摘要
研究了由马肉、牛肉、羊肉和猪肉制成的土耳其干腌肉片Pastirma的化学成分。选取4种动物的鲜肉加工成Pastirma,其相应的鲜肉作为对照组研究。分别测定对照组和加工成的Pastirma的一般组分、p H、脂氧化程度、脂肪酸组成。研究结果显示,不同肉类的基本组分有显著变化,并且一般组分含量受Pastirma加工过程的影响。鲜马肉的不饱和脂肪酸含量最高,但是不同肉类制作的Pastirma的不饱和脂肪酸含量相似,没有显著变化。
The study investigated the effects of pastirma processing on the main chemical composition of pastirma prepared from beef, mutton, pork and horse meat. Muscles from four carcasses of each species were processed into pastirma and the corresponding muscles were used fresh for comparison. The proximate composition, pH, lipid oxidation and fatty acids profile were determined. The proximate composition varied among the meat types and greatly influenced by pastirma processing. Raw horse meat had the highest poly unsaturated fatty acids （PUFA）, but pastirma from all samples had similar contents.
出处
《食品科技》
CAS
北大核心
2015年第4期181-185,共5页
Food Science and Technology
基金
"十二五"国家科技支撑计划课题(2014BAD04B11)
