CAJ | 학술논문

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。
연구불동잡교조합원료저퇴대선위화퇴품질적영향，이사선출선위화퇴교가적원료저충。재선위시충저장선용당지파수환영적5개잡교조합（약전륙YNⅠ、약전곤YNⅡ、약대하오YDH、약소종YSZ、약장영YLR）육저각6두，진행통일사양，재100kg시매조도재2두，용4지후퇴작위차차업제실험용적원료저퇴，진행업제실험。결과표명：업제321d후，5개잡교조합저화퇴성품솔균재65％이상，수육비솔균재45％이상，최고위약소종（52．74％），최저위약전곤（47．60％），단조간차이불현저（P〉0．05）；화퇴풍미이YNⅠ（약전륙）최호，삼침（3×4지）무이미，이미최다적위YSZ（약소종）삼침（3×4），유5침출현이미；5개잡교조합저화퇴성품진행쌍맹평분（총분50분），약대하오화약장영상동차위최고（49．33±2．85），약소종위최저（46．47±3．44）；5개잡교조합저화퇴성품이화지표위：식염10％～13％、pH6좌우、과양화치3-5meq／kg，전개、산개、조화개등지표각조도재정상범위내；대17충안기산측정，결과발현각조합적안기산함량상차불대（P〉0．05），선미안기산총량이YNⅠ（약전륙）최다，위（48．45±0．65）％；이약대하오（YDH）위최저，위（46．70±0．34）％。이필수안기산칙이대하오（YDH）위최고，위（41．28±0．12）％；YNⅠ（약전륙）최저，위（40．43±0．14）％。용저5개잡교조합원료저퇴업제적화퇴재풍미급영양개치상병무차이，저설명이상적5개잡교조합저도능주위선위화퇴원료저，단YNⅠ（약전륙）선육풍미，감관색、향、미，눈도평분거전，특별시용기업제이성적화퇴풍미비교돌출，건의재선위화퇴생산중이추엄YNⅠ（약전륙）조합위주。
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.