Research On Fatty Acid Composition And Quality Characteristics Of Yanbian Cattle Beef In Ageing Time

For satisfying the needs of consumer on nutritional quality of Yanbian cattle beef, the carcass of 32 month-old Yanbian cattle was cooled under (4±1)℃ for 72 h, and the longissimus dorsi on the left side of carcass was taken as experimental material. Then nutritional ingredients, freshness indicators, edible quality and fatty acid content during aging time were determined, and correlation among parts of quality indexes was analyzed. As a result, the nutritive value of beef in the optimal ageing time can be determined. Experimental results suggested that:The content of crude protein and fat in Yanbian cattle beef were relatively higher, and the content of water and ash were relatively lower, total general nutritional ingredient content was approximate 100%.With the extension of aging time, freshness of beef reduced. During aging time, sensory quality showed a declining tendency. The beef can maintain first freshness state for six days in the beginning. However, the beef began to go bad on the 10th during aging time. pH of beef was affected significantly by aging time (P<0.05), and increased with extension of ageing time. On the contrary, value of a*, b*, and C* showed declining tendency, which suggested the beef color reduced gradually. Value of dripping loss, TVB-N, TBARS, total plate count were significantly affected by aging time (P<0.05) with rising tendency. TVB-N and TBARS had the same variation tendency, the beef maintained fresh for six days during aging time, but went bad when aging time exceed ten days.Aging time significantly affected shear force, and the declining tendency stated beef tenderness went better with the extension of aging time. In the aging time, beef hardness declined, raised first then declined. In addition, springiness, chewiness, adhesiveness, cohesiveness and gumminess had no remarkable variation rule, however significantly affected the texture parameters expect cohesiveness(P<0.05).Palmitic acid, palmitoleic acid, stearic acid, oleic acid and linoleic acid were significantly affected by aging time, elaidic acid and arachidonic acid were not significantly affected. During aging time, palmitoleic acid and oleic acid in monounsaturated fatty acid were on the rising tendency, linoleic acid in polyunsaturated fatty acid showed declining tendency, and arachidonic acid were with steady variation tendency.pH had a significant negative correlation with a* and b*, the correlation coefficients were 0.984 and 0.963, respectively, h and dripping loss had significant positive correlation with correlation coefficient of 0.949 and 0.966. Additionally, shear force had significant positive correlation with hardness, adhesion and glueyness, and significant negative correlation with cohesion, elasticity and chewiness. Shear force and hardness had the greatest correlation with correlation coefficient of 0.975.