品种和部位对川味腊肉脂肪氧化及脂肪酸组成的影响  

Effect of Different Pig Breeds and Carcass Parts on Fat Oxidation and Fatty Acid Composition in Sichuan Bacon

作　　者：吴佳[1] 何翠[1] 张艳[1] 夏杨毅[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《肉类研究》2017年第7期11-15,共5页Meat Research

基　　金：公益性行业(农业)科研专项(201303082-7)

摘　　要：以杂交猪和土猪的背部、腹部、腿部为原料制作川味腊肉,研究不同品种和部位的原料猪肉对川味腊肉脂肪氧化及脂肪酸组成的影响。结果表明:土猪及杂交猪的背部、腹部和腿部腊肉的酸价、过氧化值、硫代巴比妥酸(thiobarbituric acid,TBA)值等氧化特性存在较大差异;脂肪含量在25.98%~62.27%之间;棕榈酸(C_(16:0))、硬脂酸(C_(18:0))、油酸(C_(18:1))、亚油酸(C_(18:2))、花生一烯酸(C_(20:1))含量较高;同一部位的土猪和杂交猪腊肉的油酸含量差异显著(P<0.05),不同品种和部位的腊肉样品中硬脂酸、花生一烯酸和亚油酸含量均差异显著(P<0.05)。因此,原料肉的品种和部位对川味腊肉脂肪氧化及脂肪酸组成影响较大。The effect of different pig breeds（crossbred and indigenous pigs） and carcass parts（back,abdomen and legs） on fat oxidation and fatty acid composition in Sichuan bacon was studied.Results showed that the acid value,peroxide value,thiobarbituric acid（TBA） value of bacon samples from back,abdomen and legs differed significantly between crossbred and indigenous pigs.Fat contents of all samples were 25.98%-62.27%.The predominant fatty acids were palmitic acid（C16：0）,stearic acid（C18：0）,oleic acid（C18：1）,linoleic acid（C18：2） and arachidonic acid（C20：1）.The contents of palmitic acid and oleic acid in bacon samples from the same carcass part were significantly different between crossbred and indigenous pigs（P〈0.05）,and the contents of stearic acid,peanutenoic acid and linoleic acid in bacon were significantly different between different breeds and between carcass parts（P0.05）.Therefore,fat oxidation and fatty acid composition in bacon was influenced greatly by breed and carcass part.

关 键 词：品种 部位 腊肉 脂肪氧化 脂肪酸组成 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]