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当前位置: 首页 > 文章 > 梅山猪与三元杂交猪肉宰后成熟过程品质变化比较 食品科学 2015,36 (8) 254-259
Position: Home > Articles > Comparison of Meat Quality between Meishan and Three-Crossbred Pigs during Postmortem Aging FOOD SCIENCE 2015,36 (8) 254-259

梅山猪与三元杂交猪肉宰后成熟过程品质变化比较

作  者：
王娟;张万刚;刘念;周光宏;徐幸莲
单  位：
南京农业大学食品科技学院;南京农业大学食品科技学院,肉品加工与质量控制教育部重点实验室,食品安全与营养协同创新中心
关键词：
梅山猪;肉色;持水力;p H值;低场核磁;钙蛋白酶活性
摘  要：
目的:比较梅山猪与三元杂交猪的肉品质以及影响两个猪种持水力的因素,为梅山猪肉质性状的选择提供一定的参考。方法:选取6头梅山猪和6头三元杂交猪,在宰后45 min取胴体左侧背最长肌,采用低场核磁共振技术测定肌肉中水分分布情况以及酪蛋白酶原分析法测定钙蛋白酶的活性,在成熟过程中的1、3、7 d测定肌肉的持水力。结果:梅山猪肉色的L*值和a*值与三元杂交猪差异显著(P<0.05)。梅山猪宰后成熟1、3 d的贮藏损失率和宰后1 d的蒸煮损失率显著低于三元杂交猪(P<0.05),说明梅山猪肉具有较高的保水性。梅山猪宰后45 min的pH值显著高于三元杂交猪(P<0.05)。低场核磁共振T2弛豫测定结果表明,梅山猪肉中结合水含量显著高于三元杂交猪,自由水含量显著低于三元杂交猪(P<0.05)。肌肉水分分布的差异在一定程度上解释了两种猪肉的持水力的变化。梅山猪与三元杂交猪肉中的钙蛋白酶活性在成熟第1天差异显著(P<0.05),成熟第3天和第7天差异不显著。结论:钙蛋白酶活性对这两个猪种的保水性影响不大,肌肉的水分分布及宰后45 min、pH值的差异解释了梅山猪具有较高的保水性。
译  名：
Comparison of Meat Quality between Meishan and Three-Crossbred Pigs during Postmortem Aging
作  者：
WANG Juan;ZHANG Wangang;LIU Nian;ZHOU Guanghong;XU Xinglian;Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control,Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University;
关键词：
Meishan pig;;meat color;;water holding capacity;;p H;;lower field-nuclear magnetic resonance(LF-NMR);;calpain activity
摘  要：
Objective: To compare the difference in pork quality between Meishan and crossbred pigs, and to examine the possible factors contributing to the water holding capacity of two breeds. Methods: Six Meishan purebred pigs and six crossbred pigs were slaughtered and their left longissimus dorsi muscles were used as samples. Water distribution was measured using lower field-nuclear magnetic resonance(LF-NMR) and calpain activity was determined using casein zymography, purge loss at day 1, 3, and 7 sand cooking loss at day 1 postmortem were measured. Results: Compared with crossbred pork, Meishan pork presented lower L* values and greater a* values(P < 0.05). Purge loss of both Meishan and crossbred pork increased gradually during 1, 3 and 7 d of postmortem storage. Meishan pork presented less purge loss compared to crossbred pork at day 1 and 3(P < 0.05), and no significant difference was found between two breeds at day 7. Muscles from Meishan pigs exhibited less cooking loss(P < 0.05) at day 1, indicating that Meishan pork has a better water holding capacity compared to crossbred pork. Additionally, samples from Meishan pigs showed significantly higher pH values at 45 min postmortem compared to crossbred samples(P < 0.05). LF-NMR T2 relaxation data showed that Meishan pork had significantly bigger area of T2 b and smaller area of T22(P < 0.05). Finally, Meishan pork indicated significantly greater μ-calpain activity at day 1 postmortem(P < 0.05) but no significant difference at day 3 and 7 was found between the two breeds. Conclusions: Calpain activity has no significant impacts on water holding capacity of the two breeds, whereas water distribution and 45 min pH could explain the higher water holding capacity of Meishan pork.

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