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1、貴州大學(xué)碩士學(xué)位論文貴州肉牛F1代肉質(zhì)、預(yù)煮損失及預(yù)煮液風(fēng)味料研究姓名:程傳波申請(qǐng)學(xué)位級(jí)別:碩士專業(yè):食品科學(xué)指導(dǎo)教師:朱秋勁20071201貴州大學(xué)碩一:論文StudyonMeatQualityPrecookedLossesandPrecookedJuiceFlavoringsofGuizhouF1BqOU1eel’Abstract:Maincontentinthisthesiscontainedthefollowingthreeas

2、pects,a)studyonnutritionandprocessingcharacteristicoffreshbeeffromGuizhouF1cattle;b)analysisofproteinandnutritioningredientcontentaboutprecookedjuicec1studyonprecookedjuiceflavoringsofGuizhouFIbee£Theresultshowedthatthee

3、ssentialaminoacidsinmusclesumedto118l%butitstasteaminoacidscontentis848%ThePDCAASes(theProteinDigestibilityCorrectedAminoAcidScore)ofF1beefofSimmentalxLocalcaries,LimousinxLocalcariesandAngusxLocalcariesarerespectively84

4、,82and74ThefirstrestrictiveaminoacidswereentirelyLValineinthethreeFImuscles,whichinferredthethreekindsbelongedtoleanmeatstyleThecuringmeanvalueofSimmentalxLocalcarieswas362kgfandachievingthesuperiorgradeGuizhouF1beefcoul

5、dbeuptotherequirementofnonpollutionbeefthroughthedeterminationofresidualpesticide,heavymetal,aflatoxinandSOonInvestigationofnutritivelossesaboutpre—boiledjuiceduringtheheatingprocessingofbeefdisplaysthatthecrudeproteinco

6、ntainofGuizhouFIbeefwas2064%,whichmeasuringuptoNationalStandardTheproteincontentinprecookingjuiceis595%Theproteinlosseswasupto142%throughthawyingbeefLossescontentofproteinforbeefduringtheprocessingWas1539/1009Thecontentd

7、amagedofproteinduringprocessingwas737%ofthetotalproteinquantityinbeefPre—cookedLossesisleastin05kgsizemeatblock,defrostsmethod,boils60rainTheinfluencewhichdrainstotheproteinbesmallerbythewatertofleshratio;ThePre—cookedJu

8、icecontenttheproteinis1039/100mLthesolidcontentis2089/lOOmLThesolidshapecontentwithboilstimeisClosestConnection;TheexperimentindicatedboilsinthefluidtoincludemassivemaRerinadvanceandSOonaminoacids,peptide,protein,thiskin

9、dofsubstancecantakeMaillardReactionwithcarbohydrateformedsuchsubstanceasfollow:Pyrazines,gnatlamketone,salivaryscruple,multiplesulfurheterocycles,assumesthefragrantmatterandSOon,passesthroughwelldistributed,duplicatematc

10、hes,thusobtainsthenaturalmeattOusetheessenceThisindicatedtheboiledfluidtobeallowedinadvancefurthertoprocessthebeefflavorparentmetalThreecommercialproteases(Papain、FlavourzymandProtamex)wereevaluatedforhydrolysisofPrecook

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