Tikk Kaja, Tikk Meelis, Aaslyng Margit D, Karlsson Anders H, Lindahl Gunilla, Andersen Henrik J
Department of Food Science, Faculty of Agricultural Sciences, University of Aarhus, P.O. Box 50, DK-8830 Tjele, Denmark.
Meat Sci. 2007 Oct;77(2):275-86. doi: 10.1016/j.meatsci.2007.03.019. Epub 2007 Mar 30.
The influence of two diets with different fatty acid compositions has been studied with regard to overall pork quality and significance of specific fatty acids on sensory attributes in fried chops and oven roasts. Twenty castrates and 20 females were in a balanced experimental set-up fed with a standard diet supplemented with α-tocopherol (200mg/kg feed) where the fat source was either 3% of palm oil or 3% rapeseed oil. After slaughter, despite differences in lipid composition and sensory attributes, no significant difference in overall meat quality parameters and flavour precursors was found. Comparison of the two diets showed that supplementation with rapeseed oil resulted in a significantly higher content of C18:3n-3 (polar lipid (PL), neutral lipid (NL)), C18:2n-6c (NL) and C20:2 (NL) in LD and C18:1n-9c, C18:2n-6c, C18:3n-3, C20:3n-3, C22:5n-3 in backfat, while supplementation with palm oil resulted in a higher content of C16:0 (NL), C16:1 (PL), C18:1n-9t (NL) in LD and C16:0, C17:0, C18:0, C16:1, C20:4n-6 in backfat. A positive and significant correlation between the contents of C18:2n-6c, C20:3n-6 in the PL fraction and the sensory attributes fried meat odour and sweet odour were found in fried pork chops from female pigs. Likewise, positive correlations were seen between the content of C18:1n-9c in the PL fraction and sensory attributes such as sourish odour, piggy odour and piggy flavour in whole oven roasts. These data substantiate the view that specific fatty acids in the PL fraction influences flavour attributes in pork.
研究了两种脂肪酸组成不同的日粮对猪肉整体品质的影响，以及特定脂肪酸对煎猪排和烤猪肉感官特性的重要性。在一个平衡的实验设置中，20头去势公猪和20头母猪被饲喂添加了α-生育酚（200mg/kg饲料）的标准日粮，脂肪来源分别为3%的棕榈油或3%的菜籽油。屠宰后，尽管脂质组成和感官特性存在差异，但在整体肉质参数和风味前体方面未发现显著差异。两种日粮的比较表明，添加菜籽油会使腰大肌中C18:3n-3（极性脂质（PL）、中性脂质（NL））、C18:2n-6c（NL）和C20:2（NL）以及背膘中C18:1n-9c、C18:2n-6c、C18:3n-3、C20:3n-3、C22:5n-3的含量显著更高，而添加棕榈油会使腰大肌中C16:0（NL）、C16:1（PL）、C18:1n-9t（NL）以及背膘中C16:0、C17:0、C18:0、C16:1、C20:4n-6的含量更高。在母猪的煎猪排中，PL部分的C18:2n-6c、C20:3n-6含量与煎肉气味和甜味等感官特性之间存在显著正相关。同样，在整个烤猪肉中，PL部分的C18:1n-9c含量与酸味、猪腥味和猪膻味等感官特性之间也存在正相关。这些数据证实了PL部分中的特定脂肪酸会影响猪肉风味特性的观点。
