Comparative Study on the Umami Characteristics of Pork from Different Breeds
GE Qianqian, TANG Xiaoyan, TU Ting, ZHAN Junliang
Key Laboratory of Agri-Food Safety and Quality, Ministry of Agriculture and Rural Affairs, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China
Abstract：In this study, the differences in the contents of inosine acid, inosine, hypoxanthine and glutamic acid, aspartic acid and equivalent umami concentration (EUC) were investigated in pork Longissimus dorsi muscles from four commercial breeds, Northeastern indigenous pigs, Beijing black pigs, Wuzhishan pigs and Duroc × Landrace × Yorkshire crossbred pigs (DLY). The results showed that the content of inosine acid in meat of Northeastern indigenous pigs was the highest, which was significantly higher than that in the other three breeds (P < 0.05), while the content of hypoxanthine was the lowest (P < 0.01). The content of aspartic acid in meat of Beijing black pigs was higher than that in any other breed (P < 0.05), and the content of glutamic acid was significantly higher than that in Northeastern indigenous pigs and Wuzhishan pigs (P < 0.01). The contents of glutamic acid and aspartic acid in meat of Wuzhishan pig were significantly lower than those in the other breeds (P < 0.05). EUC in meat of Northeastern indigenous pigs, Beijing black pigs and DLY pigs was significantly higher than in Wuzhishan pigs (P < 0.01).
葛倩倩，汤晓艳，涂 婷，战俊良. 不同品种猪肉鲜味特征比较研究[J]. 肉类研究, 2020, 34(9): 1-5.
GE Qianqian, TANG Xiaoyan, TU Ting, ZHAN Junliang. Comparative Study on the Umami Characteristics of Pork from Different Breeds. Meat Research, 2020, 34(9): 1-5.
2020, Vol. 34 
