对从普拉瓦猪和波兰大白猪获取的内脏及内脏制品的工艺和消费品质分析。
Analysis of Technological and Consumption Quality of Offal and Offal Products Obtained from Pulawska and Polish Landrace Pigs.
作者信息
Babicz Marek, Kropiwiec-Domańska Kinga, Skrzypczak Ewa, Szyndler-Nędza Magdalena, Szulc Karolina
机构信息
Institute of Animal Breeding and Biodiversity Conservation, Faculty of Biology, Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
Department of Animal Breeding and Product Quality Assessment, Poznań University of Life Sciences, Złotniki, ul Słoneczna 1, 62-002 Suchy Las, Poland.
出版信息
Animals (Basel). 2020 Jun 1;10(6):964. doi: 10.3390/ani10060964.
The aim of the study was to determine technological and consumption quality of some offal components obtained from Pulawska and Polish Landrace fattening pigs, and to analyse the eating quality of the offal products. The study material consisted of 100 fattening pigs: Pulawska (PUL) and 50 Polish Landrace (PL) pigs. The offal components were analysed for physical traits, chemical composition and energy value. Offal products were made from the offal and their physical, chemical and organoleptic parameters were evaluated. Our study showed that breed had a significant effect ( ≤ 0.05) on pH of the tongue, heart (PUL > PL), lungs and kidneys (PUL < PL), and on the fat content of the tongue, heart (PUL > PL), liver and kidneys (PUL < PL). A highly significant effect of breed ( ≤ 0.01) was observed for protein content of the lungs, liver (PUL < PL) and kidneys (PUL > PL), for collagen content of the kidneys (PUL < PL) and liver (PUL < PL), and for energy value ( ≤ 0.01) of the heart (PUL > PL) and liver (PUL < PL). Moreover, our results indicate that the organoleptic quality of the evaluated offal products was higher for Pulawska than Polish Landrace pigs, in particular with regard to consistency ( < 0.05) and flavour ( < 0.01) of the liver sausage.
本研究的目的是测定从普拉瓦斯卡猪和波兰大白猪获得的一些内脏成分的工艺和消费质量，并分析内脏产品的食用品质。研究材料包括100头育肥猪：50头普拉瓦斯卡猪（PUL）和50头波兰大白猪（PL）。对内脏成分的物理特性、化学成分和能量值进行了分析。用内脏制作了内脏产品，并对其物理、化学和感官参数进行了评估。我们的研究表明，品种对舌头、心脏（PUL>PL）、肺和肾脏的pH值（PUL<P）有显著影响（P≤0.05），对舌头、心脏（PUL>PL）、肝脏和肾脏的脂肪含量也有显著影响（PUL<P）。品种对肺、肝脏（PUL<P）和肾脏（PUL>PL）的蛋白质含量、肾脏（PUL<P）和肝脏（PUL<P）的胶原蛋白含量以及心脏（PUL>PL）和肝脏（PUL<P）的能量值有极显著影响（P≤0.01）。此外，我们的结果表明，普拉瓦斯卡猪的评估内脏产品的感官质量高于波兰大白猪，特别是在肝香肠的稠度（P<0.05）和风味（P<0.01）方面。
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