为了研究不同烹调方式对牛心品质的影响，以西门塔尔杂交牛心脏为研究对象，对不同烹调方式(煮制、涮制、烤制和煎制)下牛心的基本营养成分、脂肪酸组成和挥发性风味物质等进行分析。结果表明，煮制牛心的加工损失最低，对脂肪酸含量的影响最小，且咀嚼性优于烤制牛心和煎制牛心；不同烹调方式处理对牛心的脂肪酸组成及含量影响显著，烤制牛心不饱和脂肪酸含量最高，能较好地保留牛心的营养成分；不同烹调方式处理下挥发性成分存在差异，煮制牛心中检测出挥发性成分32种，涮制、烤制和煎制牛心分别为25、31和35种风味成分。不同烹调方式处理下牛心的亚硝酸盐含量均未超过国标中规定的最大残留量，而采用涮制处理的牛心亚硝酸盐含量、脂肪氧化程度和反式油酸含量均最低，食用安全性最高。

The effect of different cooking methods (boiling, instant boiling, grilling and roasting) on the quality of bovine heart was studied. The bovine heart of Simmental hybrid cattle was examined for essential components, fatty acids, and volatile flavor substances. The results showed that boiling was the best way in minimizing cooking loss and the compositions changes of fatty acids, and the chewiness was better than grilling and roasting. The effects of different cooking methods on the composition and content of fatty acids in bovine heart were significant. Roasting kept the highest content of unsaturated fatty acids as well as the nutrients. There were 32 kinds of volatile components in the boiled samples, and 25, 31 and 35 flavor components were in the quick boiling, grilling and roasting samples. The nitrite content were all within the national standard. The quick boiling cooking method showed the lowest nitrite content, the degree of fat oxidation and trans-oleic acids in the bovine heart, which could be the safest method in cooking bovine heart.