Faculty of Veterinary, Food Technology, University of Extremadura, Avda/Universidad s/n, 10071 Cáceres, Spain.
Meat Sci. 2004 Jul;67(3):453-61. doi: 10.1016/j.meatsci.2003.11.019.
Physico-chemical characteristics and quality traits of the raw ingredients (muscle cuadriceps femoris, liver and adipose tissue) and the pâtés made from extensively reared Iberian pigs and intensively reared white pigs, were evaluated. The differences found between muscles, livers and adipose tissues from Iberian and white pigs influenced the characteristics of the pâtés. Compared to pâtés from white pigs, pâtés from Iberian pigs had a higher content of heme iron (27.5 μg/g vs 11.5 μg/g; p<0.05) and lower content of non-heme iron (27.5 μg/g vs 33.7 μg/g; p<0.05). Pâtés from Iberian pigs exhibited a darker colour (L (∗):18.6 vs 15.9, p<0.05) with less redness (a (∗) values: 9.1 vs 11.3; p<0.05) and yellowness (b (∗) values: 13.1 vs 14.8, p<0.05). Thus, pâtés from white pigs had higher values of chroma (18.6 vs 15.9, p<0.05) and smaller values of hue (52.5 vs 55.2, p<0.05) that those from Iberian pigs' pâtés. In fatty acid composition, pâtés from white pigs had higher proportions of SFA (37.9% vs 32.8%, p<0.05) and PUFA (14.4% vs 9.6%, p<0.05) than pâtés from Iberian pigs and lower percentages of oleic (53.4% vs 43.6%, p<0.05) and total of MUFA (57.5% vs 47.6%, p<0.05). Pâtés from Iberian pigs had a lower n-6/n-3 values (13.2 vs 17.2; p<0.05).
评估了广泛饲养的伊比利亚猪和密集饲养的白猪的原料（股四头肌、肝脏和脂肪组织）和肉酱的物理化学特性和质量特性。伊比利亚猪和白猪的肌肉、肝脏和脂肪组织之间的差异影响了肉酱的特性。与白猪肉酱相比，伊比利亚猪肉酱的血红素铁含量更高（27.5μg/g 比 11.5μg/g；p<0.05），而非血红素铁含量更低（27.5μg/g 比 33.7μg/g；p<0.05）。伊比利亚猪肉酱的颜色更深（L（∗）：18.6 比 15.9，p<0.05），红色度（a（∗）值：9.1 比 11.3；p<0.05）和黄色度（b（∗）值：13.1 比 14.8，p<0.05）较低。因此，白猪肉酱的色度（18.6 比 15.9，p<0.05）较高，色调（52.5 比 55.2，p<0.05）较小。在脂肪酸组成方面，白猪肉酱的 SFA（37.9%比 32.8%，p<0.05）和 PUFA（14.4%比 9.6%，p<0.05）比例高于伊比利亚猪肉酱，而油酸（53.4%比 43.6%，p<0.05）和 MUFA 总量（57.5%比 47.6%，p<0.05）比例较低。伊比利亚猪肉酱的 n-6/n-3 值较低（13.2 比 17.2；p<0.05）。
