CN102551095A - Treatment method for increasing polyunsaturated fatty acid in cut beef of Qinchuan cattle - Google Patents
Treatment method for increasing polyunsaturated fatty acid in cut beef of Qinchuan cattle Download PDFInfo
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Abstract
The invention discloses a treatment method for increasing polyunsaturated fatty acid in cut beef of Qinchuan cattle. The method comprises the following steps: ultrasonically pickling the cut beef of the Qinchuan cattle by using salt; and then carrying out fat content detection as well as fat saponification, formic ester and fatty acid analysis on the cut beef. After the method disclosed by the invention is used, the total amount of the polyunsaturated fatty acid in each piece of cut beef of the Qinchuan cattle and contents of polyunsaturated fatty acids, such as n-3 series and n-6 series identified conjugated linoleic acid, linoleic acid, gamma linolenic acid, alpha linolenic acid, 20:3cis-8, 11, 14, arachidonic acid, EPA (Eicosapntemacnioc Acid), 22:4cis-7, 10, 13, 16, DPA (Docosapentaenoic Acid), DHA (Docosahexaenoic Acid) and the like, are obviously increased. The treatment method for increasing the polyunsaturated fatty acid in the cut beef of the Qinchuan cattle, disclosed by the invention, has the advantages of simplicity in operation, low cost, high accuracy, capability of obviously increasing the fat nutritional value of the beef as well as great significance in providing essential fatty acids, preventing multiple cardiovascular and cerebrovascular diseases and maintaining the health of a human body. Meanwhile, according to the invention, a favorable theoretical basis is provided for processing the cut beef of the Qinchuan cattle at different parts.
Description
Technical field
The invention belongs to the Food Science field; Particularly relate to a kind of processing method that improves Qin Chuan ox dressed beef polyunsaturated fatty acid; This method can significantly improve the total content of each position polyunsaturated fatty acid of Qin Chuan ox, also all is significantly increased for n-3 and the serial content of polyunsaturated fatty acid of n-6.
Background technology
Beef is one of meat product of human consumption, and protein content is high, and fat content is low, and delicious flavour is enjoyed the laudatory title of " favourite son in the meat ".Top grade beef is can be as the high-quality beef of luxury food, its marbling is obvious, fat content is higher, tender degree well, have higher added value, can gain high profits.Requirement according to beef processed user and consumer; Beef ranking main reference Nippon Standard (three big level 15 little levels), Unite States Standard (7 grades), European Community's standard (7 grades) and China's several standards such as (are divided into 6 grades according to marbling, are divided into 3 grades) with respective thickness of back fat.All the time, Chinese Cattle has the good advantage of meat, but has defectives such as dressing percentage is low, fat deposition is undesirable, can not satisfy the needs that top grade beef is produced.
Qin Chuan Niu Yin originates in 800 li Qin Chuans, Shaanxi and is famous, is the representative kind of the good local ox of China, and its meat bone is than height, fine and tender taste, with rich flavor, is used as one of the cattle breeds of the main selection of production top grade beef.Qin Chuan ox trunk is split into 14 cube meat in production and processing, its high-grade cube meat mainly comprises beef fillet, cold, the eye meat in west, also lists last brain and brisket wherein in sometimes, and quality has reached the beef standard of outlet.
