刺猬肉的营养成分及其品质评价

The Analysis for Quality and Nutritive Ingredient of the Muscle and Fat in Hedgehog (Erinaceus europaeus)

对野生动物刺猬（Erinaceuseuropaeus）肉的营养成分及其品质进行了理化及感官检验。结果表明：刺猬肌肉含蛋白质20．2％；脂肪8％；矿物质1％；熟肉率61．2％；肌纤维直径18．95±3．45μm；脂肪熔点20～38℃；碘价94～99。肌肉的感官指标良好，其营养成分及品质可与常用动物肉（猪、牛、羊、鸡、兔肉）相媲美；油脂与常用动物油脂相比，脂肪酸不和程度明显高于动物油脂，与花生油等多种植物油的不饱和程度相当。

The test for quality and nutritive ingredient of the muscle and fat in hedgehog (Erinaceus europaeus) was carried out by sense and physicochemical method. The results indicate that the content of protein,fat and mineral in the muscle is 20. 2%,8% and 1%,resp the cooked meat percentage was 61. 2%the diameter of meat fiber is 18. 95 ±3. 45 μml the melting proint of fat is 20~38℃ ；the iodine number of fat is 94~99 ；the saponification number of fat is 70±175,the quality and nutritive ingredient in hedgehog muscle is no better than that in domestic animal meat (ie, pig,cattle,sheep or goat,fowl and rabbit);the sense of the hedgehog grease is better than that of the usual animal and plan oil,the unsaturated fatty acid in hedyehog fat is higher than that in other animal fat,equal to that in many plant oils as peanut oil.