中国农业科学2012，Vol.45Issue(10)：1992-2001,10.DOI:10.3864/j.issn.0578-1752.2012.10.012
超声波辅助食盐腌制对不同部位秦川牛肉脂肪酸组成的影响
Effect of Ultrasonic and Salting Treatment on Fatty Acid Composition in Different Cuts of Qinchuan Beef
摘要
Abstract
[Objective] The objective of this study was to explore the effect of ultrasonic treatment assisted salting on beef fatty acid composition. [ Method] Qinchuan beef cattle were selected as experiment at materials and the fat and fatty acid contents in different cuts of Qinchuan beef were measured after ultrasonic assisted salting with 3% and 6% salt, respectively. [Result] The fat content was relatively high in high-grade beef, but its fat content was significantly low after treatment (P<0.05). The sort of fatty acid content of different beef cuts changed significantly after treatment, and part of the fatty acid content also varied obviously (P< 0.0S). Of the fatty acids, the saturated fatty acid content did not have significant change (P>0.05), but the contents of dodecanoic acid, myristic acid, 15:0, 17:0 reduced significantly (P<0.05). Among them, dodecanoic acid and 17:0 showed the most obvious difference. Moreover, the contents of monounsaturated fatty acids did not have obvious change (P>0.05) too, but the contents of myristoleic acid, trans palm oleic acid, palmitoleic acid, 17:ltrans-9, 17:lcis-9 and trans oleic acid lowered significantly after treatment (P<0.05), especially 17:1 trans-9 and 17:lcis-9. In addition, the polyunsaturated fatty acids content and their fatty acid composition were significantly increased after treatment (P<0.05), furthermore, 6% salting assisted with ultrasonic had the best effect. [Conclusion] Ultrasonic assisted salting has positive effects on decrease fat content in different cuts of Qinchuan cattle and increase polyunsaturated fatty acids content, which provides a favorable theoretical basis for beef processing of different cuts.关键词
秦川牛肉/超声波/腌制/脂肪酸Key words
Qinchuan cattle beef/ ultrasonic/ salt/ fatty acid引用本文复制引用
刘永峰,昝林森,李景景,吴晓霞,李林强,牛鹏飞..超声波辅助食盐腌制对不同部位秦川牛肉脂肪酸组成的影响[J].中国农业科学,2012,45(10):1992-2001,10.基金项目
国家肉牛牦牛产业技术体系专项(CARS-38)、陕西省自然科学基金项目(2011JQ3006)、教育部"长江学者和创新团队发展计划"(IRT0940)、陕西师范大学青年科技项目(201001009) （CARS-38）
