食品科学2012，Vol.33Issue(15)：155-160,6.
食盐腌制对秦川牛普通牛肉脂肪酸组成的影响
Effect of Salting on Fatty Acid Composition of Ordinary Beef from Qinchuan Cattle
摘要
Abstract
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.关键词
秦川牛/肋条肉/腌制/脂肪酸Key words
Qinchuan cattle/rib meat brisket/salt/fatty acid分类
轻工纺织引用本文复制引用
刘永峰,李景景,吴晓霞..食盐腌制对秦川牛普通牛肉脂肪酸组成的影响[J].食品科学,2012,33(15):155-160,6.基金项目
陕西省自然科学基金项目 （）
陕西师范大学青年科技项目 （）
