关键词: 地方猪, 总抗氧化能力, 肉色泽, 氧化稳定性, 感官特征

Abstract: With the increase of consumer demand for high-quality pork, the local pig farming and meat processing industries in China are experiencing a rapid development. A comparative analysis of pork quality attributes of different Chinese local pig breeds was conducted in the present study. Duroc × (Landrace × Yorkshire)?(DLY) pork was used as the control sample and nutritional properties, physicochemical properties and sensory characteristics of the three-breed crossbred Longissimus dorsi muscle (TL) were evaluated and compared with those of Longissimus dorsi from Yihao native pigs (YL), Beijing black pigs (BL), Hunan village black pigs (HL), and Northeastern indigenous pigs (NL), with a larger market share. In addition, the induced oxidative stability of lipids in the middle layer of streaky pork from these five breeds was analyzed and Cantonese bacon prepared from TL, YL, BL, HL and NL (designated as TLP, YLP, BLP, HLP and NLP, respectively) were investigated for lipid oxidation as well as color, flavor and taste characteristics. The results showed that TL had the highest protein content, the lowest crude fat content and medium water content among the five breeds. The pH of YL and HL was the highest, the pH of TL was in the middle, and NL had the lowest pH, and. The redness value (a*) and yellowness value (b*) of TL were lower than those of the other breeds, and the brightness values (L*) of YL, BL and HL but not NL were higher than that of TL. The total antioxidant capacity (T-AOC) of YL, BL and NL but not HL was higher than that of TL, and YL had the highest T-AOC value. The oxidation induction time (OIT) of lard from Hunan village black pigs was the longest (P < 0.05), while the OIT of lard from the other breeds was very short. The L* values of NLP and HLP were lower than that of TLP (P > 0.05), and YLP had the highest L* value (P < 0.05), but had the lowest a* and b* values (P > 0.05). The thiobarbituric acid reactive substance (TBARS) value of YLP was the lowest, while the highest value was found in BLP (P < 0.05). The major flavor characteristics of the five Chinese bacon products were distinct, and principal component analysis (PCA) could be used to discriminate among them. The flavor of NLP was similar to that of TLP. The astringency value of the TLP was lower, but the acid taste, astringency aftertaste, umami taste, umami taste aftertaste and salty taste were all at a higher level. In conclusion, the protein content of TL was higher, and the taste characteristic value of TLP was also higher. PL had better color. YL fat had higher oxidation stability, and YLP had a better oxidation state. The physiochemical properties and sensory characteristics of different varieties of pork were different, and the sensory characteristics of processed meat products were dissimilar to that of fresh meat.

Key words: native pigs, total antioxidant capacity, meat color, oxidative stability, sensory characteristics