不同注水比例对猪肉营养品质的影响

Effect of different water-injected ratio on nutritional quality of pork

中文关键词:  注水比例  猪肉  营养品质  流失  判别

英文关键词:water-injected ratios  pork  nutritional quality  loss  discrimination

中文摘要:

      目的 探讨不同注水比例对猪肉的营养流失情况。方法 以猪背最长肌为原料, 分别注入10%、20%、30%和40%的去离子水, 分析了猪肉注水后其流失液的透光率、色差值、灰分含量、蛋白含量、游离氨基酸含量和矿物质含量。结果 随着注水比例的增加, 猪肉的汁液特性发生显著变化, 其中汁液流失率、汁液的透光率、L*值随注水比例增大而逐渐增大, a*、b*值随着注水比例的增加而显著降低(P＜0.05); 而且注水会大大降低猪肉的营养价值, 随着注水比例的增加, 猪肉中蛋白质和矿物质元素的流失量显著增加(P<0.05), 其中矿物质元素流失量的大小依次为K、P、Na、Mg、Ca、Zn、Cu, 同时也造成了17种游离氨基酸的大量流失, 包括必需氨基酸苏氨酸、缬氨酸、异亮氨酸、亮氨酸、苯丙氨酸和赖氨酸。结论 从猪肉的营养价值而言, 为注水猪肉的判别提供理论参考依据。

英文摘要:

      Objective To discuss the nutrient loss of pork in different water-injected ratios. Methods In this experiment, 10%, 20%, 30% and 40% were deionized water-injected into the longissimus dorsi muscle, and the light transmittance, color difference, ash content, protein content, free amino acid content and mineral content of the lost liquid were analyzed after pork water-injected. Results The sap characteristics of pork changed significantly with the increase of water-injected, the drip loss, transmittance and L* value of the pork increased, while the values of a* and b* decreased significantly (P<0.05). The water-injected would greatly reduce the nutritional value of the pork. The loss of protein and mineral elements increased significantly with the increase of water-injected (P<0.05), and the loss value of mineral elements from lager to small was K, P, Na, Mg, Ca, Zn, Cu, respectively. Besides, the loss of 17 kinds of free amino acids was significantly increased (P<0.05), which including the essential amino acids threonine, valine, isoleucine, leucine, phenylalanine and lysine. Conclusion From the perspective of pork nutritional value, it provides a theoretical reference for the discrimination of water-injected pork.