不同年龄延边黄牛牛肉在冻藏期间肉色与氧化稳定性的研究

Oxidative Stability and Color Properties of Beef from Yanbian Yellow Cattle of Different Ages during Frozen Storage

选择1岁以下、1.5～3岁、5～6岁、9～10岁的延边黄牛牛肉作为4个实验组以研究年龄对延边黄牛牛肉品质的影响,在肉的冻藏期间进行表面肉色、pH值、高铁肌红蛋白含量、TBARS值的测定。结果表明:4个实验组中,1.5～3岁年龄组的高铁肌红蛋白含量及TBARS值最低,与5～6岁、9～10岁年龄组差异显著(P<0.05);1.5～3岁年龄组的表面肉色CIE值中a*、c*值最高(P<0.05),h值最低(P<0.05),肉色鲜艳,氧化稳定性高。

In order to investigate the effect of age on beef quality, Yanbian yellow cattle of below 1, 1.5 - 3, 5 - 6 and 9 - 10 years old were chosen as the experiment subjects to determine the change of color, pH, metmyoglobin and TBARS in beef during frozen storage. Results indicated that the lowest metmyoglobin content and TBARS value were both observed in beef from cattle of 1.5 - 3 years old, and there was a significant difference between beef from cattle of 1.5 - 3 years old and that of 5 - 6 or 9 - 10 years old （P 0.05）. In addition, beef from cattle of 1.5 - 3 years old exhibited the highest values of CIE a＊ and CIE c＊ （P0.05） and the lowest value of CIE h （P0.05）. This suggests that the best Yanbian beef should be gained from cattle of 1.5 - 3 years old.