食品工业科技2017，Vol.38Issue(21)：1-6,11,7.DOI:10.13386/j.issn1002-0306.2017.21.001
甘肃牧区风干牦牛肉加工过程中的品质变化
Quality change during processing of dried yak meat in pastoral areas of Gansu
摘要
Abstract
To study the quality change of yak meat during natural freeze-drying process in Gansu pastoral area.The semimembranosus were selected to analyse the changes of the physicochemical,nutritive and edible quality during spontaneous freeze-drying 0～60 d.The results showed that pH was increased and not significant after freeze-drying for 30 d(p ＞ 0.05),the water activity(Aw) and the moisture content were significantly decreased (p ＜ 0.05),and Aw down to 0.46 at 30 d.With the extension of processing time,the content of protein and fat increased significantly (p ＜ 0.05).The content of essential amino acids,threonine,lysine,leucine and nonessential amino acids,glycine,arginine,proline,serine glutamic acid and histidine in dried yak meat were higher than those in raw meat.The EAA/TAA (essential amino acids/total amino acids) and the EAA/ NEAA(essential amino acids/non essential amino acids)in dried yak meat were 41.17％ and 69.64％ respectively.Evaluation of nutrition value of fatty acids showed that the P:S (polyunsaturated fatty acid/saturated fatty acid) in dried yak meat was 0.36,slightly lower than the ideal value.It's n-6/n-3 was 1.95,which was in the ideal range.The hardness,cohesiveness,cohesiveness and chewiness of dried yak meat increased significantly (p ＜ 0.05),and the elastic and resilience decreased significantly (p ＜ 0.05).It showed that the dried yak meat basically retains the nutrients of raw meat,which was a high protein,chewy and storable semi dry meat product.关键词
甘肃牧区/风干牦牛肉/加工/品质变化Key words
Gansu pastoral areas/dried yak meat/processing/quality change分类
轻工纺织引用本文复制引用
张丽,马纪兵,王妍,董超,崔文兵,余群力,韩玲..甘肃牧区风干牦牛肉加工过程中的品质变化[J].食品工业科技,2017,38(21):1-6,11,7.基金项目
国家自然基金地区基金项目(31660469) （31660469）
甘肃省“陇原青年创新人才扶持计划”项目 （）
国家现代农业(肉牛牦牛)产业技术体系资助项目(CARS-38). （肉牛牦牛）
