Article(id=1152687444114715321, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1152687434774000221, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20250207002, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1738857600000, receivedDateStr=2025-02-07, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752751702573, onlineDateStr=2025-07-17, pubDate=1747238400000, pubDateStr=2025-05-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752751702573, onlineIssueDateStr=2025-07-17, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752751702573, creator=13701087609, updateTime=1752751702573, updator=13701087609, issue=Issue{id=1152687434774000221, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='9', pageStart='1', pageEnd='324', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752751700342, creator=13701087609, updateTime=1756708585928, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1169283815848555430, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1152687434774000221, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1169283815848555431, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1152687434774000221, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=248, endPage=258, ext={EN=ArticleExt(id=1152687445914071778, articleId=1152687444114715321, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Analysis and evaluation of pork quality in major market varieties from Shanghai Region, columnId=1151895321388347923, journalTitle=Journal of Food Safety & Quality, columnName=Food Analysis and Detection, runingTitle=null, highlight=null, articleAbstract=
Objective To construct a quality evaluation system for the main-sold pork in Shanghai and analyze the appearance, texture, nutrition, and flavor indicators of different pig breeds. Methods A total of 95 samples of the longissimus dorsi muscles were collected from 7 boar breeds, including Pudong White pigs. Fifty-five parameters were detected. Correlation analysis and radar charts were used to determine the core indicators for quality evaluation. Results In terms of appearance quality, different pig breeds showed differences in indicators such as pH and moisture content. Shawutou pigs, Pudong White pigs and Shanghai White pigs had slightly lower water content, while Shawutou pigs had a high drip loss rate. Topigs had slightly higher intramuscular fat content. Correlation analysis showed that the water content was negatively correlated with 24-hour drip loss. Regarding texture, Fengjing pigs had high shear force, Topigs had high hardness. Correlation analysis showed that the shear force was negatively correlated with hardness and positively correlated with elasticity. In terms of nutritional quality, it showed that the protein content in Shanghai local pig breeds was higher than that in common Duroc-Landrace-Yorkshire