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Based on studies of various factors on domestic and foreign flavor of meat products, in order to investigate its flavor Rongchang pig lipid relationships, the test subject is Rongchang pig meat as raw material, from three different perspectives on its lipid Rongchang pig meat flavor contribution aims to Rongchang pig deep processing and exploitation to provide experimental data and theoretical basis. The main results are as follows: a lipid triglycerides and phospholipids on the role of Rongchang flavor of pork products using petroleum ether and chloroform, methanol selective removal of Rongchang pig longissimus dorsi of triglycerides and phospholipids of different fat meat samples for sensory evaluation, electronic nose and GC-MS analysis of volatile flavor compounds measured. Sensory evaluation results showed that the removal of phospholipids and triglycerides meat samples is mainly characterized by baking flavor, aroma and characteristics of pork meat flavor scores are very low, compared with the control group, and only the removal of triglycerides meat samples were significantly different (p lt; 0.01). Electronic nose analysis shows the control structure of the meat samples treated with petroleum ether, chloroform, methanol and treated meat samples and the similarity of the meat samples were 78.13% and 64.59%. On the volatile components of view, chloroform methanol treated sample and the control sample and petroleum ether treated samples comparing the two most volatile components have a significantly reduced, control samples and samples processed petroleum ether volatile components in addition to furans , hydrocarbon compounds, lipids derived from aldehydes, Maillard derived aldehydes, ketones, alcohols, esters, sulfur compounds and nitrogen-containing compound 7 percentage content of volatile components are close, and both the chloroform and methanol to a great difference in the sample, wherein the lipid-derived aldehydes and alcohols methanol, chloroform percentage reduction in sample handling obvious. Separation results of analysis of fatty acids and, compared to triglycerides containing phospholipid is a very high proportion of polyunsaturated fatty acids, especially C18: 2 and C20: 4. Triglycerides on Rongchang pork meat flavor characteristic flavor and has little effect, while the phospholipid is obvious. 2 Rongchang pig lipid soluble components in the role of the meat flavor to Rongchang pig lean meat and fat as raw material, the use of an electronic nose, sensory coupled with gas - mass spectrometry (GC-MS) were compared in two parts by chloroform methanol and lipids extracted lipids after the washing. For chloroform and methanol extracts of lean meat washed lipid and lipid in terms of its sensory testing and electronic nose can distinguish between the two very good, indicating that the lipid-soluble ingredients meat meaty significant contribution on , and the former contents of various volatile components were significantly larger than the latter, furans, alcohols, esters, sulfur compounds and aldehydes derived from the Maillard reaction ratio is larger than the latter; the fat extracted with methanol in chloroform lipid and lipid after washing in terms of its sensory testing and electronic nose can not distinguish between the good, all kinds of volatile ingredients difference was not significant, probably due to the fat content of lipid-soluble components in itself relatively small. 3 fat and lean pork products on the flavor contribution rongchang study bovine meat / fat cattle, cattle meat / pork fat, pig meat / fat cattle, cattle meat / pork fat with four different samples, sensory results showed that regardless of what to add fat, bovine meat or pig meat as raw material made of samples or the rendering of its original flavor, characteristic of fat on the meat flavor was less affected. Rongchang four different fat / lean ratio (5%, 10%, 15%, 20%) samples, sensory evaluation results showed that with the increase in the proportion of fat, meaty and no regular changes. Electronic nose four samples can not be separated well, a high degree of similarity between them, different proportions of fat is added, the overall flavor of the sample did not change significantly. The volatile constituents of view, different fat / lean ratio of various types of samples is not very different percentage content of volatile constituents, and exhibit a regular increments or decrements, specific to the content of each component, but also between different samples Only a slight difference. Rongchang pig meat and fat fatty acids in the lipid comparison, lean meat in fat compared to the lipid contains a higher proportion of phospholipid, but in less than fatty triglycerides, free fatty acids and fat in lipid content was essentially flat, lean meat of phospholipids containing polyunsaturated fatty acid ratio than fat tissue phospholipids, including polyunsaturated fatty acids susceptible to free radical attack, making it easier to produce meat oxidation of volatile substances.
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