Estévez Mario, Morcuende David, Cava Ramón
Food Technology Department, University of Extremadura, 10071, Cáceres, Spain.
Meat Sci. 2006 Feb;72(2):356-64. doi: 10.1016/j.meatsci.2005.08.003. Epub 2005 Oct 3.
Physico-chemical characteristics and different quality traits of the raw material (meat and adipose tissue) and the frankfurters elaborated from extensively reared Iberian pigs (IF) and intensively reared white pigs (WF) were evaluated. Hybrid frankfurters (HF) made with meat from white pigs and adipose tissue from Iberian pigs were also studied. The differences found between muscles and adipose tissues from Iberian and white pigs largely influenced the characteristics displayed by the frankfurters. Particularly remarkable are the higher amounts of substances with proven antioxidant activity such as tocopherols and phenolic compounds in tissues from Iberian pigs than in those from white pigs. No significant differences were found amongst frankfurters for their proximate composition though IF presented a higher iron content than WF and HF. IF exhibited a redder and darker colour than WF and HF. The latter were paler and showed higher hue values than IF. Concerning their fatty acid composition, IF had higher proportions of oleic acid and MUFA and smaller proportions of SFA and PUFA than WF. From a nutritional point of view, IF had a lower n-6/n-3 value than WF. The addition of adipose tissue from Iberian pigs to the HF modified its fatty acid composition compared to that of WF, significantly increasing the percentages of MUFA and reducing the proportions of PUFA, SFA and the n-6/n-3 value. Though no significant differences were found amongst frankfurters for their texture profile, a clear trend was detected, with the HF showing intermediate texture characteristics between IF and WF.
对以粗放饲养的伊比利亚猪（IF）和集约饲养的白猪（WF）为原料制作的法兰克福香肠及其原料（肉和脂肪组织）的物理化学特性和不同品质特征进行了评估。还研究了用白猪的肉和伊比利亚猪的脂肪组织制作的混合法兰克福香肠（HF）。伊比利亚猪和白猪的肌肉与脂肪组织之间存在的差异在很大程度上影响了法兰克福香肠所呈现的特性。特别值得注意的是，伊比利亚猪组织中的生育酚和酚类化合物等具有抗氧化活性的物质含量高于白猪组织。尽管IF的铁含量高于WF和HF，但法兰克福香肠的近似成分之间未发现显著差异。IF的颜色比WF和HF更红更深。后两者颜色更浅，色调值比IF更高。关于它们的脂肪酸组成，IF的油酸和单不饱和脂肪酸比例高于WF，饱和脂肪酸和多不饱和脂肪酸比例低于WF。从营养角度来看，IF的n-6/n-3值低于WF。与WF相比，在HF中添加伊比利亚猪的脂肪组织改变了其脂肪酸组成，显著提高了单不饱和脂肪酸的百分比，降低了多不饱和脂肪酸、饱和脂肪酸的比例以及n-6/n-3值。尽管法兰克福香肠的质地剖面之间未发现显著差异，但检测到一个明显的趋势，即HF的质地特征介于IF和WF之间。
