中国农业科学2011，Vol.44Issue(10)：2118-2130,13.DOI:10.3846/j.issn.0578-175.2011.10.017
皮下脂肪和肌内脂肪对猪肉风味的作用
The Flavor Contribution of Subcutaneous and Intramuscular Fat to Pork
摘要
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 ketoncs 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.关键词
猪肉/皮下脂肪/肌内脂肪/风味Key words
pork/ subcutaneous fat/ intramuscular fat/ flavor引用本文复制引用
黄业传,贺稚非,李洪军,秦刚,王庭,马明辉..皮下脂肪和肌内脂肪对猪肉风味的作用[J].中国农业科学,2011,44(10):2118-2130,13.基金项目
国家自然科学基金项目(31071566)、公益性行业(农业)科研项目(200903012) （31071566）
