不同品种猪肉加工广式腊肠的色泽和风味分析

摘要

Cantonese sausages made from pork from two breeds, Changbai Mountain Black and Duroc × Landrace × Large White were compared for differences in color, major flavor components and volatile components. Four groups of sausages were prepared from back fat plus hind leg muscle from hybrid pigs (group 1), hind leg muscle from hybrid pigs plus back fat from purebred pigs (group 2), hind leg muscle from purebred pigs plus back fat from hybrid pigs (group 3), and hind leg muscle plus back fat from purebred pigs (group 4), respectively. The results showed that the L* and b* values of lean meat of Cantonese sausage were affected by breed when the fat source was back fat from purebred pigs but they were not significantly affected by breed when the fat source was back fat from crossbred pigs (P > 0.05). The H* value of lean meat was affected by breed (P 0.05). Lean meat of group 2 had higher L* values and fat meat had lower a* values. In contrast, the a* value of lean meat of group 4 was higher as well as L* and b* values of fat meat. The types and relative contents of volatile flavor compounds in Cantonese sausage varied between the two breeds. An electronic nose was used to detect the volatile flavor compounds of four groups of sausages. Principal component analysis (PCA) and linear discriminant analysis (LDA) showed that the first two PCs could cumulatively explain 98.79% and 95.25% of the total variance, respectively, suggesting that PCA could clearly discriminate different sausage formulations. Conclusively, our findings demonstrated that lean meat of sausage made with lean meat from Changbai Mountain Black pigs possessed higher lean a* and b* values, and fat meat of sausage made with fat meat from this breed had lower a* value, indicating improved color. Furthermore, sausage made from pork meat from this breed had a stronger characteristic flavor and improved sensory quality.%以长白山山黑猪肉和三元猪肉为原料肉,进行广式腊肠的加工,分析不同原料肉加工所得产品的色泽、主体风味物质和挥发性风味物质的差异.4组产品由不同的原料肉加工制成,组1为三元猪四号肉和三元猪背脂,组2为三元猪四号肉和黑猪背脂,组3为黑猪四号肉和三元猪背脂,组4为黑猪四号肉和黑猪背脂.结果表明:原料肉中的脂肪均为黑猪背脂时,瘦肉来源决定产品瘦肉部分的亮度值(L*)和黄度值(b*),原料肉中的脂肪均为三元猪背脂时,瘦肉来源对产品瘦肉部分的L*和b*没有显著影响(P>0.05);产品瘦肉部分的色彩角(H*)仅受瘦肉来源的影响(P0.05).组2产品的瘦肉部分具有较高的L*、脂肪部分具有较低的a*,组4产品的瘦肉部分具有较高的a*、脂肪部分具有较高的L*和b*.不同产品中挥发性风味物质的种类和相对含量均存在一定差异,产品主体风味的主成分分析和线性判别分析的总方差贡献率分别为98.79%和95.25%,产品主体风味成分均能代表各自的风味特征,且具有良好的分散性,能够通过主成分进行区分.采用黑猪瘦肉加工的产品瘦肉部分具有较高的a*和b*,而采用黑猪背脂加工的产品脂肪部分a*较低,在色泽上有一定提升,且特征性风味明显,产品的感官品质得到有效提升.