Study On The Effects To Pork Quality During Storage Period With Pozzolan Added In Daily Pigwash

This experiment did some researches on the quality,which has been added with pozzolan ecial Pozzolan in the daily pigwash.20 finishing pigs have been divided into 4 groups:the Control,Group 1,Group 2 and Group 3,Pozzolan with concentration of 0.2%,0.5%and 0.75%have been added into their daily pigwash separately.During the storage period,we analyzed the quality of eye pork and ham butt pork,and did some researches,mainly in a pozzolan ects of taste,physical and chemical index,shearing force,Texture Profile Analysis,amino acid,fatty acid content,electronic nose technology and electronic tongue technology etc.All this work are the theoretical support and fundamental basis for pozzolan entering China market and bringing economic profits and for further research.The experiment results are as follow:Pork’s physical index:There’s very few difference judging from appearance,odor,elasticity,fat and broth that pozzolan brought to the pork.During the storage period,there’s little change to the pH index of Group 3,increasing from 5.32 to 5.79,its ΔpH=0.42 is obviously less than the Control ΔpH=0.42(P<0.05),ham butt pork Group 2 ΔpH=0.42 is obviously less than the Control △pH=0.68(P<0.05).On Day 1 and Day 10,eye pork Group 3’s CIE L index is apparently higher than the Control(P<0.05),at the beginning of storage period,the Control’s CIE L index of ham butt pork is relatively high,at the latter storage period,Group’s CIE L index is a little bit higher than the Control;Pozzolan has effects on eye pork’s CIE a*index,and has no effects on ham butt pork’s CIE L*index.During the storage period,there’s no apparent regular patterns of eye pork’s CIE b*,ham butt pork Group 3’s CIE b*:index has been always higher than the Control.Water holding capacity side,at the middle and latter storage period,drip loss of Group 2 of both eye pork and butt ham pork is obviously lower than the Control(P<0.05).Pork’s tenderness index:On the first day of the storage period,experimental group’s shearing force is lower than the Control;after that experimental group’s shearing force is higher than the Control,the difference is very obvious pozzolan ecially between ham butt pork Group 3 and the Control(P<0.05).During the storage period,eye pork’s hardness is in rising trend,ham butt pork’s tenderness falls down first and then goes up;experimental groups’ elasticity is generally smaller than the Control;there’s no apparent rules of tackiness.In general,pozzolan doesn’ t have apparent effects on pork’s tenderness.Pork’s amino acids and fatty acid content:Pozzolan increased the contents of essential amino acid and flavor amino acid in the pork.Content of glutamic acid increased largely.Pozzolan affects the content of fatty acid,and reduces the contents of tetradecanoic acid(P<0.05),cetylic acid,octadecanoic acid(P<0.01),increases the contents of oleic acid and linolenic acid.The contents of zoomaric acid and linoleic acid are higher than the Control,separately increased 13.64%and 3.5%.Pork’s odor and flavor:The main difference of flavor between the Control and the experimental groups comes from oxynitride and sulfide;analyzing by electronic nose,we can see that pozzolan increased the umami flavor substance in the pork,which obviously increased delicate flavor of pork(P<0.05).