干燥老化袋子和煮熟的羊肉的营养特征和物理化学参数
Menalda V André1, Vítor D Alves1,2, Catarina Prista1,2
1LEAF-Linking Landscape, Environment Agriculture and Food Research Centre, Instituto Superior de Agronomia Lisboa Portugal.
Food science & nutrition
|September 26, 2025
概括
干燥老化提高了老年塞尔宾蒂娜山羊肉的质量,改善了其营养特征和感官属性. 这一过程使得成年山羊肉成为一种有价值的,高蛋白,低和脂肪的消费者选择.
科学领域:
- 食品科学与技术 食品科学与技术
- 动物科学 动物科学
- 营养科学 营养科学
背景情况:
- 塞尔潘蒂娜山羊是一种来自葡萄牙南部的本土品种.
- 来自老山羊的肉类不太受欢迎,这影响了其市场价值.
- 消费者对更健康,更瘦肉类选择的需求正在增加.
研究的目的:
- 评估干燥老化过程对较老的塞尔潘蒂娜山羊肉质量的影响.
- 评估老化和对营养特性,pH值,颜色和水活性的影响.
- 为了确定养分主张的潜力,老年塞尔宾蒂娜chevon.
主要方法:
- 成人Serpentina山羊肉 (Longissimus thoracis et lursorum) 在2°C±2°C和60%-90%的相对湿度下进行了46天的干燥老化.
- 样品在老化后,修剪后和后 (150°C至68°C核心温度的烤箱) 进行了分析.
- 评估的参数包括损耗,pH值,颜色,水活性,矿物质,蛋白质,灰,含水量,脂肪酸和总脂肪.
主要成果:
- 老化和增加了pH值. 老肉显示出更高的轻度和红色,而增加了亮度.
- 和含量随着年龄的增长显著下降. 总脂肪酸度随着年龄的增长而增加,时均值.
- n-6/n-3脂肪酸比保持在推的范围内 (<4). 陈熟的塞尔潘蒂娜切符合"高蛋白"和"低和脂肪"的条件,在生熟的肉类中略有例外.
结论:
- 干燥老化是一种可行的方法,可以提高成年Serpentina山羊肉的质量和价值.
- 老化和都对肉类属性产生重大影响,为产品优化提供了机会.
- 陈熟的塞尔潘蒂娜切可以作为营养丰富,高蛋白质和低和脂肪的食品销售.
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