• EI
  • Scopus
  • 中国科技期刊卓越行动计划项目资助期刊
  • 北大核心期刊
  • DOAJ
  • EBSCO
  • 中国核心学术期刊RCCSE A+
  • 中国精品科技期刊
  • JST China
  • FSTA
  • 中国农林核心期刊
  • 中国科技核心期刊CSTPCD
  • CA
  • WJCI
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
中国精品科技期刊2020
赵天霞,刘敏,李升升,等. 牦牛胃不同肌层厚度烤制加工的适宜性[J]. 食品工业科技,2025,46(6):1−14. doi: 10.13386/j.issn1002-0306.2024030096.
引用本文: 赵天霞,刘敏,李升升,等. 牦牛胃不同肌层厚度烤制加工的适宜性[J]. 食品工业科技,2025,46(6):1−14. doi: 10.13386/j.issn1002-0306.2024030096.
ZHAO Tianxia, LIU Min, LI Shengsheng, et al. Study on the Suitability of Baking Processing for Yak Stomach with Different Muscle Layer Thicknesses[J]. Science and Technology of Food Industry, 2025, 46(6): 1−14. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030096.
Citation: ZHAO Tianxia, LIU Min, LI Shengsheng, et al. Study on the Suitability of Baking Processing for Yak Stomach with Different Muscle Layer Thicknesses[J]. Science and Technology of Food Industry, 2025, 46(6): 1−14. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030096.

牦牛胃不同肌层厚度烤制加工的适宜性

Study on the Suitability of Baking Processing for Yak Stomach with Different Muscle Layer Thicknesses

  • 摘要: 本研究以牦牛不同肌层厚度胃共17个样品为研究对象,分析其原料肉理化品质、加工品质和食用品质及经过烤制后理化、加工、食用和感官评价差异,建立了综合品质评价模型Y=0.33A1−0.05A2+0.12A3+0.26A4+0.35A5(A1~A5分别代表b*值、剪切力、泡沫稳定性、起泡能力、弹力)。结果表明,肚领1.5~1.8 cm、瓣胃1.0~1.2 cm、网胃0.6~1.2 cm适宜烤制加工,网胃0.5 cm、瓣胃0.5~0.9 cm、皱胃0.6~1.2 cm较适宜烤制加工。同时,以总体可接受性为因变量,综合品质评价为自变量建立回归方程Y=1.570X−0.258,方程拟合系数R2=0.906,进一步证明综合品质评价模型可较好地反映牦牛不同肌层厚度胃的烤制加工适宜性。通过烤制加工指标及原料肉进行相关性分析对比得出乳化活性高、乳化稳定性高、蛋白质含量高、且拥有较好的弹力的部位适合烤制加工。该研究为牦牛不同肌层厚度胃的精深加工提供理论依据。

     

    Abstract: In this study, 17 samples of yak stomach with different muscle layer thickness were taken as the raw meat, and the physicochemical quality, processing quality and eating quality of raw meat and the physicochemical, processing, eating and sensory evaluation differences after baking were analyzed. A comprehensive quality evaluation model Y=0.33A1−0.05A2+0.12A3+0.26A4+0.35A5 (A1~A5 represents b* value, shearing force, foam stability, foaming ability, elasticity) was established. The results showed that those stomach were suitable for roasting, which were the rumem with the muscle layer thickness were 1.5~1.8 cm, the omasum with the muscle layer thickness were 1.0~1.2 cm, and the reticulum with the muscle layer thickness were 0.6~1.2 cm. While the reticulum with the muscle layer thickness was 0.5 cm, the omasum with the muscle layer thickness were 0.5~0.9 cm, and the abomasum with the muscle layer thickness were 0.6~1.2 cm, which were less suitable for roasting. At the same time, the regression equation Y=1.570X−0.258 was established with the overall acceptability as the dependent variable and the comprehensive quality evaluation as the independent variable, and the fitting coefficient of the equation was R2=0.906, which further proved that the comprehensive quality evaluation model could better reflect the suitability of the roast processing of the stomachs with different muscle thicknesses of yak. Through the correlation analysis and comparison of grilling processing indexes and raw meat, it was concluded that the parts with high emulsification activity, high emulsification stability, high protein content and good elasticity were suitable for grilling processing. This study provides a theoretical basis for the deep processing of yak stomachs with different muscle thickness.

     

/

返回文章
返回