三种猪肉质构特性比较研究

Comparative Study on the Texture Characteristics of Three Kinds of Pork

测定海南黑猪肉、三江白猪肉、湖北白猪肉的粘附性、弹性、黏聚性、胶着性、回复性、咀嚼性、硬度、剪切力等质构参数。对三个猪种各质构参数进行显著性差异分析,对各猪种质构参数之间的相关性进行分析并构建逐步回归模型。结果表明:海南黑猪较其它两种白猪具有更大的黏聚性,更小的胶着性、咀嚼性、黏附性、回复性及剪切力,海南黑猪与这两种白猪的8个质构参数均存在显著性差异;此外,三江白猪的粘附性、胶着性及硬度显著高于湖北白猪,而其弹性显著低于湖北白猪,即湖北白猪的质构特性优于三江白猪。每种猪肉的质构参数之间均表现出了良好的相关性,其中海南黑猪肉、三江白猪肉、湖北白猪肉的质构参数间最高相关系数分别0.90、0.96、0.91。海南黑猪肉、三江白猪肉、湖北白猪肉所构建的质构参数的最佳回归模型调整后的R^2(决定系数)分别为0.91、0.97、0.96。

The texture parameters of Hainan black pork,Sanjiang white pork and Hubei white pork,such as adhesiveness,springiness,cohesiveness,gumminess,resillience,chewiness,hardness and shear force were measured. The significant differences from the three pig breeds of these eight texture parameters were analyzed,and the correlation and stepwise regression analyses for each pig breed were conducted. The results showed that Hainan black pork had greater cohesiveness,smaller shear force,gumminess,chewiness,cohesiveness and resillience than the other two kinds of white pork. The eight texture parameters of Hainan black pork and the two kinds of white pork showed significant differences. Moreover,adhesiveness,gumminess and hardness of Sanjiang white pig were significantly higher than those of Hubei white pork,and its springiness was significantly lower than those of Hubei white pork,that is,texture characteristics of Hubei white pork is better than that of Sanjiang white pork. There were certain correlations among the texture parameters of each pork,and the highest correlation coefficients of Hainan black pork,Sanjiang white pork and Hubei white pork were 0.90,0.96,0.91,respectively. The adjusted R^2 of the optimal regression models of the texture parameters for Hainan black pork,Sanjiang white pork and Hubei white pork were 0.91,0.97 and 0.96,respectively.