影响猪肉PSE肉的形成因素及其营养调控策略研究进展  

Advance on the Formative Factors and Nutritional Regulation Strategies of Porcine PSE Meat

作　　者：王瑞琪 刘海升 赵宝义 毛衍伟[1] WANG Ruiqi;LIU Haisheng;ZHAO Baoyi;MAO Yanwei(College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,China;Heze Municipal Bureau of Administrative Services,Heze 274000,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]菏泽市行政审批服务局,山东菏泽274000

出　　处：《食品工业科技》2024年第8期342-349,共8页Science and Technology of Food Industry

基　　金：山东省生猪产业技术体系(SDAIT-08-10)。

摘　　要：猪肉PSE肉发生率居高不下降低了我国猪肉的品质,限制了猪肉的深加工。近年来,诸多学者对影响猪肉PSE肉的形成因素进行了研究,特别是宰前补饲成为控制PSE猪肉发生率的研究热点,然而目前缺乏对最新研究成果系统深入的总结。本文系统总结了影响猪肉PSE肉发生率的遗传因素、环境因素以及其调控措施,并主要就宰前补饲维生素、氨基酸、电解质矿物元素、天然化合物对猪肉PSE肉的影响及作用机理进行了总结。降低PSE肉发生率营养添加剂的作用机制主要包括:提升血清中超氧化物歧化酶和谷胱甘肽的含量、清除氧化自由基和中断脂质过氧化作用、延缓宰后肌肉pH下降速度并提高猪肉的保水性以及作为应激状态时的主要能源物质供应来源等。此外,控制1~3 h的待宰时间、-10~30℃的运输温度、60℃下烫毛6 min,采用二氧化碳致晕及两段式冷却,可有效减少猪肉PSE肉的发生。The high PSE incidence of pork reduced pork quality and restricted the down-stream processing of pork.Lots of scholars have studied the factors affecting the development of PSE pork recently,especially supplementary feeding before slaughter has become a research hotspot to reduce the incidence of PSE pork.However,there is a lack of systematic and in-depth review of the latest research results.This paper systematically summarizes the genetic and environmental factors affecting the development of PSE pork and the control measures.It mainly summarizes the effects and mechanism of the supplementation of vitamins,amino acids,electrolyte mineral elements,and natural compounds during fasting on PSE pork.The underlying mechanism of nutritional additives could reduce PSE incidence mainly includes increasing the content of superoxide dismutase and glutathione in serum,removing oxidizing free radicals and interrupting lipid peroxidation,delaying the decline of muscle pH after slaughter,improving the water holding capability of pork,and acting as the main source of energy material supply under stress.In addition,1~3 h fasting time,-10~30℃transport temperature,6 min scalding time at 60℃,and the use of carbon dioxide stunning and two-stage chilling can also effectively reduce the occurrence of PSE meat.

关 键 词：猪肉 PSE肉 肉色 保水性 营养调控 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]