市售壹号土猪肉理化品质及其熟制品感官特性分析
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摘要
为了量化壹号土猪肉的特质性营养品质和加工性能,以三元猪肉作为对照,分析市售壹号土猪肉的营养物质含量和理化性质,并对其熟制品的感官特性进行分析。相较于三元猪肉,壹号土猪肉中含有较高的脂肪含量(p<0.05)、较低的水分含量(p<0.05)和相似的蛋白质含量(p>0.05)。壹号土猪肉具有较高的红度值(a*,p<0.05),较低的亮度值(L*,p<0.05)和黄度值(p>0.05)。壹号土猪肉具有较低的总抗氧化能力和较高的硫代巴比妥酸反应物值;壹号土猪肉p H值较高,其出品率也较高。汆制和煎制产品均具有明显的主体风味特征,煎制壹号土猪肉具有最高的酸味值,且在两种加工方式下,壹号土猪肉的酸味值较高;煎制产品的涩味值较汆制高,且壹号土猪肉的涩味值较三元猪肉低;煎制产品涩味回味值低于汆制产品,且壹号土猪肉的涩味回味值较三元猪肉低;煎制产品具有较高的鲜味回味值,且壹号土猪肉的鲜味回味值较高;煎制比汆制产品具有更高的咸味值(p<0.05),壹号土猪肉咸味值最高(p<0.05)。
An experiment was implemented in order to analyze the characteristic nutritional quality and pro-cessing performance of Yihao organic pork,with the hope of providing reference for the protection and resource development of black pig breeds. Yihao organic pork with a higher total fat content(p<0.05),a lower water content(p<0.05),and a similar protein content(p>0.05). While Yihao organic pork with a higher a* and lower L*(p<0.05),and a slightly lower b*(p>0.05). Yihao organic pork had lower total antioxidant capacity and higher thiobarbituric acid-reactive substances(TBARS)value,and with higher production rate of processed products. All product had obvious main flavor characteristics,the poached Yihao organic pork had higher tart flavor(p<0.05),umami aftertaste and salt taste(p<0.05),and lower astringent and astringent aftertaste compared to hybrid pork. While the quick-boil Yihao organic pork had higher tart flavor,umami aftertaste and salt taste,and lower astringent and astringent aftertaste.
An experiment was implemented in order to analyze the characteristic nutritional quality and pro-cessing performance of Yihao organic pork,with the hope of providing reference for the protection and resource development of black pig breeds. Yihao organic pork with a higher total fat content(p<0.05),a lower water content(p<0.05),and a similar protein content(p>0.05). While Yihao organic pork with a higher a* and lower L*(p<0.05),and a slightly lower b*(p>0.05). Yihao organic pork had lower total antioxidant capacity and higher thiobarbituric acid-reactive substances(TBARS)value,and with higher production rate of processed products. All product had obvious main flavor characteristics,the poached Yihao organic pork had higher tart flavor(p<0.05),umami aftertaste and salt taste(p<0.05),and lower astringent and astringent aftertaste compared to hybrid pork. While the quick-boil Yihao organic pork had higher tart flavor,umami aftertaste and salt taste,and lower astringent and astringent aftertaste.
