摘要
对合作猪肌肉胶原蛋白特性及其与肉质的关系进行了研究.结果表明,随着月龄的增长,肌肉总胶原蛋白、可溶性胶原蛋白、不溶性胶原蛋白的含量均随之增加,而胶原蛋白溶解度出现下降趋势,从而使胶原蛋白变得坚硬,导致肌肉老化.肌肉总胶原蛋白、不溶性胶原蛋白和可溶性胶原蛋白含量分别与剪切力值呈极显著(P<0.01)和显著(P<0.05)正相关;胶原蛋白与熟肉率呈极显著(P<0.01)正相关,而与肌肉水分含量呈极显著(P<0.01)负相关.
The characteristics of collagen of Hezuo swine and the relation of meat quality to it were studied. The results showed that with the growth of the age,the content of total collagen,soluble collagen and insoluble collagen in the muscle were all increased,but the solubility of collagen decreased,the collagen became harder,the muscle was aging. The contents of total collagen,in soluble collagen and soluble collagen in the muscle were positively related to shear force vale. Collagen was positively related to cooking rate （P〈0.01） and negatively related to muscle moisture.
出处
《甘肃农业大学学报》
CAS
CSCD
2006年第4期12-15,共4页
Journal of Gansu Agricultural University
关键词
合作猪
胶原蛋白
肉质
H ezuo swine
collagen
meat quality
