原料肉特性对湖南腊肉品质的影响

Effect of Raw-meat Properties on Quality of Hunan Dry-cured Meat

摘要:

为比较瘦肉型的杂交商品猪肉和本地猪肉对湖南腊肉品质的影响，实验选取三元杂交商品猪的背最长肌(A)和腹部五花肉(B)、本地宁乡猪的背最长肌(C)和腹部五花肉(D)为原料加工湖南腊肉。测定了加工过程中腊肉理化指标变化和腊肉的颜色、挥发性性成分等。实验结果表明：在腊肉成品中，相同部位原料肉加工的腊肉，杂交商品猪肉的水分含量显著高于宁乡猪加工的腊肉样品(A>C,B>D)，但食盐含量和亚硝酸盐含量呈现相反的变化趋势，即商品杂交猪肉腊肉具有较低的食盐含量和亚硝残留量(A

Abstract:

To compare the results of using commercial pork from crossbred pigs versus meat from local pigs on the quality of Hunan dry-cured meat, the longissimus dorsi muscle and pork belly from ternary crossbred commercial pigs (A and B, respectively) and local Ning-Xiang pigs (C and D, respectively) were used as the raw materials in this experiment to prepare Hunan dry-cured meat. The changes in the physicochemical indicators, meat color, and volatile components of the meat samples during the processing were measured. The results indicated that for the final dry-cured meat samples prepared from the two types of pig, the dry-cured meat samples prepared from crossbred commercial pork had a significantly higher water content than those prepared from local Ning-Xiang pork (A > C, B > D). However, an opposite trend was observed in nitrate and salt contents. Lower nitrate and salt contents were observed in the dry-cured meat samples prepared from crossbred commercial pork (A < C, B < D) than those in the samples prepared from local Ning-Xiang pork. The L* value decreased in all samples during drying, and the a* values of the dry-cured meat samples prepared from the longissimus dorsi muscles of both types of pork decreased in the beginning and then increased, whereas no significant change was observed in the a* values of the dry-cured meat samples prepared from pork belly. From samples A, B, C, and D, 40, 24, 54, and 23 volatile components were identified, respectively. These results revealed that the raw materials from different breeds of pig and different parts of the meat can affect the quality of Hunan dry-cured meat.