Variation in Free Amino Acid and Volatile Compound Profiles of Dry-Cured Loin from Commercial Crossbred Pigs according to Maternal Line

초록

This study compared the free amino acids and volatile compounds of dry-cured loin prepared from three-way crossbred pigs (Landrace× Yorkshire×Duroc, LYD; Yorkshire×Berkshire×Duroc, YBD) produced from the LY and YB maternal lines, and further investigated the relationship between crossbreds and the measured parameters. Free amino acids were broadly higher in YBD than in LYD (p<0.05). Volatile compounds differed by chemical family: alcohols and ketones were generally higher in YBD, including the amino acid-derived alcohols isopentanol and 2-phenylethanol, whereas the straight-chain aldehydes heptanal and octanal were higher in LYD (p<0.05). Multivariate analysis clearly separated the two crossbreds, with many free amino acids and volatile compounds associated with YBD. Overall, the maternal line shifted the free amino acid and volatile profile of dry-cured loin rather than uniformly raising or lowering it, with YBD characterized by higher free amino acids and amino acid-derived alcohols and methyl ketones, and LYD by lipid-oxidation aldehydes. Whether either profile is preferred, and whether the maternal line improves eating quality, remains to be determined by sensory evaluation.

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