文献类型：期刊文献

英文题名：Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China

作者：Zhang, Yin[1];Zhang, Yingjie[1];Li, Hui[1];Guo, Tianrong[2];Jia, Jianlin[1];Zhang, Pengcheng[1];Wang, Linguo[1];Xia, Ning[1];Qian, Qin[1];Peng, Haichuan[1];Pan, Zhongli[3];Liu, Dayu[1];Zhao, Liming[4]

机构：[1]Chengdu Univ, Meat Proc Key Lab Sichuan Prov, Chengdu 610106, Peoples R China;[2]Chengdu Inst Food Inspect, Chengdu 611130, Peoples R China;[3]Univ Calif Davis, Dept Biol & Agr Engn, Davis, CA 95616 USA;[4]East China Univ Sci & Technol, R&D Ctr Separat & Extract Technol Fermentat Ind, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China

年份：2022

卷号：11

期号：17

外文期刊名：FOODS

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000851064100001)】；

基金：This researchwas funded by the Science and TechnologyDepartment of Sichuan (2019YFN0172).

语种：英文

外文关键词：pork; nutrition; flavor; taste; EUC value; umami; meaty

摘要：To characterize the quality of widely consumed pork in China, the chemical compositions and other indexes of five breeds of pork were compared. The results indicated that the moisture content, sensory flavor, and overall acceptability of Pipa pork (PPP) were superior to other breeds. The fat content and essential amino acids (EAA) of Yihao native pork (YNP) were significantly (p < 0.05) higher than in other breeds. The protein content, the total amount of amino acids, and perceptible flavor of Tibetan black pork (TBP) were higher than in other breeds. The protein nutrition profiles of manor black pork (MBP) and TBP were better than in others. The equivalent umami concentration (EUC) value of white pork (WP) was significantly (p < 0.05) higher than in others; however, the health risk of its fatty acid content was higher. There were unique protein and flavor chemicals in YNP, TBP, and PPP, which may be useful for distinguishing their authenticity.