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
| Autor: | Tang Xiaoyan, Ge Qianqian, Weida Wu, Junliang Zhan, Ting Tu |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Swine
01 natural sciences Crossbreed Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Inosine Monophosphate Animals Nucleotide Food science Flavor Hypoxanthine chemistry.chemical_classification Nucleotides Muscles 010401 analytical chemistry Fatty Acids food and beverages Fatty acid 04 agricultural and veterinary sciences General Medicine 040401 food science 0104 chemical sciences Inosinic acid chemistry Taste Pork Meat Composition (visual arts) Gas chromatography Food Science |
| Zdroj: | Food chemistry. 350 |
| ISSN: | 1873-7072 |
| Popis: | Fatty acids and nucleotides are major contributors of pork flavor, which are key quality traits influencing consumers' preference. In this study, we investigated the contents of nucleotides (inosinic acid, inosine, and hypoxanthine) 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 understanding the composition of flavor precursor substances, as well as for the identification of different muscles. |
| Databáze: | OpenAIRE |
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