季节变化对长白山马鹿肉质品质的影响研究

目的]研究季节变化对马鹿肉质品质的影响。方法]测定分别在秋前和秋后屠宰的9头性成熟马鹿的肉色、大理石纹状结构、pH值、系水力、熟肉率、剪切力和营养成分。结果]结果表明,秋后肉质色泽变深(P<0.01)、大理石纹状结构明显减少(P<0.01)、系水力(53.16%)和熟肉率(62.43%)均极显著下降(P<0.01),剪切力值达6.05 kg/cm2,极显著高于秋前(P<0.01)。秋后肉质脂肪含量下降极显著(P<0.01),水分和蛋白质也呈下降趋势(P<0.05),而干物质含量和灰分则有所增加(P<0.05)。脂肪含量与肉质指标的相关性分析显示,与肉色呈极显著的负相关(r=-0.946,P<0.01),而与大理石纹状结构呈极显著的正相关(r=0.912,P<0.01)。脂肪含量影响肉质的系水力和熟肉率,且呈显著的正相关(r=0.726、0.689,P<0.05);脂肪含量越小,肌肉剪切力值越大(r=-0.672,P<0.05)。结论]秋后屠宰,鹿肉色泽鲜红,可接受性增加。

Study on the Effect of Seasonal Variation on Venison Quality of Changbaishan Red Deer

Objective] The purpose was to study the effect of seasonal variation on venison quality of Changbaishan red deer.Method] The meat color,meat marbling structure,pH value,WHC,cooking loss,shear force value and nutrient components of red deer killed separately before the fall and after autumn were determined.Result]The results indicated that meat color was becoming daker(P<0.01),meat marbling structure were decreased significantly(P<0.01),WHC(53.16%)and cooking loss(62.43%)were very significant after autumn(P<0.01).Shear force value was 6.05 kg/cm2,which was also significantly higher than before the fall.After autumn,fat content was decreased significantly(P<0.01),water and protein also declared significantly(P<0.05),while ash and dry matter content increased.Correlation analysis of fat content and meat quality parameters showed that fat content was correlated with meat color(r=-0.946,P<0.01),marbling structure(r= 0.912,P<0.01),WHC and cooking loss(r= 0.726 and 0.689,P<0.05),shear force value(r=-0.672,P<0.05).Conclusion] The meat color of red deer killed after autumn is bright red,increasing the acceptability.