湿发酵饲料和烹饪方式对不同部位的猪肉的感官品质影响  

Effect of wet fermented feed and cooking methods on the sensory quality of pork in different parts

作　　者：王亚榕 朱秋升 卫辰宇 任向蕾 吴菊清[1] 谭建庄 卞宝国 杜宏 李春保[1] WANG Yarong;ZHU Qiusheng;WEI Chenyu;REN Xianglei;WU Juqing;TAN Jianzhuang;BIAN Baoguo;DU Hong;LI Chunbao

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]淮安拾分味道食品有限公司,江苏淮安211700

出　　处：《肉类工业》2022年第8期21-28,共8页Meat Industry

基　　金：国家生猪产业技术体系(CARS-35)。

摘　　要：为研究湿发酵饲料对猪肉品质的感官影响,该实验将湿发酵饲料和普通发酵饲料喂养的生猪的猪肉,分为五大块并经过两到三种烹饪方式,对比分析两种饲料对猪肉品质的感官影响,同时通过大量实验数据研究猪肉不同部位较适合的烹饪方法。结果表明:上脑组中,在蒸的条件下,发酵饲料组在嫩度、风味、多汁感、总体评价和总分的得分均高于普通饲料组,而且在总分上和风味评价方面,两组有明显差异(p<0.05)。外脊组中,在红烧的条件下,发酵饲料组在嫩度、整体评价和总分上低于普通饲料组,但在风味和多汁感高于普通饲料组,且在风味方面,两者有显著差异(p<0.05)。里脊组中,两组在不同烹饪方式下,评分均无明显差异(p>0.05)。腹腩组中,两组在不同烹饪方式下,评分也无明显差异(p>0.05)。臀肉组中,在烤的条件下,普通饲料组在各方面的得分均高于发酵饲料组,而且在多汁感方面两者有明显差异(p<0.01)。在焖煮的条件下,发酵饲料组在风味和整体评价方面得分高于普通饲料组且两者有显著差异(p<0.05)。总体来说,发酵饲料组在风味和整体评价方面的得分多数高于普通饲料组,在不同烹饪方式中,发酵饲料组在蒸、炖和焖煮条件下得分普遍高于普通饲料组,从而说明湿发酵饲料对猪肉的品质具有一定的积极影响。The sensory effect of wet fermented feed on pork quality was studied,and the porkof pigsfed with wet fermented feedand ordinary fermented feedwere divided into five blocks andthey were cookedin two or three ways.The sensory effects of the two kinds of feed on pork qualitywere compared and analyzed.At the same time,a large number of experimental data were used,and the suitable cooking methods for different parts of pork were studied.The results showed that in the upper brain group,under the condition of steaming,the scores of tenderness,flavor,juiciness,overall evaluation and total score in the fermented feed groupwere higher thanthose in the ordinary feed group,and there were significant differencesin total score and flavor evaluation between the two groups(p<0.05).In the outer ridge group,under the condition of braised,the tenderness,overall evaluation and total score of the fermented feed group were lower than those in the ordinary feed group,but the flavor and juicy were higher than those in the ordinary feed group,and there were significant differencesin flavor between the two groups(p<0.05).In the tenderloin group,there was no significant difference in the scores between the two groups under different cooking methods(p>0.05).In the belly group,there was no significant difference in the scores between the two groups under different cooking methods(p>0.05).In the gluteal meat group,under the condition of roasting,the scores of all aspects in the ordinary feed groupwere higher than those in the fermented feed group,and there were significant differences in juicy between the two groups(p<0.01).Under the condition of stewing,the scores of flavor and overall evaluation in the fermented feed group were higher than those in the ordinary feed group,and there were significant differences between the two groups(p<0.05).In general,the scores of flavor and overall evaluation in the fermented feed group were mostly higher than those in the ordinary feed group.In different cooking methods,the scores of fermented feed group

关 键 词：湿发酵饲料 烹饪方式 猪肉品质 感官评价 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]