不同部位双峰驼肉的食用品质及营养成分分析

Analysis and Comparison of Edible Quality and Nutritional Components of Bactrian Camel Meat from Different Parts

为了探究双峰驼不同部位肉的品质特性差异及加工适宜性,为双峰驼肉的精细化加工提供理论依据,选取8岁龄阿拉善双峰驼的里脊、外脊、胸肉、腹肉、臀肉、骆驼霖、腱子肉7个部位肉样,检测不同部位双峰驼肉的食用品质,并对其营养成分和质构特性进行分析。结果表明,里脊的色差最小,颜色较鲜艳,保水性适中;外脊的脂肪(质量分数6.50%)较高,嫩度较好,但水分含量(质量分数66.11%)低导致其保水性较差;胸肉的硬度最低,具有良好的弹性和嫩度且所含氨基酸和脂肪酸最丰富、种类最齐全;腹肉具有较高的脂肪(质量分数9.03%)、良好的保水性;臀肉的硬度、熟肉率和内聚性最差;骆驼霖的蛋白质(质量分数21.27%)较高且脂肪(质量分数0.33%)较低;腱子肉的水分含量(质量分数75.27%)较高且系水率(0.89%)最大,但脂肪酸种类较少。结果表明,阿拉善双峰驼不同部位肉的品质特性存在差异,各部位肉有其适宜的加工方式。

This study explored the differences of meat quality characteristics and processing suitability of different parts of Bactrian camel to provide a theoretical basis for the fine processing of Bactrian camel meat.The edible quality was investigated and the nutritional components and texture characteristics were analyzed from seven parts of the 8-year-old Alxa Bactrian camel,including tenderloin,sirloin,brisket,plate and flank,round,hindleg and shank.The results showed that the tenderloin had the smallest color difference with bright color and moderate water retention.The sirloin had the higher fat content(6.50%)with better tenderness and poor water retention due to the lower water content(66.11%).The brisket had the lowest hardness with good elasticity and tenderness,containing the richest and most complete varieties of amino acids and fatty acids.The plate and flank had the higher fat content(9.03%)and good water retention.The round has the worst hardness,cooked meat rate and cohesion.The hindleg had the higher protein content(21.27%)and lower fat content(0.33%).The shank had the higher moisture content(mass ratio of 75.27%)and largest water holding rate(0.89%)with less fatty acids varieties.The results showed that the meat quality characteristics of different parts of Alxa Bactrian camel was varied,and each part had its appropriate processing methods.