摘要
本文研究了不同性别英系大白腿肉中肌间脂肪和皮下脂肪含量,并对其脂肪酸组成进行了分析,同时研究了腿肉在(4±0.5)℃避光贮存条件下脂肪氧化程度的变化,结果表明,不同性别猪腿肉肌间和皮下脂肪酸组成及含量均没有显著性差异(p>0.05);在(4±0.5)℃避光贮存期间(0～5d),肌间脂肪氧化程度显著高于皮下脂肪氧化程度(p<0.05),尤其到第5d时,肌间脂肪氧化指标—TBA值接近0.5mg/kg,而皮下脂肪TBA值低于0.2mg/kg。一般来讲,当生肉的TBA值超过0.5mg/kg时,人就能感觉到有氧化异味。因此,控制肌间脂肪氧化保证冷却肉良好品质的关键。
The paper studied the fat content and fatty acids composition in intramuscular and subcutaneous fat of male and female pigs. Meanwhile the change of lipid oxidation of chilled pig stored in （4 ± 0.5）℃ and dark was assayed. The results showed： 1. The effects of sex on the components and contents of intramuscular and subcutaneous fatty acid were not significant （p〉0.05）. 2. The lipid oxidation of intramuscular fat was higher than subcutaneous fat （p〈0.05） during storage. 2-thiobarbituric acid （TBA） value of intramuscular fat was close to 0.5mg/kg while the subcutaneous fat was below 0.2mg/kg at the fifth day. It was usually felt off-odour when the TBA value was over 0.5mg/kg. Hence it was crucial to control the intramuscular lipid oxidation so as to ensure good chilled pig quanlity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第1期101-104,共4页
Food Science
基金
国家"十五"科技攻关计划资助项目(2001BA501A11B)
关键词
冷却猪肉
脂肪酸
脂肪氧化
chilled pig
fatty acids
lipid oxidative
