文档介绍：本科生毕业论丈
题目宰后成熟对不同部位马肉食用品质的影响
系别食品科学与药学学院
班级食科102班
姓名郭婵婵
学号 104031412
答辩时间 — 2014年5月
新疆农业大学食品科学与药学学院
摘要： 3
关键词： 3
刖日 5
1材料与方法 6
1材料与设备 6
1. 1实验材料 6
1. 2主要仪器与设备 6
1. 3 试剂 6
2方法 7
1. 2. 1水分含量的测定 7
1. 2. 2蒸煮损失的测定 7
2. 3系水力 7
pH值的测定 7
8
8
2结果与分析 9
1水分含量 9
9
3系水力 10
pH 值 10
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12
6. 1成熟期间总胶原蛋白的变化测定 12
12
3结论 13
参考文献： 14
谢辞 15
宰后成熟对不同部位马肉食用品质的影响
郭婵婵指导老师：
摘要：本试验是承前人研究的基础上，为了全面掌握宰后成熟对马肉不同部位食用品质的影响，选择新疆伊犁马，按常规屠宰工艺，从屠宰后24h之内的胴体上取肩肌、臀肌、背最长肌，在0〜4°C下分别冷藏Id、3d、5d、7d、9d后，测定水分含量、蒸煮损失、系水力、pH、脂肪、胶原蛋白等指标，分析在不同的冷藏时间内马肉不同部位的成熟对嫩度变化的影响。实验结果显示，马肉成熟期间，最初Id时，马肉不同部位嫩度均处于较稳定状态，各部位之间，臀肌较另2个部位嫩度最佳；到了第3d,各部位间的嫩度在不断增大，其中背最长肌的保水性及脂肪含量较大；第5d,各部位嫩度变化不一致，之后开始趋于稳定；在第 7d时肩肌的嫩度出现了显著差异，但臀肌与背最长肌间无差异；到了第9d,各部位嫩度均比较稳定，此时背最长肌与另两部位呈极显著差异，嫩度仍最差。
关键词：马肉；不同部位；成熟；嫩度
Different parts of slaughtered mature horse
Quality of food
Guo Chanchan Tutor： Batuer Abulikemu
Abstract: Based on previous research, this experiment, selected Hi horses and followed conventional slaughter process,removed shoulder muscles, glutes, longissimus muscle from the carcass after slaughter within 24h ,in order to fully grasp the different parts of a mature horse slaughter quality of meat at 0 ~ 4 °C were frozen Id, 3d, 5d, 7d, 9d, and we had determined moisture content, cooking loss, water holding capacity, pH value, fat, collagen and other indicators,analyzed some effects on tenderness changes in different parts of horse meat frozen time mature .The experimental results showed that the tenderness of mature horse in different parts during the initial Id, were in the stable compared with other two parts,the tenderness of gluteal muscle came to the top;on the 3th day, tenderness on three parts increased gradually. Among of them,water retention and fat content of longissimus muscle were;on 5th day,the tenderness of various parts took place inconsistent changes,then began t