貴州肉牛F1代肉質(zhì)、預(yù)煮損失及預(yù)煮液風(fēng)味料研究.pdf

1、貴州大學(xué)碩士學(xué)位論文貴州肉牛F1代肉質(zhì)、預(yù)煮損失及預(yù)煮液風(fēng)味料研究姓名：程傳波申請學(xué)位級別：碩士專業(yè)：食品科學(xué)指導(dǎo)教師：朱秋勁20071201貴州大學(xué)碩一：論文StudyonMeatQualityPrecookedLossesandPrecookedJuiceFlavoringsofGuizhouF1BqOU1eel’Abstract：Maincontentinthisthesiscontainedthefollowingthreeas

2、pects，a)studyonnutritionandprocessingcharacteristicoffreshbeeffromGuizhouF1cattle；b)analysisofproteinandnutritioningredientcontentaboutprecookedjuicec1studyonprecookedjuiceflavoringsofGuizhouFIbee￡Theresultshowedthatthee

3、ssentialaminoacidsinmusclesumedto118l％butitstasteaminoacidscontentis848％ThePDCAASes(theProteinDigestibilityCorrectedAminoAcidScore)ofF1beefofSimmentalxLocalcaries，LimousinxLocalcariesandAngusxLocalcariesarerespectively84

4、，82and74ThefirstrestrictiveaminoacidswereentirelyLValineinthethreeFImuscles，whichinferredthethreekindsbelongedtoleanmeatstyleThecuringmeanvalueofSimmentalxLocalcarieswas362kgfandachievingthesuperiorgradeGuizhouF1beefcoul

5、dbeuptotherequirementofnonpollutionbeefthroughthedeterminationofresidualpesticide，heavymetal，aflatoxinandSOonInvestigationofnutritivelossesaboutpre—boiledjuiceduringtheheatingprocessingofbeefdisplaysthatthecrudeproteinco

6、ntainofGuizhouFIbeefwas2064％，whichmeasuringuptoNationalStandardTheproteincontentinprecookingjuiceis595％Theproteinlosseswasupto142％throughthawyingbeefLossescontentofproteinforbeefduringtheprocessingWas1539／1009Thecontentd

7、amagedofproteinduringprocessingwas737％ofthetotalproteinquantityinbeefPre—cookedLossesisleastin05kgsizemeatblock，defrostsmethod，boils60rainTheinfluencewhichdrainstotheproteinbesmallerbythewatertofleshratio；ThePre—cookedJu

8、icecontenttheproteinis1039／100mLthesolidcontentis2089／lOOmLThesolidshapecontentwithboilstimeisClosestConnection；TheexperimentindicatedboilsinthefluidtoincludemassivemaRerinadvanceandSOonaminoacids，peptide，protein，thiskin

9、dofsubstancecantakeMaillardReactionwithcarbohydrateformedsuchsubstanceasfollow：Pyrazines，gnatlamketone，salivaryscruple，multiplesulfurheterocycles，assumesthefragrantmatterandSOon，passesthroughwelldistributed，duplicatematc

10、hes，thusobtainsthenaturalmeattOusetheessenceThisindicatedtheboiledfluidtobeallowedinadvancefurthertoprocessthebeefflavorparentmetalThreecommercialproteases(Papain、FlavourzymandProtamex)wereevaluatedforhydrolysisofPrecook