3种猪肉的品质分析  

Meat Quality Traits of Different Pig Breeds

作　　者：许沙沙[1] 周志[2] 朱照武 莫开菊[2,3] 

机构地区：[1]湖北民族学院科技学院,湖北恩施445000 [2]湖北民族学院生物科学与技术学院,湖北恩施445000 [3]湖北民族学院生物资源保护与利用湖北省重点实验室,湖北恩施445000

出　　处：《食品科学》2015年第23期127-130,共4页Food Science

基　　金：湖北省教育厅项目(C2010053)

摘　　要：以恩施当地传统饲养黑内二元猪、全价配合饲料饲养黑内二元猪及全价配合饲料饲养三元猪为样本,分别测定3种猪后腿肉和里脊肉的矿物质含量、质构、风味成分,以探讨不同品种及饲喂方式对猪肉品质的影响。结果表明:传统饲养黑内二元猪肉Se含量最高,且肉硬度最大;全价配合饲料饲养黑内二元猪肉的嫩度最大;3个类型猪的生肉和熟肉均存在风味差异,可通过电子鼻进行区分。In order to explore the effect of pig breed and feed on meat quality traits, two different pig breeds including two-way crossbred black pigs fed on traditional feed or complete formula feed, and three-way crossbred pigs fed on complete formula feed were compared for differences in mineral contents, texture and flavor compounds of pork hindquarter and tenderloin. It was found that pork from two-way crossbred pigs fed on traditional feed contained the most abundant selenium and had the largest hardness, while pork from two-way crossbred pigs fed on complete formula feed was the most tender. Raw and cooked pork from the three groups had obvious differences in flavor which could be discriminated by electronic nose.

关 键 词：猪肉 品种 饲料 矿物质含量 质构 风味分析 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]