Effect of Pork from Black Pig on Quality Characteristics of Processed Meat Products

• Main Authors: Chang, Chingting, 張景婷
• Other Authors: Yun-Chu Wu, Ph. D.
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/90457353707417828132

碩士 === 東海大學 === 畜產與生物科技學系 === 100 === The purpose of this study was to evaluate the effect of pork from black pig on quality characteristics of processed meat products. Ham from Taiwan black pig (BP) and crossbred white pig (LYD) was used to manufacture of restructured ham and Chinese-style sausage. The treatments of restructured ham included: BP, LYD and the Chinese-style sausage were included: BB (ham from BP, fat from BP), BW (ham from BP, fat from LYD), WB (ham from LYD, fat from BP), WW (ham from LYD, fat from LYD). All products were vacuum packaged and storaged at 4℃ for 8 weeks. Samples from product were taken for the proximate composition, fatty acid composition, sensory evaluation analysis, shear value, texture profile and the keeping quality test in 0, 2, 4, 6, 8 weeks. For restructured ham, the results showed that BP had higher crude fat content and lower moisture content than LYD in proximate composition. During the storage time, the BP had significant lower pH value, b* value and higher L* value, a* value as compared to LYD. The amount of microorganism was increased as storage weeks increased. In total plate count, no significant different were found among treatments. The BP had more much lactic acid bacteria number than LYD. BP had higher TBA values during the storage. In the fatty acid analysis, BP had significant higher percentage of C16:0, C18:0, C18:1 saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA). In addition, LYD had significant higher percentage of C14:0, C18:2 and polyunsaturated fatty acid (PUFA). In sensory evaluation, the treatment of BP had higher score in tenderness, juiciness and overall acceptability value as compared to LYD. Furthermore, BP group had lower shear force in 2 cm sliced but no significant different was found among treatment in texture profile analysis. For Chinese style sausage, the results showed that no significant effects were found on proximate composition from different sources of lean and fat. The pH value decreased as storage weeks increased and affected by the sources of fat. The treatments of BP fat had significant lower pH value except the eighth week. Lean or fat from BP treated had higher L* value contrast with LYD; moreover, there had higher a* value and b* value on BP lean. The amount of microorganism was significant increased as storage weeks increased. The number of total plate count was affected by different sources of lean. The sources of lean and fat could affect the growth of lactic acid bacteria. During refrigerated storage, TBA value results indicated that lean or fat from BP had higher TBA values and the variations in TBA value was a significant quadratic effect on the relationship between the numbers of storage weeks. In the fatty acid composition, BP lean had significant higher percentage of C16:0, C18:0, C18:1 and lower C18:2. BP fat had more C16:0, C18:1 and less C18:2. Lean or fat from BP had higher content of SFA, MUFA lower PUFA. Sensory evaluation and shear value revealed that BP lean had the lower shear value and better acceptance in tenderness, juiciness, flavor and overall acceptability. Tenderness had positive correlation with flavor. Both tenderness and flavor had positive correlation with SFA, MUFA, overall acceptability had negative correlation with PUFA, shear value. Juiciness also had positive correlation with flavor and overall acceptability.