马肉不同部位的品质特性分析

Quality Characteristics of Horse Meat from Different Anatomical Locations

研究不同部位马肉的理化性质,为建立马肉品质评价标准提供参考。选用新疆伊犁马胴体,分别取肩肌、臀肌和背最长肌作为实验材料,并―18℃条件贮存对其化学成分、pH值、肉色、嫩度、解冻滴水损失率、蒸煮损失率、系水力和胶原蛋白进行测定。结果显示,在不同的部位间,水分、粗脂肪、解冻滴水损失率、蒸煮损失率和系水力有极显著差异(P<0.01);pH值和肉色有显著的差异(P<0.05)。不同部位对水分、粗脂肪、解冻滴水损失率、蒸煮损失率和系水力影响较大。其中背最长肌的水分含量高,解冻滴水损失率、蒸煮损失率和系水力较小,粗脂肪、胶原蛋白的含量和pH值较高;背最长肌肉色鲜艳,肉嫩度较高,是为理想的食用部位。

After frozen storage（-18 ℃）,muscles at different anatomical locations（shoulder muscle,gluteus and Longissimus dorsi） of Yili horse carcass were examined for chemical composition,pH,color parameters,tenderness,thawing drip loss,cooking loss,water holding capacity and collagen content.The results showed that the contents of moisture and crude fat,thawing drip loss,cooking loss and water holding capacity exhibited an extremely significant difference among muscles from the anatomical locations（P＆lt;0.01） and pH and color parameters presented a significant difference（P＆lt;0.05）.The different anatomical locations had a great influence on the contents of moisture and crude fat,thawing drip loss,cooking loss and water holding capacity.Longissimus dorsi had the highest moisture content,and higher contents of crude fat and collagen and pH,but lower thawing drip loss,cooking loss and water holding capacity.Moreover,it displayed a bright red color and higher tenderness,indicating desired eating quality.