国内黑猪肉风味研究进展

Research Progress on the Flavor of Black Pork in China

黑猪肉是市场上非常受欢迎的一种猪肉消费品。不同于普通大白猪,黑猪肉营养价值高,含有丰富的不饱和脂肪酸、高含量的肌苷酸和蛋白质等,具有口感丰富、风味独特等优点而深受消费者喜爱。我国黑猪品种丰富,不同地区猪种之间的风味存在差异。该研究在总结肉制品风味物质分析一般程序的基础上以白猪作为参考,重点对定远、河北(宝蓄)、莱芜、云南、北京、山西及青海(八眉猪)7个地区黑猪的挥发性风味物质和滋味物质进行了分析总结,确定了不同地区黑猪肉关键性风味物质。同时基于黑猪肉的呈香、呈味物质形成途径,分析了导致不同地区黑猪风味差异的主要原因,并提出了未来研究方向,为人们选择性开发黑猪肉的特定加工产品、挖掘地区特定品种黑猪肉的价值提供理论参考。

Black pork is a very popular pork product in the market.Differing from ordinary large white pigs,black pork has high nutritional value,abundant unsaturated fatty acids,and high contents of inosinic acid and proteins,etc.,exhibiting advantages such as rich mouthfeel and unique flavor thereby gaining high consumer popularity.There are many black pig breeds in China,and the flavors of pig breeds vary with different regions.On the basis of summarizing the general procedure for analyzing the flavor substances of meat products,the volatile flavor substances and tasting substances of the black pigs from seven regions,Dingyuan,Hebei(Baoxu),Laiwu,Yunnan,Beijing,Shanxi and Qinghai(Bamei),were analyzed and summarized in this paper,with the white pig as a reference.The key flavor substances of the black pork samples from different regions were determined.Based on the formation pathways of aroma-active and taste-active substances of the black pork,the main reasons responsible for the flavor differences among the black pigs from different regions were analyzed.Future research directions were put forward,so as to provide a theoretical reference for selective development of specific black pork processed products and value exploration of specific black pork varieties in certain regions.