“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

作　　者：刘登勇[1] 董丽[1] 王乐田 姚金英[1] 谭阳[1] 

机构地区：[1]渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《食品工业科技》2015年第19期58-61,67,共5页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD28B00);国家自然科学基金(31571861)

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。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.

关 键 词：冷却肉 “阳光猪肉” 食用品质 

分 类 号：TS251.2[轻工技术与工程—农产品加工及贮藏工程]