嘌呤含量对猪肉感官品质的影响。
The effect of purine content on sensory quality of pork.
作者信息
Huang Cong, Zheng Min, Huang Yizhong, Liu Xianxian, Zhong Liepeng, Ji Jiuxiu, Zhou Lisheng, Zeng Qingjie, Ma Junwu, Huang Lusheng
机构信息
State Key Laboratory for Swine Genetics, Breeding and Production Technology, Jiangxi Agricultural University, Nanchang 330045, China.
State Key Laboratory for Swine Genetics, Breeding and Production Technology, Jiangxi Agricultural University, Nanchang 330045, China.
出版信息
Meat Sci. 2021 Feb;172:108346. doi: 10.1016/j.meatsci.2020.108346. Epub 2020 Oct 18.
Although high level of purine in foods is considered a risk factor for hyperuricemia and gout, purine-rich foods continue to be popular for their delicious taste. The main objective of this study was to investigate the effects of purine bases on the sensory quality of pork. A total of 406 longissimus thoracis et lumborum samples were collected from a heterogeneous F6 pig population to determine purine composition and its correlation to sensory quality of pork. The contents of total purine and two major uricogenic bases (adenine and hypoxanthine) were negatively correlated with tenderness, juiciness, oiliness and overall liking (r < -0.2, P < 0.05), but they were not significantly correlated with umami. In contrast, guanine content, which accounts for only about 10% of the total purine content, was positively correlated with umami (r = 0.15, P < 0.05), and had no significant relationships with other sensory indicators. These results imply that purine bases with different uricogenic effects also influence different sensory quality indices of pork.
尽管食物中高含量的嘌呤被认为是高尿酸血症和痛风的一个风险因素，但富含嘌呤的食物因其美味的口感仍然很受欢迎。本研究的主要目的是调查嘌呤碱对猪肉感官品质的影响。从一个异质的F6猪群体中总共采集了406个胸腰最长肌样本，以确定嘌呤组成及其与猪肉感官品质的相关性。总嘌呤以及两种主要的致尿酸生成碱（腺嘌呤和次黄嘌呤）的含量与嫩度、多汁性、油腻感和总体喜好呈负相关（r < -0.2，P < 0.05），但它们与鲜味没有显著相关性。相比之下，鸟嘌呤含量仅占总嘌呤含量的约10%，与鲜味呈正相关（r = 0.15，P < 0.05），与其他感官指标没有显著关系。这些结果表明，具有不同致尿酸生成作用的嘌呤碱也会影响猪肉不同的感官品质指标。
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