风干牦牛肉氨基酸与脂肪酸组成分析评价

Amino acid and fatty acid composition assay of airing yak meat

通过对风干牦牛肉原料及成品中氨基酸与脂肪酸的含量进行测定,分析其组成变化,并对风干牦牛肉的营养价值进行评价。结果显示:原料肉和风干牦牛肉均含有十八种氨基酸和十四种脂肪酸,且风干牦牛肉的氨基酸和脂肪酸总量分别高于原料肉1.34g/100g干物质和0.62%(p<0.05)。风干牦牛肉的氨基酸总量为81.14g/100g干物质,EAA/TAA为39.45%,EAA/NEAA为65.15%。脂肪酸总量为97.97%,P:S为0.32,接近理想模式,n-6:n-3为1.4,处于理想范围。因此可以判断风干牦牛肉是一种具有独特风味的优质蛋白质来源,也是具有均衡脂肪酸的高营养价值的肉制品。

Amino acid and fatty acid composition assay were analyzed by comparing yak meat with airing yak meat, and the nutritional value of airing yak meat was evaluated.The results demonstrated that there were eighteen kind of amino acid and sixteen kind of fatty acid in both yak meat and airing yak meat, the total content of amino acid and fatty acid in airing yak meat is higher than yak meat by i.34g/i00g dry matter and 0.62% （p〈0.05）.The content of amino acid in airing yak meat was 81A4g/100g dry matter, EAA/TAA was 39.45%, EAA/NEAA was 65.15%.The total content of fatty acid was 9？.97%, P.S was 0.32, close to ideal pattern, n-6：n-3 was L4, in the ideal range.So airing yak meat was a great source of high quality with unique flavor,and a kind of meat product with balanced fatty acid nutritional value.