摘要
通过比较海南黑猪与另两个白猪猪种的脂肪酸组成差异,以期为海南黑猪肉质品质提供客观数据支持,并为其资源利用提供数据参考。以海南黑猪、湖北白猪和三江白猪为研究对象,各猪种50头,测定其皮下脂肪和第五-六肋背最长肌的肌内脂肪的脂肪酸组成,并对其进行显著性差异分析、相关分析及主成分分析(principal component analysis)。结果表明:3个猪种的皮下及肌内脂肪中油酸(C18:1)的含量都呈现了显著性差异,且均是海南黑猪>湖北白猪>三江白猪;海南黑猪皮下脂肪的C18:2含量显著低于另两个白猪种,两个白猪种的C18:2含量无显著性差异;3个猪种的肌内脂肪的C18:2及其皮下脂肪和肌内脂肪中C18:3的含量都呈现了显著性差异,且均是海南黑猪<湖北白猪<三江白猪;皮下脂肪与肌内脂肪中同种脂肪酸间都具有良好的相关性且相关系数最高,分布在0.565~0.844;PCA分析结果表明,除个别样本有混杂,海南黑猪的皮下脂肪和肌内脂肪与另外两个白猪种都可较好区分。综上,显著性差异分析表明,通过肌内脂肪含量及其脂肪酸组成的测定,可从理论上推断海南黑猪较湖北白猪和三江白猪具有更好的嫩度、多汁性和风味;相关性分析表明,可通过测定皮下脂肪的脂肪酸组成实现对肌内脂肪的脂肪酸组成评估;PCA分析表明,通过脂肪酸组成分析可实现将海南黑猪与另两个白猪种进行有效区分,即可用于鉴伪。
The purpose of this study was to provide objective data support for the quality of Hainan black pork and data reference for its resource utilization by comparing the differences among the fatty acid composition of Hainan black pork and two other white pork.Hainan black pork,Hubei white pork and Sanjiang white pork were as the research objects,with each breed of 50,the fat fatty acid composition of the subcutaneous fat and intramuscular fat from 5-6 ribs back longest muscle were determined.And the significant difference analysis,correlation analysis and principal component analysis(PCA)were used.The results showed that the contents of oleic acid(C18:1)in the subcutaneous and intramuscular fats of the three pig breeds were significantly different,and the order of all the contents was Hainan black pork>Hubei white pork>Sanjiang white pork.The contents of linoleic acid(C18:2)in the subcutaneous fat were significantly higher than the other two white breeds,and the contents of the two white breeds were not different.The contents of C18:2 in the intramuscular fat and the contents of linolenic acid(C18:3)of subcutaneous and intramuscular fat from three pig breeds have presented significant differences,and both were Hainan black pork<Hubei white pork<Sanjiang white pork.There was a good correlation between the same fatty acid in subcutaneous and intramuscular fat with the highest correlation coefficient and the range was 0.565-0.844.The results of PCA showed that the subcutaneous fat and intramuscular fat of Hainan black pork could be distinguished from the two other white porks.To sum up,the significant difference analysis showed that the determination of the content of instramuscular fat and its fatty acid composition can theoretically confirm that Hainan black pork has better tenderness,more juice and flavor than Hubei white pork and Sanjiang white pork.The correlation analysis showed that the evaluation of the fatty acid composition of intramuscular fat can be conducted by determining fatty acid composition of subcuta
作者
李莹
张伟敏
黄海珠
胡晓苹
LI Ying;ZHANG Wei-min;HUANG Hai-zhu;HU Xiao-ping(College of Food Science and Technology,Hainan University,Haikou 570228,Hainan,China;Hainan Luoniushan Meat Food Co.,Ltd.,Haikou 571133,Hainan,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第18期155-161,共7页
Food Research and Development
基金
海南省自然科学基金(314072)
关键词
海南黑猪肉
三江白猪肉
湖北白猪肉
脂肪酸组成
主成分分析
Hainan black pork
Sanjiang white pork
Hubei white pork
fatty acid composition
principal component analysis
