Institute of Meat Hygiene, Meat Technology and Food Science, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine Vienna, 1210 Vienna, Austria.
Meat Sci. 2011 Dec;89(4):486-90. doi: 10.1016/j.meatsci.2011.05.014. Epub 2011 May 24.
Quality traits of wild boar mould-ripened salami were assessed in eight batches produced from two different assortments of meat (hind leg vs. shoulder), fat tissue (backfat from domestic pigs vs. fat tissue from wild boar), and with and without addition of a commercial bacterial starter culture. Chemical composition of finished products (day 35) were in compliance with national food codex. Batches produced with a bacterial starter culture were generally preferred by taste panels, had significantly lower concentrations of TBARS (<1.5 mgmalondialdehyde/kg) and peroxide values (POVs) and lower concentrations of cadaverine (<50 mg/kg), histamine (<10 mg/kg) and putrescine (<60 mg/kg). TBARS and POVs were inversely related to sensory preference scores (r(2)=0.84 and 0.88). Batches produced from shoulder muscles contained significantly higher concentrations of cadaverine, histamine and putrescine. TBARS were highest in batches manufactured with fat tissue from wild boars. These findings should be considered when guides to good practice for the manufacture of game meat products are developed.
对两批不同的肉（后腿肉和肩肉）、脂肪组织（家猪的背膘和野猪的脂肪组织），以及添加和不添加商业细菌发酵剂制作的 8 批野猪肉模制成熟香肠的质量特性进行了评估。成品的化学成分（第 35 天）符合国家食品法规。添加细菌发酵剂的批次通常更受品尝小组的欢迎，其 TBARS（<1.5mg 丙二醛/公斤）和过氧化物值（POV）显著较低，尸胺（<50mg/kg）、组胺（<10mg/kg）和腐胺（<60mg/kg）的浓度也较低。TBARS 和 POV 与感官偏好评分呈负相关（r²=0.84 和 0.88）。来自肩肉的批次中尸胺、组胺和腐胺的浓度明显较高。用野猪脂肪组织生产的批次中 TBARS 最高。在制定野味肉类产品生产良好操作指南时，应考虑这些发现。