pigs. Three-way crossbred pigs and Shanghai White pigs had slightly lower fat content. The proportion of essential amino acids was the lowest in three-way crossbred pigs. In terms of flavor quality, the total amount of umami amino acids in each pig breed was similar. Shanghai White pigs had a high content of cytidine monophosphate, three-way crossbred pigs and Fengjing pigs had a high content of uridine monophosphate, Topigs had a low content of multiple flavor-related nucleotides, and Shawutou pigs had a high content of adenosine monophosphate. Correlation analysis showed that aspartic acid was positively correlated with the total amount of umami amino acids. Conclusion A quality evaluation system for Shanghai pork can be constructed around 13 core indicators, including water content, conductivity, shear force, hardness, resilience, protein, fat, magnesium, potassium, selenium content, adenosine monophosphate, inosine monophosphate, and aspartic acid. In the future, relevant factors need to be comprehensively considered to construct a comprehensive evaluation model.
, correspAuthors=Xiu-Ping SHEN, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Bo DENG, Rou-Han CHEN, Xiao-Jun YANG, Yu-Men ZHOU, Ying-Qing MA, Xiu-Ping SHEN), CN=ArticleExt(id=1152687465379836448, articleId=1152687444114715321, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=上海地区主要市售品种猪肉品质的分析与评定, columnId=1151895321958773274, journalTitle=食品安全质量检测学报, columnName=食品分析与检测, runingTitle=null, highlight=null, articleAbstract=
目的 构建上海地区主售猪肉品质评价体系, 分析不同品种猪肉的外观、质构、营养和风味指标。方法 采集浦东白猪等7个公猪品种共95份背最长肌, 检测55项参数, 运用相关性分析及雷达图谱等方法确定品质评价核心指标。结果 外观品质上, 不同猪种在pH、水分等指标有差异, 沙乌头猪、浦东白猪和上海白猪的含水量略低, 沙乌头猪的滴水损失率较高, 托佩克猪肌内脂肪含量略高, 相关性分析显示水分含量与24 h滴水损失等呈负相关。质构方面, 枫泾猪剪切力较高, 托佩克猪硬度显著高于其他品种, 相关性分析显示剪切力与硬度负相关、与弹性正相关。营养品质方面, 上海地方品种猪肉蛋白质含量高于杜长大猪种参考值, 三元猪和上海白猪脂肪略低, 三元猪的必需氨基酸占比最低。风味品质上, 各猪种鲜味氨基酸总量相近, 上海白猪胞苷酸含量高, 三元猪和枫泾猪尿苷酸高, 托佩克猪多种呈味核苷酸低, 沙乌头猪腺苷酸高, 相关性分析得出天冬氨酸与鲜味氨基酸总量等呈正相关。结论 可围绕水分含量、导电率、剪切力、硬度、回弹性、蛋白质、脂肪、镁、钾、硒含量、腺苷酸、肌苷酸和天冬氨酸这13项核心指标构建上海猪肉品质评价体系。未来需全面考量相关因素, 构建综合评价模型。
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邓波(1982—), 男, 硕士, 高级兽医师, 主要研究方向为农产品质量安全预测预警和风险评估, 农产品营养品质研究。E-mail: dengbo.25@163.com
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邓波(1982—), 男, 硕士, 高级兽医师, 主要研究方向为农产品质量安全预测预警和风险评估, 农产品营养品质研究。E-mail: dengbo.25@163.com
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邓波(1982—), 男, 硕士, 高级兽医师, 主要研究方向为农产品质量安全预测预警和风险评估, 农产品营养品质研究。E-mail: dengbo.25@163.com
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58(2): 65-68, 74., articleTitle=Comparative analysis of carcass quality and nutrient composition between Wulian black pig and DLY pig, refAbstract=null), Reference(id=1169272774058061973, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, doi=null, pmid=null, pmcid=null, year=2020, volume=34, issue=9, pageStart=1, pageEnd=5, url=null, language=null, rfNumber=[37], rfOrder=59, authorNames=葛倩倩, 汤晓艳, 涂婷, journalName=肉类研究, refType=null, unstructuredReference=葛倩倩, 汤晓艳, 涂婷, 等. 不同品种猪肉鲜味特征比较研究[J].
