Enhancing the nutritional quality, sensory, and flavor profile of bologna-type mortadella through partial substitution of lean meat and fat from Duroc, Landrace, and Yorkshire with the Rongchang pig breed

Chinese Rongchang pigs have a breeding history of over 400 years, are categorized as the first of the three famous pigs in China, and are one of the eight famous pigs in the world. Lean hind leg and back fat of Rongchang pigs and different breeds of pigs (Rongchang × Landrace, Duroc × Landrace × Yorkshire) are used as the main raw materials for the production of bologna-type sausages. The physicochemical properties, texture profile, E-tongue, free fat acids, volatile organic compounds, and sensory evaluation have all been used to assess the quality of bologna-type sausage. The bologna-style sausage, made from Rongchang pig lean meat and fat, exhibited lower oxidation (as indicated by the lowest thiobarbituric acid reactive substances value) and showed lower springiness and higher fracture in the texture profiles. Additionally, it displayed higher umami and richness in the E-tongue assessment. The content of volatile aldehydes in Rongchang bologna-type sausage was lowest. The oiliness and wetness in the sensory evaluation of Rongchang bologna-type sausage were the highest. The highest composition of saturated fatty acids and the lowest composition of polyunsaturated fatty acids may be related to the less oxidized and lowest aldehyde volatile organic compounds in the Rongchang bologna-type sausages. So, the hind leg and back fat from Rongchang pigs were the best raw materials for the production of bologna-type sausages.