传统风干牦牛肉加工过程中新鲜度的变化

摘要

为研究传统风干牦牛肉加工过程中新鲜度的变化,选取甘肃省甘南州公牦牛半膜肌,在-10——15℃下自然风干0、2、4、6、8、10、15、20、25、30、35、40、50和60d,分析其加工过程中蛋白质和脂肪氧化情况,明确新鲜度的变化规律.结果表明:随着风干时间的延长,TVB-N、TMA-N、POV、TBArs和pH值均呈上升趋势,说明在加工过程中蛋白质和脂肪氧化程度显著升高,产品新鲜度下降.TVB-N含量在风干0-4d差异不显著(P＞0.05),风干第15d时极显著高于6-8d(P＜0.05),风干20-60d差异不显著(P＞0.05),风干第60d时TVB-N含量为23.89mg/100g,小于25mg/100g.牦牛肉风干加工0-4d为新鲜肉,6-60d为次鲜肉,在加工过程中产品新鲜度可以保证,因此可以放心食用.%In order to study the freshness changes during the processing of traditional dried yak beef, the semimembrane muscle of male yak was selected from Gannan prefecture of Gansu province. Dried naturally at -10——15℃ for 0, 2, 4, 6, 8, 10, 15, 20, 25, 30, 35, 40, 50 and 60 d, Analyze the oxidation of protein and fat during processing, and clarify the variation of freshness. The results showed that with the extension of air drying time, TVB-N, TMA-N, POV, TBArs and pH values showed an upward trend, indicating that the degree of oxidation of protein and fat was significantly increased during processing, and the freshness of the product decreased.The TVB-N content specified in the national standard was not significantly different at 0-4 d (P＞0.05), and the TVB-N content was significantly higher than 6-8 d (P＜0.05) on the 15 th day of air drying. The difference was not significant (P＞0.05), and the TVB-N content was 23.89 mg/100 g at the 60 th day of air drying, which was less than 25 mg/100 g. Studies have shown that yak meat is air-dried for 0-4 days for fresh meat and 6 ～60 days for fresh meat. The freshness of the product can be guaranteed during processing, so it can be used with confidence.