Demystifying the more fragrant characteristic markers of black pork

Demystifying the more fragrant characteristic markers of black pork

Demystifying the more fragrant characteristic markers of black pork

Photo courtesy of Beijing Black Pig Chinese Academy of Agricultural Sciences

Photo courtesy of Beijing Black Pig Chinese Academy of Agricultural Sciences

Fingerprint of Volatile Flavor Substances Image courtesy of the Chinese Academy of Agricultural Sciences

Fingerprint of Volatile Flavor Substances Image courtesy of the Chinese Academy of Agricultural Sciences

Laiwu pig and Beijing black six pigs are both well-known black pig breeds
.

Black pork is rich in nutrients and delicate in meat quality.

Recently, " Food Research International " published online the latest research results of the high-quality functional animal product innovation team of the Beijing Institute of Animal Science and Veterinary Medicine, Chinese Academy of Agricultural Sciences
.

They researched and identified the characteristic lipid molecules and volatile flavor compounds common to Laiwu pork and Beijing Black Six pork, which provided an important reference for accurately identifying the quality phenotypes of local breeds of pork in China and promoting the development and utilization of local pig germplasm resources

Food Research International

According to researcher Zhang Junmin, the corresponding author of the paper, for a long time, systematic studies on the lipid composition characteristics and characteristic volatile flavor compounds of Chinese local black pork have been lacking
.

The researchers of the team used Laiwu pork and Beijing Hei Liu pork as the research objects, using the three-way hybrid pork as a reference, using lipidomics, flavor groups and other foodomics technologies to establish a fingerprint of meat quality characteristics
.

The analysis found that the content of important fat-soluble flavor precursors such as monounsaturated fatty acids and triglycerides in black pork increased, and compounds with meat flavor and oil flavor such as 2-pentylfuran, 3-methylbutyraldehyde and nonanal Increased content
.

After further screening and identification, it was found that 55 lipid molecules and 13 volatile flavor compounds can be used as potential characteristic markers of black pork

The research is supported by projects such as the National Key Research and Development Program and the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences
.

(Source: China Science News Li Chenfu Songchuan)

Related paper information: https://doi.

https://doi.
org/10.
1016/j.
foodres.
2021.
110433