锡卡鹿 (Cervus nippon) 的营养加工质量 在不同肌肉中的野兽
Chunai Jin1, Songhuan Cui1, Yushun Lu1
1Institute of Special Wild Economic Animals and Plants, Chinese Academy of Agriculture Sciences, Changchun 130112, China.
Foods (Basel, Switzerland)
|November 27, 2024
概括
锡卡鹿鹿肉的营养质量在不同切片之间有很大差异. 腹部肋骨和部肉显示出优越的柔软度和营养成分,为加工和质量评估提供了洞察力.
科学领域:
- 动物科学动物科学
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
背景情况:
- 西卡鹿 (Cervus nippon) 鹿肉是一种有价值的肉类来源.
- 了解不同鹿肉片的营养和加工质量对于最佳利用至关重要.
研究的目的:
- 来自十二个不同的解剖学部位的Sika鹿鹿肉的营养加工质量.
- 为评估和加工西卡鹿鹿肉质量提供数据基础.
主要方法:
- 确定pH24h,柔软度,水分流失率,肉色,肌内脂肪,水分,蛋白质,氨基酸,脂肪酸和酸含量.
- 分析了来自12个不同解剖部位的Sika鹿的鹿肉.
主要成果:
- 在不同的鹿肉切片中观察到pH24h,嫩度,水分损失,颜色,脂肪,蛋白质,氨基酸,脂肪酸和素的显著变化.
- 外部小腿有最低的柔软度,而部肉是最柔软的.
- 腹部肋骨表现出最高水平的单不和脂肪酸,必需脂肪酸和素.
结论:
- 锡卡鹿鹿肉的营养加工质量在各种肌肉之间存在显著差异.
- 这些发现可以指导选择特定的鹿肉切片,以提高加工和产品开发.
- 这项研究为全面评估西卡鹿鹿肉质量提供了必要的数据.
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