Search for an index for the taste of Japanese Black cattle beef by panel testing and chemical composition analysis.
Search for an index for the taste of Japanese Black cattle beef by panel testing and chemical composition analysis.
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通过小组测试和化学成分分析，寻找黑毛和牛的味道指标。
DOI：
10.1111/asj.12663
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发表时间：
2017
期刊：
影响因子：
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通讯作者：
S. Yamada
中科院分区：
文献类型：
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作者：
Keiichi Suzuki;Hiroyuki Shioura;S. Yokota;K. Katoh;S. Roh;Fumiko Iida;T. Komatsu;N. Syoji;H. Sakuma;S. Yamada
为了寻找与日本黑牛上级味道相关的化学成分指标，我们进行了小组测试，并分析了7个牛肉品牌的化学成分。在这项研究中使用了来自5头小母牛的35头牛腰肉牛肉，在日本肉类等级标准上，这些牛肉在7个牛肉品牌下销售，等级超过A4。化学成分分析评估了生肉和烤肉，后者是在与小组测试相同的条件下烘烤的。小组测试和化学成分分析的结果显示，牛肉品牌之间的牛腩肉中的脂肪酸组成、糖含量、三磷酸腺苷（ATP）相关化合物、氨基酸组成和气味组成不同。此外，烤肉和生肉的化学成分之间的相关性显着较高。烤肉中的糖含量和ATP相关化合物与面板测试的“总体评价”项目显著相关。烤肉和生肉中的肌苷酸、肌肽和牛磺酸等ATP相关化合物与面板测试中的“鲜味强度”项目显著相关。这些结果表明，这些成分的组成是重要的一个指标有关的牛肉的整体评价。
To search for an index for chemical composition related to superior taste in Japanese Black beef, we conducted panel tests and analyzed the chemical composition of seven beef brands. Thirty-five sirloin beefs from five heifers were used in this study, sold under seven beef brands graded as more than A4 on the Japanese Meat Grade scale. The chemical composition analyses assessed both raw and roasted meat, the latter of which was roasted under the same conditions as those used for the panel test. Results of the panel test and chemical composition analyses revealed that fatty acid composition, sugar content, adenosine triphosphage (ATP)-related compounds, amino acid composition and odor composition in the sirloin meat differed among beef brands. Furthermore, the correlations of chemical compositions between roasted and raw meat were significantly high. Sugar content and ATP-related compounds in roasted meat were significantly correlated with the item 'overall evaluation' of the panel test. ATP-related compounds, such as inosinic acid, carnosine and taurine, in roasted and raw meat were correlated significantly with the item 'umami intensity' of the panel test. These results suggest that the composition of these components is important for an index related to the overall evaluation of beef.