Profile of Back Bacon Produced From the Common Warthog

被引：1
作者：
Hoffman, Louwrens C. [1 ,2 ]
Rudman, Monlee [1 ,3 ]
Leslie, Alison J. [3 ]
机构：
[1] Stellenbosch Univ, Dept Anim Sci, Fac AgriSci, Mike Vries Bldg,Private Bag X1, ZA-7602 Stellenbosch, South Africa
[2] Univ Queensland, Ctr Nutr & Food Sci, Queensland Alliance Agr & Food Innovat, Coopers Plains, Qld 4108, Australia
[3] Stellenbosch Univ, Dept Conservat Ecol & Entomol, Fac AgriSci, JS Marais Bldg,Private Bag X1, ZA-7602 Stellenbosch, South Africa
来源：
FOODS | 2020年 / 9卷 / 05期
基金：
新加坡国家研究基金会;
关键词：
warthog; game meat; Phacochoerus africanus; bacon; sensory; flavor; processed products; MEAT-PRODUCTS; GAME MEAT; FLAVOR; PERCEPTIONS; LIPIDS; PORK; ANTIOXIDANTS; EXPECTATIONS; COOKING; CHOICE;
D O I：
10.3390/foods9050641
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The common warthog (Phacochoerus africanus) has historically been hunted and consumed by rural communities throughout its distribution range in Africa. This study aims to develop a processed product from warthog meat in the form of back bacon (Longissimus thoracis et lumborum) as a healthy alternative meat product and to determine its chemical and sensory characteristics derived from adult and juvenile boars and sows. The highest scored attributes included typical bacon and smoky aroma and flavor, and salty flavor, as well as tenderness and juiciness. Neither sex nor age influenced the bacon's chemical composition; the bacon was high in protein (similar to 29%) and low in total fat (<2%). Palmitic (C16:0), stearic (C18:0), linoleic (C18:2 omega 6), oleic (C18:1 omega 9c), and arachidonic (C20:4 omega 6) were the dominant fatty acids. There was an interaction between sex and age for the PUFA:SFA ratio (p = 0.01). The differences between sex and age class are considered negligible regarding the overall profile and healthiness of the bacon.
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页数：17
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