青海牦牛、藏羊的肉品质特性研究
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摘要
用国家规定的测试方法,对青海省玉树、果洛、海西州的牦牛、藏羊肉品质特性进行了研究。
经测定,青海牦牛肉肌红蛋白含量为206.76±4.98μg/g,蛋白质含量为22.65±0.96%,粗脂肪含量为2.65±0.53%,在每100g肉品中,氨基酸总量为21883.3±850.2mg,其中必需氨基酸含量占45.9%,热值为4758.8±268.7kj/kg;同时青海牦牛肉富含矿物质镁、锌和锰,分别为147.0±15.71mg/kg、53.34±5.61mg/kg和1.29±0.56mg/kg;青海牦牛肉失水率为23.43±1.33%,系水率为65.31±2.96%,熟肉率为55.22±4.27%,大理石纹为2.96±0.14,但羟脯氨酸含量为0.65±0.08%,说明青海牦牛肉品质优良,营养丰富,属无污染的绿色天然食品,但嫩度略差。
经测定,青海藏羊肉中蛋白质含量为21.77±2.01%,粗脂肪含量为4.81±1.34%,肌红蛋白含量208.38±39.41μg/g,热值为5228.8±553.3 kj/kg;肉品中氨基酸含量丰富,种类齐全,在每100g肉品中,氨基酸总量为19012.1±645.9mg,其中必需氨基酸含量占44.4%,氨基酸模式最接近FAO模式,氨基酸评分高,营养价值高;同时青海藏羊肉富含矿物质元素镁、锰和维生素E及维生素K,镁、锰含量分别为145.38±8.72mg/kg和1.38±0.44mg/kg,维生素E及维生素K分别为2.22±0.17mg/kg、0.96±0.23mg/kg;青海藏羊肉失水率为25.44±1.42%,系水率为65.12±1.62%,熟肉率为53.10±4.32%,大理石纹为3.06±0.31,羟脯氨酸含量为0.53±0.12%,各项重金属指标(Pb、Hg、As、Cr、Cd、F)和有毒有害物质含量(六六六、滴滴滋等)均低于国家无公害畜禽肉安全标准,说明青海藏羊肉属于典型的“高蛋白、低脂肪、优质安全”的动物性食品,符合现今消费者选择肉食品时对营养保健品的需要;是生产加工优质羊肉制品的原料,具有很大的开发价值。
Meat Trait of Yak and Tibetan sheep in Yushu,Guoluo and Haixi of Qinghai province was tested by the standard method.
The results were as follows:The content of myoglobin,protein and crude lipid in yak were 206.76±4.98μg/g,22.65±0.96%and 2.65±0.53%respectively.Total content of amino acids per 100g meat was 2.65±0.53%,of which the necessary amino accounted for 45.9%,energe value was 4758.8±268.7kj/kg; rich mineral materials such as Mg,Zn and Mn in yak meat,the value were 147.0±15.71mg/kg、53.34±5.61mg/kg and 1.29±0.56mg/kg respectively;the losing ratio was 23.43±1,33%,the water content was 65.31±2.96%,the marbling score was 2.96±0.14,the rate of cooking loss was 55.22±4.27%.the content of lipofuscin was 0.65±0.08%.The results showed that Yak meat of Qinghai province has characters of high quality and rich nutrition,was-non-pollution natural green food,but its tenderness was not satisfying.
Meat quality of Tibetan sheep was studied.The content of myoglobin,protein,crude lipid and energy value in sheep meat were 21.77±2.01%4.81±1.34%,208.38±39.41μg/g,5228.8±553.3kj/kg respectively; Total content of amino acids per 100g meat was 19012.1±645.9mg,of which the essential amino acid accounted for 44.4%,amino acid pattern was similar to the FAO.Rich mineral materials and vitamins were contented in sheep meat,thecontent of Mg,Mn,vitamin E,K were 145.38±8.72mg/kg,1.38±0.44mg/kg, 2.22±0.17mg/kg,0.96±0.23mg/kg respectively;the losing ratio was 25.44±1.42%,the water content was 65.12±1.62%,the rate of cooking loss was 53.10±4.32%,the marbling score was 3.06±0.31,the content of lipofuscin was 0.53±0.12%.Metal indexes of Pb,Hg,As,Cr,Cd,BHC and DDT were lown than the nation safiy standard.The results showed that Qinghai Tibetan sheep meat was a representative food with high protein,low lipid and safety,which meet with the Consumer request for the healthy and nutritive selection.It was a great value in processing high quality meat as a good raw material.
