (21.51%) contents and the lowest intramuscular fat content (2.39%) (P < 0.05), as well as better gel and emulsifying properties. The shoulder had the highest intramuscular fat content (8.69%), better textural properties, and smaller shear force. The shank had the lowest cooking loss rate (24.08%), thawing loss rate (1.81%) and shear force (4.99 kg). The cooking loss rete (34.22%) and thawing loss rate (6.36%) in the knuckle were the highest. 2) The comprehensive evaluation model for beef jerky processing suitability was established as Y = 0.197 9A + 0.026 0B + 0.312 8C + 0.218 8D + 0.245 5E, where A, B, C, D and E represent a*, hardness, hydroxyproline content, cooking loss rate, and emulsifying stability, respectively. 3) The shoulder and bottom round but not knuckle and shank were suitable for beef jerky processing. 4) The regression equation between sensory evaluation (y) and comprehensive quality evaluation (x) was established as y = 3.646 5x + 4.556 2 (R2 = 0.824 2), and the comprehensive evaluation model could well predict beef jerky processing suitability. This work has provided additional parameters necessary to evaluate the processing characteristics of Xia-Nan cattle meat and has found more suitable carcass locations for processing beef jerky.

Key words: beef; cut; jerky; processing characteristic; Xia-Nan cattle

中图分类号:

TS251.5＋2

赵改名，李珊珊，崔文明，祝超智，李佳麒，焦阳阳，银峰，白雪原，祁兴磊. 夏南牛不同部位加工特性及牛肉干加工适宜性评价[J]. 食品科学, 2021, 42(23): 80-89.

ZHAO Gaiming, LI Shanshan, CUI Wenming, ZHU Chaozhi, LI Jiaqi, JIAO Yangyang, YIN Feng, BAI Xueyuan, QI Xinglei. Processing Characteristics of Different Beef Cuts from Xia-Nan Cattle and Suitability for Beef Jerky Processing[J]. FOOD SCIENCE, 2021, 42(23): 80-89.

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夏南牛不同部位加工特性及牛肉干加工适宜性评价

Processing Characteristics of Different Beef Cuts from Xia-Nan Cattle and Suitability for Beef Jerky Processing

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