公猪肉与去势猪肉氧化性比较研究

Comparative Oxidation Stability of Meat from Castrated and Entire Male Pigs

为探索荣昌公猪肉(RC)和普通去势猪肉(PT)氧化性的差异和原因,比较RC和PT两种肉及其制品在贮藏中硫代巴比妥酸反应物值(thiobarbituric acid reactive substance,TBARS)的变化,并测定两种原料肉的水分、肌内脂肪含量以及脂肪酸组成。结果表明:在腌肉、冷冻生肉和熟肉中RC的TBARS值均高于PT,但差异不显著;在反复冻融的生肉中RC的TBARS值显著高于PT;RC与PT在水分含量、肌内脂肪含量和脂肪酸的组成方面均存在显著的差异。可见RC较PT更易氧化,但氧化性差异可能不仅仅是因为脂肪酸组成的差异所致。

This study was devoted to explore the difference of oxidation stability between meat from Rongchang boar （RC） and normal castrated pigs （PT） and the possible causes of this difference. Thiobarbituric acid reactive substance （TBARS） value of different products made from RC and PT were compared. Intramuscular fat content （IMF）, fatty acid composition and water content were also determined. Results showed that there was no significant difference between TBARS of cured meat, frozen meat and frozen cooked meat made for RC and PT but that of RC was higher than PT. However the difference was significant for repeatedly frozen-thawed meat. Results also showed that RC and PT were different significantly in water content, IMF content and fatty acid composition. It appeared that meat of RC was oxidized more readily than PT but the difference may not just result from the difference of fatty acid composition. RC may be used to produce cured meat, frozen meat and frozen cooked meat under appropriate condition.