引文
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[20] Lopes A F, Alfaia C M M, Partidário A M C P C, et al. Influence of household cooking methods on amino acids and minerals of Barros觔-PDO veal[J]. Meat Science, 2015, 99:38-43
[21] Yotsuyanagi S E, Contreras-Castillo C J, Haguiwara M M, et al.Technological, sensory and microbiological impacts of sodium reduction in frankfurters[J]. Meat Science, 2016, 115:50-59
[22]刘文营.茶多酚、甘草提取物、VE和鼠尾草对羊肉乳化香肠品质的影响[J].食品科学, 2017, 38(9):46-52
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[26]李瑞丽,胡丽芳,唐书升,等.玉山黑猪肉营养特性分析[J].肉类研究, 2013, 27(5):10-13
[27]王娟.梅山猪与三元杂交猪肉品质、钙蛋白酶系统和蛋白降解的比较研究[D].南京:南京农业大学, 2015
[28] Soji Z, Muchenje V. Effect of genotype and age on some carcass and meat quality traits of beef carcasses subjected to the South African classification system[J]. Meat Science, 2016, 117:205-211
[29]樊路杰,窦鸣乐,王小宇,等.宰后肌肉抗氧化能力与肉品质的关系[J].动物营养学报, 2018(5):1676-1680
[30]张敏,张淑二,朱应民,等.不同品种猪肉质抗氧化性能比较分析[J].安徽农业科学, 2018(14):188-190
[31] Lahmar A, Morcuende D, Andrade M J, et al. Prolonging shelf life of lamb cutlets packed under high-oxygen modified atmosphere by spraying essential oils from North-African plants[J]. Meat Science,2018, 139:56-64
[32] Watanabe A, Kamada G, Imanari M, et al. Effect of aging on volatile compounds in cooked beef[J]. Meat Science, 2015, 107:12-19
[33] Liang R R, Zhu H, Mao Y W, et al. Tenderness and sensory attributes of the longissimus lumborum muscles with different quality grades from Chinese fattened yellow crossbred steers[J]. Meat Science, 2015, 112:52-57
[34] Han Y, Wang X, Cai Y, et al. Sensor-array-based evaluation and grading of beef taste quality[J]. Meat Science, 2017, 129:38-42
[35] Van Rooyen L A, Allen P, Crawley S M, et al. The effect of carbon monoxide pretreatment exposure time on the colour stability and quality attributes of vacuum packaged beef steaks[J]. Meat Science,2017, 129:74-80
[36] Kerth C. Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature[J]. Meat Science, 2016, 117:27-35
[2] Baugreet S, Kerry J P, Botine tean C, et al. Development of novel fortified beef patties with added functional protein ingredients for the elderly[J]. Meat Science, 2016, 122:40-47
[3]刘文营,田寒友,邹昊,等.猪肉pH值与滴水损失的关系分析[J].肉类研究, 2014(9):4-6
[4] De H M, Chollet S, De J B, et al. Influence of meat source, pH and production time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages[J]. Meat Science, 2017, 135:46-53
[5] Emami A, Nasri M H, Ganjkhanlou M, et al. Effects of dietary pomegranate seed pulp on oxidative stability of kid meat[J]. Meat Science, 2015, 104:14-19
[6] Li Y, Liu Y, Li F, et al. Effects of dietary ramie powder at various levels on carcass traits and meat quality in finishing pigs[J]. Meat Science, 2018, 143:52-59
[7] Noor S, Bhat Z F, Kumar S, et al. Preservative effect of Asparagus racemosus:A novel additive for bioactive edible films for improved lipid oxidative stability and storage quality of meat products[J]. Meat Science, 2018, 139:207-212
[8]李享,李迎楠,贾晓云,等.不同品种猪肉加工广式腊肠的色泽和风味分析[J].肉类研究, 2017, 31(11):53-59
[9] Davoli R, Schivazappa C, Zambonelli P, et al. Association study between single nucleotide polymorphisms in porcine genes and pork quality traits for fresh consumption and processing into Italian drycured ham[J]. Meat Science, 2017, 126:73-81
