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当前位置: 首页 > 文章 > 静态腌制过程中牛干巴理化特性 肉类研究 2013,27 (8) 1-4
Position: Home > Articles > Physico-chemical Property of Yunnan Dry-Cured Beef during the Static Curing Process MEAT RESEARCH 2013,27 (8) 1-4

静态腌制过程中牛干巴理化特性

作  者：
何凡;王振宇;陈立娟;饶伟丽;廖国周;张德权
单  位：
中国农业科学院农产品加工研究所;云南农业大学食品科技学院
关键词：
牛干巴;静态腌制;理化特性
摘  要：
以牦牛背最长肌为原料,采用静态腌制法,研究不同腌制时间牛干巴内外部的水分、盐度、色泽、蛋白质含量变化特征,以及脂肪和蛋白氧化的变化。结果表明:随着腌制时间的延长,牛干巴内部和外部的水分含量逐步下降,而盐度先增加后下降;内部和外部的L*变化不显著(P>0.05),但a*、b*在静态腌制的前3d降低,至第20天时升至最高值后缓慢下降,内部和外部差异显著(P<0.05);随着水分的蒸发,蛋白质含量逐渐增加,且内部和外部无显著差异(P>0.05);静态腌制过程中,牛干巴发生蛋白质和脂肪氧化,且蛋白质氧化和脂肪氧化之间存在相互作用,脂肪氧化程度先增后降,蛋白质氧化水平升至0.55nmol/mg后逐步下降。总之,牛干巴静态腌制过程中,肌肉成分发生均衡变化,30d的腌制有利于控制氧化程度。
译  名：
Physico-chemical Property of Yunnan Dry-Cured Beef during the Static Curing Process
作  者：
HE Fan;WANG Zhen-yu;CHEN Li-juan;RAO Wei-li;LIAO Guo-zhou;ZHANG De-quan;Key Laboratory of Agro-Product Processing,Ministry of Agriculture,Institute of Agro-Products Processing Science and Technology,Chinese Academy of Agricultural Sciences;College of Food Science and Technology,Yunnan Agricultural University;
关键词：
Yunnan dry-cured beef;;static curing;;physico-chemical properties
摘  要：
In this study,Yunnan dry-cured beef was made from yak Longissimus dorsi muscles by a static curing method.Internal and external moisture content,salt content,color and protein content as well as protein and fat oxidation were investigated at different times during the static curing process.The results showed that the levels of both external and internal moisture content gradually declined as the curing process proceeded,but salt content presented an increase followed by a decrease.No significant change was observed for both external and internal L* values(P>0.05),while both a* and b* dropped during the first three days,and then increased until reaching the maximum on the 20th day,followed by a slow decrease and a significant difference existed between the external and internal values(P<0.05).Beef protein content was elevated gradually due to water evaporation,with no significant difference between the external and internal levels(P>0.05).Protein and fat oxidation occurred during the curing process,which interacted with each other;the extent of protein oxidation increased initially and then decreased,and the level of fat oxidation increased to 0.55 nmol/mg,followed by a gradual decrease.In conclusion,beef muscle components exhibited balanced alternations during the static curing process and 30-d curing was helpful to control oxidation.

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