| The skin of Tunchang black pig is thin and its pork is dilicious and delicate in texture.However,the scientific study on the comprehensive parameters and non-destructive testing based on Fourier transform infrared(FTIR)spectroscopy for the meat quality has not yet been reported.In this study,the eating quality and nutritional quality of Tunchang black pork,Hubei white pork,and Sanjiang white pork were revealed through the construction of the main pork quality parameters databases.In addition,the relationship between the composition of fatty acid and the texture parameters was discussed,and the regression models for fatty acids were constructed based on FTIR spectroscopy.The conclusions are as follows:(1)Eating quality of the pork:the L*value(48.16)of the pork color of Tunchang black pork was significantly lower than those of the Hubei white pork and Sanjiang white pork;a*(7.10)and b*(13.03)of the black pork were significantly higher than those of the two white pork.Therefore,the color of Tunchang black pork is darker and redder.The rate of drop loss(3.18%)of the black pork was significantly lower than those of the two white pork,and the length of the muscle section(1.74 μm)of the black pork was significantly longer than those of the two white pork.Thus,the tenderness of Tunchang black pork is higher.In addition,there is a good correlation between the texture parameters of pork,and the highest correlation coefficient(r)of Tunchang black pork,Hubei white pork,and Sanjiang white pork were 0.90,0.91,and 0.96,respectively;the optimal regression models for texture parameters by multi-stepwise regression were 0.91,0.96,and 0.97,respectively.(2)Nutritional quality of the pork:the water content of Tunchang black pork was not significantly different from those of the two white pork,and the contents of protein and crude fat of the black pork were significantly higher than the other two white pork.Moreover,the composition and contents of amino acids among the three pork did not have significant difference;and each of the EAA/NEA for the three pork was less than 60%,each of the EAA/TAA was about 40%.Therefore,the three pork are nice source of protein.RAA and RC of Tunchang black pork were closer to 1 than the two white pork,and the essential amino acids were closer to the recommended value of WHO/FAO.From nutrition aspect,Tunchang black pork is superior to the two white pork.Oleic acid(C18:1),linoelaidic acid(C18:2),and linolenate(C18:3)significantly influence the pork flavor.There were significant difference in the content of C18:1 of subcutaneous and intramuscular fat among the three pork.Both of them were Tunchang black pork>Hubei white pork>Sanjiang white pork;the content of C18:2 in the subcutaneous fat of Tunchang black pork was significantly lower than the two white pork;the contents of C18:2 in the intramuscular fat and C18:3 in the subcutaneous and intramuscular fat among the three pork had significant difference.All of them were Tunchang black pork<Hubei white pork<Sanjiang white pork.Thus,from flavor aspect,Tunchang black pork is superior to the two white pork,too.In addition,there were high correlation between fatty acids in subcutaneous and intramuscular fat,and r were 0.565-0.844,that is to say,the fatty acids composition of the intramuscular fat could be assessed by measuring the fatty acids of the subcutaneous fat.The finding of principal component analysis(PCA)showed fatty acid composition can be used to effectively distinguish the Tunchang black pork from the other two white pork.(3)Correlation analysis of fatty acid composition and texture parameters:r of the model by canonical correlation analysis(CCA)between the fatty acid composition of the three pork(C10:0,C12:0,C14:0,C16:0,C18:0,C20:0,C16:1;C18:1,C18:2,and C18:3)and the texture parameters of the three pork was 0.672(subcutaneous fat)or 0.675(intramuscular fat);r of the model by CCA between important fatty acids(C16:0,C18:0,C16:1,C18:1,C18:2,and C18:3)and texture parameters was 0.647(subcutaneous fat)or 0.591(intramuscular fat);r of the model by CCA between fatty acids,including saturated fatty acids(SFA),monounsaturated fatty acids(MUFA),and polyunsaturated fatty acids(PUFA),and texture parameters was 0.570(subcutaneous fat)or 0.536(intramuscular fat).(4)Regression models for fatty acids of the three pork:the models for fatty acids of subcutaneous and intramuscular fat were constructed by preprocess optimization and spectral selection.The determination coefficient(R2),predicted mean square error(RMSECV)and root-mean-square error of prediction of partial least squares(PLS)were 0.813-0.969,0.019334-1.2669,0.06254-1.97787,respectively.Therefore,the prediction models for the contents of fatty acids based on FTIR spectroscopy were robust,and the technology is promising to be applied to non-destructive evaluation of pork quality. |
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