青海八眉猪肉品质特性研究
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摘要
试验旨在研究青海八眉猪肉品质特性。选取300～350日龄、体重(65～75)kg的青海省互助县八眉猪种猪繁育场的二元公猪10头为试验对象,采用国标法对其背最长肌肉质性状、营养组分、氨基酸和脂肪酸组成等进行了系统分析研究。结果表明:八眉猪肉中蛋白含量18.41 g/100 g,肌内脂肪16.71 g/100 g;含有葵酸、月桂酸、肉豆蔻酸、棕榈酸等17种氨基酸,特别是影响肉质风味的谷氨酸(2.72 g/100 g)、天冬氨酸(1.52 g/100 g)、精氨酸(1.02 g/100 g)、丙氨酸(0.96 g/100 g)、组氨酸(0.79 g/100 g)等鲜味氨基酸含量高;EAA/TAA之比为40,与FAO氨基酸模式相比,八眉猪氨基酸评分较高,蛋白质的"生物效价"较高;共测出14种脂肪酸,亚油酸含量高达5.77%、油酸高达34.23%、棕榈酸高达21.06%、硬脂酸达24.60%。检测结果表明,八眉猪肉中蛋白含量高、肌内脂肪沉积多、氨基酸种类齐全,影响肉风味的氨基酸含量丰富,说明八眉猪肉质优良,各项指均符合优质肉范畴,可为人们提供优质、健康的猪肉产品。
In order to study the characteristics of meat quality in Qinghai Bamei pig, pigs from Huzhu Bamei Pig Breeding Farm in Qinghai Province were selected. The contents of regular nutritional components, amino acids and IMP were analyzed by national standard methods. The results showed as follows: the content of protein of Bamei pork was18.41 g/100 g, and the intramuscular fat was 16.71 g/100 g. It containd 17 kinds of amino acids, such as propionic acid,lauric acid, myristic acid, palmitic acid, etc, especially it was rich in umami amino acids, such as glutamic acid(2.72 g/100 g),aspartic acid(1.52 g/100 g), arginine(1.02 g/100 g), alanine(0.96 g/100 g) and histidine(0.79 g/100 g), which affected the flavor of meat. Compared with the ideal model, the amino acid model of Bamei pork was so close as the FAO amino acid model which was 40. Also its protein was good at biological effect. There was 14 fatty acids in Bamei pork, and the content of linoleic acid was 5.77%, oleic acid was 34.23%, palmitic acid was 21.06% and stearic acid was 24.60%. The result showed that high protein, lots of fat deposition in muscle, various amino acids, especially the amino acids that affected the flavor of meat were abundant in Bamei pork. It indicated that Bamei pork was good and it could provide with high quality and healthy pork products.
In order to study the characteristics of meat quality in Qinghai Bamei pig, pigs from Huzhu Bamei Pig Breeding Farm in Qinghai Province were selected. The contents of regular nutritional components, amino acids and IMP were analyzed by national standard methods. The results showed as follows: the content of protein of Bamei pork was18.41 g/100 g, and the intramuscular fat was 16.71 g/100 g. It containd 17 kinds of amino acids, such as propionic acid,lauric acid, myristic acid, palmitic acid, etc, especially it was rich in umami amino acids, such as glutamic acid(2.72 g/100 g),aspartic acid(1.52 g/100 g), arginine(1.02 g/100 g), alanine(0.96 g/100 g) and histidine(0.79 g/100 g), which affected the flavor of meat. Compared with the ideal model, the amino acid model of Bamei pork was so close as the FAO amino acid model which was 40. Also its protein was good at biological effect. There was 14 fatty acids in Bamei pork, and the content of linoleic acid was 5.77%, oleic acid was 34.23%, palmitic acid was 21.06% and stearic acid was 24.60%. The result showed that high protein, lots of fat deposition in muscle, various amino acids, especially the amino acids that affected the flavor of meat were abundant in Bamei pork. It indicated that Bamei pork was good and it could provide with high quality and healthy pork products.
引文
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[24]王莉梅,梁俊芳,王德宝,等.自然放牧条件下不同月龄乌珠穆沁羊的肉品质分析[J].食品科技,2018,43(12):118-124,130.
