上海地区主要市售品种猪肉品质的分析与评定

Analysis and evaluation of pork quality in major market varieties from Shanghai Region

中文关键词:  猪肉品质评价体系  背最长肌  核心指标  相关性分析

英文关键词:pork quality  evaluation system  longissimus dorsi muscle  core indicators  correlation analysis

中文摘要:

      目的 构建上海地区主售猪肉品质评价体系, 分析不同品种猪肉的外观、质构、营养和风味指标。方法 采集浦东白猪等7个公猪品种共95份背最长肌, 检测55项参数, 运用相关性分析及雷达图谱等方法确定品质评价核心指标。结果 外观品质上, 不同猪种在pH、水分等指标有差异, 沙乌头猪、浦东白猪和上海白猪的含水量略低, 沙乌头猪的滴水损失率较高, 托佩克猪肌内脂肪含量略高, 相关性分析显示水分含量与24 h滴水损失等呈负相关。质构方面, 枫泾猪剪切力较高, 托佩克猪硬度显著高于其他品种, 相关性分析显示剪切力与硬度负相关、与弹性正相关。营养品质方面, 上海地方品种猪肉蛋白质含量高于杜长大猪种参考值, 三元猪和上海白猪脂肪略低, 三元猪的必需氨基酸占比最低。风味品质上, 各猪种鲜味氨基酸总量相近, 上海白猪胞苷酸含量高, 三元猪和枫泾猪尿苷酸高, 托佩克猪多种呈味核苷酸低, 沙乌头猪腺苷酸高, 相关性分析得出天冬氨酸与鲜味氨基酸总量等呈正相关。结论 可围绕水分含量、导电率、剪切力、硬度、回弹性、蛋白质、脂肪、镁、钾、硒含量、腺苷酸、肌苷酸和天冬氨酸这13项核心指标构建上海猪肉品质评价体系。未来需全面考量相关因素, 构建综合评价模型。

英文摘要:

      Objective To construct a quality evaluation system for the main-sold pork in Shanghai and analyze the appearance, texture, nutrition, and flavor indicators of different pig breeds. Methods A total of 95 samples of the longissimus dorsi muscles were collected from 7 boar breeds, including Pudong White pigs. Fifty-five parameters were detected. Correlation analysis and radar charts were used to determine the core indicators for quality evaluation. Results In terms of appearance quality, different pig breeds showed differences in indicators such as pH and moisture content. Shawutou pigs, Pudong White pigs and Shanghai White pigs had slightly lower water content, while Shawutou pigs had a high drip loss rate. Topigs had slightly higher intramuscular fat content. Correlation analysis showed that the water content was negatively correlated with 24-hour drip loss. Regarding texture, Fengjing pigs had high shear force, Topigs had high hardness. Correlation analysis showed that the shear force was negatively correlated with hardness and positively correlated with elasticity. In terms of nutritional quality, it showed that the protein content in Shanghai local pig breeds was higher than that in common Duroc-Landrace-Yorkshire pigs. Three-way crossbred pigs and Shanghai White pigs had slightly lower fat content. The proportion of essential amino acids was the lowest in three-way crossbred pigs. In terms of flavor quality, the total amount of umami amino acids in each pig breed was similar. Shanghai White pigs had a high content of cytidine monophosphate, three-way crossbred pigs and Fengjing pigs had a high content of uridine monophosphate, Topigs had a low content of multiple flavor-related nucleotides, and Shawutou pigs had a high content of adenosine monophosphate. Correlation analysis showed that aspartic acid was positively correlated with the total amount of umami amino acids. Conclusion A quality evaluation system for Shanghai pork can be constructed around 13 core indicators, including water content, conductivity, shear force, hardness, resilience, protein, fat, magnesium, potassium, selenium content, adenosine monophosphate, inosine monophosphate, and aspartic acid. In the future, relevant factors need to be comprehensively considered to construct a comprehensive evaluation model.