蒸煮与微波加热对牛肉肌内脂肪中脂肪酸组成的影响

被引：43

作者：

陈银基 ^{[1
]}

周光宏 ^{[2
]}

鞠兴荣 ^{[1
]}

机构：

[1] 南京财经大学食品科学工程学院

[2] 南京农业大学食品科技学院

来源：

食品科学 | 2008年 / 02期

关键词：

牛肉; 脂肪酸; 蒸煮; 微波加热;

D O I：

暂无

中图分类号：

TS251.1 [基础科学];

学科分类号：

083203 ;

摘要：

取中国黄牛(公牛)的半腱肌(n=10)用来测定不同加工方式(蒸煮和微波加热)处理在不同中心温度水平(60、70、80℃)条件下脂肪酸组成的变化。结果显示,肌内脂肪中极性脂肪、中性脂肪及总脂中脂肪酸组成变化不一致。蒸煮时中性脂肪(NL)中多不饱和脂肪酸(PUFA)增加,而饱和脂肪酸(SFA)保持不变,P/S升高。而蒸煮时极性脂肪(PL)和总脂(TL)中PUFA含量减少,SFA含量升高,导致P/S下降。微波加热时NL、PL和TL中SFA显著增加,PUFA含量降低,但极性脂肪(PL)中PUFA含量降低不显著(p>0.05),导致NL、PL和TL中P/S显著下降(p<0.05)。M/S比值在两种加工条件下基本没变化。在蒸煮和微波加热条件下,n-6/n-3比值在中心温度达到80℃时比加热到60℃或70℃显著升高。结果提示,大理石花纹丰富的牛肉蒸煮烹饪对脂肪酸的保护效果好于微波加热;牛肉应尽量避免在过高温度(80℃)下处理,以减少营养成分的损失,利于人体健康。

引用

页码：130 / 136

页数：7

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