经测定,青海牦牛肉肌红蛋白含量为206.76±4.98μg/g,蛋白质含量为22.65±0.96%,粗脂肪含量为2.65±0.53%,在每100g肉品中,氨基酸总量为21883.3±850.2mg,其中必需氨基酸含量占45.9%,热值为4758.8±268.7kj/kg;同时青海牦牛肉富含矿物质镁、锌和锰,分别为147.0±15.71mg/kg、53.34±5.61mg/kg和1.29±0.56mg/kg;青海牦牛肉失水率为23.43±1.33%,系水率为65.31±2.96%,熟肉率为55.22±4.27%,大理石纹为2.96±0.14,但羟脯氨酸含量为0.65±0.08%,说明青海牦牛肉品质优良,营养丰富,属无污染的绿色天然食品,但嫩度略差。
经测定,青海藏羊肉中蛋白质含量为21.77±2.01%,粗脂肪含量为4.81±1.34%,肌红蛋白含量208.38±39.41μg/g,热值为5228.8±553.3 kj/kg;肉品中氨基酸含量丰富,种类齐全,在每100g肉品中,氨基酸总量为19012.1±645.9mg,其中必需氨基酸含量占44.4%,氨基酸模式最接近FAO模式,氨基酸评分高,营养价值高;同时青海藏羊肉富含矿物质元素镁、锰和维生素E及维生素K,镁、锰含量分别为145.38±8.72mg/kg和1.38±0.44mg/kg,维生素E及维生素K分别为2.22±0.17mg/kg、0.96±0.23mg/kg;青海藏羊肉失水率为25.44±1.42%,系水率为65.12±1.62%,熟肉率为53.10±4.32%,大理石纹为3.06±0.31,羟脯氨酸含量为0.53±0.12%,各项重金属指标(Pb、Hg、As、Cr、Cd、F)和有毒有害物质含量(六六六、滴滴滋等)均低于国家无公害畜禽肉安全标准,说明青海藏羊肉属于典型的“高蛋白、低脂肪、优质安全”的动物性食品,符合现今消费者选择肉食品时对营养保健品的需要;是生产加工优质羊肉制品的原料,具有很大的开发价值。
Meat Trait of Yak and Tibetan sheep in Yushu,Guoluo and Haixi of Qinghai province was tested by the standard method.
The results were as follows:The content of myoglobin,protein and crude lipid in yak were 206.76±4.98μg/g,22.65±0.96%and 2.65±0.53%respectively.Total content of amino acids per 100g meat was 2.65±0.53%,of which the necessary amino accounted for 45.9%,energe value was 4758.8±268.7kj/kg; rich mineral materials such as Mg,Zn and Mn in yak meat,the value were 147.0±15.71mg/kg、53.34±5.61mg/kg and 1.29±0.56mg/kg respectively;the losing ratio was 23.43±1,33%,the water content was 65.31±2.96%,the marbling score was 2.96±0.14,the rate of cooking loss was 55.22±4.27%.the content of lipofuscin was 0.65±0.08%.The results showed that Yak meat of Qinghai province has characters of high quality and rich nutrition,was-non-pollution natural green food,but its tenderness was not satisfying.
Meat quality of Tibetan sheep was studied.The content of myoglobin,protein,crude lipid and energy value in sheep meat were 21.77±2.01%4.81±1.34%,208.38±39.41μg/g,5228.8±553.3kj/kg respectively; Total content of amino acids per 100g meat was 19012.1±645.9mg,of which the essential amino acid accounted for 44.4%,amino acid pattern was similar to the FAO.Rich mineral materials and vitamins were contented in sheep meat,thecontent of Mg,Mn,vitamin E,K were 145.38±8.72mg/kg,1.38±0.44mg/kg, 2.22±0.17mg/kg,0.96±0.23mg/kg respectively;the losing ratio was 25.44±1.42%,the water content was 65.12±1.62%,the rate of cooking loss was 53.10±4.32%,the marbling score was 3.06±0.31,the content of lipofuscin was 0.53±0.12%.Metal indexes of Pb,Hg,As,Cr,Cd,BHC and DDT were lown than the nation safiy standard.The results showed that Qinghai Tibetan sheep meat was a representative food with high protein,low lipid and safety,which meet with the Consumer request for the healthy and nutritive selection.It was a great value in processing high quality meat as a good raw material.
