Research Progress on the Flavor of Black Pork in China
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Abstract:
Black pork is a very popular pork product in the market. Differing from ordinary large white pigs, black pork has high nutritional value, abundant unsaturated fatty acids, and high contents of inosinic acid and proteins, etc., exhibiting advantages such as rich mouthfeel and unique flavor thereby gaining high consumer popularity. There are many black pig breeds in China, and the flavors of pig breeds vary with different regions. On the basis of summarizing the general procedure for analyzing the flavor substances of meat products, the volatile flavor substances and tasting substances of the black pigs from seven regions, Dingyuan, Hebei (Baoxu), Laiwu, Yunnan, Beijing, Shanxi and Qinghai (Bamei), were analyzed and summarized in this paper, with the white pig as a reference. The key flavor substances of the black pork samples from different regions were determined. Based on the formation pathways of aroma-active and taste-active substances of the black pork, the main reasons responsible for the flavor differences among the black pigs from different regions were analyzed. Future research directions were put forward, so as to provide a theoretical reference for selective development of specific black pork processed products and value exploration of specific black pork varieties in certain regions.
