猪肉质风味评价指标体系研究  

Study on Evaluation Index of Flavor Substances of Pork

作　　者：陶璇[1] 何志平[1] 钟志君 杨雪梅[1] 梁艳[1] 雷云峰[1] 龚建军[1] 吕学斌[1] 顾以韧[1] TAO Xuan;HE Zhiping;ZHONG Zhijun;YANG Xuemei;LIANG Yan;LEI Yunfeng;GONG Jianjun;LV Xuebin;GU Yiren(Animal Breeding and Genetics Key Laboratory of Sichuan Province for Sichuan Animal Science Academy,Chengdu 610066,China)

机构地区：[1]四川省畜牧科学研究院,动物遗传育种四川省重点实验室,四川成都610066

出　　处：《养猪》2022年第1期56-58,共3页Swine Production

基　　金：四川省重点研发项目(2018NZ0150,2019YFN0035,2019YFN0004,2020YFN0147);四川省科技成果转移转化示范项目(2020ZHCG0039);四川省科技计划项目(2021YFYZ0030);四川省重大科技专项(21ZDZX0009);现代农业产业技术体系四川生猪创新团队(SCCXTD-2021-01,SCCXTD-2021-08);财政部和农业农村部:国家现代农业产业技术体系(CARS-35);四川省财政专项(SASA2020CZYX001)。

摘　　要：研究在测定影响猪肉质风味的各种非挥发性滋味(肌内脂肪、硫胺素、脂肪酸和氨基酸)和挥发性香味(醛类、酮类和呋喃类)物质的基础上,对这些指标进行了综合评定,筛选出用肌内脂肪含量、油酸+亚油酸总量和谷氨酸+天冬氨酸总量作为评价影响猪肉风味的滋味物质指标,己醛+壬醛总量作为评价香味物质的指标。研究首次提出了猪风味物质评定指标,为更准确地进行肉质风味评定提供了重要的理论支撑。In this research,a comprehensive assessment was conducted at the base of detecting of non-volatile relish substances(intramuscular fat,thiamine,fatty acids and amino acids)and volatile flavor substances(aldehydes,ketones and furans),which affect the flavor of pork.Finally,the intramuscular fat content,oleic acid+linoleic acid,glutamic acid+aspartic acid were selected as indexes of taste substances,and the Hexanal and Nonylaldehyde were selected as indexes of flavor substances.Evaluation indexes of flavor substances of pork was proposed for the first time,which provide important theoretical support for more accurate meat flavor evaluation.

关 键 词：猪肉 滋味物质 香味物质 评价 

分 类 号：S828.9[农业科学—畜牧学]