阿拉善双峰驼宰后僵直前期肌肉物性变化及水分含量的研究

Water content and shear force of Alashan Bactrian camel muscle meat

研究了不同年龄的阿拉善双峰驼宰后不同部位肌肉中的水分含量和剪切力值差异,并与牛、羊肉进行了对比。主要采用直接干燥法和质构仪直接测定方法,分别对3岁、5岁、8岁、11岁和13岁的阿拉善双峰驼的前腿肌肉、后腿肌肉和背最长肌中的水分含量和剪切力值进行了测定分析。结果表明,阿拉善双峰驼宰后不同部位肌肉的剪切力值介于5.53~12.84 kg之间,不同年龄双峰驼肌肉的剪切力值除11岁与13岁之间差异不显著外,其他年龄之间差异均显著（P〈0.05）,且肌肉剪切力值随年龄的增长而增大;3个部位之间的剪切力值差异显著（P〈0.05）,且背最长肌的剪切力显著低于前腿和后腿。肌肉中水分含量介于68.24%~78.62%之间,表现出双峰驼年龄越大肌肉中水分含量越低的趋势,且3个部位之间的水分含量差异显著（P〈0.05）,后腿肉水分含量高于前腿肉,前腿肉高于背最长肌。以3岁、5岁和8岁龄的阿拉善双峰驼分别与当地24月龄牛与12月龄羊比较分析可知,3岁骆驼肉的水分含量高于牛羊肉,其剪切力值也较低,而从5岁以后肌肉剪切力值比牛羊肉高,肌肉的水分含量与剪切力值较牛羊肉均呈现显著差异（P〈0.05）。

The differences of water content and shear force value in different parts muscle meat form different ages Alashan camel were investigated, and compared it with beef, lamb. The direct drying method and the texture analyzer method were mainly used. Water content and shear force value of the forelegs and hind leg muscle meat and longissimus muscle at the age of 3, 5, 8, 11 and 13 years old Alashan Bactrian camel were respectively measured and analyzed. The results show that, shear force value of Alashan Bactrian camel meat was between 5.5~12.8（kg）, differences of shear force value between in different ages were significant（P〈0.05）, except differences in 11 years and 13 years old. And meat shear force increases with the growth of the age, the differences of shear force value of the three parts were significant（P〈0.05）, and the shear force value of longissimus muscle were significantly lower than the foreleg and hind leg muscle. Water contents in muscle meat were 68.24%~78.62%, it showed that the older of camel, the lower water content in meat, and the differences of the three parts of the water content were significant（P〈0.05）, water contents of hind leg muscle meat are higher than the hind leg meat, the foreleg muscle were higher than the longissimus muscle meat. Water content and shear force value of 3, 5 and 8 years old camel were compared with 24 months beef and 12 months lamb, The water content of 3 years old camel meat was higher than beef and mutton, and the shear force value is lower, muscle shear force values after the age of 5 are higher than beef and lamb, the differences of shear force values and water content were significant（P〈0.05）.