Unveiling the impact of muscle fiber composition on taste and aroma compounds in Jinhua pig skeletal muscles
文献类型： 外文期刊
作者： Qi, Keke 1 ; Ge, Kaili 1 ; Zhang, Ruonan 1 ; Wang, Binbin 1 ; Tao, Xin 1 ; Qin, Kaipeng 1 ; Men, Xiaoming 1 ; Xu, Ziwei 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Anim Husb & Vet Sci, Hangzhou 310021, Zhejiang, Peoples R China
关键词： Muscle fiber type; Free amino acids; Fatty acids; Volatile flavor compounds; Skeletal muscles; Jinhua pig
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 493 卷
页码：
收录情况： SCI
摘要： Muscle fiber types critically influence pork flavor by modulating taste-active and aroma compounds. This study analyzed three muscles in Jinhua pigs-longissimus dorsi (LD, predominantly type IIb fibers), serratus ventralis (SV, mainly type I/IIa), and quadriceps femoris (QF)-revealing distinct flavor profiles. SV exhibited significantly higher free amino acids (FAAs), including umami (Asp, Glu), sweet (Ala, Gly, etc.), and bitter amino acids (Arg, His), along with elevated total fatty acids (SFA, MUFA, PUFA). Conversely, LD displayed the highest inosine monophosphate (IMP) content. Volatile analysis showed LD and QF contained more odor-active aldehydes (hexanal, nonenal) and sulfur compounds (dimethyl disulfide) compared to SV. Notably, type I/IIa fibers positively correlated with FAAs and fatty acids but negatively with IMP and aroma compounds, while type IIb fibers showed inverse relationships. These findings demonstrate that SV muscle (I/IIa-rich) enhances savory taste, whereas LD (IIb-dominant) excels in aroma development, directly linking fiber-type composition to meat flavor differentiation.
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