冷却方式对大河乌猪冷却肉质量的影响

Quality of cooling meat from Da-he black pig in different cooling method

对采用不同冷却方式（常规、两段式冷却）的大河乌猪（活质量120kg）冷却肉的品质、氨基酸、脂肪酸含量以及蛋白质结构变化情况进行研究。结果表明：两段式冷却肉的系水率、色差a值、宰后pH较高,而剪切力值、冷却损失较低（P〈0.05）,说明两段式冷却能改善冷却肉的某些肉质指标;大河乌猪冷却肉的氨基酸含量丰富（73.65%）,必需氨基酸、风味氨基酸含量较高（26.2%）,对其浓郁风味的形成有积极作用,但冷却方式对其影响不大（P〉0.05）。两种冷却方式大河乌猪冷却肉中不饱和脂肪酸含量高（59.78%~58.4%）,但冷却方式对脂肪酸含量的影响不明显（P〉0.05）。从肉样的肌浆和肌原纤维蛋白提取物的SDS-PAGE电泳结果看,冷却方式对蛋白质的降解影响不大。

In this paper,the influence on quality,amino acids and fatty acids content,and the changes in protein structure of cooling meat from Da-he black pig （live weight 120 kg） in different cooling method（normal and 2-stage cooling） were studied.The results indicted that the maintenance of water,color value of a,and the pH value after slaughter of cooling meat were higher in 2-stage cooling group,whereas the shear force value,the loss of cooling were lower（P0.05）.It indicates that 2-stage cooling can improve some meat quality of cooling meat.The cooling meat from Da-he black pig is rich in amino acid（73.65%）,the content of essential amino acid and flavor amino acid（26.2%）is higher,and the flavor amino acid do positive effects on the formation of full-bodied flavor,but the method of cooling do little effect on it（P0.05）.The content of unsaturated fatty acids（59.78%~58.4%） from Da-he black pig in two different methods is high,but the effect of cooling method on the fatty acid content is not so significant（P0.05）.From the perspective of SDS-PAGE electrophoresis results of sarcoplasmic and myofibrillar protein extracts from meat samples,the cooling method has little effect on protein degradation.