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MEAT RESEARCH
2007
(8)
11-13+26
去骨方法对牛肉和火鸡肉化学成分及一些特性的影响
作 者：
庞爱国
关键词：
机械去骨;火鸡;牛肉;胆固醇;铁;钙
摘 要：
本文针对机械去骨和人工去骨的牛肉以及火鸡肉的一些化学、物理特性进行了对比研究。相近成分胆固醇、硫代巴比土酸(TBA)、钙铁含量、颜色参数、脂肪酸成分等指标在样本中得以分析。去骨方法对牛肉和火鸡肉的化学成分有所影响。机械去骨导致较高的胆固醇以及钙铁含量。在手工去骨火鸡肉中,含量最多的脂肪酸是C16:0、C18:1以及C18:2。机械去骨加工使火鸡肉中C18:1、C18:2、C18:3的含量增加。而C16:0、C18:0、C18:1则是机械去骨和手工去骨牛肉中主要的脂肪酸。
译 名：
Effects of Deboning Methods on Chemical Composition and Some Properties of Beef and Turkey Meat
作 者：
Pang Aiguo
关键词：
mechanical deboning;turkey;beef;cholesterol;iron; calcium
摘 要：
The objective of this research was to compare some chemical and physical characteristics of me- chanically deboned and hand deboned turkey meat and beef.Samples were analyzed for proximate composition,cholesterol,TBA,calcium and iron contents,hunter colour parameters and fatty acid composition.Deboning method affected chemical composition of beef and turkey meat.Mechanical deboning resulted higher cholesterol values and calcium and iron content.In hand deboned turkey meat the most abundant fatty acids were C16:0, C18:1 and C18:2.Mechanical deboning process was increased the percent of C18:1,C18:2 and C18:3 in turkey meat.C16:0,C18:0 and C18:1 were the major fatty acids in mechanically deboned and hand deboned beef.
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