Food and Fermentation Industries >

2020 , Vol. 46 >Issue 10: 255 - 263

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023179

Study on differences of pork flavor between different processing methods “Yangguang-pork” and general farming mode

  • ZHENG Yue ,
  • YANG Wensheng ,
  • ZHANG Yuhui ,
  • LIU Dengyong
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  • 1(College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China)
    2(Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China)

Received date: 2019-12-23

  Online published: 2020-06-17

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Abstract

“Yangguang-pork” is a kind of pork produced by adopting animal welfare pig house breeding mode (high quality non-drug feed, high quality pig breed, welfare management and slaughter). This study compared and analyzed the differences in flavor of dorsal longest muscle of “Yangguang-pork” and ordinary chilled pork cooked by steaming, boiling, roasting and microwaving. The results showed that the sensory taste and smell of “Yangguang-pork” were about 1.3 points higher than that of ordinary pork and the degree of lipid oxidation were higher than that of ordinary pork except for the boiled sample, and the highest value of lipid oxidation in roasted “Yangguang-pork” sample was 6.55 mgMDA/kg. After processing, the relative contents of saturated fatty acids were lower than that of ordinary pork and the differences were significant (P<0.05). It was found that “Yangguang-pork” was healthier and more suitable for processing compared with ordinary pork. A total of 42 volatile flavor compounds were detected by four processing methods, with the highest proportion of aldehydes (59.25%-76.90%), among which the boiled “Yangguang-pork” sample had the highest proportion of aldehydes (76.9%). To summarize, “Yangguang-pork” has improved the flavor of pork through large-scale and scientific breeding, and is healthier and more delicious after processing by the four methods. This study provides consumers with data reports and theoretical references on the flavor differences of pork produced by different breeding methods and processed by different methods.

Key words： “Yangguang-pork”; chilled pork; different processing methods; flavor differences

Cite this article

ZHENG Yue , YANG Wensheng , ZHANG Yuhui , LIU Dengyong . Study on differences of pork flavor between different processing methods “Yangguang-pork” and general farming mode[J]. Food and Fermentation Industries, 2020 , 46(10) : 255 -263 . DOI: 10.13995/j.cnki.11-1802/ts.023179

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