Mahachi Leo Nyikadzino, Rudman Monlee, Arnaud Elodie, Muchenje Voster, Hoffman Louwrens Christiaan
Department of Livestock and Pasture Science, University of Fort Hare, Private Bag X 1314, Alice 5700, South Africa.
Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.
Foods. 2020 Dec 8;9(12):1822. doi: 10.3390/foods9121822.
This study compared the use of pork backfat (PF) and fat-tailed sheep tail and backfat (SF) on the physicochemical, fatty acids and sensory attributes of warthog cabanossi. There were no differences between weight loss during drying, moisture content, pH, water activity, salt content and lipid oxidation between the cabanossi types. However, protein and ash contents were higher in PF cabanossi whilst fat content was higher in SF cabanossi. The PF cabanossi had higher polyunsaturated fatty acids (especially n-6), lower monounsaturated fatty acids whilst the saturated fatty acid content was similar between the two cabanossi products. The n-3:n-6 ratio was more beneficial in the SF cabanossi. The descriptive sensory analysis showed two distinct products where PF cabanossi scored higher for most attributes. Although SF cabanossi scored less for these attributes, this cabanossi had unique and acceptable sensory attributes. This study concluded that fat-tailed sheep tail and backfat could be used to produce a unique cabanossi product of acceptable quality.
本研究比较了猪背膘（PF）与肥尾羊尾巴及背膘（SF）对疣猪意大利风干火腿的理化性质、脂肪酸组成和感官特性的影响。不同类型的意大利风干火腿在干燥过程中的失重、水分含量、pH值、水分活度、盐分含量和脂质氧化方面没有差异。然而，PF意大利风干火腿的蛋白质和灰分含量较高，而SF意大利风干火腿的脂肪含量较高。PF意大利风干火腿的多不饱和脂肪酸（尤其是n-6）含量较高，单不饱和脂肪酸含量较低，而两种意大利风干火腿产品的饱和脂肪酸含量相似。SF意大利风干火腿的n-3:n-6比值更有利。描述性感官分析表明，两种产品截然不同，PF意大利风干火腿在大多数特性上得分更高。尽管SF意大利风干火腿在这些特性上得分较低，但这种意大利风干火腿具有独特且可接受的感官特性。本研究得出结论，肥尾羊尾巴及背膘可用于生产质量合格的独特意大利风干火腿产品。