Pickling is very important a kind of method in the meat products processing, and that the method that meat is pickled mainly adopts is dry-salt, wet salting, mixing are pickled, the salt water injection, methods such as vacuum tumbling.Curing agent commonly used has salt, sodium phosphate trimer, sodium isoascorbate, sodium metaphosphate and nitrate etc., and that these curing agents have is antibacterial, anticorrosion, improve effects such as water-retaining property, the color that strengthens pickled and cured meat and local flavor.It is the processing method a kind of commonly used of beef production that salt is pickled, and also is a kind of important preservation means.It is through the inhibition microbial reproduction, improves the storage property of beef product, improves the local flavor of beef product, improves the water-retaining property of meat products, thereby improves the quality of beef product.Yet traditional bacon goods, because of salt content is many, quality is stiff, has limited the edible of people; And workshop-based processing salting period is long, is difficult to adapt to the requirement of modern production.This traditional handicraft relies on highly-saline pickling, and can not promote the salt rapid osmotic, also can cause the salt infiltration inhomogeneous, and the product mouthfeel is unstable; But brine concentration is low excessively, and especially brine concentration again can not play inhibitory action with interior to growth of microorganism 1%, is prone to cause problems such as microbial contamination, quality instability.Ultrasonic wave is the sound wave that people's ear is inaudible, frequency surpasses 20kHz, can in media such as gas, liquid, solid, solid solution, propagate.When ultrasonic wave is propagated, can on the interface, produce strong impact and cavitation effect in liquid medium.Ultrasonic wave mainly gives the solvent cell membrane bigger penetration based on its cavitation effect in Application in Food Industry, and strengthens the inside and outside mass transport of cell.People utilize hyperacoustic these characteristics, it are widely used in fields such as industry, agricultural, medical and health and bioengineering.Lyng etc. handle with the ultrasonic wave of 20kHz respectively longissimus thoracis, psoas, the semitendinosus of ox, have analyzed the influence of ultrasonic Treatment to tenderness of beef utilizing, find that simultaneously ultrasonic wave can accelerate the speed of pickling of meat.Cai Huazhen etc. carry out the ultrasonic Treatment of 28Khz to fresh pork before pickling, the apparent power of finding best sonicated is 93W, and the time is 3h, and pickling temperature is 8 ℃.Niu Lebao etc. carry out stew in soy sauce to fresh rump steak with spices bittern; Find that linoleic acid and the myristic acid content handled in the beef of back have reduced by 76.35% and 4.33% respectively; Palmitic acid, stearic acid, oleic acid content have increased by 17.05%, 51.53% and 84.78% respectively.King's Zhe etc. have carried out fat and content of fatty acid mensuration to the eye meat of different sexes Yunnan Yellow Cattle; There were significant differences to find the content of polyunsaturated fatty acid such as myristic acid, palmitic acid and linoleic acid of different Yunnan Yellow Cattle meat, and sex is not remarkable to the influence of beef content of fatty acid.Chen Yinji etc. have carried out ultrasonic Treatment to the semitendinosus of Luxi Yellow cattle; Studied and handled saturated aliphatic acid and content single, polyunsaturated fatty acid in the semitendinosus of back, found that also the butcher's meat after the ultrasonic Treatment all has the reduction effect to AI and thrombus index.
In sum; The applicant just is based on meat and pickles the mechanism with ultrasonic Treatment; Carry out different segmentaion positions Qin Chuan beef with the distinctive Qin Chuan Niu Ziyuan in Shaanxi Province and carry out salt and pickle and the ultrasonic wave aid in treatment, study its influence the beef polyunsaturated fatty acid.
Summary of the invention
The objective of the invention is; Set up a kind of processing method that improves Qin Chuan ox dressed beef polyunsaturated fatty acid; This method takes the auxiliary salt of ultrasonic wave to handle Qin Chuan ox segmentaion position beef; Application chloroform-methanol method, aliphatic acid assay method (GB/T9695.2-2008) carry out beef saponification, formicesterization, adopt gas chromatograph to analyze the aliphatic acid of beef, and the auxiliary salt of the best ultrasonic wave of the beef polyunsaturated fatty acid that finally is improved is handled the method for Qin Chuan beef.
In order to realize above-mentioned task, the present invention is achieved through following technical scheme:
A kind of processing method that improves Qin Chuan ox dressed beef polyunsaturated fatty acid is characterized in that, carries out as follows:
1, beef is handled: buy frozen Qin Chuan beef or bright Qin Chuan beef and be cut into the cube meat that is not more than 10g, wherein, the stripping and slicing behind the 24h of thawing of frozen Qin Chuan beef room temperature.
2, pickling liquid is prepared and pickled: compound concentration is that the saline solution of 3%-6% is pickled cube meat as pickling liquid, and the ratio of cube meat and pickling liquid is 1: 3.
3, cured beef sonicated: the cube meat of pickling is put into 300W, continues in the ultrasonic cleaner of 40kHz to handle 2h, in washer, adds ice cube during processing, guarantees that temperature is no more than 20 ℃.
4, standing time and condition: the beef after the ultrasonic Treatment is placed 4d in 4 ℃ of conditions.
5, the chloroform-methanol method is measured fat content:
(1) extract: cube meat is put into 200ml tool plug triangular flask, and add 60ml chloroform-methanol mixed liquor, wherein chloroform: the volume ratio of methyl alcohol is 1: 1 (V/V), connects condenser pipe, in 60 ℃ of water-baths, from little extraction 1h that picks up counting that boils.
