华北野猪与家猪杂交后的品质评定  

THE STUDY OF CROSSBRED PIGS' MEAT QUALITY(WILD PIG/HOME PIG)

作　　者：马俪珍[1] 王永辉[2] 韩俊文[3] 

机构地区：[1]山西农业大学食品学院,山西太谷030801 [2]山西省农业科学院旱地农业研究中心,山西太原030006 [3]山西农业大学动物科技学院,山西太谷030801

出　　处：《食品研究与开发》2007年第8期24-28,共5页Food Research and Development

基　　金：山西省科委攻关项目(0220298)

摘　　要：应用感官评定、仪器测定和模糊数学评定的方法,研究杂种野猪的肌肉品质特性,通过与当地白猪比较分析,较全面地评定杂种野猪肉的感官品质、营养品质和加工品质。结果显示,成熟后的杂种野猪肉色泽为3.6,接近于色泽的标准值3.5;其肉质的大理石花纹不丰富;将嫩度、风味和多汁性分别赋予0.4、0.4、0.2的加权值,应用模糊数学的方法对其肉质做出了客观评价,评定结果为良好,杂种野猪肉优于当地白猪肉;杂种野猪肉蛋白质含量较高;脂肪含量较低;成熟后的pH值较高;蒸煮损失率和滴水损失率均较低。Comparing with the local white swine, the crossbred pig＇s meat quality was analyzed through the methods of sensory assessing, measurement of crossbred pig meat nutrition etc. plus mathematics blurring deal to the data. The result was the color and luster of mature crossbred wild pig meat was 3.6, close to the color and luster of standard value 3.5;The marble line of its meat quality was worse; Giving tender, flavor and succulency power value respectively 0.4, 0.4 and 0.2 , applying the method of faintness mathematics to make an objective assess of meat quality, the assess result was better than local white pig; The content of protein was rather high and the category of amino acids was well-found; The content of fat was lower and the content of unsaturated fatty acid was higher; After maturing ,the pH was higher; cooking loss rate and water loss rate was lower.

关 键 词：杂交野猪 品质评定 模糊数学 

分 类 号：S828[农业科学—畜牧学] S865[农业科学—畜牧兽医]