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| 不同工艺条件对卤牛肉中脂肪酸含量影响的研究 | |
| 引用本文： | 牛乐宝,贾俊静,黄启超,曹振辉,程志斌,邹建华,葛长荣.不同工艺条件对卤牛肉中脂肪酸含量影响的研究[J].肉类研究,2008(3):59-61. |
| 作者姓名： | 牛乐宝 贾俊静 黄启超 曹振辉 程志斌 邹建华 葛长荣 |
| 作者单位： | 1. 云南农业大学食品科技学院,昆明,650201;山东农业大学食品科技学院,泰安,271018 2. 云南农业大学动物科学学院,昆明,650201 3. 云南农业大学食品科技学院,昆明,650201 4. 西双版纳州孟海县兽医站,西双版纳,666100 |
| 摘 要： | 通过气相色谱法对对照组和试验组卤牛肉样品中的脂肪酸含量进行测定分析,通过结果分析得出,试验组比对照组中的亚油酸和豆蔻酸含量分别降低了76.35%和4.33%;而其中的软脂酸、硬脂酸、油酸含量分别增加了17.05%,51.53%和84.78%。 |
| 关 键 词： | 卤牛肉 脂肪酸 气相色谱法 工艺条件 |
| 文章编号： | 1001-8123(2008)03-0059-03 |
Effect of Different Processing Technologies on the Contents of Fatty Acids in Stewed Marinated Beef |
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| Niu Le-bao,Jia Jun-jing,Huang Qi-chao,Cao Zhen-hui,Cheng Zhi-bin,Zou Jian-hua,Ge Chang-rong.Effect of Different Processing Technologies on the Contents of Fatty Acids in Stewed Marinated Beef[J].Meat Research,2008(3):59-61. | |
| Authors: | Niu Le-bao Jia Jun-jing Huang Qi-chao Cao Zhen-hui Cheng Zhi-bin Zou Jian-hua Ge Chang-rong |
| Affiliation: | Niu Le-bao12; Jia Jun-jing 3; Huang Qi-chao1; Cao Zhen-hui3; Cheng Zhi-bin3; Zou Jian-hua4; G e Chang-rong 3 (1.Colleg e of food Science; Yunnan Ag ricultural University; Kunming; 650201; 2.Colleg e of food science; Shang dong ag ricultural university; Taian 271018; 3.Colleg e of Animal science; Yunnan ag ricultural university; Kunming 650201; 4.Animal husbandry and veterinary station of Meng hai county; Xishuang banna 666100); |
| Abstract: | Through GC,the fatty acids of stewed marinated beef in the test group and the control group are detacted and analysised. The result shows that the content of C18∶2 and C14 in the test group sample is 76.35 percent and 4.33 percent lower than in the control group sample.While the content of C16,C18 and C18∶1 is 17.05 percent,51.53 percent and 84.78 percent higher than in the control group sample. |
| Keywords: | Stewed marinated beef Fatty acid GC method Processing conditions |
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