Ianni Andrea, Bennato Francesca, Martino Camillo, Odoardi Maurizio, Sacchetti Agostino, Martino Giuseppe
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, TE, Italy.
Department of Veterinary Medicine, University of Perugia, 06126 Perugia, PE, Italy.
Foods. 2022 Apr 29;11(9):1297. doi: 10.3390/foods11091297.
The main objective of this study was to characterize the main qualitative properties of commercial meat obtained from the Nero d'Abruzzo pig, a native breed of Central Italy. In order to valorize this animal production, a direct comparison was made with commercial meat products obtained from hybrid pigs. Over a period of 30 days, 76 steaks for each breed were purchased from the market, and samples were analyzed for total lipid content, fatty acids profile, Coenzyme Q10 content, resistance of meat to oxidative processes, volatile profile of cooked meat and electrophoretic profile of myofibrillar and sarcoplasmic proteins. Results showed the Nero d'Abruzzo to be richer in fat, which, however, is characterized by a higher concentration of α-linolenic acid, to which are attributed important health benefits. The native breed was also richer in Coenzyme Q10, a compound credited with antioxidant potential, whose presence could explain the better oxidative stability of meat samples that were cooked and stored for up to 7 days at +4 °C. In support of this last data, our finding of the characterization of the volatile profile of cooked meat, at the end of the storage period, showed in Nero d'Abruzzo a reduction in the accumulation of hexanal, notoriously associated with oxidative events and the development of unpleasant aromatic notes. In conclusion, aspects that can justify the nutritional superiority of this niche production compared to meat coming from cosmopolitan breeds have been identified.
本研究的主要目的是表征源自意大利中部本土品种阿布鲁佐黑猪的市售猪肉的主要品质特性。为了提升这种畜牧产品的价值，将其与杂交猪的市售肉制品进行了直接比较。在30天的时间里，从市场上购买了每个品种的76块牛排，并对样品进行了总脂质含量、脂肪酸谱、辅酶Q10含量、肉对氧化过程的抗性、熟肉的挥发性成分以及肌原纤维和肌浆蛋白的电泳图谱分析。结果表明，阿布鲁佐黑猪的脂肪含量更高，但其特点是α-亚麻酸浓度更高，α-亚麻酸具有重要的健康益处。这种本土品种的辅酶Q10含量也更高，辅酶Q10是一种具有抗氧化潜力的化合物，其存在可以解释在4℃下烹饪并储存长达7天的肉样品具有更好的氧化稳定性。为支持这一最新数据，我们对储存期结束时熟肉挥发性成分的表征发现，阿布鲁佐黑猪中己醛的积累有所减少，己醛众所周知与氧化事件和不愉快的香气形成有关。总之，已经确定了一些方面，这些方面可以证明这种小众产品在营养方面优于来自常见品种的肉类。