(2) reclaim solvent: after extracting end, take off triangular flask, filter, filtrating is collected with another tool plug triangular flask, and with the sample residue in the chloroform-methanol mixed liquor washing container, cleaning solution is incorporated in the filtrating, places 65～70 ℃ of water-baths to reclaim solvent.
(3) extraction, quantitative: add the 25ml ether with pipette, add the 15g anhydrous sodium sulfate again, the vibration 10min that jumps a queue at once moves into the ether layer in the tool plug centrifuge tube, separates with the centrifugal 5min of 3000r/min.Draw the ether layer 10ml that clarify in the centrifuge tube rapidly in measuring cup with pipette, behind the evaporative removal ether, in 100～105 ℃ of baking ovens, dry by the fire, calculate fat content to weight.
6, fatty saponification, formicesterization and fatty acid analysis:
The analysis of fat saponification, esterification and aliphatic acid is carried out according to the method for standard GB/T9695.2-2008.During the fat saponification, sample is placed flask, add proper amount of sodium hydroxide methanol solution and degreasing zeolite.Condenser pipe is fixed on the flask, and water-bath refluxes, and disappears to oil droplet.Back-flow velocity is controlled at 30～60s/ and drips, about the about 8min of return time.Add an amount of boron trifluoride methanol solution in boiling solution from condenser pipe top.
Solution boils 30min, adds an amount of isooctane through condenser pipe top, stops heating, removes condenser pipe.Before flask does not cool off, add the 20ml saturated nacl aqueous solution immediately.Capped, the jolting 15s at least that exerts oneself continues to add sodium chloride solution to flask neck.Draw the upper strata isooctane solution in test tube, add an amount of anhydrous sodium sulfate dehydration, carry out gas chromatograph then and detect.
Aliphatic acid analytical conditions for gas chromatography: injector temperature: 250 ℃; Detector temperature: 270 ℃; Heating schedule: 180 ℃ of initial temperatures, keep 1min, 4 ℃/min to 220 ℃, keep 5min; Split ratio 30: 1; Carrier gas (nitrogen) is pressed: 0.8kg/cm
2Hydrogen-pressure: 0.6kg/cm
2Replenishing gas (nitrogen) presses: 0.6kg/cm
2Air is pressed: 0.5kg/cm
2The relative amount of fatty acid methyl ester adopts area normalization method to calculate.
Above-mentioned Qin Chuan ox different parts beef is before the going up eye meat, going up brain, beef fillet, ox of Qin Chuan ox, cucumber strip, sirloin, Mi Long, stern meat.
The technique effect that method of the present invention is brought is:
1, with ultrasonic technology and salt pickle combine after, just can play inhibitory action gradually because of considering brine concentration greater than 1% to microorganism, when microbial growth greater than 10% time will be suppressed fully, to pickle concentration be 3%～6% thereby salt is set.
2, the auxiliary 3%-6% concentration salt of ultrasonic wave is pickled Qin Chuan Niu Butong segmentaion position beef, and the result finds that the polyunsaturated fatty acid total amount of each segmentaion position significantly increases, and detected more than the 10 kind of content of polyunsaturated fatty acid of having identified also significantly increases.
All be significantly increased through experiment showed, that a plurality of Qin Chuans ox is cut apart the polyunsaturated fatty acid total amount of cube meat and forms content of fatty acid.
The Qin Chuan beef that adopts method of the present invention to handle; Can make the PUFA content increase 42.35%-48.22% of a meat, the PUFA content of last brain increase 24.13%-27.54%; The PUFA content of beef fillet increases 27.20%-30.31%; PUFA content before the ox increases 34.91%-45.59%, and the PUFA content of cucumber strip increases 35.76%-43.03%, and the PUFA content of sirloin increases 26.77%-32.19%; The PUFA content of Mi Long increases 29.97%-35.43%, and the PUFA content of stern meat increases 42.85%-45.33%.