肉类研究,
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34(9): 1-5., articleTitle=不同品种猪肉鲜味特征比较研究, refAbstract=null), Reference(id=1169272774112587926, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, doi=null, pmid=null, pmcid=null, year=2020, volume=34, issue=9, pageStart=1, pageEnd=5, url=null, language=null, rfNumber=[37], rfOrder=60, authorNames=GE QQ, TANG XY, TU T, journalName=Meat Research, refType=null, unstructuredReference=
GE QQ,
TANG XY,
TU T,
et al. Comparative study on umami characteristics of different varieties of pork[J].
Meat Research,
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34(9): 1-5., articleTitle=Comparative study on umami characteristics of different varieties of pork, refAbstract=null)], funds=[Fund(id=1169272769054257229, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, awardId=沪农科(I2024004), language=CN, fundingSource=上海市农业科技创新项目(沪农科(I2024004)), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1169272764281139214, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, xref=null, ext=[AuthorCompanyExt(id=1169272764318887951, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, companyId=1169272764281139214, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Shanghai Agricultural Products Quality and Safety Center, Shanghai 201708, China), AuthorCompanyExt(id=1169272764335665168, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, companyId=1169272764281139214, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=上海市农产品质量安全中心, 上海 201708)])], figs=[ArticleFig(id=1169272767372341305, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, language=EN, label=Fig.1, caption=
Measurement results of appearance indicators of pork, figureFileSmall=II2DcGWg0GQyGf3MK7+NWA==, figureFileBig=QpQCBj4wMR5+3aHotI6/DA==, tableContent=null), ArticleFig(id=1169272767439450170, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, language=CN, label=图1, caption=
猪肉外观指标测定结果 注: #杜长大参考值源自《中国食物成分表(标准版)》第6版或文献提供, 不同小写字母表示具有显著性差异(P<0.05), 下同。
, figureFileSmall=II2DcGWg0GQyGf3MK7+NWA==, figureFileBig=QpQCBj4wMR5+3aHotI6/DA==, tableContent=null), ArticleFig(id=1169272767489781819, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, language=EN, label=Fig.2, caption=
Radar chart of texture index, figureFileSmall=4w+VE/7kluJTMdFhgZpkgg==, figureFileBig=R9imQScpeZR+8R9aNuFyKg==, tableContent=null), ArticleFig(id=1169272767540113468, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, language=CN, label=图2, caption=
质构指标雷达图, figureFileSmall=4w+VE/7kluJTMdFhgZpkgg==, figureFileBig=R9imQScpeZR+8R9aNuFyKg==, tableContent=null), ArticleFig(id=1169272767632388157, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, language=EN, label=Fig.3, caption=
