食品与发酵工业 >

2021 , Vol. 47 >Issue 7: 78 - 85

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025392

研究报告

不同母本西门塔尔杂交牛各部位肉品质与蛋白质功能特性的差异

  • 赵改名 ,
  • 茹昂 ,
  • 郝婉名 ,
  • 张桂艳 ,
  • 田玮 ,
  • 祝超智 ,
  • 乃比江 ,
  • 刘建明
展开
  • 1(河南农业大学 食品科学技术学院,河南 郑州,450002)
    2(河南农业大学 牧医工程学院,河南 郑州,450002)
    3(伊犁综合试验站,新疆 伊犁,835000)
    4(伊犁州畜牧总站,新疆 伊犁,835000)
博士,教授(祝超智讲师为通讯作者,E-mail:zhuchaozhi66@163.com)

收稿日期: 2020-08-17

  修回日期: 2020-09-27

  网络出版日期: 2021-05-20

基金资助

国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37)

收起

Comparation of meat quality and protein functional properties of different maternal Simmental hybrid cattle

  • ZHAO Gaiming ,
  • RU Ang ,
  • HAO Wanming ,
  • ZHANG Guiyan ,
  • TIAN Wei ,
  • ZHU Chaozhi ,
  • NAI Bijiang ,
  • LIU Jianming
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  • 1(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)
    2(College of Animal Science and Engineering,Henan Agricultural University,Zhengzhou 450002,China)
    3(Yili Comprehensive Experimental Station,Yili 835000,China)
    4(Yili Prefecture Animal Husbandry General Station,Yili 835000,China)

Received date: 2020-08-17

  Revised date: 2020-09-27

  Online published: 2021-05-20

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摘要

为了研究西秦牛(西门塔尔牛×宁夏秦川牛)和西褐牛(西门塔尔牛×新疆褐牛)不同部位肉的差异性,对选取的牛腩、霖肉、牛腱子、黄瓜条、肩肉和臀肉6个部位肉样从营养品质、食用品质和蛋白质功能特性等多项指标进行探究。结果表明:西褐牛的牛腩保水性较好,肩肉的水分含量较高(78.75%)且脂肪含量较低(0.4%),霖肉的蛋白质含量较高(21.74%)且剪切力值较高(6.91 kg),牛腱子的胶原蛋白含量较高(22.24%);西秦牛的牛腩脂肪含量较高(5.19%),黄瓜条剪切力值较低(3.76 kg)。对肉中蛋白质功能特性进行研究,西褐牛的牛腩蛋白质乳化能力较强(15.67 mL/g),牛腱子蛋白质凝胶保水性较好(81.71%),臀肉蛋白质凝胶硬度较高(226 g);西秦牛的肩肉蛋白质乳化稳定性较好(76.34%),霖肉蛋白质凝胶弹性较高(0.61)。

关键词： 宁夏秦川牛; 新疆褐牛; 西门塔尔杂交牛; 差异性研究; 蛋白质功能特性

本文引用格式

赵改名 , 茹昂 , 郝婉名 , 张桂艳 , 田玮 , 祝超智 , 乃比江 , 刘建明 . 不同母本西门塔尔杂交牛各部位肉品质与蛋白质功能特性的差异[J]. 食品与发酵工业, 2021 , 47(7) : 78 -85 . DOI: 10.13995/j.cnki.11-1802/ts.025392

Abstract

To analysis the meat quality in different parts of Xiqin cattle (Simmental cattle × Ningxia Qinchuan cattle) and Xihe cattle (Simmental cattle × Xinjiang brown cattle), the selected brisket, flank, tendon, cucumber strips, shoulder and rump meat samples were tested and their nutritional quality, eating quality and protein functional characteristics were explored. The results showed that brisket from Xihe cattle had better water retention compared with other hybrid cattle; shoulder of Xihe cattle had a higher moisture content (78.75%) and a lower fat content (0.4%); Xihe cattle’s flank had a higher protein content (21.74%) and a higher shear force(6.91 kg) and its tendon had a higher collagen content (22.24%); Xiqin cattle’s brisket had a higher fat content (5.19%) and its cucumber strips had a lower shear force value (3.76 kg). The research on the functional properties of the protein in meat showed that the emulsification ability of Xihe cattle’s brisket protein was stronger (15.67 mL/g), the water retention of protein gel of beef tendon was better (81.71%), and the hardness of protein gel of rump meat was higher (226 g); Xiqin cattle’s shoulder meat protein had better emulsification stability (76.34%), and the protein gel of flank meat had higher elasticity (0.61).

Key words： Ningxia Qinchuan cattle; Xinjiang brown cattle; Simmental hybrid cattle; difference research; protein functional properties

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