Analysis of volatile compounds in pork from four different pig breeds using headspace solid-phase micro-extraction/gas chromatography-mass spectrometry.

Guoshun Chen,Hongbin Wu,Yingyu Su,Lianghong He,Shengzhang Shui

doi:10.1002/fsn3.955

Abstract

PurposeThe volatile compounds that contribute to the flavor of pork are unknown. Therefore, the present study aimed to determine the differences in volatile compounds from pork meats of four different pig breeds using headspace solid‐phase micro‐extraction (HS‐SPME)/gas chromatography–mass spectrometry (GC‐MS).MethodsPiglets from four breeds (8/breed) (crossbred Ziwuling Sus scrofa [SUS] and purebreds Bamei pig [BAM], American Yorkshire pig [YOK], and Hezuo pig [HZP]) were selected. Characteristics of meat were measured. HS‐SPME/GC‐MS were used to analyze the volatile compounds of the meats.ResultsThe tenderness, taste, succulence, and broth flavor of the BAM and HZP were good. One hundred and eight volatile compounds with known molecular formulas were identified in BAM, 106 in SUS, 98 in YOK, and 98 in HZP. Sixty‐four common volatile compounds were found in all four breeds. The highest relative amount of volatile compounds was found in the BAM. The compounds which may contribute to the flavor of pork were 3‐methyl‐1‐butanol, 1‐nonanal, octanal, hexanal, 2‐pentyl‐furan, 1‐penten‐3‐one, N‐morpholinomethyl‐isopropyl‐sulfide, methyl butyrate, and (E,E)‐2, 4‐decadienal.ConclusionThe volatile compounds in pork belong to several classes, and the highest relative amount of volatile compounds was found in BAM.

Highlights

Pork is one of the most widely consumed meat in the world, China with the largest consumption rate (Salter, 2017)
The F1 generation of crossbred S. scrofa (SUS) was used in this study to determine the differences in volatile compounds of SUS pork, compared with the purebreds Bamei pig (BAM), Yorkshire pig (YOK), and Hezuo pig (HZP) using headspace solid‐phase micro‐extraction (HS‐Solid‐phase micro‐extraction (SPME))/gas chromatography–mass spectrometry (GC‐MS)
The meat color a and b values in the HZP group were significantly higher than those of the YOK group (p < 0.05), but there was no significant difference between the meat color a value and b value of SUS and BAM (p > 0.05)

Summary

| INTRODUCTION

Pork is one of the most widely consumed meat in the world, China with the largest consumption rate (Salter, 2017). Hezuo pig (HZP), known as Juema pig or Juema wild boar, is a miniature local breed from alpine grazing region It is a slow‐growing miniature pig with a good amount of lean, thin skin and tenderloin, and agreeable stickiness. YOK is the most widely distributed pig breed in the worldwide It can be divided into the large, medium, and small types, of which the medium and small types have been reduced or nearly extinct, while the large‐type YOK is all over the world due to strong fertility, thin back fat, rich lean meat, and good texture. The F1 generation of crossbred S. scrofa (SUS) was used in this study to determine the differences in volatile compounds of SUS pork, compared with the purebreds BAM, YOK, and HZP using HS‐SPME/GC‐MS

| MATERIALS AND METHODS

| DISCUSSION

Findings

CONFLICT OF INTEREST