Comparison of nutritional quality (fat, protein and trace elements) of pork, figureFileSmall=wEnuzeD0saGSp8Rf3Ku0LA==, figureFileBig=bQLRYY1jIZAaZAxfZnEtCw==, tableContent=null), ArticleFig(id=1169272767699497022, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, language=CN, label=图3, caption=
猪肉营养品质(脂肪、蛋白和微量元素)对比图, figureFileSmall=wEnuzeD0saGSp8Rf3Ku0LA==, figureFileBig=bQLRYY1jIZAaZAxfZnEtCw==, tableContent=null), ArticleFig(id=1169272767774994495, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, language=EN, label=Fig.4, caption=
Amino acid composition of pork, figureFileSmall=DtPQjLRCCl69A1XarIDacQ==, figureFileBig=WP0z9IPIE9PXlYd2o35SPw==, tableContent=null), ArticleFig(id=1169272767842103360, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, language=CN, label=图4, caption=
猪肉氨基酸组成图, figureFileSmall=DtPQjLRCCl69A1XarIDacQ==, figureFileBig=WP0z9IPIE9PXlYd2o35SPw==, tableContent=null), ArticleFig(id=1169272767917600833, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, language=EN, label=Fig.5, caption=
Radar chart of flavor index of different pig breeds, figureFileSmall=akP5K0cM4kcGHnU71cOYRQ==, figureFileBig=97GchNtDlBD2lRWZfKekfA==, tableContent=null), ArticleFig(id=1169272767980515394, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, language=CN, label=图5, caption=
不同猪种风味指标雷达图, figureFileSmall=akP5K0cM4kcGHnU71cOYRQ==, figureFileBig=97GchNtDlBD2lRWZfKekfA==, tableContent=null), ArticleFig(id=1169272768076984387, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, language=EN, label=Table 1, caption=
Main commercially available pork varieties, sampling amount, feed composition and nutritional index information in Shanghai
, figureFileSmall=null, figureFileBig=null, tableContent=
| 猪肉品种 | 宰前体重
/kg | 样本量
/份 | 养殖周期
/d | 饲料组成及营养指标 |
| 浦东白猪 | 85±5 | 11 | 180±5 | 基础日粮: 玉米(62.3%)、豆粕(22.5%)、麸皮(10.2%), 添加豆油(3.0%)、鱼粉(1.5%)
阶段调整: 粗蛋白16.5%~18.5%, 代谢能13.2~13.8 mJ/kg;
特色添加: 含发酵原料以增强风味沉积 |
| 嘉定梅山猪 | 85±5 | 20 | 170±3 | 基础日粮: 玉米(60%)、豆粕(25%)、麸皮(12%)
营养强化: 添加硒酵母(0.1~0.3 ppm)及免疫增强剂, 提升抗病能力
代谢能: 13.5 mJ/kg, 钙磷比1.2:1 |
| 松林托佩克 | 105±5 | 24 | 160±5 | 高蛋白配方: 玉米(65%)、豆粕(28%), 鱼粉占比提高至3%
促生长剂: 添加有机铬(200 μg/kg)改善饲料转化率
微量元素: 铜添加量≤200 ppm, 硒含量显著高于其他品种 |
| 金山枫泾猪 | 85±5 | 10 | 185±5 | 本土化配方: 玉米(58%)、发酵豆粕(20%)、米糠(15%), 添加中草药提取物(0.5%)
风味优化: 通过氨基酸平衡技术(谷氨酸+天冬氨酸≥2.8%)提升鲜味 |
| 崇明沙乌头 | 90±5 | 10 | 190±7 | 慢生长调控: 玉米(55%)、膨化大豆(18%), 添加纤维素酶改善消化率
脂肪沉积控制: 代谢能降至12.8 mJ/kg, 脂肪含量<15%
铁强化: 硫酸亚铁添加量提高至150 mg/kg |
| 上海白猪 | 85±5 | 10 | 175±5 | 平衡日粮: 玉米(63%)、豆粕(23%)、麦麸(10%), 添加复合维生素(含维生素E≥50 IU/kg)
氨基酸强化: 赖氨酸≥1.2%, 蛋氨酸+胱氨酸≥0.65%
低残留管理: 严格执行停药期, 无镇静剂添加 |
| 三元猪 | 105±5 | 10 | 150±5 | 商业配方: 玉米(68%)、豆粕(24%), 添加复合酶制剂及植酸酶
高效营养: 粗蛋白18.5%, 料肉比2.8:1
低脂肪策略: 脂肪含量比地方品种低10%~15% |
), ArticleFig(id=1169272768169259076, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, language=CN, label=表1, caption=
上海主要市售猪肉品种、采样量、饲料组成及营养指标信息
