不同杂交组合原料猪腿对宣威火腿品质的影响.pdf

APN
肉类研究
201,vo.25,No.07
中肉亡品食中
CHIINA MEAT RESEARCH CENTER
MEAT RESEARCH
基础研究
不同杂交组合原料猪腿对宣威火腿品质的影响
赵彦光,杨国明,*,葛长荣2,顾平生1,谢萍,陈吉红1,黄艾祥2,陈吉清,李庆科3,张绍阳
(1.云南省畜牧兽医科学院,云南昆明650224;2.云南农业大学食品科学技术学院,云南昆明650201;
3.宣威市畜牧局,云南宣成655400
摘要:研究不同杂交组合原料猪腿对宣威火腿品质的影响,以筛选出宣威火腿较佳的原料猪种。在宣威市种猪
场选用当地颇受欢迎的5个杂交组合(约滇陆YN、约滇昆YNm、约大河鸟YDH、约苏钟YSZ、约长荣YLR)肉
猪各6头,进行统一饲养,在100kg时每组屠宰2头,用4支后腿作为此次腌制实验用的原料猪腿,进行腌制实
验。结果表明:腌制321d后,5个杂交组合猪火腿成品率均在65%以上,瘦肉比率均在45%以上,最高为约
苏钟(52.74%),最低为约滇昆(47.60%),但组间差异不显著(P>0.05):火腿风味以YN1(约滇陆)最好,三针(3
4支)无异味,异味最多的为YSZ(约苏钟)三针(3×4),有5针出现异味;5个杂交组合猪火腿成品进行双盲评分(总
分50分),约大河鸟和约长荣相同且为最高(49.33±2.85),约苏钟为最低(46.47±3.44):5个杂交组合猪火腿成品
理化指标为:食盐10%~13%、pH6左右、过氧化值3~5meq/kg,碘价、酸价、皂化价等指标各组都在正常范
围内;对17种氨基酸测定,结果发现各组合的氨基酸含量相差不大(P>0.05),鲜味氨基酸总量以YNr(约滇陆)
最多,为(48.45士0.65)%;以约大河乌(YDH)为最低,为(46.70土0.34)%。而必需氨基酸则以大河乌(YDH)为最
高,为(41.,28土0.12)%;YN(约滇陆)最低,为(40.43土0.14)%。用这5个杂交组合原料猪腿腌制的火腿在风味
及营养价值上并无差异,这说明以上.的5个杂交组合猪都能做为宣威火腿原料猪,但YN1(约滇陆)鲜肉风味,感
官色、香、味,嫩度评分居前,特别是用其腌制而成的火腿风味比较突出,建议在宣威火煺生产中以推广YN1
(约滇陆)组合为主
关键词:杂交组合:原料猪腿;宣威火腿
Effect of Different Varieties of Crossbred Pigs on Xuanwei Ham Quality
ZHAO Yan-guang, YANG Guo-ming*, GE Chang-rong, GU Ping-sheng XIE Ping, CHEN Ji-hongl
HUANG Ai-xiang, CHEN Ji-qing, LI Qing-ke, ZHANG Shao-yang
(1. Yunnan Animal Science and Veterinary Institu e, Kunming 650224, China; .College of Food Scienceand Technology, Yunnan
Agricultural University, Kunming 650201, China; 3. Animal Husbandry Bureau of Xuanwei City, Xuanwei 655400, China
Abstract: The current study aimed at finding out the best pig variety for the production of Xuanwei ham. Five varieties of
cross red pigs( er vae York X Danlu(N) York X Diankun(YN) York X Dahewu(YDH), York X Suzhong(YZ)
and York X Landrace X Rongchang(YLR), were raised until the body weight was 100 kg, 2 pigs from each variety were
slaugh ered and 4 hind legs were collec ed and cured o prouce Xuanwei Ham fter being cured for 321 days, the productivities
and lean meat rates of e five aretes of cross red pigs w all m an 65% and m an 45%, respectively. L an meat
rate was the highest(2, 74%)in Y$Z ham and the lowest(47.60%)in YN ham, and no significat iference in lean mean rae
was observed among the five crossbred varieties(P>0.05). YNI ham had the best flavor and no unpleasant smell in three-pin
testing(3 X 4 ticks). The smell of YBZ ham was the most unpleasant, and of 12 pinholes, 5 smelled unpleasant YDH and YR
hams had the same double-blind score of 49. 33 2 85(full score was 50), which was higher than that of other thre
ee varietes
and Y$Z ham scored lowest( 46. 43 44). The salt contents of he five vaieties of ham were 10%13%, of PH aoun 6
and of peroxidation alues 3-5 meq/g. Their iodine values, acid values and saponification values were all within the normal range
A total of 17 amino acids were detected and their contents ad litle difference in the five varieties of hams. The largest amount
收稿日期:2011-07-07
基金项目:国家原产地域保护宣威火腿科技行动计划项目(2003 FCCHB35D014)
通信作者:杨国明(1956-),男,研究员,本科,研究方向为养猪生产与动物营养。E-mail: guomingy@126.c0D◆
作者简介:赵彦光(1973-),男,助理研究员,硕士,研究方向为动物营养与分子生物学。E-mail:zyg740612@163.c