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| Analysis of Color and Flavor Quality of Cantonese Sausage Made of Pork from Different Breeds |
| LI Xiang, LI Yingnan, JIA Xiaoyun, YANG Kai, WANG Le, CHENG Xiaoyu, LIU Wenying* |
| Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Sciences,Beijing 100068, China |
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Abstract Cantonese sausages made from pork from two breeds, Changbai Mountain Black and Duroc × Landrace × Large White were compared for differences in color, major flavor components and volatile components. Four groups of sausages were prepared from back fat plus hind leg muscle from hybrid pigs (group 1), hind leg muscle from hybrid pigs plus back fat from purebred pigs (group 2), hind leg muscle from purebred pigs plus back fat from hybrid pigs (group 3), and hind leg muscle plus back fat from purebred pigs (group 4), respectively. The results showed that the L* and b* values of lean meat of Cantonese sausage were affected by breed when the fat source was back fat from purebred pigs but they were not significantly affected by breed when the fat source was back fat from crossbred pigs (P > 0.05). The H* value of lean meat was affected by breed (P < 0.05), whereas that of fat meat did not differ between breeds. Additionally, the a* value of lean meat was affected by breed, while that of fat meat was not significantly affected by breed (P > 0.05). Lean meat of group 2 had higher L* values and fat meat had lower a* values. In contrast, the a* value of lean meat of group 4 was higher as well as L* and b* values of fat meat. The types and relative contents of volatile flavor compounds in Cantonese sausage varied between the two breeds. An electronic nose was used to detect the volatile flavor compounds of four groups of sausages. Principal component analysis (PCA) and linear discriminant analysis (LDA) showed that the first two PCs could cumulatively explain 98.79% and 95.25% of the total variance, respectively, suggesting that PCA could clearly discriminate different sausage formulations. Conclusively, our findings demonstrated that lean meat of sausage made with lean meat from Changbai Mountain Black pigs possessed higher lean a* and b* values, and fat meat of sausage made with fat meat from this breed had lower a* value, indicating improved color. Furthermore, sausage made from pork meat from this breed had a stronger characteristic flavor and improved sensory quality.
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2017, Vol. 31 