, figureFileSmall=null, figureFileBig=null, tableContent=
| 猪肉品种 | 宰前体重
/kg | 样本量
/份 | 养殖周期
/d | 饲料组成及营养指标 |
| 浦东白猪 | 85±5 | 11 | 180±5 | 基础日粮: 玉米(62.3%)、豆粕(22.5%)、麸皮(10.2%), 添加豆油(3.0%)、鱼粉(1.5%)
阶段调整: 粗蛋白16.5%~18.5%, 代谢能13.2~13.8 mJ/kg;
特色添加: 含发酵原料以增强风味沉积 |
| 嘉定梅山猪 | 85±5 | 20 | 170±3 | 基础日粮: 玉米(60%)、豆粕(25%)、麸皮(12%)
营养强化: 添加硒酵母(0.1~0.3 ppm)及免疫增强剂, 提升抗病能力
代谢能: 13.5 mJ/kg, 钙磷比1.2:1 |
| 松林托佩克 | 105±5 | 24 | 160±5 | 高蛋白配方: 玉米(65%)、豆粕(28%), 鱼粉占比提高至3%
促生长剂: 添加有机铬(200 μg/kg)改善饲料转化率
微量元素: 铜添加量≤200 ppm, 硒含量显著高于其他品种 |
| 金山枫泾猪 | 85±5 | 10 | 185±5 | 本土化配方: 玉米(58%)、发酵豆粕(20%)、米糠(15%), 添加中草药提取物(0.5%)
风味优化: 通过氨基酸平衡技术(谷氨酸+天冬氨酸≥2.8%)提升鲜味 |
| 崇明沙乌头 | 90±5 | 10 | 190±7 | 慢生长调控: 玉米(55%)、膨化大豆(18%), 添加纤维素酶改善消化率
脂肪沉积控制: 代谢能降至12.8 mJ/kg, 脂肪含量<15%
铁强化: 硫酸亚铁添加量提高至150 mg/kg |
| 上海白猪 | 85±5 | 10 | 175±5 | 平衡日粮: 玉米(63%)、豆粕(23%)、麦麸(10%), 添加复合维生素(含维生素E≥50 IU/kg)
氨基酸强化: 赖氨酸≥1.2%, 蛋氨酸+胱氨酸≥0.65%
低残留管理: 严格执行停药期, 无镇静剂添加 |
| 三元猪 | 105±5 | 10 | 150±5 | 商业配方: 玉米(68%)、豆粕(24%), 添加复合酶制剂及植酸酶
高效营养: 粗蛋白18.5%, 料肉比2.8:1
低脂肪策略: 脂肪含量比地方品种低10%~15% |
), ArticleFig(id=1169272768299282501, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, language=EN, label=Table 2, caption=
Testing parameters and methods
, figureFileSmall=null, figureFileBig=null, tableContent=
| 品质分析维度 | 检测参数 | 检测方法 |
| 外观 | pH | NY/T 821—2019《猪肉品质测定技术规程》 |
| 肉色 | NY/T 821—2019 |
| 滴水损失 | NY/T 821—2019 |
| 肌内脂肪 | NY/T 821—2019 |
| 导电率 | NY/T 821—2019 |
| 质构 | 嫩度 | NY/T 1180—2006《肉嫩度的测定 剪切力测定法》 |
| 弹性 | 质构仪 |
| 其他质构仪指标(黏性、咀嚼性、凝聚性、回复性等) | 质构仪 |
| 营养 | 氨基酸 | GB 5009.124—2016《食品安全国家标准 食品中氨基酸的测定》 |
| 脂肪 | GB 5009.6—2016《食品安全国家标准 食品中脂肪的测定》 |
| 蛋白质 | GB 5009.5—2016《食品安全国家标准 食品中蛋白质的测定》 |
| 钾、钙、铁、微量元素等 | GB 5009.268—2016《食品安全国家标准 食品中多元素的测定》 |
| 风味 | 鲜味氨基酸(天冬氨酸、谷氨酸) | GB 5009.124—2016 |
| 呈味核苷酸 | 自建方法(申请号/专利号: 2023113884781) |
), ArticleFig(id=1169272768412528710, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, language=CN, label=表2, caption=
检测参数及检测方法
, figureFileSmall=null, figureFileBig=null, tableContent=
| 品质分析维度 | 检测参数 | 检测方法 |
| 外观 | pH | NY/T 821—2019《猪肉品质测定技术规程》 |
| 肉色 | NY/T 821—2019 |
| 滴水损失 | NY/T 821—2019 |
| 肌内脂肪 | NY/T 821—2019 |
| 导电率 | NY/T 821—2019 |
| 质构 | 嫩度 | NY/T 1180—2006《肉嫩度的测定 剪切力测定法》 |
| 弹性 | 质构仪 |
| 其他质构仪指标(黏性、咀嚼性、凝聚性、回复性等) | 质构仪 |
| 营养 | 氨基酸 | GB 5009.124—2016《食品安全国家标准 食品中氨基酸的测定》 |
| 脂肪 | GB 5009.6—2016《食品安全国家标准 食品中脂肪的测定》 |
| 蛋白质 | GB 5009.5—2016《食品安全国家标准 食品中蛋白质的测定》 |
| 钾、钙、铁、微量元素等 | GB 5009.268—2016《食品安全国家标准 食品中多元素的测定》 |
| 风味 | 鲜味氨基酸(天冬氨酸、谷氨酸) | GB 5009.124—2016 |
| 呈味核苷酸 | 自建方法(申请号/专利号: 2023113884781) |
), ArticleFig(id=1169272768513192007, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, language=EN, label=Table 3, caption=
Correlation analysis of appearance indicators
, figureFileSmall=null, figureFileBig=null, tableContent=
| 水分含量 | 24 h滴水损失 | 导电率 | 肉色L* | 肉色a* | 肉色b* | 肌内脂肪 |
| 水分含量 | 1.000 (0.000***) | -0.380
(0.000***) | 0.091 (0.388) | -0.258 (0.013**) | 0.059
