不同品种猪肉鲜味特征比较研究

选择商品化猪场养殖的东北民猪、北京黑猪、五指山猪及杜长大外三元杂交猪作为研究对象,对其宰后背最长肌中肌苷酸、肌苷、次黄嘌呤、谷氨酸、天冬氨酸含量及味精当量的差异进行比较研究。结果表明:东北民猪背最长肌肌苷酸含量最高,显著高于杜长大外三元杂交猪、北京黑猪和五指山猪(P<0.05);东北民猪背最长肌次黄嘌呤与肌苷含量最低(P<0.01);北京黑猪背最长肌天冬氨酸含量显著高于其他品种(P<0.05),谷氨酸含量极显著高于东北民猪和五指山猪(P<0.01),五指山猪背最长肌谷氨酸与天冬氨酸含量均显著低于其他品种(P<0.05);东北民猪、北京黑猪和杜长大外三元杂交猪的味精当量极显著高于五指山猪(P<0.01)。

Comparative Study on the Umami Characteristics of Pork from Different Breeds

In this study, the differences in the contents of inosine acid, inosine, hypoxanthine and glutamic acid, aspartic acid and equivalent umami concentration (EUC) were investigated in pork Longissimus dorsi muscles from four commercial breeds, Northeastern indigenous pigs, Beijing black pigs, Wuzhishan pigs and Duroc × Landrace × Yorkshire crossbred pigs (DLY). The results showed that the content of inosine acid in meat of Northeastern indigenous pigs was the highest, which was significantly higher than that in the other three breeds (P < 0.05), while the content of hypoxanthine was the lowest (P < 0.01). The content of aspartic acid in meat of Beijing black pigs was higher than that in any other breed (P < 0.05), and the content of glutamic acid was significantly higher than that in Northeastern indigenous pigs and Wuzhishan pigs (P < 0.01). The contents of glutamic acid and aspartic acid in meat of Wuzhishan pig were significantly lower than those in the other breeds (P < 0.05). EUC in meat of Northeastern indigenous pigs, Beijing black pigs and DLY pigs was significantly higher than in Wuzhishan pigs (P < 0.01).