Study On Aba Semi-wild-blood Tibetan Pork's Characteristics And Leisure Food Processing Key Technology

Aba semi-wild-blood Tibet pig is a kind of special Tibetan pig crossed by the alpine wild pig and local Tibet pig,which has high ratio of wild pig consanguinity.In order to study the meat quality characteristics(MQC),nutritional compositions,amino acid compositions,fatty acid(FA)compositions and volatile flavor compositions(VFC)of the semi-wild-blood Aba Tibetan pork(SWBATP),and to improve the market value of its meat products and extend its shelf life.the SWBATP's tenderloin,haunch and hard rib were selected as raw materials,the marbling,texture profile,AA,VFC type and content of MQC were measured and analyzed by using sensory evaluation methods,color analysis,texture profile analysis(TPA),high performance liquid chromatography,headspace extraction gas chromatography mass spectrometry,etc.On the basis of meat quality research,We used composite phosphate(or papain)tenderizing to deal with their tenderness poor,oil asorbent to deal with streaky pork precipitation phenomenon,and combined with high temperature and pressure sterilization methods.The optimum technological conditions by developing and processing the different parts of SWBATP into a leisure food were obtained.Research results showed as follows:1.The pH value,water loss rate,the rate of cooked meat,marbling,meat color of SWBATP's three parts is normal.SWBATP has bright red color,uniform distribution marbling,water loss rate,high rate of cooked meat,edible high quality but its tendness is badly.SWBATP is a high-moisture,high-protein,low-fat animal foods,meeting the needs of contemporary consumer requirements.2.SWBATP's tenderloin and haunch had 18 kinds of amino acid(AA)including 8 essential AA,with AA pattern and scores closed to that of the recommended by FAO/WHO.The SWBATP fatty acid is composed of SFA(tenderloin: 38.12%,pork: 38.12%),MUFA(tenderloin: 47.06%,pork: 48.58%)and PUFA(tenderloin: 14.82%,pork: 11.36%).Compared SWBATP with ordinary commercial pork(OCP),SWBATP's linoleic acid content doubled that of OCP's,with Higher content of PUFA,lower relatively content of SFA,higher PUFA /SFA ratio and less SFA + FA content,arachidonic acid and eicosapentaenoic acidwere not found in OCP,the value in SWBATP is higher than that of OCP.3.83 and 85 kinds of VFC were found in SWBATP tenderloin and SWBATP launch,respectively.Compared the types,relative contents,threshold for taste and contribution to meat flavor of VFC between SWBATP and OCP,we hypothesized that a unique flavor differences between SWBATP and OCP may be caused by the different relative contents in typesinhexanal,2-methyl,crotonaldehyde,rans-2-pentenal,trans-2-hexenal,4-heptenal,(Z)-,2-heptenal,(2Z)-,3-cyclohexene-1-carboxal-dehyde,4-methyl-,2-dodecenal,(E)-,pentadecanal,1-butanol,3-methyl,3,5-octadien-2-one,6,10,14-trimethylpentadecane-2-one,myrcene,cyclohe xene,1-methyl-4-(1-methylethenyl)-,(4R)-,dimethyl-naphthalen,furan,2-penty,l,2,6-pyrazinedi amine,2,5-dimethylbenzenesulfonicaciddihydrate,3-mercapto-2-pentanone,N,N-dibutyl-1,2-et hanediamineandtetrabutylam-moniumhexafluorophosphate,etc.The VFC in SWBATP have more types and quantities,higher relative contents of other compounds(aldehydes and furans),which showed a unique sensory flavor in SWBATP.4.Because of poor tenderness in SWBATP,two kinds of SWBATP tenderizing processing technology were obtained,which can make the SWBATP be tender and juicy,delicate taste.One is compound phosphate marinated tender method,(the proportion of compound phosphate(its best ratio was sodium tripolyphosphate: sodium pyrophosphate: sodium Hexametaphosphate=3:3:2)was 0.4%,when temperature is 4?and tenderization will last for 8 hours.The other is papain tenderizing method,the best conditions are as follows: papain dosage 0.1%,treatment time 30 min,treatment temperature 60?.5.For the streaky pork leisure food grease precipitation phenomenon in development and processing,an effective method for reducing fat precipitation by coating 0.1% agar on the streaky pork surface,when the content of fat in streaky pork is not higher than 25%.6.We developed a series of leisure food,including the flavor of SWBATP lean(spiced,spicy,spicy and cumin),the flavor of SWBATP spare ribs(sweet and sour,spiced)and the flavor of SWBATP streaky pork(wild fungus,stone dried),etc.Meanwhile,we also obtained leisure food products while have a unique flavor,high sensory scores and Long shelf.