藏猪肉风味特性及其形成途径研究进展

Research Progress on Flavor Characteristics and Formation Pathways of Tibetan Pork

藏猪是一种小型高原特色经济猪种,主要分在高海拔的高寒地带,具有独特的环境适应能力,其不饱和脂肪酸含量丰富,挥发性风味物质的种类繁多,蛋白质以及呈味氨基酸含量较高,肉质鲜美,风味特别。本文简述了藏猪的生物学特点,重点总结了藏猪的生产、繁殖性能,对比了藏猪、八眉猪、杜×长×大的风味物质与滋味呈味物质含量,并介绍了一般猪肉的风味特性的形成,为藏猪特征风味特性以及其形成途径的研究提供了参考。

The Tibetan pig is a small-sized highland specialty economic breed of pig.It is primarily found in high-altitude and frigid areas,showcasing remarkable adaptability to its environment.Tibetan pig meat is abundant in unsaturated fatty acids and a diverse range of volatile flavor compounds.It also contains high levels of protein and savory amino acids,rendering its meat exceptionally delicious and flavorful.This article summarizes the biological characteristics of the Tibetan pig,with a particular emphasis on the breed's production and reproductive performance.A comparative analysis is conducted,examining the content of flavor substances and taste-imparting compounds in Tibetan pigs,Bamei pigs,and Duroc×Large White×Landrace pigs.Furthermore,the formation of typical pork flavor characteristics is elucidated,offering valuable insights for researching the distinctive flavor profiles of Tibetan pigs.