皮下脂肪和肌内脂肪对猪肉风味的作用

doi:10.3864/j.issn.0578-1752.2011.10.017

Abstract

Abstract: 【Objective】The objective of this study was to investigate the flavor contribution of subcutaneous and intramuscular fat to pork and provide a scientific basis for improvement of pork products flavor. 【Method】 Different proportions or kinds of subcutaneous fat was added to lean pork, and intramuscular or subcutaneous fat was added to the pork in which the total intramuscular fat had been removed, after cooking, the flavor of above samples was determined by GC-MS and electronic nose. 【Result】 Except the peak area of part of compounds changed to some extent, adding different proportions or kinds of subcutaneous fat to lean pork had no effect on the kinds of volatile flavor compounds in cooked samples. The electronic nose and Partial Least Squares Regression (PLSR) analysis showed that adding different proportions or kinds of subcutaneous fat to lean pork did not result in much change in whole flavor of cooked samples. When 5% subcutaneous fat was added to defatted pork, the kinds of aldehydes and ketones were significantly increased, and the total peak area of the cooked samples was increased by 50%; when 5% intramuscular fat was added, the kinds of aldehydes and ketones were also significantly increased, and the total peak area of the cooked samples was increased by 150%, while the kinds of nitrogen containing compounds were significantly reduced. The electronic nose and PLSR analysis showed that adding subcutaneous fat to defatted pork had little effect on the whole flavor of the cooked samples, but when intramuscular fat was added a remarkable difference was observed. 【Conclusion】 Intramuscular fat contributes significantly to pork flavor while the role of subcutaneous fat is very limited.

Key words:

pork, subcutaneous fat, intramuscular fat, flavor

HUANG Ye-Chuan, HE Zhi-Fei, LI Hong-Jun, QIN Gang, WANG Ting, MA Ming-Hui. The Flavor Contribution of Subcutaneous and Intramuscular Fat to Pork[J].Scientia Agricultura Sinica, 2011, 44(10): 2118-2130.

0
/ / Recommend

Add to citation manager EndNote|Reference Manager|ProCite|BibTeX|RefWorks

URL: https://www.chinaagrisci.com/EN/10.3864/j.issn.0578-1752.2011.10.017

https://www.chinaagrisci.com/EN/Y2011/V44/I10/2118

References

[1]Mottram D S. Flavor formation in meat and meat products: a review. Food Chemistry, 1998, 62 (4): 415-424.

[2]Hornstein I, Crowe P F. Flavor studies on beef and pork. Journal of Agricultural and Food Chemistry, 1960, 8 (6): 494-498.

[3]Hornstein I, Crowe P F. Meat flavor: lamb. Journal of Agricultural and Food Chemistry, 1963, 11 (2): 147-149.

[4]Pearson A M, Wenham L M, Carse W A, McLeod K, Davey C L, Kirton A H. Observations on the contribution of fat and lean to the aroma of cooked beef and lamb. Journal of Animal Science, 1973, 36 (3): 511-515.

[5]刘源. 鸭肉风味及其在加工过程中的变化研究[D]. 南京: 南京农业大学, 2006.

Liu Y. Studies on the flavor compounds of duck meat & its changes during the processing[D]. Nanjing: Nanjing Agricultural University, 2006. (in Chinese)

[6]Timón M L, Ventanas J, Carrapiso A I, Jurado A, García C. Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams. Meat Science, 2001, 58: 85-91.

[7]Mottram D S, Edwards R A, MacFie H J H. A comparison of the flavor volatiles from cooked beef and pork meat systems. Journal of the Science of Food and Agriculture, 1982, 33 (9): 934-944.

[8]Gandemer G. Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Science, 2002, 62: 309-321.

[9]Gambotti C C, Gandemer G. Lipolysis and oxidation in subcutaneous adipose tissue during dry-dured ham processing. Food Chemistry, 1999, 64 (1): 95-101.

[10]Larrea V, Munuera I P, Hernando I, Quiles A, Lluch M A. Chemical and structural changes in lipids during the ripening of Teruel dry-cured ham. Food Chemistry, 2007, 102: 494-503.

[11]van Den Dool H, Kratz P D. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. Journal of Chromatography, 1963, 11 (8): 463-471.

[12]Berdagué J L, Denoyer C, Le Quéré J L, Semon E. Volatile components of dry-cured ham. Journal of Agricultural and Food Chemistry, 1991, 39 (7): 1257-1261.

[13]Meynier A, Novelli E, Chizzolini R, Zanardi E, Gandemer G. Volatile compounds of commercial Milano salami. Meat Science, 1999, 51: 175-183.

