荣昌猪和三元杂交猪胴体性状、肉品质及风味物质差异研究

Research on the Differences of Carcass Traits,Meat Quality and Flavor Substances between Rongchang and Duroc×Landrace×Yorkshire Pigs

旨在探讨荣昌猪与三元杂交猪胴体性状、肉品质及风味品质差异,为进一步解释荣昌猪风味特征提供基础数据。本试验选取健康状况良好,出栏期体重相近,性别各半的三元杂交猪((117.75±7.19)kg)(n=8)和荣昌猪((112.40±8.78)kg)(n=10)作为研究对象,屠宰后测定胴体性状、常规肉品质等;感官仿生评价技术测定猪肉的滋味轮廓、气味轮廓;运用气相色谱-质谱联用技术(HS-SPME-GC-MS)测定猪肉中挥发性风味物质。结果表明:1)与三元杂交猪相比,荣昌猪胴体直长、胴体斜长、眼肌面积显著降低(P<0.05),平均背膘厚极显著增加(P<0.01)。2)与三元杂交猪相比,荣昌猪背最长肌a^(*)_(45 min)、a^(*)_(24 h)、内聚性显著升高(P<0.05);L^(*)_(24 h)、滴水损失、剪切力和硬度显著降低(P<0.05)。3)电子舌分析显示,荣昌猪和三元杂交猪背最长肌的滋味轮廓存在明显差异,荣昌猪的鲜味丰富度和咸味响应值显著升高(P<0.05)。4)电子鼻分析显示,荣昌猪和三元杂交猪背最长肌的气味轮廓存在明显差异,主要对醇类、醛类和酮类响应的传感器W2S在荣昌猪中响应值极显著升高(P<0.01)。5)基于HS-SPME-GC-MS技术在荣昌猪和三元杂交猪背最长肌中共鉴定到76种挥发性风味物质,其中16种关键挥发性风味物质在荣昌猪中显著升高(VIP>1且P<0.05)。荣昌猪肉色鲜红,肉质更嫩,系水力较好,己醛、戊醛、2,3-辛二酮、乙酸乙酯、丁酸烯丙酯、2-乙基呋喃等16种挥发性风味物质可能对荣昌猪和三元杂交猪的风味差异形成发挥重要作用,为促进荣昌猪种质资源开发利用提供基础数据。

The purpose of this experiment was to evaluate the differences in carcass traits,meat quality,and flavor substances between Rongchang(RC)pigs and Duroc×Landrace×Yorkshire(DLY)pigs,in order to provide basic data for further interpretation of the flavor characteristics of Rongchang pigs.DLY pigs((117.75±7.19)kg)(n=8)and RC pigs((112.40±8.78)kg)(n=10)in good health,with similar weights at slaughtering time were selected for the study,each group consisting of half female and male.Carcass traits and conventional meat quality were measured after slaughter.Sensory bionic evaluation technology was used to determine the taste profile and odor profile of pork.The volatile flavor substances in pork were determined using HS-SPME-GC-MS technique.The Results showed that:1)Compared with the DLY pigs,the straight length,skew length,and eye muscle area of RC pigs decreased significantly(P<0.05),while the average back fat thickness significantly increased(P<0.01).2)Compared with the DLY pigs,longissimus dorsi a^(*)_(45 min),a^(*)_(24 h) cohesion of RC pigs significantly increased(P<0.05);whereas L^(*)_(24 h),dripping loss,shear force and hardness significantly reduced(P<0.05).3)Electronic tongue analysis showed that the taste profile of the longissimus dorsi of RC pigs were significantly different from that of DLY pigs,and the taste richness and saltiness response value of RC pigs significantly increased(P<0.05).4)Electronic nose analysis showed that the odor profile of the longissimus dorsi of RC pigs were significantly different from that of DLY pigs.The response value of W2S sensor,which mainly responded to alcohols,aldehydes and ketones,was significantly increased in RC pigs as well(P<0.01).5)Based on HS-SPME-GC-MS technology,76 volatile flavor compounds were identified in the longissimus dorsi of RC pigs and DLY pigs.Among them,16 keys volatile flavor compounds were significantly increased in RC pigs(VIP>1 and P<0.05).RC pig has bright red color,and high quality of meat tenderness and waterholding power.Sixteen volatile flavor substances,including hexanal,valeraldehyde,2,3-octanedione,ethyl acetate,allyl butyrate,and 2-ethylfuran,may play an important role in the formation of flavor differences between RC pigs and DLY pigs.Overall,these findings provide basic data for promoting the development and utilization of RC pig germplasm resources.