巴拉尼斯基库伦 (Baranjski Kulen,简称"BGI") 发酵香肠的质量特征来自三个猪肉生产链
Goran Kušec1, Ivona Djurkin Kušec1, Kristina Gvozdanović1
1Department of Animal Breeding and Biotechnology, Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia.
Foods (Basel, Switzerland)
|October 29, 2025
概括
调查猪品种对巴拉纳斯基库伦品质的影响,揭示了蛋白质,脂肪,颜色和质感的差异. 生产链显著影响发酵香肠的特性,为产品优化提供了洞察力.
科学领域:
- 食品科学 食品科学 食品科学
- 动物科学动物科学
- 肉类科学 肉科学
背景情况:
- 巴兰斯基库伦 (Baranjski kulen) 是一种传统的发酵香肠.
- 猪品种和生产链影响肉质和衍生产品的质量.
- 了解这些影响对于优化传统食品生产至关重要.
研究的目的:
- 为了研究Baranjski kulen的物理化学特征,颜色和质地.
- 根据三个不同的猪生产链来比较这些特征.
- 为了确定猪原产地对最终产品质量的影响.
主要方法:
- 分析由黑斯拉夫尼亚猪 (PC1),杂交猪 (PC2) 和商业杂交猪 (PC3) 生产的Baranjski kulen.
- 蛋白质和脂肪含量的评估.
- 颜色强度 (a*值) 和纹理特征 (硬度,凝聚性,性,性) 的评估.
主要成果:
- 猪肉链PC2和PC3产生了与PC1相比蛋白质含量更高,脂肪含量更低的库伦.
- PC3 kulen表现出更强的色彩强度 (更高的a*值).
- PC2库伦呈现出更坚固的质地 (更高的硬度,凝聚性,性,性),而PC3库伦则更柔软,更柔软.
结论:
- 生产链对Baranjski kulen的物理化学特性,颜色和质地产生重大影响.
- 特定的猪品种和杂交计划会影响关键的质量属性.
- 这些发现可以指导加工策略,以增强Baranjski kulen的市场潜力.
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