公猪肉与去势猪肉氧化特性比较研究

doi:10.7506/spkx1002-6630-201023003

食品科学 ›› 2010, Vol. 31 ›› Issue (23): 10-13.doi: 10.7506/spkx1002-6630-201023003

公猪肉与去势猪肉氧化特性比较研究

李凤^1,2，沈嘉川¹，黄业传^1,2，李洪军¹,*

1. 西南大学食品科学学院
2. 西南科技大学生命科学与工程学院

收稿日期:2010-06-30 修回日期:2010-10-28 出版日期:2010-12-15 发布日期:2010-12-29
通讯作者: 李洪军 E-mail:hongjunli1961@yahoo.com.cn
基金资助:
“十一五”国家科技支撑计划项目(2007BAD51B06)；农业部公益性行业(农业)科研项目(20090312)

Comparative Oxidation Stability of Meat from Castrated and Entire Male Pigs

LI Feng1,2，SHEN Jia-chuan1，HUANG Ye-chuan1,2，LI Hong-jun1,*

1. College of Food Science, Southwest University, Chongqing 400716, China；
2. School of Life Science and Engineering, Southwest University, Mianyang 621010, China

Received:2010-06-30 Revised:2010-10-28 Online:2010-12-15 Published:2010-12-29
Contact: LI Hong-jun1 E-mail:hongjunli1961@yahoo.com.cn

摘要/Abstract

摘要：

为探索荣昌公猪肉(RC)和普通去势猪肉(PT)氧化性的差异和原因，比较RC 和PT 两种肉及其制品在贮藏中硫代巴比妥酸反应物值 (thiobarbituric acid reactive substance，TBARS)的变化，并测定两种原料肉的水分、肌内脂肪含量以及脂肪酸组成。结果表明：在腌肉、冷冻生肉和熟肉中RC 的TBARS 值均高于PT，但差异不显著；在反复冻融的生肉中RC 的TBARS 值显著高于PT；RC 与PT 在水分含量、肌内脂肪含量和脂肪酸的组成方面均存在显著的差异。可见RC 较PT 更易氧化，但氧化性差异可能不仅仅是因为脂肪酸组成的差异所致。

关键词: 公猪, 去势猪肉, 氧化性, 比较

Abstract:

This study was devoted to explore the difference of oxidation stability between meat from Rongchang boar (RC) and normal castrated pigs (PT) and the possible causes of this difference. Thiobarbituric acid reactive substance (TBARS) value of different products made from RC and PT were compared. Intramuscular fat content (IMF), fatty acid composition and water content were also determined. Results showed that there was no significant difference between TBARS of cured meat, frozen meat and frozen cooked meat made for RC and PT but that of RC was higher than PT. However the difference was significant for repeatedly frozen-thawed meat. Results also showed that RC and PT were different significantly in water content, IMF content and fatty acid composition. It appeared that meat of RC was oxidized more readily than PT but the difference may not just result from the difference of fatty acid composition. RC may be used to produce cured meat, frozen meat and frozen cooked meat under appropriate condition.

Key words: entire male pigs meat, castrates pigs meat, oxidation stability, comparison

中图分类号:

TS251.51

李凤1,2，沈嘉川1，黄业传1,2，李洪军1,*. 公猪肉与去势猪肉氧化特性比较研究[J]. 食品科学, 2010, 31(23): 10-13.

LI Feng1,2，SHEN Jia-chuan1，HUANG Ye-chuan1,2，LI Hong-jun1,*. Comparative Oxidation Stability of Meat from Castrated and Entire Male Pigs[J]. FOOD SCIENCE, 2010, 31(23): 10-13.

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公猪肉与去势猪肉氧化特性比较研究

Comparative Oxidation Stability of Meat from Castrated and Entire Male Pigs

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