(0.575) | -0.179 (0.086*) | -0.235 (0.023**) |
| 24 h滴水损失 | -0.380 (0.000***) | 1.000
(0.000***) | -0.393 (0.000***) | 0.149
(0.155) | 0.185 (0.076*) | 0.226 (0.030**) | -0.145 (0.165) |
| 导电率 | 0.091
(0.388) | -0.393
(0.000***) | 1.000 (0.000***) | -0.258 (0.013**) | 0.029
(0.780) | -0.144 (0.169) | -0.006 (0.956) |
| 肉色L* | -0.258 (0.013**) | 0.149
(0.155) | -0.258 (0.013**) | 1.000 (0.000***) | -0.650 (0.000***) | 0.667 (0.000***) | 0.478 (0.000***) |
| 肉色a* | 0.059
(0.575) | 0.185
(0.076*) | 0.029 (0.780) | -0.650 (0.000***) | 1.000 (0.000***) | -0.204 (0.050*) | -0.637 (0.000***) |
| 肉色b* | -0.179 (0.086*) | 0.226
(0.030**) | -0.144 (0.169) | 0.667 (0.000***) | -0.204 (0.050*) | 1.000 (0.000***) | 0.162
(0.120) |
| 肌内脂肪 | -0.235 (0.023**) | -0.145
(0.165) | -0.006 (0.956) | 0.478 (0.000***) | -0.637 (0.000***) | 0.162
(0.120) | 1.000 (0.000***) |
), ArticleFig(id=1169272768588689480, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, language=CN, label=表3, caption=
外观指标相关性分析
, figureFileSmall=null, figureFileBig=null, tableContent=
| 水分含量 | 24 h滴水损失 | 导电率 | 肉色L* | 肉色a* | 肉色b* | 肌内脂肪 |
| 水分含量 | 1.000 (0.000***) | -0.380
(0.000***) | 0.091 (0.388) | -0.258 (0.013**) | 0.059
(0.575) | -0.179 (0.086*) | -0.235 (0.023**) |
| 24 h滴水损失 | -0.380 (0.000***) | 1.000
(0.000***) | -0.393 (0.000***) | 0.149
(0.155) | 0.185 (0.076*) | 0.226 (0.030**) | -0.145 (0.165) |
| 导电率 | 0.091
(0.388) | -0.393
(0.000***) | 1.000 (0.000***) | -0.258 (0.013**) | 0.029
(0.780) | -0.144 (0.169) | -0.006 (0.956) |
| 肉色L* | -0.258 (0.013**) | 0.149
(0.155) | -0.258 (0.013**) | 1.000 (0.000***) | -0.650 (0.000***) | 0.667 (0.000***) | 0.478 (0.000***) |
| 肉色a* | 0.059
(0.575) | 0.185
(0.076*) | 0.029 (0.780) | -0.650 (0.000***) | 1.000 (0.000***) | -0.204 (0.050*) | -0.637 (0.000***) |
| 肉色b* | -0.179 (0.086*) | 0.226
(0.030**) | -0.144 (0.169) | 0.667 (0.000***) | -0.204 (0.050*) | 1.000 (0.000***) | 0.162
(0.120) |
| 肌内脂肪 | -0.235 (0.023**) | -0.145
(0.165) | -0.006 (0.956) | 0.478 (0.000***) | -0.637 (0.000***) | 0.162
(0.120) | 1.000 (0.000***) |
), ArticleFig(id=1169272768664186953, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, language=EN, label=Table 4, caption=
Correlation analysis of texture indexes
, figureFileSmall=null, figureFileBig=null, tableContent=
| 剪切力 | 硬度 | 断裂性 | 黏附性 | 弹性 | 咀嚼性 | 胶黏性 | 内聚性 | 回弹性 |
| 剪切力 | 1.000 (0.000***) | -0.283 (0.006***) | -0.151 (0.149) | -0.071 (0.499) | 0.426 (0.000***) | -0.052 (0.618) | 0.003 (0.979) | 0.147 (0.159) | 0.128 (0.223) |
| 硬度 | -0.283 (0.006***) | 1.000 (0.000***) | 0.867 (0.000***) | 0.397 (0.000***) | -0.091 (0.387) | 0.530 (0.000***) | 0.514 (0.000***) | -0.336 (0.001***) | -0.129 (0.217) |
| 断裂性 | -0.151 (0.149) | 0.867 (0.000***) | 1.000 (0.000***) | 0.342 (0.001***) | 0.079 (0.450) | 0.393 (0.000***) | 0.424 (0.000***) | -0.361 (0.000***) | -0.187 (0.073*) |
