不同部位梅花鹿鹿肉营养品质分析

Nutritional Quality Analysis of Different Parts of Sika Deer Venison

研究梅花鹿不同部位鹿肉营养品质。以梅花鹿12个不同部位的肌肉为原料,对比其水分、pH、剪切力、弹性、咀嚼性、灰分、粗脂肪、粗蛋白、脂肪酸和氨基酸的含量以及矿质元素组成。12个不同部位鹿肉pH介于5.61~5.88之间,呈弱酸性;剪切力以内里脊最小(1.22 kgf),腹肋最大(4.23 kgf);弹性差异较小(2.78~3.57 mm),以鹿腩最大、外脊最小;咀嚼性差异较大,最高值后腿(29.77 mJ)是最低值上脑(4.50 mJ)的6.62倍;水分在60.94%~74.82%之间;粗脂肪含量较高的部位为胸口肉、鹿腩、内里脊和上脑,粗蛋白含量以后腱子、前腱子、后腿和前腿较高;不同部位鹿肉均含有17种氨基酸,氨基酸总量为55.36~73.66 g/100 g,富含人体必需氨基酸和呈味氨基酸,必需氨基酸与总氨基酸比值在0.38~0.40,必需氨基酸占非必需氨基酸的比值在0.61以上,为优质蛋白质;鹿肉中富含肉豆蔻脑酸(C14∶1n5)、棕榈烯酸(C16∶1)、油酸(C18∶1n9C)、亚油酸(C18∶2n6)和花生四烯酸(C20∶4)等不饱和脂肪酸,不同部位脂肪酸含量差异显著(P<0.05);鹿肉中富含Fe、Cu、Zn等微量元素以及Co、Sr、Sn等稀有元素。不同部位梅花鹿鹿肉营养品质差异显著。本研究为梅花鹿鹿肉产品的精深加工和品质评价提供了基础数据。

To study the nutritional quality of venison in different parts of sika deer,the nutritional composition of venison from 12 different parts of sika deer were analysised.The moisture,pH,shear force,elasticity,chewiness,ash,crude fat,crude protein,fatty acids,amino acids content and mineral element composition were compared.The pH of venison in 12 different parts was between 5.61 and 5.88,which was weakly acidic.The shear force of the inner tenderloin(1.22 kgf)was the smallest and that of the rib meat(4.232 kgf)was the largest of venison.There was no significant difference in the elasticity(2.78~3.57 mm)of venison in different parts,deer pork belly was the largest and outer tenderloin was the smallest.The chewiness of venison in different parts were quite different,the highest chewiness(rib meat 29.77 mJ)was 6.62 times higher than the lowest chewiness(chuck roll 4.50 mJ).The moisture content of venison was between 60.94% and 74.82%.The venison parts with higher crude fat content were brisket meat,deer pork belly,inner tenderloin and chuck roll.The venison parts with higher crude protein content were posterior tendinous flesh,anterior tendinous flesh,hind leg and fore leg.Different parts of venison contained 17 kinds of amino acids,the content of total amino acids were 55.36~73.66 g/100 g,which riched in essential amino acids and flavor amino acids,the ratio of essential amino acids to total amino acids were 0.38~0.40,which were high quality protein.Venison was rich in unsaturated fatty acids such as myristoleic acid(C14∶1n5),palmitic acid(C16∶1),oleic acid(C18∶1n9C),linoleic acid(C18∶2n6)and arachidonic acid(C20∶4),etc.,the fatty acid content of venison in different parts were significantly different(P<0.05).The venison was rich in trace elements such as iron,copper and zinc,as well as rare elements such as cobalt,strontium and tin.The nutritional quality of sika deer antlers venison in different parts were significantly different.This study would provide basic data for the intensive processing and quality evaluation of sika deer venison products.