Chernukha Irina, Kotenkova Elena, Pchelkina Viktoriya, Ilyin Nikolay, Utyanov Dmitry, Kasimova Tatyana, Surzhik Aleksandra, Fedulova Lilia
V. M. Gorbatov Federal Research Center for Food Systems, Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, Moscow 109316, Russia.
Foods. 2023 Feb 5;12(4):690. doi: 10.3390/foods12040690.
Food fat content is one of the most controversial factors from a consumer's point of view. Aim: (1) The trends in consumer attitudes towards pork and the fat and meat compositions in Duroc and Altai meat breeds and Livny and Mangalitsa meat and fat breeds were studied. (2) Methods: Netnographic studies were used to assess Russian consumer purchasing behavior. Protein, moisture, fat, backfat fatty acid content from pigs, longissimus muscles, and backfat from (A) Altai, (L) Livny, and (M) Russian Mangalitsa breeds were compared with those from (D) Russian Duroc. Raman spectroscopy and histology were applied to the backfat analysis. (3) Results: The attitude of Russian consumers to fatty pork is contradictory: consumers note its high fat content as a negative factor, but the presence of fat and intramuscular fat is welcomed because consumers positively associate them with better taste, tenderness, flavor, and juiciness. The fat of the 'lean' D pigs did not show a "healthy" fatty acid ratio, while the n-3 PUFA/n-6 PUFA ratio in the fat of the M pigs was the best, with significant amounts of short-chain fatty acids. The highest UFA content, particularly omega 3 and omega 6 PUFA, was found in the backfat of A pigs with a minimum SFA content. The backfat of L pigs was characterized by a larger size of the adipocytes; the highest monounsaturated and medium chain fatty acid contents and the lowest short-chain fatty acid content; the ratio of omega 3 to omega 6 was 0.07, and the atherogenicity index in L backfat was close to that of D, despite the fact that D pigs are a meat type, while L pigs are a meat and fat type. On the contrary, the thrombogenicity index in L backfat was even lower than the D one. (4) Conclusions: Pork from local breeds can be recommended for functional food production. The requirement to change the promotion strategy for local pork consumption from the position of dietary diversity and health is stated.
从消费者的角度来看，食品脂肪含量是最具争议的因素之一。目的：（1）研究消费者对猪肉以及杜洛克猪和阿尔泰猪这两种肉用品种、利夫尼猪和曼加利察猪这种肉脂兼用品种的脂肪及肉质成分的态度变化趋势。（2）方法：采用网络民族志研究来评估俄罗斯消费者的购买行为。将来自阿尔泰猪（A）、利夫尼猪（L）、俄罗斯曼加利察猪（M）和俄罗斯杜洛克猪（D）的猪、背最长肌和背膘中的蛋白质、水分、脂肪、背膘脂肪酸含量进行比较。对背膘进行拉曼光谱分析和组织学分析。（3）结果：俄罗斯消费者对肥猪肉的态度是矛盾的：消费者将其高脂肪含量视为负面因素，但脂肪和肌内脂肪的存在却受到欢迎，因为消费者将它们与更好的口感、嫩度、风味和多汁性积极地联系在一起。“瘦肉型”杜洛克猪的脂肪未呈现出“健康”的脂肪酸比例，而曼加利察猪脂肪中的n-3多不饱和脂肪酸/n-6多不饱和脂肪酸比例最佳，且含有大量短链脂肪酸。在阿尔泰猪的背膘中发现了最高的不饱和脂肪酸含量，尤其是ω-3和ω-6多不饱和脂肪酸，饱和脂肪酸含量最低。利夫尼猪的背膘特点是脂肪细胞尺寸更大；单不饱和脂肪酸和中链脂肪酸含量最高，短链脂肪酸含量最低；ω-3与ω-6的比例为0.07，利夫尼猪背膘的致动脉粥样化指数与杜洛克猪相近，尽管杜洛克猪是肉用型，而利夫尼猪是肉脂兼用型。相反，利夫尼猪背膘的血栓形成指数甚至低于杜洛克猪。（4）结论：当地品种的猪肉可推荐用于功能性食品生产。提出了从饮食多样性和健康的角度改变当地猪肉消费推广策略的要求。
