不同加工方法对驼肉品质的影响

Effect of different processing methods on the quality of camel meat

为研究不同加工方法对驼肉品质及其所含有害物质的影响,该研究以3~5岁龄阿拉善双峰驼后腿肉为研究对象,对其进行蒸制、煮制、煎制和微波加热处理后测定食用品质营养品质及有害物质指标,并对食用品质和营养品质进行相关性分析。结果表明,在食用品质方面:蒸制、煮制处理后驼肉制品pH值显著高于其他组(P<0.05);加工处理后剪切力无显著差异(P>0.05);4种加工处理驼肉制品的L^(*)值存在显著差异(P<0.05)。在营养品质方面:蒸制处理的水分含量(57.45%)、蛋白质含量(39.50 g/100g)、总氨基酸含量(36.90%)、必需氨基酸含量(15.17%)、饱和脂肪酸含量(49.67%)均较高、脂肪含量较低(2.90 g/100g)。在有害物质方面:煎制加热处理后亚硝酸盐残留量最高(18.31 mg/kg),并且检测到苯并(a)芘含量为0.136 mg/g。相关性分析显示,食用品质与营养品质指标之间存在一定的显著相关性。研究表明,蒸制和煮制是较适宜的具有健康品质的热加工方式,可以更好地保存驼肉营养价值,降低致癌风险。

To study the effects of different processing methods on the quality of camel meat and harmful substances content,the 3-5 year-old Alashan Bactrian camel hind leg meat was selected as the research object.After the camel meat was steamed,boiled,fried,and heated by microwave,its edible quality,nutritional quality and harmful substance indicators were measured,and finally,the correlation analysis between edible quality and nutritional quality was carried out.Results showed that in terms of eating quality,the pH value of camel meat products after steaming and cooking was significantly higher than that of other groups(P<0.05),There was no significant difference in shear force among the four processing treatments(P>0.05),and there were significant differences in L^(*) values of meat samples of four kinds of processing(P<0.05).In terms of nutritional quality,steamed water content(57.45%),protein content(40.50 g/100g),total amino acids content(36.90%),essential amino acids content(15.17%),and saturated fatty acids content(49.67%)were higher,fat content was less(2.90 g/100g).In terms of harmful substances,the highest residual amount of nitrite after decoction and heat treatment was 18.31 mg/kg,and the detected benzo(a)pyrene content was 0.136 mg/g.Correlation analysis showed that there was a significant correlation between edible quality and nutritional quality indicators.The above results showed that steaming and boiling were the more appropriate heat processing methods with healthy quality,which could better preserve the nutritional value of camel meat and reduce the risk of carcinogenesis.