| 黏附性 | -0.071 (0.499) | 0.397 (0.000***) | 0.342 (0.001***) | 1.000 (0.000***) | 0.123 (0.242) | 0.259 (0.012**) | 0.202 (0.053*) | -0.123 (0.239) | -0.028 (0.788) |
| 弹性 | 0.426 (0.000***) | -0.091 (0.387) | 0.079 (0.450) | 0.123 (0.242) | 1.000 (0.000***) | 0.155 (0.139) | 0.298 (0.004***) | 0.087 (0.406) | 0.198 (0.058*) |
| 咀嚼性 | -0.052 (0.618) | 0.53 (0.000***) | 0.393 (0.000***) | 0.259 (0.012**) | 0.155 (0.139) | 1.000 (0.000***) | 0.835 (0.000***) | 0.414 (0.000***) | 0.018 (0.864) |
| 胶黏性 | 0.003 (0.979) | 0.514 (0.000***) | 0.424 (0.000***) | 0.202 (0.053*) | 0.298 (0.004***) | 0.835 (0.000***) | 1.000 (0.000***) | 0.342 (0.001***) | 0.317 (0.002***) |
| 内聚性 | 0.147 (0.159) | -0.336 (0.001***) | -0.361 (0.000***) | -0.123 (0.239) | 0.087 (0.406) | 0.414 (0.000***) | 0.342 (0.001***) | 1.000 (0.000***) | 0.181 (0.083*) |
| 回弹性 | 0.128 (0.223) | -0.129(0.217) | -0.187 (0.073*) | -0.028 (0.788) | 0.198 (0.058*) | 0.018 (0.864) | 0.317 (0.002***) | 0.181 (0.083*) | 1.000 (0.000***) |
), ArticleFig(id=1169272768739684426, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, language=CN, label=表4, caption=
质构指标相关性分析
, figureFileSmall=null, figureFileBig=null, tableContent=
| 剪切力 | 硬度 | 断裂性 | 黏附性 | 弹性 | 咀嚼性 | 胶黏性 | 内聚性 | 回弹性 |
| 剪切力 | 1.000 (0.000***) | -0.283 (0.006***) | -0.151 (0.149) | -0.071 (0.499) | 0.426 (0.000***) | -0.052 (0.618) | 0.003 (0.979) | 0.147 (0.159) | 0.128 (0.223) |
| 硬度 | -0.283 (0.006***) | 1.000 (0.000***) | 0.867 (0.000***) | 0.397 (0.000***) | -0.091 (0.387) | 0.530 (0.000***) | 0.514 (0.000***) | -0.336 (0.001***) | -0.129 (0.217) |
| 断裂性 | -0.151 (0.149) | 0.867 (0.000***) | 1.000 (0.000***) | 0.342 (0.001***) | 0.079 (0.450) | 0.393 (0.000***) | 0.424 (0.000***) | -0.361 (0.000***) | -0.187 (0.073*) |
| 黏附性 | -0.071 (0.499) | 0.397 (0.000***) | 0.342 (0.001***) | 1.000 (0.000***) | 0.123 (0.242) | 0.259 (0.012**) | 0.202 (0.053*) | -0.123 (0.239) | -0.028 (0.788) |
| 弹性 | 0.426 (0.000***) | -0.091 (0.387) | 0.079 (0.450) | 0.123 (0.242) | 1.000 (0.000***) | 0.155 (0.139) | 0.298 (0.004***) | 0.087 (0.406) | 0.198 (0.058*) |
| 咀嚼性 | -0.052 (0.618) | 0.53 (0.000***) | 0.393 (0.000***) | 0.259 (0.012**) | 0.155 (0.139) | 1.000 (0.000***) | 0.835 (0.000***) | 0.414 (0.000***) | 0.018 (0.864) |
| 胶黏性 | 0.003 (0.979) | 0.514 (0.000***) | 0.424 (0.000***) | 0.202 (0.053*) | 0.298 (0.004***) | 0.835 (0.000***) | 1.000 (0.000***) | 0.342 (0.001***) | 0.317 (0.002***) |
| 内聚性 | 0.147 (0.159) | -0.336 (0.001***) | -0.361 (0.000***) | -0.123 (0.239) | 0.087 (0.406) | 0.414 (0.000***) | 0.342 (0.001***) | 1.000 (0.000***) | 0.181 (0.083*) |
| 回弹性 | 0.128 (0.223) | -0.129(0.217) | -0.187 (0.073*) | -0.028 (0.788) | 0.198 (0.058*) | 0.018 (0.864) | 0.317 (0.002***) | 0.181 (0.083*) | 1.000 (0.000***) |
