摘要
为分析白牦牛肉营养成分及风味物质,采集18头白牦牛肉,用常规方法测定常量营养素,等离子体发射光谱法分析矿物元素,氨基酸分析法测定氨基酸并进行氨基酸计分(AAS),GC-MS法分析挥发性风味物质。结果表明:与当地黄牛肉比较,白牦牛肉干物质高4.44%、蛋白质高8.49%、碳水化合物高104.8%、铁高26.0%、脂肪低52.8%、氨基酸总量(TAA)高11.3%、必需氨基酸(EAA)高12.9%,蛋氨酸(MET)、胱氨酸(CYS)为限制性氨基酸(AAS为33.1),必需氨基酸与非必需氨基酸(EAA/NEAA)的比值为60.8%;检测出酯、酮、醇、醛类等10种独特风味物质。白牦牛肉色泽深红,无腥不腻,具有高蛋白、低脂肪、高能量、富含铁、氨基酸种类齐全等特点,因此它是一种优质的肉类资源。
In order to analysis the nutritional components and flavouring substance of the white yak＇s meat. The raw meat was collected from the eighteen white yaks; Macronutrients was detected by routine methods; Mineral elements was analysed by inductively coupled plasma mission spectrometry; Amino acid was detected by amino acid analyzer and amino acid score was counted according it; Volatile substance was analysed by GC-MS. Results showed that compared with local yellow cattle＇s meat, the meat of white yak has distinct properties： It have more than 4.44% dry substance, 8.49% protein, 104.8% carbohydrate, 26.0% iron, 11.3% TAA, 12.9% EAA, but less than 52.8% fat. MET, CYS are limiting amino acid （AAS 33.1）, EAA/NEAA 60.8%. 10 kinds of distinct flavouring substance, such as esters, alcohols, ketones and aldehydes etc. was detected in this study. The white yak＇s meat has dark red color, no fishy smell, high protein, low fat, high energy, rich in iron and all kinds of amino acid. So the white yak is an excellent meat resource.
出处
《中国食品学报》
EI
CAS
CSCD
2005年第4期124-127,共4页
Journal of Chinese Institute Of Food Science and Technology
关键词
白牦牛肉
成分
风味
分析
White yak＇s meat Components Flavor Analysis
