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| 羊驼肉理化性状及食用品质研究 | |
| 引用本文： | 张晋华,李鹏飞,董常生.羊驼肉理化性状及食用品质研究[J].畜禽业,2013(6):34-37. |
| 作者姓名： | 张晋华 李鹏飞 董常生 |
| 作者单位： | 1. 山西省偏关县农业广播电视学校,山西 偏关,036400 2. 山西农业大学生命科学学院 3. 山西农业大学动物科技学院 |
| 摘 要： | 为评价羊驼肉的食用品质,试验采集9头羊驼肉作为样本,测定了羊驼肉肌红蛋白、系水率、蒸煮损失、剪切力、胶原蛋白、水分含量、粗蛋白、肌内脂肪和粗灰分的含量,初步建立了评定羊驼肉品质的方法。结果表明:羊驼肉的肌红蛋白、系水率、剪切力、胶原蛋白、蛋白质和肌内脂肪含量分别为8.2×10-2μmol/g、75.8%、4.7kg、3.4mg/g、25.6%、0.4%,羊驼肉中肌红蛋白含量低于牛肉;肉品的系水率较高,持水性较强,嫩度较猪肉差,但远优于牛肉;羊驼肉蛋白质和矿物质含量明显高于猪肉、牛肉,但肌内脂肪含量较低。总之,羊驼肉是一种优质的肉类资源,大有利用和开发前景。 |
| 关 键 词： | 羊驼肉 理化性状 品质 |
The Study on the Physical-chemical Characteristics and Edible Quality of Alpaca Meat |
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| ZHANG Jin-hua , LI Peng-fei , DONG Chang-sheng.The Study on the Physical-chemical Characteristics and Edible Quality of Alpaca Meat[J].Livestock and Poultry Industry,2013(6):34-37. | |
| Authors: | ZHANG Jin-hua LI Peng-fei DONG Chang-sheng |
| Institution: | 1.Agricultural Broadcasting and Television School of PianGuan County, PianGuan Shanxi,036400,China;2.College of Life Science, Shanxi Agricultural University;3.College of Animal Science and Technology, Shanxi Agricultural University) |
| Abstract: | To evaluate the quality of alpaca meat eating, collecting nine test a sample of alpaca meat.In this experiment, 9 alpaca were collected to evaluate the quality of alpaca meat. The contents of alpaca meat were determined such as Myoglobin, Water holding capacity , cooking loss, Shear force, Total collegen, Humidity ratio, Crude protein , Intermuscular fat and Crude ash. The results indicate that Myoglobin, Water holding capacity, Shear force, Total collegen, Crude protein and Intermuscular fat of alpaca meat are 8.2×10-2 μmol/g, 75.8%, 4.7kg, 3.4mg/g, 25.6%, 0.4%,respectively. Alpaca meat’s myoglobin content are lower than beef; it’s water holding capacity are better than beef and are lower than pork;content of protein and mineral material are higher than beef and pork. Alpaca meat is a high quality meat resources with a good prospect of development and utilization. |
| Keywords: | Alpaca meat Physical-chemical Characteristics Quality |
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