食用品质的分析比较研究.pdfVIP

※营养卫生 食品科学 2013, Vol.34, No.01 307 * 吴 雪，刘学军 ，周 悦，路 鑫，高倩倩，丛丹丹 (吉林农业大学食品科学与工程学院，吉林 长春 130118) 摘 要：以有机山黑猪为研究对象，分析其在不同生长月龄下的背最长肌肉营养成分及食用品质，以最终确定其最佳 屠宰月龄。结果表明：月龄对水分、肌内脂肪、pH值、肉色、嫩度、滴水损失率、熟肉率均有显著(P ＜0.05) 或极显 著(P ＜0.01)影响；随着月龄的不断增长，山黑猪背最长肌肉水分含量逐渐降低，在7月龄最高为74.55%；蛋白质含量 差异不显著(P ＞0.05)，在8月龄最高为19.56%，其平均值为18.63%；肌内脂肪含量呈现递增趋势，有极显著(P ＜0.01) 的影响，在10月龄最高为5.24%；有机山黑猪宰杀后45min，在4个不同生长月龄下肌肉亮度L1*平均值为44.26、肌肉红 度a1*平均值为7.49，嫩度(剪切力)平均值为57.05N。结果表明：有机山黑猪肉色红润富有光泽、蛋白质及矿物质含量 丰富、肌内脂肪含量适中且分布均匀等，具有肉质优良的宝贵特性，最终确定最佳屠宰月龄为8月龄。 山黑猪；背最长肌；肉营养成分；矿物质；食用品质 Comparative Analysis of Nutritional Composition and Edible Quality of longissimus dorsi Muscle from Organic Hilly Black Pigs of Different Ages * WU Xue ，LIU Xue-jun ，ZHOU Yue ，LU Xin ，GAO Qian-qian，CONG Dan-dan (College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China) Abstract ：The nutrient composition and edible quality of longissimus dorsi muscle from organic hilly black pigs aged different months (7, 8, 9 and 10) were analyzed to determine the optimal slaughter age of organic hilly black pigs. Water content, intramuscular fat, pH, meat color, tenderness, drip loss and cooking yield of longissimus dorsi muscle from organic hilly black pigs of different ages exhibited a signifi cant difference (P ＜0.05) or an extremely signifi cant difference (P ＜0.01). Water content of longissimus dorsi muscle from organic hilly black pigs aged at 7 months was 74.55% and gradually declined with increasing age, although protein content did not reveal an obvious difference (P ＞0.05), and the maximum level of 19.56% was obse