In addition, the Qin Chuan beef that adopts this method to handle can make the alpha linolenic acid (18:3cis-9,12,15), the EPA (20:5cis-5 that have differentiated; 8,11,14,17), DPA (22:5cis-7,10; 13,16,19), DHA (22:6cis-4,7,10; 13,16,19) etc. n-3 series fatty acid content obviously increases, wherein; The n-3 series fatty acid content of eye meat can increase 78.10%-94.07%, and last brain can increase 41.78%-48.21%, and beef fillet can increase 24.91%-34.41%, and Niu Qianke increases 41.06%-55.11%; Cucumber strip can increase 74.26%-82.90%, and sirloin can increase 49.40%-59.59%, and Mi Long can increase 34.11%-46.10%, and stern meat can increase 76.98%-89.41%.
Simultaneously, the Qin Chuan beef that adopts this method to handle, make the CLA differentiated (18:2cis-9, trans-11), linoleic acid (18:2cis-9; 12), acid and gamma-linolenic (18:3cis-6,9,12), 20:3cis-8,11; 14, arachidonic acid (20:44cis-5,8,11,14), 22:4cis-7; 10,13,16 content such as series fatty acid such as n-6 such as grade obviously increase, wherein; The n-6 series fatty acid content of eye meat can increase 33.05%-35.91%, and last brain can increase 20.73%-23.54%, and beef fillet can increase 28.25%-29.95%, and Niu Qianke increases 32.99%-44.31%; Cucumber strip can increase 24.55%-31.90%, and sirloin can increase 20.48%-24.91%, and Mi Long can increase 26.57%-31.53%, and stern meat can increase 31.24%-34.87%.
Also have, the Qin Chuan beef that adopts this method to handle can make more than the 10 kind of content of polyunsaturated fatty acid of having differentiated obviously improve.Wherein, Auxiliary 3% salt of ultrasonic wave is pickled back CLA, linoleic acid, acid and gamma-linolenic, alpha linolenic acid, 20:3cis-8; 11; 14, arachidonic acid, EPA, 22:4cis-7; 10; 13,16, the increment rate scope of aliphatic acid such as DPA, DHA is respectively 24.13% (going up brain)～42.85% (stern meat), 7.69% (cucumber strip)～143.48% (before the ox), 11.28% (Mi Long)～18.23% (cucumber strip), 30.53% (before the ox)～127.78% (eye meat), 5.14% (before the ox)～326.36% (cucumber strip), 5.63% (cucumber strip)～111.10% (stern meat), 36.22% (going up brain)～360.00% (cucumber strip), 40.00% (going up brain)～250.00% (sirloin), 11.11% (sirloin)～420.00% (cucumber strip), 19.80% (beef fillet)～75.62% (eye meat) and 33.33% (Mi Long)～133.33% (beef fillet); And after auxiliary 6% salt of ultrasonic wave pickled, the increment rate scope of these content of polyunsaturated fatty acid was respectively 27.54% (going up brain)～48.22% (eye meat), 23.91% (sirloin)～169.57% (before the ox), 14.12% (Mi Long)～26.26% (before the ox), 34.91% (cucumber strip)～132.54% (eye meat), 27.07% (beef fillet)～422.22% (cucumber strip), 13.51% (cucumber strip)～120.66% (stern meat), 60.05% (going up brain)～480.00% (cucumber strip), 86.67% (going up brain)～380.00% (stern meat), 46.15% (going up brain)～380.00% (cucumber strip), 25.94% (beef fillet)～91.19% (eye meat) and 66.67% (Mi Long)～466.67% (before the ox).
The present invention is simple to operate, expense is not high, accuracy is high, and the content of polyunsaturated fatty acid total amount and composition aliphatic acid thereof is all significantly increased.Like this, great advantage beyond doubt for the consumption of beef, and the lipid nutrition that can obviously develop beef is worth, for essential fatty acid be provided, prevent multiple disease, to keep health significant.Simultaneously, for the processing of different parts dressed beef favourable theoretical foundation is provided.
Description of drawings
Fig. 1 is a fatty acid methyl ester gas chromatographic detection collection of illustrative plates.According to appearance time be followed successively by solvent peak (isooctane), laurate (12:0), myristic acid (14:0), trans nutmeg oleic acid (14:1trans-9), nutmeg oleic acid (14:1cis-9), 15:0, palmitic acid (16:0), trans palmitoleic acid (16:1trans-9), palmitoleic acid (16:1cis-9), 17:0,17:1trans-9,17:1cis-9, stearic acid (18:0), antiform oleic acid (18:1trans-9), oleic acid (18:1cis-9), CLA (18:2cis-9, trans-11), linoleic acid (18:2cis-9,12), acid and gamma-linolenic (18:3cis-6,9; 12), alpha linolenic acid (18:3cis-9,12,15), 20:3cis-8,11; 14, arachidonic acid (20:44cis-5,8,11,14), EPA (20:5cis-5; 8,11,14,17), 22:4cis-7; 10,13,16, DPA (22:5cis-7,10; 13,16,19), DHA (22:6cis-4,7; 10,13,16,19).Also have some U/I aliphatic acid.
