Abstract
[Objective] To scientifically evaluate the differences of amino acids and volatile flavor compounds in various parts of Ternary pig meat. [Methods] The composition of amino acids and volatile flavor compounds in front leg meat, hind leg meat, and longissimus dorsi muscle of the Ternary pig is compared and analyzed. [Results] The total amino acid content of fore limb meat, hind limb meat, and longissimus dorsi muscle is 16.13, 15.69, and 17.26 g/100 g, respectively. The essential amino acid content is 6.33, 6.12, and 6.71 g/100 g, respectively. The non-essential amino acid content is 9.79, 9.57, and 10.56 g/100 g, respectively. Among them, the content of umami and sweet amino acids in the longissimus dorsi muscle is significantly higher than that of other parts. In addition, 35 major volatile compounds are identified in various parts of pork by the gas chromatography-ion mobility spectrometry (GC-IMS), including aldehydes, alcohols, esters, and ketones. [Conclusion] The total content of aldehydes and alcohols in the longissimus dorsi muscle accounts for 37.51 %, which is significantly higher than that of other parts, with better overall flavor.
Publication Date
4-3-2026
First Page
168
Last Page
174
DOI
10.13652/j.spjx.1003.5788.2025.80367
Recommended Citation
Rui, LI; Jingyu, WANG; Xixiong, SHI; Aiwen, ZHANG; Xuan, YU; and Linna, XU
(2026)
"Comparison of amino acids and volatile flavor compounds in various parts of Ternary pig meat,"
Food and Machinery: Vol. 42:
Iss.
2, Article 20.
DOI: 10.13652/j.spjx.1003.5788.2025.80367
Available at:
https://www.ifoodmm.cn/journal/vol42/iss2/20
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