食盐腌制对秦川牛普通牛肉脂肪酸组成的影响

以秦川牛的普通牛肉为研究对象，探讨食盐腌制对牛肉脂肪酸组成的影响。采用质量浓度2、4、6、8、10、12g/100mL的食盐溶液腌制牛肉后，分别进行脂肪含量及脂肪酸的测定。结果表明：食盐腌制对普通牛肉中所检测到的16种脂肪酸组成有显著影响(P＜0.05)；低质量浓度食盐腌制对脂肪含量没有显著影响(P＞0.05)，对总饱和脂肪酸(SFU)和总不饱和脂肪酸(UFA)影响也都不显著(P＞0.05)，但可显著降低肉豆蔻酸含量(P＜0.05)，可显著增加亚油酸和二十二碳五烯酸的含量(P＜0.05)；高质量浓度食盐腌制会使牛肉脂肪含量显著降低(P＜0.05)，可显著增加SFU而降低UFA的含量(P＜0.05)。因此，低盐腌制对于改善秦川牛普通牛肉脂肪的营养有明显的促进作用。

Effect of Salting on Fatty Acid Composition of Ordinary Beef from Qinchuan Cattle

Ordinary beef from Qinchuan cattle was used to study the effect of salting on beef fatty acid composition in this work.Beef was salted at different concentrations of slat(2,4,6,8,10 g/100 mL and 12 g/100 mL) and then analyzed for fat content and fatty acid composition.The results showed that salting had a significant effect on the composition of 16 fatty acids in beef(P < 0.05).Low-level salt did not change total fat(P > 0.05),saturated and unsaturated fatty acids in beef(P > 0.05),but significantly decreased tetradecanoic acid(P < 0.05) and increased linoleic acid and clupanodonic acid(P < 0.05).Furthermore,high-level salt significantly reduced fat content in beef(P < 0.05),increased saturated fatty acid and reduced unsaturated fatty acid(P < 0.05).Therefore,salting at low concentrations can obviously improve fat nutrition of Qinchuan ordinary beef.