低溫熟成對畜試黑豬一號與三品種雜交豬肉質特性之影響

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Title:	低溫熟成對畜試黑豬一號與三品種雜交豬肉質特性之影響
Other Titles:	Effect of Low Temperature Ageing on Meat Qualities of TLRI Black Pig No. 1 and LYD Crossbred Pig
Authors:	張復淳 Chang,Fu-Chun
Contributors:	吳勇初 Wu,Yun-Chu 畜產與生物科技學系
Keywords:	肉質特性;三品種雜交豬;低溫熟成;畜試黑豬一號 meat qualities;LYD pig;low temperature ageing;TLRI black pig No. 1
Date:	2013
Issue Date:	2014-02-17T03:21:42Z (UTC)
Abstract:	本試驗探討畜試黑豬一號（75% Duroc x 25% Taoyuan, TBP）與三品種雜交豬（Landrace × Yorkshire × Duroc, LYD）之背最長肌（longissimus dorsi muscle）以真空包裝方式貯存於0°C，於在屠後1、3、6、12、24、48及72小時及貯藏0、1、2、3及4週肉質特性之變化。　　本試驗結果顯示，在肉質品評與一般成分分析上，TBP在大理石紋評分與粗脂肪含量明顯高於LDY（P < 0.05），而LYD在色澤分評分、水分與粗蛋白含量明顯高於TBP。在72小時肉質特性變化分析上，TBP屠後24小時後酸鹼值明顯低於LYD（P < 0.05）；保水力在屠後24小時內TBP明顯低於LYD（P < 0.05）。剪力值在屠後24內LYD明顯高於TBP（P < 0.05），第48小時之後兩者間則無顯著差異。肌原纖維降解結果顯示，TBP之Desmin降解較LYD快，但在32~28 kDa之肌原纖維降解產物出現LYD較快。μ-calpain活性沒有隨著時間增加而減少，持續對肌原纖維進行嫩化。α-actinin含量沒有隨著時間增加而改變。　　在0至4週低溫貯藏下，酸鹼值在第0與1週無顯著差異，第2到4週TBP明顯較LYD低（P < 0.05）；在色澤部分（CIE LAB），TBP亮度值在3週內明顯高於LYD，第4週則無顯著差異；在紅色值部分兩者間無顯著差異；黃色值部分，TBP在貯存期間均顯著高於LYD（P < 0.05）。兩者間在剪力值部分雖無顯著差異，但LYD有高於TBP之趨勢。在核?酸關聯物部分，ADP含量在第1週時TBP高於LYD（P < 0.05）；而在第4週時Hypoxanthine、Inosine及總核?酸含量LYD高於TBP；游離脂肪酸部分，TBP之C12:0、C18:2、C18:3及多元不飽和脂肪酸比例顯低於LYD（P < 0.05），而C18:1及單元不飽和脂肪酸比例則高於LYD（P < 0.05），飽和脂肪酸比例在兩者間無顯著差異。TBP在第4週明顯下降。TBP與LYD之C16:1隨貯存時間增加有明顯增加（P < 0.05），而C12:0有先增後減之現象。LYD之C18:1及C20:1比例隨時間增加而增加（P < 0.05）。在感官品評結果顯示，在顏色評分上，TBP與LYD無顯著差異。在氣味評分上，TBP與LYD在第0週及第4週有顯著差異。在嫩度評分上，LYD隨週數增加有顯著較嫩，TBP則無顯著差異。在多汁性評分上，TBP有較高於LYD之趨勢但不顯著，隨週數增加TBP及LYD多汁性明顯下降，兩者多汁性在第4週時最低（P < 0.05）。在甘味部分，TBP貯存第1週最高，之後隨貯存時間明顯下降，前3週TBP顯著高於LYD（P < 0.05）。在總接受度部分，TBP在貯存第4週時總接受度最低（P < 0.05），LYD則無顯著差異，貯存前3週TBP顯著高於LYD（P < 0.05）。　　在低溫熟成期間，LYD與不良風味有關之多不飽和脂肪酸與Hypoxanthine也明顯較TBP高，而感官品評結果以TBP較LYD佳。整體結果而言，TBP低溫熟成期間之肉質特性較LYD佳。 Twelve longissimus dorsi muscle of TBPs (75% Duroc, 25% Taoyuan) and Landrace × Yorkshire × Duroc (LYD) pigs were stored at 0°C in vacuum packaged and the meat properties change were observed during 72 h post-mortem and during 4 weeks of storage at 0 °C. The results indicated that TBP had higher marbling score and crude fat content than LYD (P < 0.05), and LYD had higher color score, moisture and crude protein than TBP on meat quality and proximate composition. The meat properties changed during 72 h post-mortem, TBP had lower pH value than LYD at 24 h post-mortem ( P < 0.05); however, no significant difference were found between TBP and LYD after 48 h post-mortem. TBP had higher cooking loss than LYD during 24 h (P < 0.05). LYD had higher shear value than LYD during 24 h, they were not difference after 48 h post-mortem. TBP had faster myofibril degradation than LYD in Desmin, but LYD had faster degradation in myofibril in 32~28 kDa than TBP. The μ-calpain activity was not reduced and muscle tenderization was continuing during storage. The α-actinin was not changed during post-mortem.TBP had lower pH value than LYD at 2, 3 and 4 week (P < 0.05), but no difference at 0 and 1 week of storage. TBP had higher L* value than LYD during 3 week; a* value had no difference between TBP and LYD, and TBP had higher b* value than LYD during storage. No differences were found in shear value, but LYD trended to have higher shear value than TBP. In content of ATP related compounds, TBP had higher ADP content than LYD at the first week (P < 0.05). Hypoxanthine, Inosine and total ATP related compounds were higher in LYD at the fourth week (P < 0.05). In free fatty acid compounds, TBP had lower C12:0, C18:2, C18:3 and PUFA content than LYD (P < 0.05), but no difference of SFA between TBP and LYD. C16:1 content was increased during storage (P < 0.05). The phenomenon of C12:0 content was first increased then decreased during storage. C18:1 and C20:1 content of LYD were increased as the increased of time. In sensory evaluation, TBP and LYD had no significant difference in color score. TBP had higher odor score than LYD at the 0 and 4 week of storage. LYD had significant tenderization effect during storage, and TBP had no significant difference during storage. TBP tended to have higher juiciness score than LYD. The juiciness score had significantly decreased during storage. TBP and LYD juiciness score were lowest at fourth week (P < 0.05). TBP had higher sweetness score and total acceptability score than LYD before 3 weeks (P < 0.05). At the fourth week, TBP had the lowest total acceptability score (P < 0.05), and LYD was no difference. LYD had more off-flavor matters (PUFA and Hypoxanthine) than TBP, but TBP had better sensory scores than LYD. Overall, TBP had better meat qualities than LYD during low temperature ageing.
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