Below in conjunction with the specific embodiment of specifically testing and the inventor provides the present invention is made more detailed description.
The specific embodiment
Experiment material
1, animal used as test
The Qin Chuan beef of experiment usefulness comes from 33 years old Qin Chuan Niu Gongniu that raise at national beef cattle improvement center; Choose beef fillet, eye meat after butchering, go up the top grade beef at 3 positions of brain; And before the ox, the common beef at cucumber strip, sirloin, Mi Long, 5 positions of stern meat, in-20 ℃ of preservations.
2, experiment reagent
Salt is available from one supermarket, Xi'an; Reagent such as chloroform, methyl alcohol, benzinum, boron trifluoride, NaOH, sodium chloride, anhydrous sodium sulfate are AR or solution, all available from the gloomy rich biological Co., Ltd in Xi'an; (Methyl Heneicosanoate C21:0) composes scientific instrument Co., Ltd available from last Hai'an for isooctane (chromatographically pure), heneicosanoic acid methyl esters standard items.
3, key instrument
Instrument is mainly selected the U.S. CP3800GC of VARIAN company model gas chromatograph for use; Instrument and equipments such as Japan Yamato company Rotary Evaporators, U.S. sigma company centrifuge, Kunshan Ultrasonic Instruments Co., Ltd.'s ultrasonic cleaner, and glasswares such as centrifuge tube, Buchner funnel, triangular flask.
Embodiment: Niu Butong segmentaion position beef ultrasonic wave auxiliary salt in Qin Chuan is pickled the influence of processing to aliphatic acid
1,8 positions of Qin Chuan ox beef processing method: the meat appearance of getting 3 frozen test oxen; Room temperature is thawed behind the 24h; 8 meat appearance of every ox all are cut into the fritter of 3 20mm * 20mm * 20mm; Take out wherein conduct contrast, pickle processing with the salt solution of 3% and 6% concentration respectively for other 2, the ratio of meat appearance and pickling liquid is 1: 3.2 meat appearance after pickling are put into 300W, continue in the ultrasonic cleaner of 40kHz to handle 2h, in ultrasonic cleaner, add ice cube during processing, guarantee that the ultrasonic waves for cleaning actuator temperature is no more than 20 ℃.Then all samples of processed group and control group is pickled 4d again in 4 ℃ of conditions.
2, the chloroform-methanol method is measured fat content: meat appearance is put into 200ml tool plug triangular flask; Add 60ml chloroform-methanol mixed liquor, wherein chloroform: the volume ratio of methyl alcohol is 1: 1 (V/V), connects condenser pipe; In 60 ℃ of water-baths, from little extraction 1h that picks up counting that boils.After extracting end, take off triangular flask, filter, filtrating is collected with another tool plug triangular flask, and with the sample residue in the chloroform-methanol mixed liquor washing container, cleaning solution is incorporated in the filtrating, places 65 ℃～70 ℃ water-baths to reclaim solvent.Add the 25ml ether with pipette, add the 15g anhydrous sodium sulfate again, the vibration 10min that jumps a queue at once moves into the ether layer in the tool plug centrifuge tube, separates with the centrifugal 5min of 3000r/min.Draw the ether layer 10ml that clarify in the centrifuge tube rapidly in measuring cup with pipette, behind the evaporative removal benzinum, in 100 ℃～105 ℃ baking ovens, dry by the fire, calculate fat content to weight.
3, fatty saponification, formicesterization and fatty acid analysis: the analysis of fatty saponification, esterification and aliphatic acid is carried out according to the method for standard GB/T9695.2-2008.
During the fat saponification, sample is placed flask, add proper amount of sodium hydroxide methanol solution and degreasing zeolite.Condenser pipe is fixed on the flask, and water-bath refluxes, and disappears to oil droplet.Back-flow velocity is controlled at 30～60s/ and drips, about the about 8min of return time.Add an amount of boron trifluoride methanol solution in boiling solution from condenser pipe top.
