摘要
吕梁山猪是一种以吕梁本地山玉米、豌豆、高粱等纯正山粮饲养的自然生长的杜长大猪,其在养殖过程中采用了互联网、物联网和二维码技术,对养殖、屠宰、运输、包装、销售等信息进行数字化管理,形成“生产者—经营者—消费者—监管机构”可追溯数据链,是一种严格按照标准生产的中高档猪肉。为了给消费者选择优质猪肉和对猪肉营养价值、食用品质方面的评价提供参考,对比分析了吕梁山猪肉和普通猪肉部分营养理化指标及食用品质。结果表明,吕梁山猪肉的水分含量相对较少,蛋白质含量(16%)相对较高,为普通猪肉的1.3倍,山猪肉中的铁(11.3 mg/kg)、锌(13.2 mg/kg)含量均显著高于普通猪肉,挥发性盐基氮含量为7.09 mg/100 g,仅为普通猪肉中挥发性盐基氮含量的60%。除脂肪酸、胱氨酸、缬氨酸、蛋氨酸、精氨酸外,山猪肉的其余氨基酸含量均高于普通猪肉,并且总氨基酸、鲜味氨基酸、必需氨基酸含量略高于普通猪肉。此外,山猪肉在肉的嫩度、保水性及感官品质等方面也优于普通猪肉。
Lüliang-pork is a kind of natural growth of Duroc-landrace-yorkshire raised with pure mountain grains such as local mountain corn,peas and sorghum in Lüliang,the internet,internet of things,and QR code technology were adopted in the breeding process to digitally manage the breeding,slaughtering,transportation,packaging,sales and other information,forming“producer-operator-consumer-regulator”traceable data chain,it is a kind of high-grade pork produced in strict accordance with standards.In this study,comparative analysis of some physical and chemical indexes of nutrition and edible quality between lvliang mountain pork and common pork was conducted.The results showed that the moisture content of Lüliang mountain pork was less,the protein content(16%)was higher,which was 1.3 times of that of common pork,the iron(11.3 mg/kg)and zinc(13.2 mg/kg)content in Lüliang mountain pork were significantly higher than that of common pork,and the volatile salt base nitrogen content was 7.09 mg/100 g,which was only 60%of the volatile salt base nitrogen content in common pork.Except for cystine,valine,methionine,and arginine,the rest of the amino acid content of Lüliang mountain pork was higher than that of common pork,and the content of total amino acids,umami amino acids,and essential amino acids was slightly higher than that of common pork.In addition,the study also indicated that the edible qualities of Lüliang mountain pork such as tenderness,water retention,and sensory quality were better than those of common pork.
作者
田慧颖
张国华
贾如
TIAN Huiying;ZHANG Guohua;JIA Ru(School of Life Science,Shanxi University,Taiyuan 030006,China)
出处
《山西农业科学》
2022年第11期1583-1590,共8页
Journal of Shanxi Agricultural Sciences
基金
山西省现代农业产业技术体系建设专项(2021-09)。
关键词
吕梁山猪肉
普通猪肉
食用品质
氨基酸
脂肪酸
Lüliang mountain pork
common pork
edible quality
amino acid
fatty acid
