不同加热方法对牦牛肉中矿物质和维生素含量的影响

研究了水煮、微波、烘烤和油炸加热方法对牦牛背最长肌(longissimus muscle,LM)和后小腿肉(shank hind,SH)维生素和矿物质含量的影响。结果表明:与生肉(对照组)相比较,水煮牦牛肉的钠、磷、钾和硫胺素含量显著减少(p<0.05)。水煮加热方法对维生素保留率最低,而烘烤加热最高。四种加热方法中牦牛肉钙、铁、锰和钴保留率无显著差异(p>0.05),而钠、镁、磷和钾的保留率差异显著(p<0.05);加热对硫元素几乎没有损失。综合考虑四种加热方法对牦牛肉维生素和矿物质的保留率,烘烤是牦牛肉较好的加热方法,建议在肉品加工企业和家庭烹饪中应用。

Effects of different heating methods on the contents of minerals and vitamins in yak meat

Effects of four processing methods, boiling, microwaving, baking, and frying, on the contents and loss of vitamins and minerals of yak longissimus muscle (LM)and shank hind (SH)were evaluated. The results showed that the contents of sodium, phosphorus, potassium and thia mine significantly were reduced in boiling yak meat (p<0.05)compared with uncooked raw yak meat as control. Vitamin retention in boiling yak meat was the lowest and was the highest in baking yak meat. Significant differences (p<0.05)were found for the retention of sodium, magnesium, phosphorus or potassium among the four processing methods, but not for the retentions of calcium, iron, manganese and cobalt (p>0.05). Sulfur in the heating treatment showed almost no loss. Retention of vitamins and minerals in yak meat based on four heating methods, baking method for yak meat processing could be a better choice, was recommended to be used in meat processing enterprises and home cooking.