[10] Delgado-Suárez E J, Rubio-Lozano M S, Toledo-López V M, et al.Quality traits of pork semimembranosus and triceps brachii muscles sourced from the United States and Mexico[J]. Meat Science, 2016,122:125-131
[11]龙强,聂乾忠,刘成国.不同部位宁乡花猪肉风干香肠挥发性风味成分的鉴定与分析[J].食品工业科技, 2017, 38(18):252-257
[12]国家食品药品监督管理总局,国家卫生和计划生育委员会. GB5009.5-2016食品安全国家标准食品中蛋白质的测定[S].北京:中国标准出版社, 2016
[13]国家食品药品监督管理总局,国家卫生和计划生育委员会. GB5009.6-2016食品安全国家标准食品中脂肪的测定[S].北京:中国标准出版社, 2016
[14]国家食品药品监督管理总局,国家卫生和计划生育委员会. GB5009.3-2016食品安全国家标准食品中水分的测定[S].北京:中国标准出版社, 2016
[15] Xia Q, Wang L, Xu C, et al. Effects of germination and high hydrostatic pressure processing on mineral elements, amino acids and antioxidants in vitro bioaccessibility, as well as starch digestibility in brown rice(Oryza sativa L.)[J]. Food Chemistry, 2017, 214:533-542
[16] Ganh觔o R, Estévez M, Morcuende D. Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolicrich materials[J]. Food Chemistry, 2011, 126(2):772-778
[17]刘文营,张振琪,成晓瑜,等.干腌咸肉加工过程中品质特性及挥发性成分的变化[J].肉类研究,2016,30(1):6-10
[18] Baugreet S, Kerry J P, Botines,tean C, et al. Development of novel fortified beef patties with added functional protein ingredients for the elderly[J]. Meat Science, 2016, 122:40-47
[19]中华人民共和国质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 7921-2008均匀色空间和色差公式[S].北京:中国标准出版社, 2008
[20] Lopes A F, Alfaia C M M, Partidário A M C P C, et al. Influence of household cooking methods on amino acids and minerals of Barros觔-PDO veal[J]. Meat Science, 2015, 99:38-43
[21] Yotsuyanagi S E, Contreras-Castillo C J, Haguiwara M M, et al.Technological, sensory and microbiological impacts of sodium reduction in frankfurters[J]. Meat Science, 2016, 115:50-59
[22]刘文营.茶多酚、甘草提取物、VE和鼠尾草对羊肉乳化香肠品质的影响[J].食品科学, 2017, 38(9):46-52
[23] Kerth C R, Harbison A L, Smith S B, et al. Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations[J]. Meat Science, 2015, 104:30-36
[24]李文通,刘颖,周荣,等.江泉黑猪与杜长大三元杂交猪屠宰性能及肉质性状比较分析[J].中国畜牧兽医, 2017, 44(7):2057-2064
[25]鲁云风,张晓娜,张征田.南阳黑猪和大白猪脂肪酸分析及其综合评价[J].中国畜牧兽医, 2017, 44(4):1032-1036
[26]李瑞丽,胡丽芳,唐书升,等.玉山黑猪肉营养特性分析[J].肉类研究, 2013, 27(5):10-13
[27]王娟.梅山猪与三元杂交猪肉品质、钙蛋白酶系统和蛋白降解的比较研究[D].南京:南京农业大学, 2015
[28] Soji Z, Muchenje V. Effect of genotype and age on some carcass and meat quality traits of beef carcasses subjected to the South African classification system[J]. Meat Science, 2016, 117:205-211
[29]樊路杰,窦鸣乐,王小宇,等.宰后肌肉抗氧化能力与肉品质的关系[J].动物营养学报, 2018(5):1676-1680
[30]张敏,张淑二,朱应民,等.不同品种猪肉质抗氧化性能比较分析[J].安徽农业科学, 2018(14):188-190
[31] Lahmar A, Morcuende D, Andrade M J, et al. Prolonging shelf life of lamb cutlets packed under high-oxygen modified atmosphere by spraying essential oils from North-African plants[J]. Meat Science,2018, 139:56-64
[32] Watanabe A, Kamada G, Imanari M, et al. Effect of aging on volatile compounds in cooked beef[J]. Meat Science, 2015, 107:12-19
[33] Liang R R, Zhu H, Mao Y W, et al. Tenderness and sensory attributes of the longissimus lumborum muscles with different quality grades from Chinese fattened yellow crossbred steers[J]. Meat Science, 2015, 112:52-57
[34] Han Y, Wang X, Cai Y, et al. Sensor-array-based evaluation and grading of beef taste quality[J]. Meat Science, 2017, 129:38-42
[35] Van Rooyen L A, Allen P, Crawley S M, et al. The effect of carbon monoxide pretreatment exposure time on the colour stability and quality attributes of vacuum packaged beef steaks[J]. Meat Science,2017, 129:74-80
[36] Kerth C. Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature[J]. Meat Science, 2016, 117:27-35