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。
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 significant difference （P〈0.05） or an extremely significant 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 observed at the age of 8 months with an average of 18.63%. Intramuscular fat content showed an increasing trend with an extremely significant difference （P〈0.01） and the maximum level of 5.24% was observed at the age of ten months. At 45 rain postmortem, the average brightness L1＊, redness α1＊ and tenderness values of longissimus dorsi muscle across four different ages were 44.26, 7.49 and 57.05 N, respectively. These results suggest that longissimus dorsi muscle from organic hilly black pigs has shiny red color, is rich in proteins and minerals, and possess uniform and moderate intramuscular fat as well as excellent meat quality, and the optimal slaughter age was 8 months.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第1期307-310,共4页
Food Science
关键词
山黑猪
背最长肌
肉营养成分
矿物质
食用品质
organic hilly black pigs
longissimus dorsi muscle
meat nutritional composition
mineral
edible quality
