荷斯坦去势公牛肉质与加工特性分析与挖掘

Analysis and Exploitation of Meat Characteristics in Castrated Holstein Bulls

通过测定荷斯坦去势公牛肉及其他2种市售牛肉(安格斯牛和西门塔尔牛)营养、加工和食用品质指标,并与文献数据对比分析,挖掘荷斯坦去势公牛肉质特性。结果表明:与安格斯和西门塔尔牛肉相比,在营养品质方面,荷斯坦去势公牛肉氨基酸总量及苏氨酸、缬氨酸、异亮氨酸、色氨酸含量占比较高(P<0.05),尤其是色氨酸质量分数达1.16%,是其他样品的5~8倍;脂肪酸组成分布均匀,且多不饱和脂肪酸含量较高;加工品质方面,荷斯坦去势公牛肉保水性和凝胶性较好;食用品质方面,荷斯坦去势公牛肉嫩度和肌间脂肪含量较高(P<0.05),大理石花纹丰富,风味物质种类和含量均较高(P<0.05),荷斯坦去势公牛肉含46种挥发性化合物,其中牛肉重要风味物质,包括壬醛、3-羟基-2-丁酮和1-辛烯-3-醇含量显著高于安格斯和西门塔尔牛肉(P<0.05)。

The meat characteristics of castrated Holstein bulls were analyzed and exploited through determining its nutritional,processing,and eating quality and comparing them with those of two other commercial cattle breeds(Angus and Simmental)and with literature data.Compared with Angus and Simmental beef,the total amount of amino acids and the proportions of threonine,valine,isoleucine and tryptophan in Holstein beef were increased(P<0.05);in particular,the content of tryptophan was 1.16%,which was 5–8 times of other samples.The fatty acid composition was distributed evenly and the content of polyunsaturated fatty acid was higher.In terms of processing quality,Holstein beef had better water retention and gelation properties.In terms of eating quality,tenderness and intramuscular fat content were higher in Holstein beef(P<0.05),with richer marbling.The number and amount of flavor compounds were higher in Holstein beef than in Angus and Simmental beef(P<0.05).Holstein beef contained 46 volatile compounds.Notably,the contents of prominent flavor compounds of beef including nonanal,3-hydroxy-2-butanone and 1-octen-3-ol were significantly higher in Holstein beef than in Angus and Simmental beef(P<0.05).