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| Analysis of Volatile Flavor Components in Pure and Hybrid Qinghai Bamei Pigs |
| WANG Kechen, HUANG Wenying, ZHOU Jiping, WANG Lei, LUO Zenghai, WU Guofang, LIU Haizhen |
| 1.Consultation Center of Agricultural and Animal Husbandry Engineering Project of Qinghai, Xining 810000, China; 2.The Center of Animal Disease Prevention and Control of Qinghai Province, Xining 810000, China; 3.Qinghai Academy of Animal Science and Veterinary Medicine, Xining 810016, China; 4.Animal Husbandry Station of Qinghai Province, Xining 810000, China |
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Abstract Solid-phase microextraction (SPME) coupled with gas chromatography-mass spectroscopy (GC-MS) was used for detecting the volatile flavor compounds in meat from pure Qinhai Bamei pigs, Landrace × Bamei crossbred pigs, Yorkshire × Landrace × Bamei crossbred pigs and Duroc × Landrace × Yorkshire crossbred pigs (control). The results showed meat from pure Qinhai Bamei pigs contained a wide variety and complex composition of volatile flavor compounds at the highest amount among the four breeds, with aldehydes being the dominant one. The control was less rich in nonanal (refreshing aroma), decanal (sweet and orange-like aroma), 2,4-decadienal (fatty aroma), dodecanal (soap-like and orange-like aroma), tetradecanal (fatty aroma), and hexadecanal (weak flowery and waxy aroma) than three other breeds. 1-octanol (fatty, orangelike and rosy aroma), 1-octen-3-ol (mushroom-like, green and vegetable-like aroma) and 2-heptanol (light, fatty aroma) were detected in all breeds except the control at different amounts, and the three breeds were higher in the number and amount of alcohol compounds than the control. Furthermore, the interaction among dodecanoic acid (laurel oil-like aroma), myristic acid (weak waxy and milky aroma), phenols (sweet aroma) and other compounds imparted distinctive flavors to meat from pure and crossbred Bamei pigs, which had more delicate texture, better taste, stronger flavor and better quality compared with the control.
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2020, Vol. 34 