引文
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[2]刘太宇,等.中国肉牛业现状和发展对策[J].黄牛杂志,2003,(2):62-64.
[3]张冀汉,中国养羊业现状及发展对策[J].中国草食动物,2003,(1):1-4,(2):8-12.
[4]J.P.Boutonnet,世界羊肉市场的发展前景及其对未来生产体系和趋势的影响[J],牧业纵横,2002,(9):52-53.
[5]咎林森,等.西北地区草食畜牧业发展现状及趋势[J].畜牧与饲料科学,2004,(2):23-26.
[6]姜维民,等.我国畜牧业生产现状分析[J].畜牧兽医科技信息,2004,(2):4-6.
[7]聂凤英,2002年我国牛羊肉形势分析[J].中国禽业导刊,2003,(5):12-14.
[8]马志杰.中国牦牛遗传资源的保护及其开发利用[J].黄牛杂志,2004,(6):41-45.
[9]张昌莲.我国畜禽品质亟待改善[J].畜禽业,2000(11):50-51.
[10]杨富民.国内羊肉分析研究进展[J].甘肃科技,2003,(2):33-34.
[11]陈幼春.牛的品种、高档牛肉种类和生产因素[J].黄牛杂志,1995,(1):37-40.
[12]杨博辉,刘国财,梁春年.羊肉国内外质量标准对比研究[J].中国草食动物,2003,(5):36-39.
[13]#12
[14]Hogg,B.W[英].新西兰商品山羊胴体和肉质特性[J].Small Ruminant Research,1992,8(3):243-256.
[15]Matsuoka,A.去势公羊的胴体性状和肉成分[J].Animal Science and Technology,1992,63(1):514-519.
[16]Griffin,C.L[英].不同文化背景的感观评定小组对羔羊肉、成年羊肉和山羊肉可口性的评价[J].Small Ruminant Research,1992,8(12):67-74.
[17]张容昶.天祝白牦牛的产肉性能及肉的主要成分测定[J].中国牦牛,1987,(4):22-25.
[18]阎萍,等.18月龄半血野牦牛后代肉质成分测定[J].中国牦牛,1988,(3):17-19.
[19]赵义斌,等.牦牛犊综合利用的研究[J],中国牦牛,1986,(2):61-71.
[20]洪振滋,阎治富,高春风,复州牛和利复杂交一代牛肉质特性的试验研究[J].黄牛杂志,1993,68,54-60.
[21]张辉,雷风等.牦犊牛肉营养成分分析[J].青海畜牧兽医杂志,1997(4):32-33.
[22]常祺,等.西式牦牛肉制品开发研究报告[J].青海畜牧兽医杂志,2002,(3):19.
[23]王树林,常祺,等.不同体重牦牛犊产肉性能和肉品质分析的研究[J].草食动物,2003,(1):61-63
[24]严国昌,等.延边黄牛牛肉品质特性的研究[J].黄牛杂志,2004,(5):5-7.
[25]罗建湘,等.山羊肉的特性[J].肉类研究,1996,(3):50.
[26]胡来根,等.山羊肉肉质特性的研究[J].中国养羊,1992,(4):41-42.
[27]李玉阁.小尾寒羊羔羊肉品质的研究[J].中国畜牧杂志,1994,30(4):25-25.
[28]央金等.西藏澎波半细毛羊肉用性能的研究[J].中国草食动物,2000,(1):18-20
[29]徐国珍.雷山羊肉脂肪酸成分测定及营养价值评定[J].山地农业生物学报,1998,17(5):304-305
[30]曾勇庆,等.青山羊肉品理化性状及其食用品质研究[J].山东农业大学学报,1999,(12):363-369
[31]曾勇庆,等.小尾寒羊肉品氨基酸和矿物质营养特性研究[J].草食家畜,2000,2:15-18。
[32]王杰,等.藏山羊肉的品质研究[J],四川草原,2000,(2):50-53
[33]吴伟,等.百日龄羔羊肉肉质分析测定[J].吉林农业大学学报,2000,22(1):13-17
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