Treatment method for increasing polyunsaturated fatty acid in cut beef of Qinchuan cattle

Abstract

The invention discloses a treatment method for increasing polyunsaturated fatty acid in cut beef of Qinchuan cattle. The method comprises the following steps: ultrasonically pickling the cut beef of the Qinchuan cattle by using salt; and then carrying out fat content detection as well as fat saponification, formic ester and fatty acid analysis on the cut beef. After the method disclosed by the invention is used, the total amount of the polyunsaturated fatty acid in each piece of cut beef of the Qinchuan cattle and contents of polyunsaturated fatty acids, such as n-3 series and n-6 series identified conjugated linoleic acid, linoleic acid, gamma linolenic acid, alpha linolenic acid, 20:3cis-8, 11, 14, arachidonic acid, EPA (Eicosapntemacnioc Acid), 22:4cis-7, 10, 13, 16, DPA (Docosapentaenoic Acid), DHA (Docosahexaenoic Acid) and the like, are obviously increased. The treatment method for increasing the polyunsaturated fatty acid in the cut beef of the Qinchuan cattle, disclosed by the invention, has the advantages of simplicity in operation, low cost, high accuracy, capability of obviously increasing the fat nutritional value of the beef as well as great significance in providing essential fatty acids, preventing multiple cardiovascular and cerebrovascular diseases and maintaining the health of a human body. Meanwhile, according to the invention, a favorable theoretical basis is provided for processing the cut beef of the Qinchuan cattle at different parts.

Description

technical field [0001] The invention belongs to the field of food science, and in particular relates to a treatment method for increasing the polyunsaturated fatty acids of Qinchuan beef split beef. The method can significantly increase the total content of polyunsaturated fatty acids in various parts of Qinchuan cattle. The content of polyunsaturated fatty acids in the -6 series also increased significantly. Background technique [0002] Beef is one of the meat products consumed by human beings. It has high protein content, low fat content and delicious taste. It enjoys the reputation of "the favorite of meat". High-grade beef is high-quality beef that can be used as high-grade food. It has obvious marble pattern, high fat content, good tenderness, high added value, and can obtain high profits. According to the requirements of beef processing users and consumers, beef grades mainly refer to Japanese standards (three grades and 15 minor grades), American standards (7 grades...

AI Technical Summary

Problems solved by technology

Wang Zhe et al. measured the fat and fatty acid content of the eye meat of Yunnan yellow cattle of different genders, and found that there were significant differences in the contents of polyunsaturated fatty acids such as myristic acid, palmitic acid, and linoleic acid in different Yunnan yellow beef, and gender had a significant effect on beef fatty acid content. The effect of content is not significant

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