[14]Yu A N, Sun B G, Tian D T, Qu W Y. Analysis of volatile compounds in traditional smoke-cured bacon (CSCB) with different fiber coatings using SPME. Food Chemistry, 2008, 110: 233-238.

[15]Mottram D S, Edwards R A. The role of triglycerides and phospholipids in the aroma of cooked beef. Journal of the Science of Food and Agriculture, 1983, 34 (5): 517-522.

[16]Folch B J, Lees M, Sloane-Stanley G H. A simple method for the isolation and purification of total lipids from animal tissues. The Journal of Biological Chemistry, 1957, 226: 497-509 .

[17]Byrne D V, Bredie W L P, Bak L S, Bertelsen G, Martens H, Martens M. Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress. Meat Science, 2001, 59: 229-249.

[18]Lu P, Li D F, Yin J D, Zhang L Y, Wang Z Y. Flavor differences of cooked longissimus muscle from Chinese indigenous pig breeds and hybrid pig breed (Duroc×Landrace×Large White). Food Chemistry, 2008, 107: 1529-1537.

[19]Shahidi F. 李洁, 朱国斌译. 肉制品与水产品的风味. 第二版. 北京: 中国轻工业出版社, 2001: 24-69.

Shahidi F. Translated by Li J, Zhu G B. Flavor of Meat, Meat Products and Seafoods. 2nd ed. Beijing: China Light Industry Press, 2001: 24-69.(in Chinese)

[20]Mottram D S, Croft S E, Patterson R L S. Volatile components of cured and uncured pork: the role of nitrite and the formation of nitrogen compounds. Journal of the Science of Food and Agriculture, 1984, 35 (2): 233-239.

[21]Carcía-González D L, Tena N, Aparicio-Ruiz R, Morales M T. Relationship between sensory attributes and volatile compounds qualifying dry-cured hams. Meat Science, 2008: 80: 315-325.

[22]Farmer L J, Mottram D S. Interaction of lipid in the Maillard reaction between cysteine and ribose: the effect of a triglyceride and three phospholipids on the volatile products. Journal of the Science of Food and Agriculture, 1990, 53 (4): 505-525.

[23]Farmer L J, Mottram D S, Whitfield F B. Volatile compounds produced in Maillard reactions involving cysteine, ribose and phospholipids. Journal of the Science of Food and Agriculture, 1989, 49 (3): 347-368.

[24]Hansen T, Petersen M A, Byrne D V. Sensory based quality control utilizing electronic nose and GC-MS analyses to predict end-product quality from raw materials. Meat Science, 2005, 69: 621-634.

[25]Schaller E, Bosset J O, Escher F. ‘Electronic Notes’ and their application to food. Lebensmittel-Wissenschaft und-Technologie, 1998, 31 (4): 305-316

[26]O’Sullivan M G, Byrne D V, Jensen M T, Andersen H J, Vestergaard J. A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose. Meat Science, 2003, 65: 1125-1138.

Metrics

Viewed

Full text

Abstract

Cited

Shared

Discussed

Comments

Recommended 0

No Suggested Reading articles found!

The Flavor Contribution of Subcutaneous and Intramuscular Fat to Pork

PDF

Cited

Abstract

Cite this article

share this article

References

Related Articles 4

Metrics

Comments

Recommended 0

[1]	PAN DaoXing, WANG Zhen, YANG MaoLin, LIAO QiaoPing, YANG ChangPing, WU YuPing, WANG JinZhou, LIU RuoYu. Association of the PPARγ and C/EBPα Gene Expression with Intramuscular Fat Content in Different Varieties of Pig [J]. Scientia Agricultura Sinica, 2017, 50(1): 171-182.
[2]	ZHAO Jing-xian, LI Juan, YAN Xing-rong, NI He-min, CHEN Yan, ZHANG Lu-pei, GAO Hui-jiang, XU Shang-zhong, LI Jun-ya1, GAO Xue. The Biological Identification of FABP4 Transgenic Cattle [J]. Scientia Agricultura Sinica, 2014, 47(24): 4895-4903.
[3]	WANG Hai-Yang, ZHENG Yue, LI Hui-Xia, HAN Zhao-Yu, WANG Gen-Lin. Profiling of Differential Expressed MicroRNA in Intramuscular Fat and Subcutaneous Fat of Simmental and Bioinformatic Analyses of miR-27b Target Gene [J]. Scientia Agricultura Sinica, 2013, 46(18): 3894-3900.
[4]	ZHANG Hong-yu,SHAN An-shan,XU Lin,LI Jian-ping,CHENG Bao-jing . Effects of Protein Restriction in Sows During Lactation on Serum Lipids, the Content of Intramuscular Fat, and H-FABP mRNA Expression in the Filial Pigs#br# [J]. Scientia Agricultura Sinica, 2010, 43(6): 1229-1234 .