摘要
为研究牦牛瘤胃不同部位构造差异下的蛋白组成及食用品质特征。本试验以牦牛瘤胃为研究对象,根据组织结构及肌肉厚度差异,采用聚类分析进行瘤胃的精细划分,并对不同部位蛋白组成、加压损失、剪切力和质构特性进行测定。研究结果发现,牦牛瘤胃根据构造特点及厚薄差异可分为肚领、非肚领(Ⅰ)(<0.43cm)、非肚领(Ⅱ)(>0.43cm)三部分,其中非肚领(Ⅰ)、非肚领(Ⅱ)、肚领部分的水溶性蛋白含量>盐溶性蛋白含量>不溶性蛋白含量,肚领盐溶蛋白和水溶性蛋白均高于其他,不溶性蛋白含量低于其他,非肚领(Ⅰ)和非肚领(Ⅱ)三种蛋白之间差异不大。但牦牛瘤胃非肚领(Ⅰ)与非肚领(Ⅱ)加压损失率和蒸煮损失率差异不显著,但均显著低于肚领,非肚领(Ⅱ)剪切力最大,显著和极显著高于非肚领(Ⅰ)和肚领部分。质构特性中,非肚领(Ⅰ)硬度和咀嚼性均显著高于非肚领(Ⅱ),极显著高于肚领。非肚领(Ⅰ)和非肚领(Ⅱ)粘聚性与弹性之间差异不显著,但均显著高于肚领。上述结果表明,牦牛瘤胃不同部位蛋白组成及食用品质差异较大,并对其各自加工及烹饪参数产生影响。
In order to study the protein composition and food quality characteristics of different parts of the yak rumen structure. In this study, the rumen of yak was taken as the research object. According to the difference of tissue structure and muscle thickness, the rumen was finely divided by cluster analysis. The protein composition,pressure loss, shear force and texture of different parts were determined. The results showed that the rumen of yak could be divided into three parts： belly collar, non belly collar（Ⅰ）（0.43 cm）, non belly collar（Ⅱ）（0.43 cm）.Among them, the part of non belly collar（Ⅰ）, non belly collar（Ⅱ） and belly collar＇s water-soluble protein contentsalt-soluble protein content insoluble protein content, belly collar＇s salt-soluble protein and water-soluble protein were higher than the other. The content of insoluble protein was lower than othersand there was no obvious difference between non-belly collar（Ⅰ） and non-belly collar（Ⅱ）. However, there was no significant difference in the rate of pressure loss and cooking loss between non-belly collar（Ⅰ） and non-belly collar（Ⅱ） in yaks, but both were significantly lower than belly collar. The non-belly collar（Ⅱ）＇s shear force is the largest,significant and significantly higher than the non-belly（Ⅰ） and belly collar.Among the texture characteristics, the hardness and chewiness of non-bellyband（Ⅰ） were significant and significantly higher than the non-belly collar（Ⅱ） and belly collar. There was no significant difference between cohesion and elasticity of non-belly collar（Ⅰ）and non-belly collar（Ⅱ）, but both were significantly higher than the belly collar. The above results show that different parts of the yak rumen protein composition and eating qualityappear differences in a way, and have an impact on their processing and cooking parameters.
作者
张晨
王妍
张丽
马纪兵
崔文斌
余群力
刘小波
王惠惠
ZHANG Chen;WANG Yan;ZHANG Li;MA Ji-bing;CUI Wen-bin;YU Qun-li;LIU Xiao-bo;WANG Hui-hui(College of Food Science and Engineering,Gansu Agriculture University, Lanzhou Gansu 730070,Chin)
出处
《食品与发酵科技》
CAS
2018年第3期117-123,共7页
Food and Fermentation Science & Technology
基金
甘肃农业大学大学生科研计划训练项目
甘肃省委组织部"陇原青年创新人才扶持计划"项目
甘肃省自然科学基金项目(17JR5RA155)
中国国家现代农业(肉牛牦牛)产业技术体系资助项目(CARS-38)
关键词
聚类分析
牦牛瘤胃
食用品质
蛋白组成
cluster analysis
yak rumen
edible quality
protein composition
