肉类研究2017，Vol.31Issue(1)：7-12,6.DOI:10.7506/rlyj1001-8123-201701002
微波和超声波辅助处理对干制横山羊肉中脂肪酸的影响
Effects of Microwave/Ultrasonic Assisted Treatments on Fatty Acids of Dried Goat Meat
摘要
Abstract
In order to study the effects of microwave/ultrasonic assisted treatments on the fatty acid composition of dried mutton, dried samples of Hengshan goat meat from Hengshan county of Shaanxi province, a national geographical indication production product, were subjected to microwave and ultrasonic assisted treatments and then analyzed by gas chromatography-mass spectrometry (GC-MS) for fatty acid composition. The results showed thatcompared with untreated control samples, both treatments affected the types but not the relative contents of fatty acids. The microwave treatment resulted in a reduction in total saturated fatty acids (SFA) and simultaneously an increase in total polyunsaturated fatty acids (PUFA) (P < 0.05) as well as a decrease inn-6/n-3 PUFA ratio (P < 0.05), making them reach the nutritionally recommended levels. The ultrasonic treatment did not signiifcantly inlfuence the relative contents of total SFA, monounsaturated fatty acids (MUFA) and PUFA in dried mutton (P > 0.05), but it signiifcantly decreased C14:0 andcis-9 C16:1(P< 0.05). Conclusively, both microwave and ultrasonic treatments improved the nutritive value of dried Hengshan mutton in terms of fatty acids, with the former being more effective than the latter.关键词
横山羊肉/干制/脂肪酸/微波/超声波Key words
Hengshan goat meat/drying/fatty acid/microwave/ultrasonic分类
轻工纺织引用本文复制引用
高天丽,李林强,张婷,刘永峰,赵璐..微波和超声波辅助处理对干制横山羊肉中脂肪酸的影响[J].肉类研究,2017,31(1):7-12,6.基金项目
陕西省科技统筹创新工程计划项目（2015KTTSNY04-07；2016KTCL02-36）；中央高校基本科研业务费专项（GK201502008）；农业部农产品加工重点实验室开放课题项目 （）
