安徽品种猪肉低温贮藏期间的品质变化  

Quality Changes of Longissimus dorsi Muscles from Native Pig Breeds in Anhui, China Stored at Low Temperature

作　　者：黄晶晶[1] 鄢嫣[1] 张福生[1] 周迎芹 殷俊峰[1] 江舰[1] 谢宁宁[1] HUANG Jingjing;YAN Yan;ZHANG Fusheng;ZHOU Yingqin;YIN Junfeng;JIANG Jian;XIE Ningning(Institute of Agricultural Products Processing,Anhui Academy of Agricultural Sciences,Hefei 230031,China)

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031

出　　处：《肉类研究》2020年第4期58-63,共6页Meat Research

基　　金：国家自然科学基金青年科学基金项目(31801673);安徽省农业科学院创新团队项目(2019YL052);安徽省农业科学院院所共建团队项目(18C1225);安徽省自然科学基金青年项目(1808085QC94)。

摘　　要：为探究安徽地方品种猪的品质特性,以圩猪和六白猪的背腰最长肌为研究对象,对其在4℃低温贮藏1~9 d期间肉色、pH值、水分、嫩度、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、酸价、过氧化值、硫代巴比妥酸反应物(thiobarbituric acid reactive substance,TBARs)值和菌落总数进行测定。结果表明:圩猪肉样的亮度值(L^*)较为稳定,黄度值(b^*)没有明显变化规律,六白猪肉样的L^*和b^*显著减小(P<0.05),二者的红度值(a^*)呈先增大后减小趋势;2个品种猪肉的pH值变化相似,均呈先下降后上升趋势(P<0.05);圩猪肉样的水分含量没有显著变化,而六白猪肉样的水分含量在前3 d显著降低,随后缓慢上升(P<0.05);贮藏期间2个品种猪肉样的嫩度不断降低;六白猪肉样的酸价和过氧化值均高于圩猪肉样,而TVB-N含量、TBARs值均较低(P<0.05);圩猪肉样的初始菌落总数高于六白猪肉样(P<0.05),并且之后持续上升。圩猪和六白猪的胴体肌肉具有不同的品质属性和贮藏特性。In order to explore the quality characteristics of pork from native breeds in East China’s Anhui province, Longissimus dorsi muscles from Wei pigs and Anqing Six-White-Point pigs were stored at 4 ℃ for a period of time ranging from 1 to 9 days. Meat color, pH value, moisture content, tenderness, total volatile basic nitrogen(TVB-N) content, acid value, peroxide value, thiobarbituric acid reactive substance(TBARs) value, and total colony count were measured during storage. Results showed that lightness value(L^*) of the meat of Wei pigs remained relatively stable, while yellowness value(b^*) changed irregularly. For the meat of Six-White-Point pigs, both L^* and b^* values significantly decreased(P < 0.05). For both breeds, redness value(a^*) tended to increase first and then decrease, and the opposite trend was observed for pH(P < 0.05). Meat moisture content of Wei pigs did not change observably. In contrast, a significant reduction in meat moisture content during the first three days followed by progression increase was noted for Six-White-Point pigs(P < 0.05). Moreover, a gradual decrease in meat tenderness was found for either breed. An increase in acid value and peroxide value was seen when comparing Six-White-Point pigs with Wei pigs, while the opposite was for TVB-N content and TBARs value(P < 0.05). The initial total colony count was higher in the meat of Wei pigs than Six-White-Point pigs(P < 0.05), which kept rising later. The muscles of Wei pigs and Six-White-Point pigs have different quality and storage characteristics.

关 键 词：地方品种猪 冷却肉 理化性质 安全性 脂肪氧化 

分 类 号：TS251.2[轻工技术与工程—农产品加工及贮藏工程]