摘要
为研究青海高原牦牛肉宰后成熟过程中不同部位肉脂肪酸组成和含量变化及差异,本实验选取青海高原牦牛冈上肌、背最长肌和半腱肌3个部位肉,利用气相色谱-质谱法(GC-MS)检测3个部位肉宰后成熟0、1、2、3、5、7和14 d的脂肪酸组成及含量。结果发现,3个部位肉中均检测出22种脂肪酸,其中,饱和脂肪酸8种,单不饱和脂肪酸5种,多不饱和脂肪酸9种,且均随宰后成熟时间的延长呈先增加后降低的趋势。3个部位肉宰后成熟过程中的脂肪酸组成相同但含量有差异,n-6/n-3比值均在1.0~3.0之间,脂肪酸组成比例较好。通过对青海高原牦牛3个不同部位肉不同成熟时间的脂肪酸组成及含量进行主成分分析,发现3个部位0、1和2 d具有相似性,主要有n-6系和n-3系多不饱和脂肪酸亚油酸(C18:2n6c)、花生四烯酸(C20:4n6)、顺-8,11,14-二十烷三烯酸(C20:3n6)、二十二碳六烯酸(C22:6n3)和单不饱和脂肪酸反油酸;3、5和7 d具有相似性,此期间大多数饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸含量增加;14 d则不同于其他时间,主要是此期间产生了大量的γ-亚麻酸(C18:3n6)。
In order to analyze the fatty acid composition and content of the aging process in different parts of Qinghai plateau yak meat,three sides of Qinghai plateau yak meat including supraspinatus, longissimus and semitendinosus were used to this test.Fatty acids profile of each depot were analyzed separately among the 0,1,2,3,5,7 and 14 days by GC-MS in three parts. It was found that 22 kinds of fatty acids were detected in three parts of meat, eight kinds of saturated fatty acids,5 kinds of mono- unsaturated fatty acids, 9 kinds of polyunsaturated fatty acids, respectively. And they were increasing at first and decreasing afterwards with ripening at slaughter. The fatty acid composition during ripening after three parts of the meat slaughtered were same but content were differences, n-6/n-3 ratio were between 1.0-3.0, they all had preferably fatty acid composition ratio.Through analysis the fatty acid composition and content in three different parts of Qingbai plateau yak with aging by the principal component analysis, it turned out that three sites 0 d, 1 d and 2 d had similarities, mainly containing two kinds of n-6 series and n-3 polyunsaturated fatty acids,for example linoleie acid（ C18： 2n6e） , arachidonic acid （C20：4n6 ） , cis-8,11,14-eicosyl three acid （ C20：3 n6 ） , docosahexaenoic acid （ C22：6n3 ） and monounsaturated fatty acid elaidic, and 3 d, 5 d and 7 d had similarities, most of this saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids increased during this time, but 14 d were different from the other times, mainly produced a large number of T-linolenic acid （C18：3n6）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第8期338-345,共8页
Science and Technology of Food Industry
基金
甘肃省"陇原青年创新人才扶持计划"项目
国家自然科学基金(31540045)
