食品与发酵工业 >

2025 , Vol. 51 >Issue 20: 341 - 349

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042110

分析与检测

不同贮藏方式的牦牛肉品质测定分析

  • 时超雪 ,
  • 曹银娟 ,
  • 林宇红 ,
  • 王宛琳 ,
  • 韩玲 ,
  • 余群力
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  • (甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
第一作者:硕士研究生(余群力教授为通信作者,E-mail:a2010201128@163.com)

收稿日期: 2025-01-10

  修回日期: 2025-04-02

  网络出版日期: 2025-10-27

基金资助

国家自然科学基金项目(32060553);国家重点研发计划子课题(2021YFD1600200-02);国家现代农业产业技术体系(CARS-37)

收起

Determination and analysis of yak meat quality under different storage methods

  • SHI Chaoxue ,
  • CAO Yinjuan ,
  • LIN Yuhong ,
  • WANG Wanlin ,
  • HAN Ling ,
  • YU Qunli
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  • (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2025-01-10

  Revised date: 2025-04-02

  Online published: 2025-10-27

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摘要

为研究贮藏方式对牦牛肉品质的影响,选取牦牛的背最长肌进行常温、冷藏、冷冻、先冷藏后冷冻、先冷冻后冷藏,对其进行煮制、煎制和烤制。营养成分按照国家标准测定,并计算感官评价分数。结果显示,热鲜肉、冷鲜肉蛋白质、水分、灰分等营养成分保持完整,冷冻肉、先冷藏后冷冻肉和先冷冻后冷藏肉营养损失严重;多不饱和脂肪酸与饱和脂肪酸的比值均为理想值;各组pH值都在正常范围内;热鲜肉挥发性盐基氮值最低,为3.12 mg/100 g;热鲜肉、冷鲜肉的肉色、嫩度、蒸煮损失、离心损失和加压损失优于冷冻肉、先冷藏后冷冻肉、先冷冻后冷藏肉;不同贮藏方式的牦牛肉在不同的加工方式下剪切力、质构、加工损失和感官评价分数差异显著(P<0.05),相较于食用品质的剪切力,经过加工处理后牦牛肉的剪切力值均有所增加;感官评价结果表明,煮制后的热鲜肉口感最好,煎制、烤制后的冷鲜肉口感最好。总体而言,热鲜肉、冷鲜肉的营养品质、食用品质和加工品质优于冷冻肉、先冷藏后冷冻肉和先冷冻后冷藏肉,食用价值较高。热鲜肉适合煮制,冷鲜肉适合烤制、煎制。该研究为控制牦牛肉市场流通的品质提供理论参考。

关键词： 牦牛; 贮藏方式; 品质; 加工

本文引用格式

时超雪 , 曹银娟 , 林宇红 , 王宛琳 , 韩玲 , 余群力 . 不同贮藏方式的牦牛肉品质测定分析[J]. 食品与发酵工业, 2025 , 51(20) : 341 -349 . DOI: 10.13995/j.cnki.11-1802/ts.042110

Abstract

To study the effect of storage methods on the quality of yak meat, the longissimus dorsal muscle of yaks was selected to be boiled, pan-fried, and roasted.Different storage methods include room temperature storage, cold storage, frozen storage, chilled-then-frozen storage, and frozen-then-chilled storage.The national standard was used to determine nutrient content and the LDA method was used to calculate sensory assessment scores.Results showed that the nutrient components, such as protein, moisture, and ash, remained intact in fresh meat and chilled meat.The nutrient losses were serious in frozen meat, chilled-then-frozen, and chilled-then-frozen meat.The ratios of polyunsaturated fatty acids to saturated fatty acids were ideal.The pH of the groups was within the normal range.The total volatile base nitrogen of fresh meat was the lowest, which was 3.12 mg/100 g.The meat colour, tenderness, cooking loss, pressing loss, and centrifuging loss of fresh meat and chilled meat were better than those of frozen meat, chilled-then-frozen meat, and frozen-then-chilled meat.The differences in shear force, texture, processing loss, and organoleptic evaluation of yak meat stored in different ways were significant (P<0.05).The shear force value of yak meat after processing increased compared with the shear force of edible quality.The results of organoleptic evaluation showed that, among the results, fresh meat after cooking had the best taste.The sensory evaluation results showed that the fresh meat after cooking had the best taste and the cold meat after frying and grilling had the best taste.Overall, the nutritional, eating, and processing qualities of fresh and chilled meat were better than those of frozen meat, chilled-then-frozen meat, and frozen-then-chilled meat, and the eating value was higher.Fresh meat is suitable for cooking and chilled meat is suitable for roasting and frying, which can provide theoretical references for controlling the quality of yak meat in market circulation.

Key words： yak; storage methods; quality; processing

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