中文摘要：

【目的】探索超声波辅助食盐腌制对牛肉脂肪酸组成的影响。【方法】以秦川牛肉为研究对象,研究测定超声波结合3%和6%食盐腌制后不同部位牛肉脂肪含量及脂肪酸含量。【结果】高档牛肉部位的脂肪含量较高,处理后高档牛肉的脂肪含量显著降低（P〈0.05）。经处理,不同部位不同脂肪酸含量的排序发生了明显变化,部分脂肪酸含量也随之发生了显著变化（P〈0.05）。其中,饱和脂肪酸含量变化不显著（P〉0.05）,但显著降低了月桂酸、肉豆蔻酸、15：0、17：0的含量（P〈0.05）,以月桂酸和17：0的差异最为明显;单不饱和脂肪酸含量变化也不显著（P〉0.05）,但显著降低了肉豆蔻油酸、反式棕榈油酸、棕榈油酸、17：1trans-9、17：1cis-9、反式油酸的含量（P〈0.05）,以17：1trans-9和17：1cis-9的差异最明显;多不饱和脂肪酸含量及其脂肪酸组成均显著增加（P〈0.05）,而且超声波辅助6%食盐处理效果更佳。【结论】超声波辅助低盐腌制对于降低秦川牛各部位牛肉脂肪的含量、提高牛肉多不饱和脂肪酸含量有明显的影响,为各部位牛肉加工提供了有利的理论依据。

英文摘要：

[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：ltrans-9, 17：lcis-9 and trans oleic acid lowered significantly after treatment （P〈0.05）, especially 17：ltrans-9 and 17：lcis-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.