| Rongchang swine,as the most famous local elite swine in China,is the most widest and excellent local swine,with largest quantity,greatest influence and longest history in China.Rongchang swine has gentle temperament,strong adaptability and superior meat,which is superior to foreign swine and whose meat can produce special aroma when cooking.The physical and chemical characteristics and main flavors of Rongchang swine were studied in this article.This may fill a gap in flavor study of Chinese local swine and can also be a basic research of Rongchang swine and its post-processing so as to guide the research and development of Chinese local swine.The results were summarized as follows:1.The pH value of Rongchang suckling swine decreased slightly(from 6.45 to 6.33)from 45 min to 24 h after slaughtering.It had good color stability within 24 h after slaughtering.Moreover,there was not significant difference among the values of Hunter's L~*,a~* and b~* compared with those 45 min after slaughtering(P＞0.05).2.Moisture content of muscle in 4 positions of Rongchang suckling swine(79.10%,80.30%, 79.45%,78.57%)were not significant(P＞0.05).Fat content of them were all lower,and No.4 was higher which also showed significant(P＜0.01)compared than the others.The intramuscular fat contents were 2.56%,1.97%,1.10%and 4.43%respectly.Protein contents were 17.12%,17.87%, 18.13%and 16.58%with no significant difference among the four positions(P＞0.05).3.The composition of fatty acids in the four positions of Rongchang suckling swine were mainly C16 and C18,accounting for 85%of the total while the content of other fatty acids was less.The main components of saturated fatty acids(SFA)in the four positions of Rongchang suckling swine were hexadecanoic acid(C16:0)and octadecanoic acid((218:0)which account for 45%of the total, more than 90%of the measured.Total amount of SFA among the four positions was 46.10%, 46.01%,47.23%and 45.93%respectly which also showed no significant difference(P＞0.05) between them.No.3 was the highest but the difference was not significant(P＞0.05)compared to the other three.The main components of unsaturated fatty acids(UFA)among the four positions were oleic acid(C18:1),linoleic acid(C18:3)and linolenic acid(C18:3)which represented 45%of the total.There was not significant difference of the MUFA content in the four positions(P＞0.05).and No.4 was the highest while PUFA is the lowest.For tender,flavor and palatability,No.4 was significantly better than other three(P＜0.05),but it had a slightly lower nutrition value.No.2 and No.3 had higher nutrition value than No.1 and No.4.SFA of boar swine was higher than the sow, while UFA was lower.So we can get a conclusion from these results that it was certain boar had higher processing quality than sow but for nutrition value,sow was better.4.Amino acid content(g/100g)in muscle of Rongchang suckling swine of the four positions were 14.116,16.123,17.703 and 16.165 respectly(No.3＞No.4＞No.2＞No.1),among which there were not significant difference(P＞0.05).The contents of essential amino acids(EAA)(g/100g)in muscles of the four positions were:6.348,7.728,8.674,6.821(No.3＞No.2＞No.1＞No.4),which also showed no significant differences(P＞0.05).The contents of flavor amino acids(FAA)in the muscles of the four positions were 6.213,6.652,7.112 and 7.551(No.4＞NO.3＞NO.2＞NO.1) without significant differences(P＞0.05)either.Content of the main flavor amino acids of Rongchang suckling swine which was the important source of volatile flavor was higher than other race.Content of EAA/TAA in the muscle of Rongchang suckling swine was above 40%,which was the source of free protein.5.The volatile compositions in the Rongchang suckling swine different muscles were:(1)No.2 has 140 kinds of compositions,that is 20 aldehydes,19 alcohol,20 ketone,8 acid,3 ether,11 ester,29 hydrocarbon,1 sulfur compounds,15 nitrogen compounds & amines,10 furans & oxygenated compounds and 4 benzene & derivatives.(2)No.3 has 90 kinds of compositions,that is 15 aldehydes,14 alcohols,14 ketone,8 acid,1 ether,7 esters,13 hydrocarbons,2 sulfur compounds,8 nitrogen compounds & amines,6 furans & oxygenated compounds as well as 2 benzene & derivatives.(3)No.4 has 86 kinds of compositions,that is 3 aldehydes,18 alcohol,10 ketone,2 acid, 2 ether,5 esters,15 hydrocarbons,2 sulfur compounds,12 nitrogen compounds & amines,6 furans & oxygenated compounds as well as 1 benzene and derivatives.6.The highest amount of the volatile flavor substance detected in the various positions of Rongchang suckling swine was hexanal.Lipid oxidation products such as aldehydes,alcohol,ketone and hydrocarbons were the most important volatile flavor compositions in the Rongchang suckling swine muscle,which accounted for over 85%of total volatile;while the content of esters,acids and heterocyclic compounds were lower through comparision.Compared with the pork volatile aroma components reported in the literature and newspaper,the predominant volatile flavor substances in the Rongchang suckling swine muscle were as follows:butanal,pentanal,2-methylbutanal,hexanal, hetanal,benzaldehyde,octanal,nonanal,decanal,glycid01,1-pentanol,1-hexanol,1-heptanol, 1-Octen-3-o1,2-Decen-1-o1,1-octanol,linalool,2-butanone,2,3-octanedione-2-one, 6-methyl-5-hepten-2-one,3,4-dihydroxy-5-methyl-dihydrofuran-2-one,pyruvic acid,dehydroacetic acid,pentanoic acid,2,2,4-trimethyl-3-carboxyisopropyl,isobutyl ester,phthalic acid,isobutyl octadecyl ester,octane,undecane,D-Limonene,1-Iodo-2-methylnonane,3-(methylthio)-propanal, 2-methyl-1-butylmercaptan,3,3-dimethyl-piperidine,4,5-diethyl-2,3-dimethyl-2,3-dihydrofuran.
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