Solution boils 30min, adds an amount of isooctane through condenser pipe top, stops heating, removes condenser pipe.Before flask does not cool off, add the 20ml saturated nacl aqueous solution immediately.Capped, the jolting 15s at least that exerts oneself continues to add sodium chloride solution to flask neck.Draw the upper strata isooctane solution in test tube, add an amount of anhydrous sodium sulfate dehydration, carry out gas chromatograph then and detect.
Aliphatic acid analytical conditions for gas chromatography: injector temperature: 250 ℃; Detector temperature: 270 ℃; Heating schedule: 180 ℃ of initial temperatures, keep 1min, 4 ℃/min to 220 ℃, keep 5min; Split ratio 30: 1; Carrier gas (nitrogen) is pressed: 0.8kg/cm
2Hydrogen-pressure: 0.6kg/cm
2Replenishing gas (nitrogen) presses: 0.6kg/cm
2Air is pressed: 0.5kg/cm
2The relative amount of fatty acid methyl ester adopts area normalization method to calculate.
4, data analysis statistics: polyunsaturated fatty acid is formed according to the calculating respectively under different disposal of each segmentaion position meat appearance, and all The data SPSS18.0 softwares carry out variance analysis, and carry out multiple ratio.
5, ultrasonic wave assists salt to pickle the mensuration result of Qin Chuan ox different parts dressed beef beef polyunsaturated fatty acid total amount and composition content of fatty acid thereof:
PUFA total amount and composition content of fatty acid testing result thereof are shown in table 1 and table 2 in the beef; Mainly comprise the CLA, linoleic acid, acid and gamma-linolenic, alpha linolenic acid, the 20:3cis-8 that have identified, 11,14, arachidonic acid, EPA, 22:4cis-7; 10; 13,16, DPA, DHA etc., and some U/I polyunsaturated fatty acids.
The auxiliary salt of table 1 ultrasonic wave is pickled the influence to Qin Chuan ox segmentaion position beef PUFA total content and n-3 series fatty acid composition
Annotate: the same column same letter representes that difference is not remarkable, different lowercase alphabet differentials different significantly (p＜0.05).3%US refers to that auxiliary 3% salt of ultrasonic wave pickles; 6%US refers to that auxiliary 6% salt of ultrasonic wave pickles.
The auxiliary salt of table 2 ultrasonic wave is pickled the influence that Qin Chuan ox segmentaion position beef n-6 series fatty acid is formed
Annotate: the same column same letter representes that difference is not remarkable, different lowercase alphabet differentials different significantly (p＜0.05).3%US refers to that auxiliary 3% salt of ultrasonic wave pickles; 6%US refers to that auxiliary 6% salt of ultrasonic wave pickles.
The present invention adopts the auxiliary salt of ultrasonic wave to pickle the Qin Chuan beef of processing, eye meat, go up brain, beef fillet, ox before, a plurality of Qin Chuans oxen such as cucumber strip, sirloin, Mi Long, stern meat cut apart the polyunsaturated fatty acid total amount of cube meat and form content of fatty acid and all be significantly increased.
The Qin Chuan beef that the method is handled; Can make the PUFA content increase 42.35%-48.22% of a meat, the PUFA content of last brain increase 24.13%-27.54%; The PUFA content of beef fillet increases 27.20%-30.31%; PUFA content before the ox increases 34.91%-45.59%, and the PUFA content of cucumber strip increases 35.76%-43.03%, and the PUFA content of sirloin increases 26.77%-32.19%; The PUFA content of Mi Long increases 29.97%-35.43%, and the PUFA content of stern meat increases 42.85%-45.33%.
In addition, the Qin Chuan beef that the method is handled can make the alpha linolenic acid (18:3cis-9,12,15), the EPA (20:5cis-5 that have differentiated; 8,11,14,17), DPA (22:5cis-7,10; 13,16,19), DHA (22:6cis-4,7,10; 13,16,19) etc. n-3 series fatty acid content obviously increases, wherein; The n-3 series fatty acid content of eye meat can increase 78.10%-94.07%, and last brain can increase 41.78%-48.21%, and beef fillet can increase 24.91%-34.41%, and Niu Qianke increases 41.06%-55.11%; Cucumber strip can increase 74.26%-82.90%, and sirloin can increase 49.40%-59.59%, and Mi Long can increase 34.11%-46.10%, and stern meat can increase 76.98%-89.41%.
