| 牛半腱肌营养成分和加工特性的研究 |
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| 引用本文： | 谌启亮,史杰,彭增起,赵宁,汪张贵,靳红果,王蓉蓉.牛半腱肌营养成分和加工特性的研究[J].肉类研究,2010(6):6-9. |
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| 作者姓名： | 谌启亮 史杰 彭增起 赵宁 汪张贵 靳红果 王蓉蓉 |
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| 作者单位： | 1. 教育部肉品加工与质量控制重点开放实验室,江苏南京,210095
2. 江苏雨润集团,江苏南京,210041 |
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| 基金项目： | 现代农业(肉牛)产业技术体系专项经费资助项目 |
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| 摘 要： | 本文依据牛胴体第12-13肋骨处大理石花纹的丰富程度,选取花纹丰富和几乎没有花纹的牛胴体,分别定义为S级和C级,取出相应胴体的半腱肌(小黄瓜条)。分析其营养成分、凝胶特性和保水性、蛋白质乳化能力方面的差异,以研究对牛半腱肌分级的必要性。结果表明:在营养成分方面,仅脂肪含量存在明显特性,两个等级的牛半腱肌在凝胶特性方面无明显差异,蛋白质乳化能力方面存在较为显著的差异。考虑到牛半腱肌的用途,实验证明牛半腱肌没有分级必要性。
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| 关 键 词： | 半腱肌 营养成分 加工特性 |
Study on the Nutritional Ingredient and Processing Characteristics of the Semitendinosus |
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| CHEN Qiliang,SHI Jie,PENG Zengqi,ZHAO Ning,WANG Zhanggui,JIN Hongguo,WANG Rongrong.Study on the Nutritional Ingredient and Processing Characteristics of the Semitendinosus[J].Meat Research,2010(6):6-9. |
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| Authors: | CHEN Qiliang SHI Jie PENG Zengqi ZHAO Ning WANG Zhanggui JIN Hongguo WANG Rongrong |
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| Affiliation: | 1. Key Laboratory of Meat Products Processing and Quality Control, Ministry of Education, 2. Nanjing Agricultural University, Nanjing 210095, China) |
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| Abstract: | according to the marbling richness on the rib 12-13 from beef carcass, select the beef carcass with rich and almost no marbling, respectively, defined as the superior one and the conmon one. Remove the Semitendinosus from the beef carcass for research. The nutritional ingredients and functionalities of Semitendinosus from different grade are studied to determine the necessity of Semitendinosus grading. It is concluded there is only fat content exists difference between nutritional ingredients, no evident between functionalities of GEL, evident difference exists between AVI of protein. Considering the application of Semitendinosus, it can be said that there no necessity for Semitendinosus grading. |
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| Keywords: | Semitendinosus nutritional ingredient processing characteristics |
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