Analysis on Nutritional and Edible Quality in Different Parts of Alxa Bactrian Camel Meat

被引：0
|
作者：
Sun S. [1 ]
Liu Y. [1 ]
He J. [1 ]
Jirimutu [1 ,2 ]
机构：
[1] College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot
[2] China-Mongolia Biopolymer Application "Belt and Road" Joint Laboratory, Hohhot
来源：
Journal of Food Science and Technology (China) | 2022年 / 40卷 / 01期
关键词：
Bactrian camel; Difference analysis; Different parts; Meat quality; Nutritional quality;
D O I：
10.12301/spxb202100387
中图分类号：
学科分类号：
摘要：
Camel meat, as a high-protein, low-fat, low-cholesterol meat product with certain medicinal value, has always been an important object of meat nutrition research.In order to explore the quality characteristics of Alxa bactrian camel meat, the upper brain, tenderloin, outer ridge, eye meat, camellin, chili strips, breast meat, rump, milong, large cucumber strips, small cucumber strips, belly meat and tendon meat of the carcass of Alxa bactrian camel were measured. The results showed that the meat quality characteristics of different parts of the bactrian camel were quite different, mainly in the content and distribution of fatty acids and amino acids, cooked meat rate, water retention, color, hardness, tenderness, etc.Among them the outer ridge had the most abundant types of fatty acids, while the belly meat had the highest amino acid content.Compared with mutton, horse and yak meat, the essential amino acids and total amino acids in bactrian camel meat were closer to the FAO/WHO recommended standards, and the ratio of polyunsaturated fatty acids to saturated fatty acids was also higher.The results of further cluster analysis showed that the nutritional quality of different parts of bactrian camel meat was less different than that of other livestock and poultry meat, and the content and distribution of amino acids and fatty acids were more uniform.The cooked meat rate of eye flesh was significantly higher than other parts. Chili strips had the best water retention and bright color, and its L* and a* values were significantly higher than other parts. Rump meat and cucumber strips had the highest hardness, poor tenderness, and high chewiness. Milong parts had poor water retention and darker color, but it had better elasticity and adhesion.The results of this study could provide data support and basis for the processing and sales of camel meat. © 2022, Editorial Department of Journal of Food Science and Technology. All right reserved.
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页码：109 / 123
页数：14
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