食品科学 ›› 2019, Vol. 40 ›› Issue (19): 52-59.doi: 10.7506/spkx1002-6630-20181225-292

• 基础研究 • 上一篇    下一篇

几种地方猪猪肉及其腊肉制品的感官特性和理化品质分析

刘文营,高欣悦,李享,成晓瑜,王守伟,乔晓玲   

  1. (1.中国肉类食品综合研究中心,肉类加工技术北京市重点实验室,国家肉类加工工程技术研究中心,北京 100068;2.北京市第一六一中学,北京 100031)
  • 出版日期:2019-10-15 发布日期:2019-10-25
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0401503); 农业农村部畜禽产品特质性品质评价项目(GJFP201801503)

Sensory Characteristics and Physicochemical Quality of Fresh and Preserved Pork from Several Chinese Local Pig Breeds

LIU Wenying, GAO Xinyue, LI Xiang, CHENG Xiaoyu, WANG Shouwei, QIAO Xiaoling   

  1. (1. China Meat Research Center, Beijing Key Laboratory of Meat Processing Technology, National Meat Processing Engineering Technology Research Center, Beijing 100068, China; 2. Beijing No.161 High School, Beijing 100031, China)
  • Online:2019-10-15 Published:2019-10-25

摘要: 随着消费者对高品质猪肉需求的增加,我国地方猪养殖和肉制品加工产业迎来了一个快速发展的时机,为了开展对地方猪肉质量属性的比较分析,本研究以外三元猪肉为对照样品,对市场份额较大的壹号土猪、北京黑猪、湘村黑猪和东北民猪的背最长肌营养属性、理化和感官特性进行比较分析,对五花中层脂肪的诱导氧化稳定性进行分析,并就其腊肉制品的氧化状态、色泽特征、风味特征和滋味特性进行分析。结果显示:外三元猪肉具有最高的蛋白质量分数、最低的粗脂肪质量分数和较高的水分质量分数;壹号土猪肉和湘村黑猪肉pH值较高,东北民猪肉pH值较低;地方猪肉红度(a*)值和黄度(b*)值均高于外三元猪肉,除东北民猪肉外,其他地方猪肉的亮度(L*)值均高于外三元猪肉;除湘村黑猪肉外,本研究考察的其他地方猪肉总抗氧化能力(total antioxidant capacity,T-AOC)均高于外三元猪肉,其中壹号土猪肉的T-AOC最高;壹号土猪液化脂肪的诱导氧化时间最长(P<0.05),其他猪液化脂肪的诱导氧化时间均较短(P>0.05);东北民猪腊肉、湘村黑猪腊肉L*值低于外三元猪肉(P>0.05);壹号土猪腊肉的L*值最高(P<0.05),但a*值和b*值最低(P>0.05);壹号土猪腊肉的硫代巴比妥酸反应物(thiobarbituric acid reactive substance,TBARS)值最低,北京黑猪腊肉的TBARS值最高(P<0.05);5 种腊肉产品主体风味特征明显,运用主成分分析可以实现对不同产品的区分,其中东北民猪腊肉与外三元猪腊肉风味有相似之处;外三元猪腊肉的涩味值较低,但酸味、涩味回味、鲜味、鲜味回味和咸味值均处于较高的水平。结论:外三元猪肉蛋白质量分数较高,其腊肉制品的味觉值也较高;北京黑猪鲜肉的色泽特征较好;壹号土猪脂肪具有较高的氧化稳定性,其腊肉制品也具有较好的氧化状态。综上,不同品种猪肉的理化性质和感官特征存在差异,且加工肉制品的感官特征会发生变化。

关键词: 地方猪, 总抗氧化能力, 肉色泽, 氧化稳定性, 感官特征

Abstract: With the increase of consumer demand for high-quality pork, the local pig farming and meat processing industries in China are experiencing a rapid development. A comparative analysis of pork quality attributes of different Chinese local pig breeds was conducted in the present study. Duroc × (Landrace × Yorkshire)?(DLY) pork was used as the control sample and nutritional properties, physicochemical properties and sensory characteristics of the three-breed crossbred Longissimus dorsi muscle (TL) were evaluated and compared with those of Longissimus dorsi from Yihao native pigs (YL), Beijing black pigs (BL), Hunan village black pigs (HL), and Northeastern indigenous pigs (NL), with a larger market share. In addition, the induced oxidative stability of lipids in the middle layer of streaky pork from these five breeds was analyzed and Cantonese bacon prepared from TL, YL, BL, HL and NL (designated as TLP, YLP, BLP, HLP and NLP, respectively) were investigated for lipid oxidation as well as color, flavor and taste characteristics. The results showed that TL had the highest protein content, the lowest crude fat content and medium water content among the five breeds. The pH of YL and HL was the highest, the pH of TL was in the middle, and NL had the lowest pH, and. The redness value (a*) and yellowness value (b*) of TL were lower than those of the other breeds, and the brightness values (L*) of YL, BL and HL but not NL were higher than that of TL. The total antioxidant capacity (T-AOC) of YL, BL and NL but not HL was higher than that of TL, and YL had the highest T-AOC value. The oxidation induction time (OIT) of lard from Hunan village black pigs was the longest (P < 0.05), while the OIT of lard from the other breeds was very short. The L* values of NLP and HLP were lower than that of TLP (P > 0.05), and YLP had the highest L* value (P < 0.05), but had the lowest a* and b* values (P > 0.05). The thiobarbituric acid reactive substance (TBARS) value of YLP was the lowest, while the highest value was found in BLP (P < 0.05). The major flavor characteristics of the five Chinese bacon products were distinct, and principal component analysis (PCA) could be used to discriminate among them. The flavor of NLP was similar to that of TLP. The astringency value of the TLP was lower, but the acid taste, astringency aftertaste, umami taste, umami taste aftertaste and salty taste were all at a higher level. In conclusion, the protein content of TL was higher, and the taste characteristic value of TLP was also higher. PL had better color. YL fat had higher oxidation stability, and YLP had a better oxidation state. The physiochemical properties and sensory characteristics of different varieties of pork were different, and the sensory characteristics of processed meat products were dissimilar to that of fresh meat.

Key words: native pigs, total antioxidant capacity, meat color, oxidative stability, sensory characteristics

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