黄晶晶　鄢嫣　张福生　周迎芹　殷俊峰　江舰　谢宁宁

摘 要：為探究安徽地方品种猪的品质特性，以圩猪和六白猪的背腰最长肌为研究对象，对其在4 ℃低温贮藏1～9 d期间肉色、pH值、水分、嫩度、挥发性盐基氮（total volatile basic nitrogen，TVB-N）含量、酸价、过氧化值、硫代巴比妥酸反应物（thiobarbituric acid reactive substance，TBARs）值和菌落总数进行测定。结果表明：圩猪肉样的亮度值（L*）较为稳定，黄度值（b*）没有明显变化规律，六白猪肉样的L*和b*显著减小（P<0.05），二者的红度值（a*）呈先增大后减小趋势;2 个品种猪肉的pH值变化相似，均呈先下降后上升趋势（P<0.05）;圩猪肉样的水分含量没有显著变化，而六白猪肉样的水分含量在前3 d显著降低，随后缓慢上升（P<0.05）;贮藏期间2 个品种猪肉样的嫩度不断降低;六白猪肉样的酸价和过氧化值均高于圩猪肉样，而TVB-N含量、TBARs值均较低（P<0.05）;圩猪肉样的初始菌落总数高于六白猪肉样（P<0.05），并且之后持续上升。圩猪和六白猪的胴体肌肉具有不同的品质属性和贮藏特性。

关键词：地方品种猪;冷却肉;理化性质;安全性;脂肪氧化

Quality Changes of Longissimus dorsi Muscles from Native Pig Breeds in Anhui， China Stored at Low Temperature

HUANG Jingjing， YAN Yan， ZHANG Fusheng， ZHOU Yingqin， YIN Junfeng， JIANG Jian， XIE Ningning*

（Institute of Agricultural Products Processing， Anhui Academy of Agricultural Sciences， Hefei 230031， China）

Abstract： In order to explore the quality characteristics of pork from native breeds in East Chinas Anhui province， Longissimus dorsi muscles from Wei pigs and Anqing Six-White-Point pigs were stored at 4 ℃ for a period of time ranging from 1 to 9 days. Meat color， pH value， moisture content， tenderness， total volatile basic nitrogen （TVB-N） content， acid value， peroxide value， thiobarbituric acid reactive substance （TBARs） value， and total colony count were measured during storage. Results showed that lightness value （L*） of the meat of Wei pigs remained relatively stable， while yellowness value （b*） changed irregularly. For the meat of Six-White-Point pigs， both L* and b* values significantly decreased

（P < 0.05）. For both breeds， redness value （a*） tended to increase first and then decrease， and the opposite trend was observed for pH （P < 0.05）. Meat moisture content of Wei pigs did not change observably. In contrast， a significant reduction in meat moisture content during the first three days followed by progression increase was noted for Six-White-Point pigs

（P < 0.05）. Moreover， a gradual decrease in meat tenderness was found for either breed. An increase in acid value and peroxide value was seen when comparing Six-White-Point pigs with Wei pigs， while the opposite was for TVB-N content and TBARs value （P < 0.05）. The initial total colony count was higher in the meat of Wei pigs than Six-White-Point pigs （P < 0.05）， which kept rising later. The muscles of Wei pigs and Six-White-Point pigs have different quality and storage characteristics.

Keywords： native pigs; chilled meat; physicochemical properties; food safety; fat oxidation

DOI：10.7506/rlyj1001-8123-20191204-299

中图分类号：TS251.2                                      文献标志码：A 文章编号：1001-8123（2020）04-0058-06

引文格式：

黄晶晶， 鄢嫣， 张福生， 等. 安徽品种猪肉低温贮藏期间的品质变化[J]. 肉类研究， 2020， 34（4）： 58-63. DOI：10.7506/rlyj1001-8123-20191204-299.    http：//www.rlyj.net.cn

HUANG Jingjing， YAN yan， ZHANG Fusheng， et al. Quality changes of Longissimus dorsi muscles from native pig breeds in Anhui， China stored at low temperature[J]. Meat Research， 2020， 34（4）： 58-63. DOI：10.7506/rlyj1001-8123-20191204-299.

http：//www.rlyj.net.cn

生猪产业是我国重要的民生产业，2018年我国猪肉产量达5 404 万t，占我国畜肉总产量的63.5%[1]。安徽省生猪产业在华东地区处于领先水平，在全国位居

前列[2]。安徽省五大地方品种猪的肉质各有特点，均是营养价值高、风味独特的优质猪肉品种[3]。地方品种猪肉量小价格高[4]，加之受到引进猪种的大量冲击以及分级技术和标准的缺乏，品种猪的市场开拓空间大幅度受到限制，虽优质但无法实现优价，导致养殖效益低，使保种工作较为艰难。因此，开发本地猪种资源不仅有助于保护遗传多样性，而且能提升地方猪的市场竞争力。

圩猪，因其主产于安徽省10 多个县市的圩区和部分丘陵地区而得名[3]，其体型、毛色、胴体结构、切块特点与西班牙伊比利亚猪极为相似。圩猪肉具有高钙低脂、肉质鲜嫩、风味独特等特性，是典型的肉脂型猪种[5]。……