1Agricultural Institute of Slovenia,Hacquetova ulica 17,SI-1000 Ljubljana,Slovenia.
3Department of Food Science,IATA-CSIC,Avda. Agustin Escardino 7,46980 Paterna,Valencia,Spain.
Animal. 2018 Jun;12(6):1316-1323. doi: 10.1017/S1751731117002713. Epub 2017 Oct 26.
Krškopolje pig, the only Slovenian autochtonous breed is still relatively untapped, with almost no information available on the effect of rearing conditions or its aptitude for processing and meat product quality. In the present study, dry-fermented sausages were produced from Krškopolje pigs that were fed similar diets (with regard to ingredients, energy and protein content) but reared in either conventional (CON) or organic conditions (ECO). Sausage weight losses at the end of processing were recorded and their final pH, chemical composition (moisture, fat and protein content, proteolysis index, fat and protein oxidation, fatty acid and free fatty acid profile) were determined in addition to measurements of instrumental texture, sensory evaluation and volatile profile analysis. Compared with CON, ECO dry-fermented sausages had lower processing losses, lower pH, higher moisture, salt and thiobarbituric acid reactive substances content, less saturated fat and less free fatty acids. Volatile profile analysis showed that ECO dry-fermented sausages exhibited higher concentrations of compounds arising from lipid autooxidation and lower levels of volatile compounds resulting from microbial lipid β-oxidation, amino acid degradation and spices. Panellists perceived ECO dry-fermented sausages as saltier and less colour intensive, while both rheological and sensory analysis indicated that ECO sausages had softer texture than CON. The present results indicate that rearing of Krškopolje pigs according to organic standards induced differences in meat and fat properties which affected the quality of dry-fermented sausages, most distinctly in terms of softer texture and different volatile profile.
克尔斯科普尔猪是斯洛文尼亚唯一的本土品种，但目前对其相关研究还很少，几乎没有关于饲养条件对其影响或其加工适应性和肉品质量的信息。本研究以克尔斯科普尔猪为原料，采用相同的饲料（成分、能量和蛋白质含量相同），但在传统（CON）和有机（ECO）条件下进行饲养，制作干发酵香肠。记录加工结束时香肠的重量损失，并测定其最终 pH 值、化学组成（水分、脂肪和蛋白质含量、蛋白质分解指数、脂肪和蛋白质氧化、脂肪酸和游离脂肪酸谱）以及仪器质地、感官评价和挥发性成分分析。与 CON 相比，ECO 干发酵香肠的加工损失更低、pH 值更低、水分、盐和硫代巴比妥酸反应物含量更高、饱和脂肪和游离脂肪酸更少。挥发性成分分析表明，ECO 干发酵香肠中源于脂肪自动氧化的化合物浓度更高，而源于微生物脂肪β-氧化、氨基酸降解和香料的挥发性化合物浓度更低。品尝小组成员认为 ECO 干发酵香肠的盐分更高，颜色更浅，流变学和感官分析均表明 ECO 香肠的质地比 CON 更柔软。这些结果表明，根据有机标准饲养克尔斯科普尔猪会导致肉和脂肪特性发生变化，从而影响干发酵香肠的质量，最明显的是质地更柔软，挥发性成分谱不同。
