不同杂交组合原料猪腿对宣威火腿品质的影响

Effect of Different Varieties of Crossbred Pigs on Xuanwei Ham Quality

研究不同杂交组合原料猪腿对宣威火腿品质的影响,以筛选出宣威火腿较佳的原料猪种。在宣威市种猪场选用当地颇受欢迎的5个杂交组合(约滇陆YNⅠ、约滇昆YNⅡ、约大河乌YDH、约苏钟YSZ、约长荣YLR)肉猪各6头,进行统一饲养,在100kg时每组屠宰2头,用4支后腿作为此次腌制实验用的原料猪腿,进行腌制实验。结果表明:腌制321d后,5个杂交组合猪火腿成品率均在65%以上,瘦肉比率均在45%以上,最高为约苏钟(52.74%),最低为约滇昆(47.60%),但组间差异不显著(P>0.05);火腿风味以YNⅠ(约滇陆)最好,三针(3×4支)无异味,异味最多的为YSZ(约苏钟)三针(3×4),有5针出现异味;5个杂交组合猪火腿成品进行双盲评分(总分50分),约大河乌和约长荣相同且为最高(49.33±2.85),约苏钟为最低(46.47±3.44);5个杂交组合猪火腿成品理化指标为:食盐10%～13%、pH6左右、过氧化值3～5meq/kg,碘价、酸价、皂化价等指标各组都在正常范围内;对17种氨基酸测定,结果发现各组合的氨基酸含量相差不大(P>0.05),鲜味氨基酸总量以YNⅠ(约滇陆)最多,为(48.45±0.65)%;以约大河乌(YDH)为最低,为(46.70±0.34)%。而必需氨基酸则以大河乌(YDH)为最高,为(41.28±0.12)%;YNⅠ(约滇陆)最低,为(40.43±0.14)%。用这5个杂交组合原料猪腿腌制的火腿在风味及营养价值上并无差异,这说明以上的5个杂交组合猪都能做为宣威火腿原料猪,但YNⅠ(约滇陆)鲜肉风味,感官色、香、味,嫩度评分居前,特别是用其腌制而成的火腿风味比较突出,建议在宣威火煺生产中以推广YNⅠ(约滇陆)组合为主。

The current study aimed at finding out the best pig variety for the production of Xuanwei ham. Five varieties of crossbred pigs （6 per variety）, York × Dianlu （YN1）, York × Diankun （YNH）, York × Dahewu （YDH）, York × Suzhong （YSZ） and York × Landrace × Rongchang （YLR）, were raised until the body weight was 100 kg, 2 pigs from each variety were slaughtered and 4 hind legs were collected and cured to produce Xuanwei Ham. After being cured for 321 days, the productivities and lean meat rates of the five varieties of crossbred pigs were all more than 65% and more than 45%, respectively. Lean meat rate was the highest （52.74%） in YSZ ham and the lowest （47.60%） in YNⅡ ham, and no significant difference in lean meant rate was observed among the five crossbred varieties （P 〉 0.05）. YNⅠ ham had the best flavor and no unpleasant smell in three-pin testing （3 × 4 sticks）. The smell of YBZ ham was the most unpleasant, and of 12 pinholes, 5 smelled unpleasant. YDH and YLR hams had the same double-blind score of 49.33 ± 2.85 （full score was 50）, which was higher than that of other three varieties, and YSZ ham scored lowest （46.47 ± 3.44）. The salt contents of the five varieties of hams were 10% -- 13%, ofpH around 6, and of peroxidation values 3-- 5 meq/kg. Their iodine values, acid values and saponification values were all within the normal range. A total of 17 amino acids were detected and their contents had little difference in the five varieties of hams. The largest amount of total delicious amino acids （48.45% ±0.65%） was found in YNⅠ ham. YDH ham contained the lowest total delicious amino acid content （46.70% ± 0.34%）. Total essential amino acid content was the highest （41.28% ± 0.12%） in YDH ham and the lowest （40.43%± 0.14%） in YNⅠ ham. In light of the above results, we concluded that the five varieties of crossbred pig hams have no difference in their flavor and nutritional value, suggesting that each crossbred variety can be used for Xuanwei ham processing. Fresh YNⅠ meat scores higher in flavor, color, smell and tenderness, and processed ham has an outstanding flavor. Therefore, YNⅠ deserves to be promoted as the predominant raw material source for the production of Xuanwei ham.