| 圩猪肉和程岭黑猪肉品质特性的研究 |
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| 引用本文： | 夏陆阳,刘肇龙,熊国远,戚军,孟从军,陶宏斌.圩猪肉和程岭黑猪肉品质特性的研究[J].安徽农业大学学报,2019,46(5):791-795. |
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| 作者姓名： | 夏陆阳 刘肇龙 熊国远 戚军 孟从军 陶宏斌 |
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| 作者单位： | 安徽农业大学茶与食品科技学院/安徽省农产品加工工程实验室,合肥,230036;马鞍山雨润食品有限公司,马鞍山,243000;安徽至诚和信食品有限公司,宿州,234000 |
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| 基金项目： | 安徽省科技重大专项（17030701021, 17030701036）, 黄山市科技计划项目（2018KN-02）, 2018年度皖北产业创新团队项目和安徽省家禽产业技术体系（AHCYJSTX-06）共同资助。 |
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| 摘 要： | 以圩猪、程岭黑猪后腿肉为研究对象，以普通商品猪后腿肉为对照，通过测定其主要成分、色泽、pH、嫩度、质构特性和蒸煮损失等，研究2种安徽地方特色猪肉的品质特性。结果表明，圩猪肉和程岭黑猪肉灰分和蛋白质含量均高于商品猪肉（P > 0.05），脂肪含量显著高于商品猪（P < 0.05）；圩猪肉L*值和a*值显著低于程岭黑猪和商品猪肉（P < 0.05），b*值显著低于程岭猪和商品猪肉（P < 0.05）；圩猪肉和程岭黑猪肉pH值显著低于商品猪肉（P < 0.05）；圩猪和程岭黑猪的剪切力值无明显差异（P > 0.05），但均显著高于普通商品猪（P < 0.05）；圩猪肉和程岭黑猪肉的硬度、胶着性和咀嚼性显著高于商品猪（P < 0.05），而弹性、凝聚性显著低于商品猪（P < 0.05）。圩猪肉和程岭黑猪肉的蒸煮损失显著低于商品猪肉（P < 0.05），说明两种地方特色猪肉具有良好的营养品质、色泽、质构特性和保水性，符合现代人们对肉品质的需求。
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| 关 键 词： | 圩猪 程岭黑猪 品质 质构特性 蒸煮损失 |
Study on the quality characteristics of Weizhu pork and Chengling Black pork |
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| XIA Luyang,LIU Zhaolong,XIONG Guoyuan,QI Jun,MENG Congjun and TAO Hongbin.Study on the quality characteristics of Weizhu pork and Chengling Black pork[J].Journal of Anhui Agricultural University,2019,46(5):791-795. |
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| Authors: | XIA Luyang LIU Zhaolong XIONG Guoyuan QI Jun MENG Congjun and TAO Hongbin |
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| Institution: | Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science Technology, Anhui Agricultural University, Hefei 230036,Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science Technology, Anhui Agricultural University, Hefei 230036,Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science Technology, Anhui Agricultural University, Hefei 230036,Anhui Engineering Laboratory for Agro-products Processing, School of Tea & Food Science Technology, Anhui Agricultural University, Hefei 230036,Maanshan Yurun Food Co. Ltd., Maanshan 243000 and Anhui Good Faith and Believen Technology Co. Ltd., Suzhou 234000 |
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| Abstract: | The research was to study on the quality characteristics of Weizhu pork and Chengling Black pork by measuring the proximate components, color, pH, tenderness, texture characteristics and cooking loss, etc, taken the commercial pork as the control. The results showed that the ash and protein contents in Weizhu pork and Chengling Black pork were higher than those of commercial pork (P > 0.05), and the fat content was significantly lower than that of commercial pork (P < 0.05). The L* and a* values of Weizhu pork were significantly lower than those of Chengling Black pork and commercial pork (P < 0.05), and the b* value was significantly lower than that of Chengling Black pork and commercial pork (P < 0.05). The pH values of Weizhu pork and Chengling Black pork were significantly lower than those of commercial pork. There was no significant difference in shear force value between Weizhu pork and Chengling Black pork (P > 0.05), but both of them were significantly higher than those of commercial pork (P < 0.05). The hardness, gumminess and chewiness of Wei pork and Chengling Black pork were significantly higher than those of commercial pork (P < 0.05), while the springiness and cohesiveness of which were significantly lower than those of commercial pork (P < 0.05). The cooking loss rates of the two kinds of local characteristic porks were significantly lower than that of commercial pork (P < 0.05). The results showed that the two kinds of local characteristic porks have good nutrition quality, color, texture characteristic and water retention, which accord with the demand of modern people for meat quality. |
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| Keywords: | Weizhu pork Chengling Black pork quality texture characteristics cooking loss |
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