肌内脂肪与背最长肌肉质、脂肪酸组成的关系
详细信息Relationships between intramuscular fat and pork quality, fatty acid composition of pig longissimus muscle
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摘要: 研究肌内脂肪（IMF）含量与肉质以及脂肪酸含量和组成比例之间的关系。以北京黑猪背最长肌（n=20）为实验材料,测定肌内脂肪含量、肉质以及脂肪酸含量和组成。结果显示,肌内脂肪含量与滴水损失呈显著正相关（p<0.05）,与蒸煮损失、剪切力、肉色的相关性不显著（p>0.05）。随着肌内脂肪含量升高,除长链多不饱和脂肪酸(C20:3n6、C20:4n6)以外的大多数脂肪酸含量增加,相对比例也上升;多不饱和脂肪酸的含量增加,但是相对比例下降;长链多不饱和脂肪酸的含量和相对比例都降低。随着肌内脂肪含量的升高,饱和脂肪酸（SFA）和单不饱和脂肪酸（MUFA）的含量升高,回归方程斜率分别为197.3和248.31,多不饱和脂肪酸（PUFA）增加的幅度不大,回归方程的斜率为11.43。结果提示:肌内脂肪含量较低时（本实验平均值2.86%）,对肉质的影响不显著。随着肌内脂肪含量升高,总脂肪酸含量（TFA）增加,主要归因于SFA和MUFA含量的增加。PUFA的含量相对稳定,受肌内脂肪含量变化的影响较小。Abstract: This study was conducted to investigate the relationship between intramuscular fat content and meat quality and fatty acid composition.The longissimus muscles from Beijing black pig (n=20) were measured for their meat quality parameters and fatty acid composition.Results showed that intramuscular fat content and drip loss was significantly positively correlated (p<0.05) , while the correlation between cooking loss, shear force and color was not significant (p>0.05) .With increasing intramuscular fat content, all fatty acid contents as well as the relative proportion increased except for the long-chain unsaturated fatty acids (C20:3n6, C20:4n6) ;The content of polyunsaturated fatty acids (PUFAs) increased, but the relative proportion declined;The content and the proportion of long-chain PUFAs both decreased.With the rise of intramuscular fat, saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) increased significantly, and the regression equation slopes were 197.3 and 248.31 respectively.Meanwhile, the content of PUFAs increased slightly, the slope of the regression equation was 11.43.In conclusion, these results indicated that lower intramuscular fat content, average 2.86%in this study, had no significant effects on the meat quality.With increasing intramuscular fat content, the total fatty acids (TFAs) content increased, mainly due to the increase in SFAs and MUFAs content.The PUFAs content was relatively stable andit was little affected by changes in intramuscular fat content.
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