Simultaneously, the Qin Chuan beef that the method is handled, can make the CLA differentiated (18:2cis-9, trans-11), linoleic acid (18:2cis-9; 12), acid and gamma-linolenic (18:3cis-6,9,12), 20:3cis-8,11; 14, arachidonic acid (20:44cis-5,8,11,14), 22:4cis-7; 10,13,16 content such as series fatty acid such as n-6 such as grade obviously increase, wherein; The n-6 series fatty acid content of eye meat can increase 33.05%-35.91%, and last brain can increase 20.73%-23.54%, and beef fillet can increase 28.25%-29.95%, and Niu Qianke increases 32.99%-44.31%; Cucumber strip can increase 24.55%-31.90%, and sirloin can increase 20.48%-24.91%, and Mi Long can increase 26.57%-31.53%, and stern meat can increase 31.24%-34.87%.
Also have, the Qin Chuan beef that the method is handled can make more than the 10 kind of content of polyunsaturated fatty acid of having differentiated obviously improve.Wherein, Auxiliary 3% salt of ultrasonic wave is pickled back CLA, linoleic acid, acid and gamma-linolenic, alpha linolenic acid, 20:3cis-8; 11; 14, arachidonic acid, EPA, 22:4cis-7; 10; 13,16, the increment rate scope of aliphatic acid such as DPA, DHA is respectively 24.13% (going up brain)～42.85% (stern meat), 7.69% (cucumber strip)～143.48% (before the ox), 11.28% (Mi Long)～18.23% (cucumber strip), 30.53% (before the ox)～127.78% (eye meat), 5.14% (before the ox)～326.36% (cucumber strip), 5.63% (cucumber strip)～111.10% (stern meat), 36.22% (going up brain)～360.00% (cucumber strip), 40.00% (going up brain)～250.00% (sirloin), 11.11% (sirloin)～420.00% (cucumber strip), 19.80% (beef fillet)～75.62% (eye meat) and 33.33% (Mi Long)～133.33% (beef fillet); And after auxiliary 6% salt of ultrasonic wave pickled, the increment rate scope of these content of polyunsaturated fatty acid was respectively 27.54% (going up brain)～48.22% (eye meat), 23.91% (sirloin)～169.57% (before the ox), 14.12% (Mi Long)～26.26% (before the ox), 34.91% (cucumber strip)～132.54% (eye meat), 27.07% (beef fillet)～422.22% (cucumber strip), 13.51% (cucumber strip)～120.66% (stern meat), 60.05% (going up brain)～480.00% (cucumber strip), 86.67% (going up brain)～380.00% (stern meat), 46.15% (going up brain)～380.00% (cucumber strip), 25.94% (beef fillet)～91.19% (eye meat) and 66.67% (Mi Long)～466.67% (before the ox).
Claims (2)
1. processing method that improves Qin Chuan ox dressed beef polyunsaturated fatty acid; It is characterized in that; This method takes the auxiliary salt of ultrasonic wave to pickle Qin Chuan ox dressed beef, carries out fat content then and detects and fatty saponification, formicesterization and fatty acid analysis, specifically comprises the following steps:
Step 1 is cut into the cube meat that is not more than 10g with buying frozen or fresh Qin Chuan ox different parts beef, stripping and slicing after wherein frozen beef at room temperature thaws;
Step 2, compound concentration are that the saline solution of 3%-6% is pickled cube meat as pickling liquid, and the ratio of cube meat and pickling liquid is 1: 3;
Step 3 is put into 300W with the cube meat of pickling, and continues in the ultrasonic cleaner of 40kHz to handle 2h, in washer, adds ice cube during processing, makes the temperature of ultrasonic cleaner be no more than 20 ℃;
Step 4 is placed 4d with the beef after the ultrasonic Treatment in 4 ℃ of conditions;
Step 5, the imitation-carbinol method is measured fat content:
(1) extract: get the cube meat after the ultrasonic Treatment, put into 200ml tool plug triangular flask, add 60ml chloroform-methanol mixed liquor, wherein chloroform: the volume ratio of methyl alcohol is 1: 1, connects condenser pipe, in 60 ℃ of water-baths, from little boil to pick up counting extract 1h;
(2) reclaim solvent: after extracting end, take off triangular flask, filter, filtrating is collected with another tool plug triangular flask; Use the sample residue in the chloroform-methanol mixed liquor washing container then, cleaning solution is incorporated in the filtrating, places 65 ℃～70 ℃ water-baths to reclaim solvent;
