市售壹号土猪肉理化品质及其熟制品感官特性分析  

Yihao Organic Pork Quality Analysis and Its Cooked Product Sensory Characteristics

作　　者：李享 李瑞丽 刘文营[1] 成晓瑜[1] 贾晓云[1] 王乐[1] 杨凯[1] LI Xiang;LI Rui-li;LIU Wen-ying;CHENG Xiao-yu;JIA Xiao-yun;WANG Le;YANG Kai(China Meat Research Center,Beijing Key Laboratory of Meat Processing Technology,Beijing Academy of Food Sciences,Beijing 100068,China;Institute of Agricultural Product Quality Safety and Standards,Jiangxi Academy of Agricultural Sciences,Nanchang 330200,Jiangxi,China)

机构地区：[1]中国肉类食品综合研究中心肉类加工技术北京市重点实验室北京食品科学研究院,北京100068 [2]江西农业科学院农产品质量安全与标准研究所,江西南昌330200

出　　处：《食品研究与开发》2019年第1期41-45,共5页Food Research and Development

基　　金：畜禽产品特质性品质评价项目(GJFP201801503)

摘　　要：为了量化壹号土猪肉的特质性营养品质和加工性能,以三元猪肉作为对照,分析市售壹号土猪肉的营养物质含量和理化性质,并对其熟制品的感官特性进行分析。相较于三元猪肉,壹号土猪肉中含有较高的脂肪含量(p<0.05)、较低的水分含量(p<0.05)和相似的蛋白质含量(p>0.05)。壹号土猪肉具有较高的红度值(a*,p<0.05),较低的亮度值(L*,p<0.05)和黄度值(p>0.05)。壹号土猪肉具有较低的总抗氧化能力和较高的硫代巴比妥酸反应物值;壹号土猪肉p H值较高,其出品率也较高。汆制和煎制产品均具有明显的主体风味特征,煎制壹号土猪肉具有最高的酸味值,且在两种加工方式下,壹号土猪肉的酸味值较高;煎制产品的涩味值较汆制高,且壹号土猪肉的涩味值较三元猪肉低;煎制产品涩味回味值低于汆制产品,且壹号土猪肉的涩味回味值较三元猪肉低;煎制产品具有较高的鲜味回味值,且壹号土猪肉的鲜味回味值较高;煎制比汆制产品具有更高的咸味值(p<0.05),壹号土猪肉咸味值最高(p<0.05)。An experiment was implemented in order to analyze the characteristic nutritional quality and processing performance of Yihao organic pork,with the hope of providing reference for the protection and resource development of black pig breeds.Yihao organic pork with a higher total fat content(p<0.05),a lower water content(p<0.05),and a similar protein content(p>0.05).While Yihao organic pork with a higher a*and lower L*(p<0.05),and a slightly lower b*(p>0.05).Yihao organic pork had lower total antioxidant capacity and higher thiobarbituric acid-reactive substances(TBARS)value,and with higher production rate of processed products.All product had obvious main flavor characteristics,the poached Yihao organic pork had higher tart flavor(p<0.05),umami aftertaste and salt taste(p<0.05),and lower astringent and astringent aftertaste compared to hybrid pork.While the quick-boil Yihao organic pork had higher tart flavor,umami aftertaste and salt taste,and lower astringent and astringent aftertaste.

关 键 词：壹号土猪肉 总抗氧化能力 色差 pH值 感官特性 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]