青海八眉猪与甘肃黑猪肉品质及营养成分比较  

Comparison of Meat Quality and Nutritional Components between Qinghai Bamei Pork and Gansu Black Pork

作　　者：席斌[1] 郭天芬[1] 杨晓玲[1] 李维红[1] 杜天庆[1] 高雅琴[1] XI Bin;GUO Tian-fen;YANG Xiao-ling;LI Wei-hong;DU Tian-qing;GAO Ya-qin(Lanzhou Institute of Animal Husbandry and Pharmaceutical Science,Chinese Academy of Agricultural Sciences,Laboratory of Quality&Safety Risk Assessment for Livestock Products(Lanzhou),Ministry of Agriculture and Rural Affairs,P.R.China,Lanzhou 730050,China)

机构地区：[1]中国农业科学院兰州畜牧与兽药研究所农业农村部畜产品质量安全风险评估实验室

出　　处：《食品工业科技》2019年第21期274-278,285,共6页Science and Technology of Food Industry

基　　金：国家畜禽产品质量安全风险评估重大专项(GJFP201801503);中央级公益性科研院所基本科研业务费专项资金项目(1610322019014)

摘　　要：通过分析比较青海八眉猪和甘肃黑猪肉质性状、营养成分、氨基酸、脂肪酸、肌苷酸等含量差异,为研究青海八眉猪肉提供数据支撑,并为其资源保护提供一定依据。以10头青海八眉猪和10头甘肃黑猪为研究对象,采用国标法对其背最长肌的各个指标进行了系统比较分析。结果表明:八眉猪肉的失水率、熟肉率显著高于甘肃黑猪肉(P<0.05),大理石纹、肉色、脂肪色、pH在2个品种肉质上差异不显著(P>0.05);八眉猪肌肉中粗脂肪含量显著低于甘肃黑猪(P<0.05),蛋白、水分含量显著高于甘肃黑猪(P<0.05),粗灰分含量差异不显著。相对于甘肃黑猪肌肉中的7种脂肪酸,青海八眉猪肌肉含有14种脂肪酸,且饱和脂肪酸和多不饱和脂肪酸含量显著高于甘肃黑猪(P<0.05),不饱和脂肪酸及单不饱和脂肪酸显著低于甘肃黑猪(P<0.05);甘肃黑猪肌肉氨基酸总量(20.23 g/100 g)高于青海八眉猪(19.14 g/100 g),八眉猪肌肉鲜味氨基酸含量(8.76 g/100 g)高于甘肃黑猪(7.84 g/100 g)。八眉猪肌肉肌苷酸含量为2.44 mg/g,显著高于甘肃黑猪肌肉肌苷酸含量2.05 mg/g(P<0.05);八眉猪肌肉肌酐、次黄嘌呤含量依次为0.55、0.13 mg/g,均显著低于甘肃黑猪的0.81、0.55 mg/g(P<0.05)。由此说明,相比于甘肃黑猪,青海八眉猪肌肉氨基酸比例更合理,脂肪酸更丰富,肌苷酸含量更高,高蛋白、低脂肪,肉质更鲜美。The purpose of this study was to provide important data support for further research on bamei pork and basis for its resource protection by comparing the differences of the content differences of meat quality traits,nutritional components,amino acid,fatty acid and inosine acid between Qinghai bamei pork and Gansu black pork. Selecting the two varieties with each 10,each index of their back longest muscle was determined by national standard methods. The results showed that water loss rate and lean meat rate of Qinghai bamei pork were significantly higher than that of Gansu black pork(P<0.05),there was no significant difference in marbling,flesh color,fat color and pH between the two varieties(P>0.05). The content of crude fat of Qinghai bamei pork was significantly lower than that of Gansu black pork(P<0.05),and the content of protein and water were significantly higher than that of Gansu black pork(P<0.05),while no significant difference in crude ash content(P>0.05). Compared with 7 fatty acids in Gansu black pork,Qinghai bamei pork containd 14 fatty acids,and the contents of SFA and PUFA were higher(P<0.05),the contents of MUFA and UFA were lower(P<0.05). The total content of amino acid of Gansu black pork(20.23 g/100 g)was higher than that of Qinghai bamei pork(19.14 g/100 g),but the content of umami amino acid of bamei pork(8.76 g/100 g)was higher than that of gansu black pork(7.84 g/100 g). The content of IMP of Qinghai bamei pork was 2.44 mg/g,which was significantly higher than that of Gansu black pork(2.05 mg/g)(P<0.05). The contents of Hx and HxR of bamei pork were 0.55,0.13 mg/g,which were significantly respectively lower than that of Gansu black pork(0.81,0.55 mg/g)(P<0.05). Therefore,compared with Gansu black pork,Qinghai bamei pork had a more reasonable proportion of amino acids,more abundant fatty acids,higher inosine content,higher protein and lower fat content,more delicious taste.

关 键 词：青海八眉猪 甘肃黑猪 氨基酸 脂肪酸 肌苷酸 

分 类 号：TS201.4[轻工技术与工程—食品科学]