[Nutritional analysis of eight kinds of prefabricated beef steaks]

A investigate on the nutritional quality of the prefabricated beef steak in the market was conducted, aiming to provide scientific basis for consumers in the consumption of prefabricated beef steaks.

The basic nutriments, amino acids, fatty acids, vitamins and mineral elements of 8 kinds of prefabricated beef steaks were analyzed and evaluated.

It was showed that the contents of crude ash(1. 3-2. 4 g/100 g edible) and crude fat(1. 3-10. 0 g/100 g edible) in the 8 kinds of prefabricated beef steaks were higher than those of raw beef, while the contents of protein(11. 4-17. 2 g/100 g edible) was lower than those of raw beef. All the 8 kinds of prefabricated beef steaks had 18 kinds of amino acids and the content of histidine in children's steak(0. 57 g/100 g edible) was the highest. With the exception of snowflake steak and bulk steak, the first limiting amino acid of other 6 kinds of prefabricated beef steaks was valine. The essential amino acid composition of the 8 kinds of prefabricated steaks was close to that of FAO/WHO standard protein. This meant they were all high quality protein sources. The proportion of saturated fatty acids(48. 0%-62. 0%) was the highest, followed by monounsaturated fatty acids(32. 2%-46. 6%) and polyunsaturated fatty acids(0. 7%-7. 6%). All the 8 kinds of prepared beef steak didn't meet the S∶M∶P standard recommended by American Heart Association. There were differences in the content of vitamins among 8 kinds of prefabricated beef steaks. In terms of mineral elements, the content of Na(344-689 mg/100 g edible), Ca(6-15 mg/100 g edible), Fe(1. 0-1. 9 mg/100 g edible), Cu(0. 029-0. 050 mg/100 g edible), Mn(0. 056-0. 183 mg/100 g edible) in prefabricated steak was higher than that in raw beef.

There were interspecific differences in the nutritional element content and quality among different kinds of prefabricated steaks. Compared with the raw beef, the fat content was higher and protein content was lower, the composition of fatty acids was less reasonable than fish and pork.