地方品种,外来品种及其杂种猪肉食用品质的研究

本研究结合烹饪加工过程,分别测定了乐平花猪、丹麦长白及其杂种猪生肉、烹饪后肉和加工后肉的还原糖、游离性氨基酸、肌内脂肪和胆固醇等生化成分,目的在于探索地方品种猪食用品质的风味物质基础.结果发现:1.肌内脂肪含量与猪肉保水性能、烹饪加工损失和游离性氨基酸降解有极显著相关,并较大程度影响感官食用品质.因此认为:肌内脂肪是地方品种猪“肉香味美”的重要物质基础.2.乐平花猪生肉游离性氨基酸水平高,加工加热降解程度大.根据迈拉德反应的理论,推测游离性氨基酸作为一种水溶性风味前体物,可能对地方品种肉质特性的形成起一定作用.3.长白猪肉胆固醇和肌内脂肪含量较低于其他两品种.

STUDIES ON EATING QUALITY OF MEAT FROM CHINESE LOCAL,FOREIGN AND THEIR CROSS BREED PIGS

In combination with traditional cooking and modern processing,this study hadquantitatively analysed the biochemical constituents such as reduced sugar,free aminoacids(FAA),intramuscular fat,cholesterol in raw,cooked and processed meat from localloping,Landrace and their cross breed pigs,so as to understand deeper the eating qualitybasis of meat in local breed pigs.The Results indicated that:(1)the content ofintramuscular fat was significantly correlated with meat water-holding capacity,cookingand processing losses,and with FAA degradation.To some extent,the sensory propertieswas improved by intramuscular fat.(2)local loping pigs had more FAA in raw meat,butless in cooked and processed meat.In accordance with the theory of Millard Reaction,itmay be infered that FAA,as a flavor precursors,played an important role in the superiormeat quality of Chinese local breed pigs.(3)Landrace had lower contents in cholesterol andintramuscular fat than other two breeds.