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投稿时间：2022-03-23
投稿时间：2022-03-23
中文摘要: 为明确莆松黑猪肉的营养成分及其贮藏过程中肉品质的变化，试验选取体重相近的大长猪和莆松黑猪，在体重100 kg～110 kg时进行屠宰，取背最长肌加工成冷鲜肉，随后立即真空包装并在（4±1）℃贮存。以大长猪为对照，测定两者常规营养成分和氨基酸含量，分别于第1、7、14、21天测两者pH值、肉色、剪切力、细菌总数、硫代巴比妥酸反应产物（thiobarbituric acid reactive substances，TBARS）值、总挥发性盐基氮（total volatile basic nitrogen，TVB-N）值及反映肉保水性的指标，并进行感官评价。结果表明：与大长猪肉相比，莆松黑猪肉色泽鲜美（P＜0.05），肌内脂肪和肌肉氨基酸总量更高（P＜0.05），肉嫩多汁，风味更佳（P＜0.05）。因此，莆松黑猪肉比大长猪肉表现出更好的营养品质、食用品质、技术品质以及卫生品质。
Abstract:The purpose of this study was to determine the difference of nutritional components and the changes of meat quality in different pork varieties during storage.Yorkshire-Landrace pigs and Pusong black pigs with similar body weight were slaughtered at 100 kg～110 kg，and longissimus dorsi muscle was processed into chilled meat，which was immediately vacuum-packed and stored at（4 ± 1）℃.The conventional nutritional components and amino acid content were determined using Yorkshire-Landrace pigs as control.The pH，meat color，shear force，total bacterial count，thiobarbituric acid reactive substances（TBARS），total volatile basic nitrogen（TVB-N）and water retention indexes of vacuum-packed meat were determined on the 1st，7th，14th and 21st days.Meanwhile，the sensory evaluation was conducted.The results showed that compared with Yorkshire-Landrace pork，Pusong black pork had better color（P＜0.05），higher total amount of intramuscular fat and muscle amino acid（P＜0.05），tender and juicy taste，and better flavor（P＜0.05）.Pusong black pork demonstrates better nutritional and edible quality as well as technical and hygienic quality than Yorkshire-Landrace pork.
文章编号：202219008 中图分类号： 文献标志码：
基金项目:天津市生猪产业技术体系创新团队（ITTPRS2022006）；青海省重点研发与转化计划-科技援青合作专项（2021-QY-204）；天津市自然科学基金重点项目（20JCZDJC00170）；天津市自然科学基金（20JCQNJC00650）；天津市教委科研计划项目（2018KJ188）
| 作者 | 单位 |
| 任迎春1，秦顺义1，洪亮1，蒲蕾1，周伟良2，张建斌1*，杨华1* | 1.天津农学院动物科学与动物医学学院天津市农业动物繁育与健康养殖重点实验室，天津 300384；2.天津市宁河原种猪场有限责任公司，天津 301500 |
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