Screening out important substances for distinguishing Chinese indigenous pork and hybrid pork and identifying different pork muscles by analyzing the fatty acid and nucleotide contents

文献类型： 外文期刊

第一作者： Tu, Ting

作者： Tu, Ting;Wu, Weida;Tang, Xiaoyan;Ge, Qianqian;Zhan, Junliang;Tu, Ting

作者机构：

关键词： Pork breeds; Pork muscles; Flavor nucleotides; Fatty acids; Important substances

期刊名称：FOOD CHEMISTRY （ 影响因子：6.306； 五年影响因子：6.219 ）

ISSN： 0308-8146

年卷期： 2021 年 350 卷

页码：

收录情况： SCI

摘要： Fatty acids and nucleotides are major contributors of pork flavor, which are key quality traits influencing con -sumers? preference. In this study, we investigated the contents of nucleotides (inosinic acid, inosine, and hy-poxanthine) and 26 fatty acids by high-performance liquid chromatography and gas chromatography in longissimus dorsi and semimembranous muscle of four breeds (Dongbei Min pig, Beijing Black pig, Wuzhishan pig, and DLY pigs). Combining with multivariate statistics, we found significant differences in the nucleotides and fatty acids compositions among the breeds and muscles. Furthermore, the content of total unsaturated fatty acids and DHA were higher in native pigs than crossbred pigs. This study provides a theoretical basis for un-derstanding the composition of flavor precursor substances, as well as for the identification of different muscles.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序