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| Comparative Analysis of Volatile Pork Flavor Compounds of Crossbred Pigs Sired by Berkshire and Duroc Using Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry |
| LIU Shiyao1, XU Hong1, DENG Jie1, WANG Guoze1, GONG Jianjun2, LI Xiang1,* |
| 1.Meat-Processing Key Laboratory of Sichuan, Chengdu 610106, China; 2.Sichuan Animal Science Academy, Chengdu 610066, China |
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Abstract In this study, we conducted a comparative analysis of the volatile flavor compounds of meat from two crossbreeds (DLY and SH451) from Berkshire and Duroc boars, respectively in order to provide a basis for breeding improved pig breeds. The volatile compounds were extracted by headspace solid-phase microextraction (HS-SPME) and detected by gas chromatography-mass spectrometry (GC-MS). The experimental data obtained were comparatively analyzed using Origin 8.0 and Xcalibur software. We identified a total of 38 volatile compounds in DLY pig meat including 13 aldehydes, 1 furan, 6 alcohols, 3 ketones, 1 sulfide-containing compound and 14 acids, with n-hexanal being the most abundant compound (45.895%). A total of 50 volatile compounds were detected in SH451 pig meat including 25 aldehydes, 1 furan, 9 alcohols, 2 ketones, 1 sulfide-containing compound and 11 acids. The major volatile compound in SH451 pork was similarly n-hexanal (up to 75.986%). Fifteen compounds were common to both meat samples, a larger proportion of which was detected in SH451 pork than in DLY pig meat. The average aldehyde content in SH451 pork was 74.68%, which was significantly higher than that in DLY pork (57.47%), while the former contained a lower amount of sulfide-containing compound.
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2018, Vol. 32 