(3) extraction, quantitative: add the 25ml ether with pipette, add the 15g anhydrous sodium sulfate again, the vibration 10min that jumps a queue at once moves into the ether layer in the tool plug centrifuge tube, separates with the centrifugal 5min of 3000r/min; Draw the ether layer 10ml that clarify in the centrifuge tube rapidly in measuring cup with pipette, behind the evaporative removal ether, in 100 ℃～105 ℃ baking ovens, dry by the fire, calculate fat content to weight;
Step 6, fatty saponification, formicesterization and fatty acid analysis:
The analysis of fat saponification, esterification and aliphatic acid is carried out according to the method for standard GB/T9695.2-2008; During the fat saponification, sample is placed flask, add proper amount of sodium hydroxide methanol solution and degreasing zeolite, condenser pipe is fixed on the flask, water-bath refluxes, and to the oil droplet disappearance, back-flow velocity is controlled at 30～60s/ and drips, about the about 8min of return time; Add an amount of boron trifluoride methanol solution in boiling solution from condenser pipe top; Solution boils 30min, adds an amount of isooctane through condenser pipe top, stops heating, removes condenser pipe; Before flask does not cool off, add the 20ml saturated nacl aqueous solution immediately, capped; Firmly jolting 15s at least continues to add sodium chloride solution to flask neck, draws the upper strata isooctane solution in test tube; Add an amount of anhydrous sodium sulfate dehydration, carry out gas chromatograph then and detect;
Aliphatic acid analytical conditions for gas chromatography: injector temperature: 250 ℃; Detector temperature: 270 ℃; Heating schedule: 180 ℃ of initial temperatures, keep 1min, 4 ℃/min to 220 ℃, keep 5min; Split ratio 30: 1; Nitrogen pressure: 0.8kg/cm
2Hydrogen-pressure: 0.6kg/cm
2Replenish nitrogen pressure: 0.6kg/cm
2Air is pressed: 0.5kg/cm
2, the relative amount of fatty acid methyl ester adopts area normalization method to calculate.
2. the method for claim 1 is characterized in that, described Qin Chuan ox different parts beef is before the going up eye meat, going up brain, beef fillet, ox of Qin Chuan ox, cucumber strip, sirloin, Mi Long, stern meat.
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| CN103783559A (en) * | 2014-01-23 | 2014-05-14 | 安徽农业大学 | Ultrasound and wet salting combined efficient composite salting method for meat |
| CN104034837A (en) * | 2014-06-16 | 2014-09-10 | 南宁学院 | Method for determining fatty-acid components of tissues of fish body |
| CN106889486A (en) * | 2017-02-28 | 2017-06-27 | 浦北县龙腾食品有限公司 | The preparation method of skewer |
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| CN112255328A (en) * | 2020-09-21 | 2021-01-22 | 河南师范大学 | Optimized method for measuring fatty acids in different tissues of fish body |
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| CN103005489A (en) * | 2012-11-28 | 2013-04-03 | 巫溪县原野土特产品有限公司 | Pre-treating process of beef for preparing special flavor beef jerky |
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| CN103783559A (en) * | 2014-01-23 | 2014-05-14 | 安徽农业大学 | Ultrasound and wet salting combined efficient composite salting method for meat |
| CN104034837A (en) * | 2014-06-16 | 2014-09-10 | 南宁学院 | Method for determining fatty-acid components of tissues of fish body |
| CN106889486A (en) * | 2017-02-28 | 2017-06-27 | 浦北县龙腾食品有限公司 | The preparation method of skewer |
| CN106923229A (en) * | 2017-03-16 | 2017-07-07 | 山东如康清真食品有限公司 | A kind of beef granules and preparation method thereof |
| CN106923229B (en) * | 2017-03-16 | 2020-03-31 | 山东如康清真食品有限公司 | Beef granules and preparation method thereof |
| CN107927612A (en) * | 2017-12-08 | 2018-04-20 | 河南牧业经济学院 | A kind of beef ultrasonic wave quick cure method |
| CN112255328A (en) * | 2020-09-21 | 2021-01-22 | 河南师范大学 | Optimized method for measuring fatty acids in different tissues of fish body |
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