摘要
为探究不同猪油品质特性的差异,选取了中华本土猪种荣昌猪(RCP)和莱芜黑猪(LWBP)、国内外杂交型猪种鲁莱黑猪(LLBP)、外国猪种西班牙-伊比利亚黑猪(SIBP)以及商品化猪种白猪(WP)为研究对象,分析各猪种板油炼制后理化性质和挥发性风味物质的差异。结果表明,LWBP猪油的水分含量、酸价、过氧化值最高,分别为0.077%、1.03 mg KOH/g、0.068 g/100 g,显著高于其他猪油(P<0.05)。RCP猪油中UFA(不饱和脂肪酸)与SFA(饱和脂肪酸)含量比值最高为1.33。气相色谱-质谱联用技术(Gas chromatography-mass spectrometry,GC-MS)在五种猪油中共鉴定出78种挥发性物质,其中RCP猪油的挥发性风味物质种类最为丰富(64种)且含量最高(2194.21μg/kg)。气味活性值(odor activity value,OAV)分析结果表明,己醛、(E)-2-壬烯醛、(E,E)-2,4-癸二烯醛、2-正戊基呋喃等20种风味物质在五种猪油中普遍存在且OAV值均大于1,是猪油中共有关键性风味物质。基于变量投影重要度(Variable Importance for the Projection,VIP)、OAV值与P值,筛选出了与RCP猪油品质特征相关的4种特征差异性风味物质,分别为壬醛、(E)-2-己烯醛、(E)-2-庚烯醛和δ-癸内酯。同时,在LWBP和LLBP猪油中分别筛选出4种和3种特征性风味物质,而WP和SIBP猪油中大多数风味物质的气味活性值差异不显著。相关性分析表明,RCP猪油中4种特征风味物质的形成与其脂肪水解氧化程度的相关性不显著,其特征风味的形成可能与原料本身的风味前体物质有关。
To investigate the differences in the quality characteristics of various lard types,the study selected Chinese indigenous pig breeds Rongchang Pig(RCP)and Laiwu Black Pig(LWBP),as well as the hybrid pig breed Lu Lai Black Pig(LLBP),the foreign pig breed Spanish-Iberian Black Pig(SIBP),and the commercial pig breed White Pig(WP)as research subjects.The study analyzed the differences in the physicochemical properties and volatile flavor compounds of lard from each pig breed after rendering.The results showed that LWBP lard had the highest moisture content,acid value,and peroxide value,at 0.077%,1.03 mg KOH/g,and 0.068 g/100 g,respectively,which were significantly higher than other lards(P<0.05).The ratio of unsaturated fatty acids(UFAs)to saturated fatty acids(SFAs)in RCP lard was the highest at 1.33.Gas chromatography-mass spectrometry(GC-MS)identified 78 volatile compounds in five types of lard,with RCP lard containing the most diverse range of volatile flavor compounds(64 types)and the highest concentration(2194.21μg/kg).Odor activity value(OAV)analysis results indicated that hexanal,(E)-2-nonenal,(E,E)-2,4-decadienal,2-pentylfuran,and 17 other flavor compounds were widely present in the five types of lard,with OAV values all exceeding 1,making them key flavor compounds in lard.Based on variable importance for the projection(VIP),OAV values,and P-values,four characteristic flavor compounds associated with RCP lard quality were identified:nonenal,(E)-2-hexenal,(E)-2-heptenal,andδ-decalactone.At the same time,four and three characteristic flavor compounds were screened out from LWBP and LLBP lard,respectively,while most flavor compounds in WP and SIBP lard showed no significant differences in their odor activity values.Correlation analysis showed that the formation of the four characteristic flavor compounds in RCP lard was not significantly correlated with the degree of fat hydrolysis and oxidation,suggesting that the formation of these characteristic flavors may be related to the flavor precursor compounds in the raw material itself.
作者
盛航滔
唐密
李鼎
付余
张宇昊
马良
SHENG Hangtao;TANG Mi;LI Ding;FU Yu;ZHANG Yuhao;MA Liang(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing,Chongqing 400715,China;Key Laboratory of Condiment Supervision Technology for State Market Regulation,Chongqing 401121,China)
出处
《食品工业科技》
北大核心
2025年第20期337-348,共12页
Science and Technology of Food Industry
基金
国家生猪技术创新中心先导科技项目(NCTIP-XD/B02)
中央高校基本科研业务费专项资金资助(SWU-XJPY202310)。
关键词
猪油
中华本土猪
理化性质
挥发性风味物质
特征风味
lard
Chinese native pig
physicochemical property
volatile flavor compounds
characteristic flavor
