| China is a big country of pork consumption.In order to provide consumers with high-quality pork,the concept of "Yang guang pigsty" with healthy feeding mode is hereby introduced.Pork produced by adopting the "Yang guang pigsty " feeding mode(high-quality and non-drug feed,high-quality pig breeds,welfare management and welfare slaughter)is called "Yang guang pork".This study compared the quality difference between "Yang guang pork " and ordinary cold fresh pork,and explored the quality changes of " Yang guang pork" in different processing methods,so as to find the most suitable processing method for "Yang guang pork",provide effective data reference for consumers to select and process,and provide strong support for the promotion of "Yang guang pork" healthy breeding mode.The results of the study are as follows:(1)The physical and chemical indexes,edible quality,fatty acid composition and microstructure of "Yang guang pork" and ordinary chilled pork were compared and analyzed.The protein content of "Yang guang pork" was 1.33% higher than that of ordinary chilled pork on average,and the intramuscular fat mass fraction was 0.65% higher on average.The cooking loss of "Yang guang pork" was significantly lower than that of common cold fresh pork.The lowest cooking loss was 12.97% at the outer ridge part,with the best water retention and tender meat quality.19 fatty acids were detected in each of the two kinds of pork samples,and the content of saturated fatty acids in "Yang guang pork" was slightly higher.The fattening pigs raised in the "Yang guang pigsty" mode have increased the protein and intramuscular fat content of pork and improved the water retention and fatty acid composition.(2)Taking "Yang guang pork" treated by four processing methods as the research object,the changes of moisture content,crude protein,crude fat content and pH value in the processing process were explored.The results showed that the moisture loss was the largest after microwave heating,and was the smallest after steaming and boiling,which only decreased by 15%.Due to water loss,the content of fat and protein after microwave treatment increased most,being 2.3% and 45% respectively.(3)The fatty acid changes and TBA values of "Yang guang pork" treated by four processing methods were analyzed by gas chromatography-mass spectrometry and ultraviolet method.After different processing treatments,19 fatty acids were detected with the four processing methods,of which monounsaturated fatty acids accounted for the largest proportion.The content of saturated fatty acids in "Yang guang pork" treated by the four processing methods all decreased,among which the saturated fatty acids after steaming decreased the most,which was 3.0%.The content of polyunsaturated fatty acids all decreased,among which the boiled pork samples decreased the least(9.45%),and the content of polyunsaturated fatty acids in microwaved and roasted pork decreased the most.TBA value showed that the degree of lipid oxidation increased after heat treatment,and the highest degree of lipid oxidation was after roasting,and the TBA value was 6.75 mg MDA / kg after roasting for 40 min.(4)The extraction conditions of solid phase microextraction-gas chromatography-mass spectrometry were optimized and the volatile compounds content of "Yang guang pork" after four processing methods was determined under this condition.The results showed that the optimal extraction conditions were as follows: sample volume 5 g,extraction temperature 50 ℃,extraction time 40 min,equilibrium time 25 min,and resolution time 5 min.With the time extension of the four processing methods,the absolute content of various volatile compounds showed an upward trend,with the aldehyde substance content increased the most.The roasted "Yang guang pork" has the most volatile compounds,with a total of 27 kinds of volatile substances detected,among which the content of hexanal was the highest.Meanwhile,the content of heterocyclic substances produced by roasted pork sample was more than that of other processing methods,which created more to the overall flavor. |
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