[2]刘莹,龙欢,牛丽珠,等.杜陆与杜隆陆猪生长、胴体及肉质性状的比较分析[J].畜牧兽医学报,2018,49(12):2576-2583.
[3]潘见,杨俊杰,朱双杰,等.四种不同品种猪肉滋味成分差异研究[J].食品工业科技,2015,36(14):161-164.
[4]李贵林,宁椿游,游路,等.甘孜州藏猪肌肉营养成分分析与品质评价[J].黑龙江畜牧兽医,2016(6):127-130.
[5]刘海珍,黄文颖,郝云晴.青海八眉猪肉营养品质分析研究[J].青海畜牧兽医杂志,2017,47(5):7-11.
[6]曹效锋.灵台县八眉猪遗传资源调查及其利用[J].畜牧兽医杂志,2017,36(6):94-97.
[7]杨公社,高整团,刘艳芬,等.八眉猪肉脂品质研究[J].中国农业科学,1994,27(5):63-68.
[8]沈林園,蒋小兵,雷怀刚,等.猪的肉质测定技术[J].猪业科学,2012,29(8):110-111.
[9]宋社果,安小鹏,赵海波,等.藏香猪屠宰特性及肉品质的分析[J].西北农业学报,2011,20(12):26-32.
[10]严达伟,赵桂英,苟潇,等.迪庆藏猪肉质特性的研究[J].云南农业大学学报,2007,22(1):86-91.
[11]张超龙,曾素先,王睿敏,等.德保黑猪与长白猪胴体品质及营养成分对比[J].黑龙江畜牧兽医,2018(23):81-83.
[12]李莹,张伟敏,黄海珠,等.海南黑猪与湖北白猪、三江白猪的脂肪酸组成差异分析[J].食品研究与开发,2018,39(18):155-161.
[13]王雪青,苗惠,胡萍.膳食中多不饱和脂肪酸营养与生理功能的研究进展[J].食品科学,2004,25(11):337-339.
[14]孙翔宇,高贵田,段爱莉,等.多不饱和脂肪酸的研究进展[J].食品工业科技,2012,33(7):418-423.
[15]Dashmaa D,Cho B W,Odkhuu G,et al.Meat quality and volatile flavor traits of duroc,berkshire and yorksire breeds[J].Hangug chugsan sigpum haghoeji=Korean Journal for Food Science of Animal Resources,2011,31(6):807-816.
[16]Song S,Tang Q,Fan L,et al.Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC-MS and partial least squares regression[J].Meat Science,2017,124:15-24.
[17]Cameron N D,Enser M,Nute G R,et al.Genotype with nutrition in-teraction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat[J].Meat Science,2000,55(2):187-195.
[18]李铁志,王明,雷激.阿坝州半野血藏猪肉挥发性风味物质的研究[J].食品科技,2015(10).
[19]Zhang F,Klebansky B,Fine R M,et al.Molecular mechanism for the umami taste synergism[J].Proceedings of the National Academy of Sciences of the United States of America,2008,105(52):20930-20934.
[20]Kizawa H,Kou I,Iida A,et al.An aspartic acid repeat polymorphism in asporin inhibits chondrogenesis and increases susceptibility to osteoarthritis[J].Nature Genetics,2005,37(2):138-144.
[21]Ruiz-Capillas C,Moral A.Free amino acids in muscle of Norway lobster(nephrops novergicus,(l.))in controlled and modified atmospheres during chilled storage[J].Food Chemistry,2004,86(1):85-91.
[22]Jones C,Palmer T E,Griffiths R D.Randomized clinical outcome study of critically ill patients given glutamine-supplemented enteral nutrition[J].Nutrition,1999,15(2):108-115.
[23]FAO/WHO/UNU.Energy and protein requirements.Report of a joint FAO/WHO/UNU Expert Consultation[J].World Health Organization Technical Report Series 724.:Switzerland:Geneva,1985:121-123.
[24]王莉梅,梁俊芳,王德宝,等.自然放牧条件下不同月龄乌珠穆沁羊的肉品质分析[J].食品科技,2018,43(12):118-124,130.