“阳光猪肉”与普通冷却猪肉食用品质和理化指标的对比分析

刘登勇; 董丽; 王乐田; 姚金英; 谭阳

doi:10.13386/j.issn1002-0306.2015.19.003

“阳光猪肉”与普通冷却猪肉食用品质和理化指标的对比分析

Comparison of Yangguang- pork and normal chilled meat on eating quality and chemistry index

摘要

摘要: "阳光猪肉"是一种采用特殊养殖模式饲养生猪并严格按照冷却肉标准进行屠宰、分割、包装、贮运、销售的中高档冷却猪肉。本文通过对"阳光猪肉"和市售普通冷却猪肉食用品质及理化指标的对比分析,发现除p H和总水分含量差异不显著外（p>0.05）,前者的肌内脂肪含量（2.40%）显著（p<0.05）高于后者（1.50%）;除半胱氨酸外,"阳光猪肉"的其余氨基酸的含量均优于普通冷却猪肉,并且总氨基酸、必需氨基酸+半必需氨基酸、鲜味氨基酸的含量同样高于普通冷却猪肉;除颜色较普通冷却猪肉深外,"阳光猪肉"的嫩度、多汁性及保水性等食用品质指标均优于普通冷却猪肉。"阳光猪肉"比市售普通冷却猪肉具有更好的品质。

Abstract: Yangguang- pork is a kind of chilled pork which came from specially fed pigs. Eating quality and chemistry index of Yangguang- pork and normal chilled meat were inverstigated. Results showed that the fat content of Yangguang- pork( 2.40%) was significantly higher( p < 0.05) than that of normal chilled meat( 1.50%),without differences( p > 0.05) on p H value and moisture content.Content of all amino acids but cysteine,Total amino acid( TAA),Essential amino acid and Semi- essential amino acid( EAA + HEAA),flavor amino acids in Yangguang- pork were higher than those in normal chilled meat.Compared to normal chilled meat,Yangguang- pork showed higher eating quality,especially on tenderness,water holding capacity( WHC) and juiciness.