食品科学2021，Vol.42Issue(23)：80-89,10.DOI:10.7506/spkx1002-6630-20201122-228
夏南牛不同部位加工特性及牛肉干加工适宜性评价
Processing Characteristics of Different Beef Cuts from Xia-Nan Cattle and Suitability for Beef Jerky Processing
摘要
Abstract
Xia-Nan cattle is the first new breed of beef cattle independently cultivated by China.In order to promote the industrialization and scientific development of Xia-Nan cattle meat and its deeply processed products,the differences in the physicochemical parameters and processing quality of beef from different carcass locations were investigated,and the suitability for producing beef jerky was also evaluated.Twenty physicochemical indicators of raw beef and nine processing quality indicators of beef jerky were determined.Moreover,correlation analysis and principal component analysis (PCA)were used to screen for the key indicators and a model for quality evaluation was established.The results showed that 1) the physicochemical characteristics of raw beef varied notably among carcass locations;the tenderside had the highest moisture(75.47％) and protein (21.51％) contents and the lowest intramuscular fat content (2.39％) (P ＜ 0.05),as well as better gel and emulsifying properties.The shoulder had the highest intramuscular fat content (8.69％),better textural properties,and smaller shear force.The shank had the lowest cooking loss rate (24.08％),thawing loss rate (1.81％) and shear force(4.99 kg).The cooking loss rete (34.22％) and thawing loss rate (6.36％) in the knuckle were the highest.2) The comprehensive evaluation model for beef jerky processing suitability was established as Y=0.1979A + 0.0260B + 0.3128C +0.2188D + 0.2455E,where A,B,C,D and E represent a*,hardness,hydroxyproline content,cooking loss rate,and emulsifying stability,respectively.3) The shoulder and bottom round but not knuckle and shank were suitable for beef jerky processing.4) The regression equation between sensory evaluation (y) and comprehensive quality evaluation (x) was established as y =3.6465x + 4.5562 (R2 =0.8242),and the comprehensive evaluation model could well predict beef jerky processing suitability.This work has provided additional parameters necessary to evaluate the processing characteristics of Xia-Nan cattle meat and has found more suitable carcass locations for processing beef jerky.关键词
牛肉/部位/牛肉干/加工特性/夏南牛Key words
beef/cut/jerky/processing characteristic/Xia-Nan cattle分类
轻工纺织引用本文复制引用
赵改名,李珊珊,崔文明,祝超智,李佳麒,焦阳阳,银峰,白雪原,祁兴磊..夏南牛不同部位加工特性及牛肉干加工适宜性评价[J].食品科学,2021,42(23):80-89,10.基金项目
财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-37) （CARS-37）
河南农业大学特殊创新基金项目(KJCX2020C04 （）
KJCX2019C03) （）
