摘要
利用气相色谱质谱联用技术(GC-MS),研究甘肃甘南藏族自治州舍饲(谷物饲料)与放养(天然草料)6月龄蕨麻猪背最长肌中的挥发性风味化合物。两者的差异主要体现在醛类化合物上(舍饲组38.33%,放养组25.19%)。对于来源于美拉德反应的挥发性化合物而言,甲硫基丙醛(呈肉香)与苯并噻唑(呈肉汤味)在舍饲组的含量分别比放养组多23%和122%。舍饲组脂肪氧化产物总相对含量显著高于放养组(P<0.05),且两组肉样中脂肪氧化产物的种类差异很大。放养组蕨麻猪肉中的萜类含量显著高于舍饲组(P<0.05)。结果表明,饲养方式会对蕨麻猪肉挥发性化合物产生影响,进而可能会影响到蕨麻猪肉的风味。
The volatile compounds in longissimus dorsi muscles from 6 month-old Tibetan miniature pigs raised in feedlot with cereal and on natural pasture from Gannan Tibetan Autonomous Prefecture, Gansu province were investigated by gas chromatography-mass spectrometry （GC-MS）. Feedlot-raised and pasture-raised Tibetan miniature pigs mostly varied in their aldehyde contents （38.33% and 25.19%, respectively）. Methylthiopropanal （meaty flavor） and benzothiazole （gravy flavor） that can be derived from Mailard reaction in feedlot-raised pork were 23% and 122% more than that in pasture-raised pork, respectively. Lipid oxidation products showed a significant increase in feedlot-raised pork as compared with their pasture-raised pork （P 〈 0.05）, and a significant difference in the types of lipid oxidation products was also found. Pasture-raised pork exhibited significantly higher terpene content than feedlot-raised pork （P 〈 0.05）. From these results, we concluded that raising methods can affect volatile compounds in pork from Tibetan miniature pig and therefore might affect pork flavor.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第14期257-260,共4页
Food Science
