基于电子鼻、电子舌和GC-MS分析饲料中添加金枪鱼蒸煮液对巴马香猪猪肉气味和滋味的影响

本文研究了巴马香猪饲料中添加金枪鱼蒸煮液对猪肉气味和滋味的影响。采用电子鼻与GC-MS研究猪肉气味的变化、电子舌与HPLC检测猪肉滋味的变化。结果表明:电子鼻前2个主成分(PC1和PC2)累计方差贡献率为99.41%,能够涵盖传感器原始信息,反应猪肉气味的变化;与对照组相比,实验组中醛类、酯类和醇类化合物含量分别增加13.294%、5.930%和0.244%,而烷烃类和酮类化合物含量分别减少6.864%和2.639%,赋予了猪肉显著的油脂气味、果香和清香青草气味,同时减少了腥味;作为主要的呈味氨基酸,鲜味氨基酸和甜味氨基酸含量分别增加3.48%和3.29%,而苦味氨基酸含量降低4.27%。本研究证明,喂食金枪鱼蒸煮液可以有效提高巴马香猪猪肉的气味和滋味,这为巴马香猪工业化养殖饲料优化和金枪鱼加工废弃物再利用提供了重要参考。

Electronic Nose,Electronic Tongue and GC-MS for Odor and Taste Analysis of Bama Pork with Dietary Tuna Cooking Liquid Supplement

This study aimed to clarify the effects of tuna cooking liquid(TCL)addition on the odor and taste of Bama pork. Electronic nose and GC-MS were used to study the changes of pork odor,electronic tongue and HPLC to detect the changes of pork taste. The total variance contribution rate of PC1 and PC2 of the electronic nose was 99.41%,indicating that it could cover the raw data of the sensors and could be used to measure the change trend of odor in this study. Compared with control group,the total contents of aldehydes,esters and alcohols were respectively increased by 13.294%,5.930% and 0.244%,whereas the total contents of alkanes and ketones were respectively decreased by 6.864% and 2.639%,which led to increase of grease,fruity and grassy odor and reduction of fishy smell. In addition,tasty amino acids and sweet amino acids were regarded as main taste amino acids,TCL treatment increased the concentrations of tasty amino acids and sweet amino acids by 3.48% and 3.29%,respectively,whereas decreased the contents of bitter amino acids by 4.27%. In conclusion,TCL feeding can improve the odor and taste of the Bama pork,which provides important references for the optimization of industrialized feed for pigs and the reuse of tuna processing waste materials.