Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (10): 1992-2001.doi: 10.3864/j.issn.0578-1752.2012.10.012

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Effect of Ultrasonic and Salting Treatment on Fatty Acid Composition in Different Cuts of Qinchuan Beef

 LIU  Yong-Feng, ZAN  Lin-Sen, LI  Jing-Jing, WU  Xiao-Xia, LI  Lin-Qiang, NIU  Peng-Fei   

  1. 1.陕西师范大学食品工程与营养科学学院，西安 710062
    2.西北农林科技大学动物科技学院，陕西杨凌 712100
  • Received:2011-09-13 Online:2012-05-15 Published:2012-04-17

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Abstract: 【Objective】The objective of this study was to explore the effect of ultrasonic treatment assisted salting on beef fatty acid composition. 【Method】 Qinchuan beef cattle were selected as experiment at materials and the fat and fatty acid contents in different cuts of Qinchuan beef were measured after ultrasonic assisted salting with 3% and 6% salt, respectively. 【Result】The fat content was relatively high in high-grade beef, but its fat content was significantly low after treatment (P＜0.05). The sort of fatty acid content of different beef cuts changed significantly after treatment, and part of the fatty acid content also varied obviously (P＜0.05). Of the fatty acids, the saturated fatty acid content did not have significant change (P＞0.05), but the contents of dodecanoic acid, myristic acid, 15:0, 17:0 reduced significantly (P＜0.05). Among them, dodecanoic acid and 17:0 showed the most obvious difference. Moreover, the contents of monounsaturated fatty acids did not have obvious change (P＞0.05) too, but the contents of myristoleic acid, trans palm oleic acid, palmitoleic acid, 17:1trans-9, 17:1cis-9 and trans oleic acid lowered significantly after treatment (P＜0.05), especially 17:1trans-9 and 17:1cis-9. In addition, the polyunsaturated fatty acids content and their fatty acid composition were significantly increased after treatment (P＜0.05), furthermore, 6% salting assisted with ultrasonic had the best effect. 【Conclusion】Ultrasonic assisted salting has positive effects on decrease fat content in different cuts of Qinchuan cattle and increase polyunsaturated fatty acids content, which provides a favorable theoretical basis for beef processing of different cuts.

Key words: Qinchuan cattle beef, ultrasonic, salt, fatty acid

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