), ArticleFig(id=1169272768819376203, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, language=EN, label=Table 5, caption=
Correlation analysis of flavor index umami substances
, figureFileSmall=null, figureFileBig=null, tableContent=
| 天冬氨酸 | 谷氨酸 | 鲜味氨基酸总量 | 胞苷酸 | 尿苷酸 | 鸟苷酸 | 肌苷酸 | 腺苷酸 |
| 天冬氨酸 | 1.000 (0.000***) | -0.007 (0.986) | 0.765 (0.016**) | -0.105 (0.789) | 0.267 (0.488) | 0.326 (0.392) | -0.253 (0.512) | 0.598 (0.089*) |
| 谷氨酸 | -0.007 (0.986) | 1.000 (0.000***) | 0.639 (0.064*) | 0.346 (0.361) | 0.121 (0.756) | -0.138 (0.723) | -0.337 (0.376) | -0.181 (0.641) |
| 鲜味氨基酸总量 | 0.765 (0.016**) | 0.639 (0.064*) | 1.000 (0.000***) | 0.143 (0.714) | 0.283 (0.460) | 0.161 (0.678) | -0.411 (0.272) | 0.343 (0.366) |
| 胞苷酸 | -0.105 (0.789) | 0.346 (0.361) | 0.143 (0.714) | 1.000 (0.000***) | 0.205 (0.597) | 0.642 (0.062*) | 0.156 (0.688) | 0.141 (0.718) |
| 尿苷酸 | 0.267 (0.488) | 0.121 (0.756) | 0.283 (0.460) | 0.205 (0.597) | 1.000 (0.000***) | 0.544 (0.130) | 0.679 (0.044**) | 0.140 (0.719) |
| 鸟苷酸 | 0.326 (0.392) | -0.138 (0.723) | 0.161 (0.678) | 0.642 (0.062*) | 0.544 (0.130) | 1.000 (0.000***) | 0.529 (0.144) | 0.637 (0.065*) |
| 肌苷酸 | -0.253 (0.512) | -0.337 (0.376) | -0.411 (0.272) | 0.156 (0.688) | 0.679 (0.044**) | 0.529 (0.144) | 1.000 (0.000***) | -0.049 (0.900) |
| 腺苷酸 | 0.598 (0.089*) | -0.181 (0.641) | 0.343 (0.366) | 0.141 (0.718) | 0.140 (0.719) | 0.637 (0.065*) | -0.049 (0.900) | 1.000 (0.000***) |
), ArticleFig(id=1169272768907456588, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687444114715321, language=CN, label=表5, caption=
风味指标鲜味物质相关性分析
, figureFileSmall=null, figureFileBig=null, tableContent=
| 天冬氨酸 | 谷氨酸 | 鲜味氨基酸总量 | 胞苷酸 | 尿苷酸 | 鸟苷酸 | 肌苷酸 | 腺苷酸 |
| 天冬氨酸 | 1.000 (0.000***) | -0.007 (0.986) | 0.765 (0.016**) | -0.105 (0.789) | 0.267 (0.488) | 0.326 (0.392) | -0.253 (0.512) | 0.598 (0.089*) |
| 谷氨酸 | -0.007 (0.986) | 1.000 (0.000***) | 0.639 (0.064*) | 0.346 (0.361) | 0.121 (0.756) | -0.138 (0.723) | -0.337 (0.376) | -0.181 (0.641) |
| 鲜味氨基酸总量 | 0.765 (0.016**) | 0.639 (0.064*) | 1.000 (0.000***) | 0.143 (0.714) | 0.283 (0.460) | 0.161 (0.678) | -0.411 (0.272) | 0.343 (0.366) |
| 胞苷酸 | -0.105 (0.789) | 0.346 (0.361) | 0.143 (0.714) | 1.000 (0.000***) | 0.205 (0.597) | 0.642 (0.062*) | 0.156 (0.688) | 0.141 (0.718) |
| 尿苷酸 | 0.267 (0.488) | 0.121 (0.756) | 0.283 (0.460) | 0.205 (0.597) | 1.000 (0.000***) | 0.544 (0.130) | 0.679 (0.044**) | 0.140 (0.719) |
| 鸟苷酸 | 0.326 (0.392) | -0.138 (0.723) | 0.161 (0.678) | 0.642 (0.062*) | 0.544 (0.130) | 1.000 (0.000***) | 0.529 (0.144) | 0.637 (0.065*) |
| 肌苷酸 | -0.253 (0.512) | -0.337 (0.376) | -0.411 (0.272) | 0.156 (0.688) | 0.679 (0.044**) | 0.529 (0.144) | 1.000 (0.000***) | -0.049 (0.900) |
| 腺苷酸 | 0.598 (0.089*) | -0.181 (0.641) | 0.343 (0.366) | 0.141 (0.718) | 0.140 (0.719) | 0.637 (0.065*) | -0.049 (0.900) | 1.000 (0.000***) |
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