Ngapo T M, Vachon L
Saint Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 boul. Casavant Ouest, St-Hyacinthe, Québec, Canada, J2S 8E3.
Saint Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 boul. Casavant Ouest, St-Hyacinthe, Québec, Canada, J2S 8E3.
Meat Sci. 2016 Nov;121:365-374. doi: 10.1016/j.meatsci.2016.05.005. Epub 2016 May 8.
The aim of this study was to evaluate umami-related components and their evolution in Canadian pork destined for the Japanese market. Export quality pork loins for Japan were subjectively selected on-line for marbling, colour and firmness; remaining loins were retained for the domestic market. At 48h post-mortem, samples were aged 5d at 4.0°C (fresh) or 13, 28, 43 or 58d at -1.7°C (chilled). Meat qualities differed only in pH (<0.1 pH unit; P<0.05). Generally, free amino acid concentrations increased and nucleotide concentrations decreased with longer ageing periods. The equivalent umami concentration (EUC) was highest in the pork aged 5d at 4.0°C and at 43d -1.7°C (P<0.05) which is estimated as the transportation time for Canadian chilled exports to Japan. A lack of differences in EUC between domestic and export pork and between fresh and 43d chilled ageing demonstrates that Canadian chilled pork in Japan has the EUC of its fresh 5d counterpart.
本研究的目的是评估面向日本市场的加拿大猪肉中与鲜味相关的成分及其变化情况。针对日本市场的出口级猪里脊肉，根据大理石花纹、色泽和紧实度进行在线主观挑选；其余猪里脊肉则留作国内市场销售。宰后48小时，样本在4.0°C下熟成5天（新鲜），或在-1.7°C下熟成13、28、43或58天（冷藏）。肉质仅在pH值方面存在差异（<0.1个pH单位；P<0.05）。一般来说，随着熟成时间延长，游离氨基酸浓度升高，核苷酸浓度降低。等效鲜味浓度（EUC）在4.0°C下熟成5天以及-1.7°C下熟成43天的猪肉中最高（P<0.05），43天的熟成时间估计为加拿大冷藏猪肉出口到日本的运输时间。国内猪肉与出口猪肉之间以及新鲜猪肉与冷藏43天猪肉之间的EUC没有差异，这表明在日本市场上，加拿大冷藏猪肉的EUC与新鲜度为5天的猪肉相当。
