不同部位原切牛排品质对比分析

罗杰琼; 张淼; 贾洪锋; 白婷; 张振宇

doi:10.13386/j.issn1002-0306.2022070109

不同部位原切牛排品质对比分析

Comparative Analysis of Quality of Raw Cut Steak in Different Parts

摘要

摘要: 以销量较高的4种不同部位原切牛排（板腱、西冷、肉眼、牛柳）为研究对象，分别对其常规营养成分、挥发性风味物质、色差L^*值、a^*值、b^*值、保水性、质构、氨基酸等指标进行对比分析，研究不同部位原切牛排的营养特性、食用品质、加工适宜性之间的差异。结果表明：常规营养成分中板腱部位蛋白质含量最高，西冷部位脂肪含量最高，水分含量低，牛柳部位脂肪含量低但水分含量最高；4个部位共检出100种挥发性风味物质，板腱、西冷、牛柳、肉眼分别检测出50、56、48、40种挥发性物质。其中4个部位共有的挥发性风味物质共9种，壬醛在4个部位牛排中含量均居于首位，是原切牛排主要风味物质之一；色差测定结果显示，牛柳与其他三个部位的L^*、a^*、b^*存在显著性差异（P<0.05），亮度最低，颜色偏浅；4个部位蒸煮损失率均较小且不存在显著性差异（P>0.05）；板腱解冻损失率最低，适合冷冻保存；质构指标测定结果表明，板腱硬度与咀嚼性均最高，肉眼硬度和咀嚼性均最低（P>0.05），肉眼食用品质比牛柳更好；4个不同部位原切牛排必需氨基酸与总氨基酸的比值(essential amino acid/total amino acid,EAA/TAA)分别为39.80%、39.10%、38.90%、39.50%，均在40%左右，且谷氨酸、组氨酸等鲜味氨基酸含量较高，均属于优质蛋白质。

Abstract: With the four different parts (plate tendon, sirloin beef the naked eye, and beef fillet) of raw cut steak as the research object, this paper made a comparative analysis of its conventional nutrients, volatile flavor substances, amino acids, the color L^* value, a^* value, b^* value, water retention, etc, investigated the differences of the different parts of the raw cut steak in nutrition characteristics, edible quality, and processing suitability. According to the results, among the conventional nutrients, the protein content of plate tendon was the highest, the fat content of sirloin beef was the highest, but with the lowest water content, while the fat content of beef fillet was the lowest but with the highest water content. A total of 100 kinds of volatile flavor substances had been detected in the four parts, and 50, 56, 48 and 40 kinds of volatile substances were detected in plate tendon, sirloin, naked eye and beef fillet, respectively. Among them, there were 9 kinds of volatile flavor substances shared by 4 parts of steak. Nonanal content ranked top in 4 parts of steak, which was one of the main flavor substances of raw cut steak. In the color difference, there were significant differences in L^*, a^* and b^* between beef fillet and the other three parts (P<0.05), with the lowest brightness and lighter color. The cooking loss rate of the four parts was small, without significant difference (P>0.05). Plate Tendon was suitable for cryopreservation because of its lowest thawing loss rate. Among the texture indexes, the hardness and chewiness of plate tendon were the highest, whereas the hardness and chewiness of naked eye were the lowest (P>0.05). The ratios of essential amino acid/total amino acid (EAA/TAA) to total amino acid (EAA/TAA) in 4 different parts of raw steak were 39.80%, 39.10%, 38.90% and 39.50%, respectively, which were all around 40%. The contents of glutamic acid, histidine and other umami amino acids in 4 different parts of raw cut steak were higher. Thus, the raw cut steak of four different parts belonged to high-quality protein.