肉类研究2017，Vol.31Issue(3)：23-29,7.DOI:10.7506/rlyj1001-8123-201703005
哈萨克羊肉和市售普通羊肉营养品质与风味特性的对比分析研究
Comparative Analysis of Nutritional Quality and Flavor Characteristics of Kazakh Sheep Meat and Common Commercial Mutton
摘要
Abstract
In order to study the quality differences between Kazakh sheep meat and common commercial mutton, nutritional qualities such as protein, amino acid, fat, minerals and vitamins as well as volatile flavor substances were determined by the Kjeldahl method, liquid chromatography (LC) and gas chromatography- mass spectrometry (GC-MS). The results showed that the contents of protein and essential amino acids in Kazakh sheep meat were 20.81% and 86.69 mg/g, respectively, which were significantly higher than those of the control sample (P < 0.05), along with a significant increase in the contents of oleic acid, linoleic acid, linolenic acid and arachidonic acid (P < 0.05) as well as an increase in the contents of Fe, Cu and vitamin E. On the other hand, there was no significant difference in vitamin A (P < 0.05). Additionally, Kazakh sheep meat contained more kinds of volatile flavor compounds and higher amounts of ketones, esters and sulphur-containing compounds than did the control sample. Trans,trans-2, 4-decadienal, 3, 6-dimethyl-2-octanone and camphor were detected only in Kazakh sheep meat.关键词
哈萨克羊/挥发性风味物质/营养品质/对比分析Key words
Kazakh sheep meat/volatile flavor components/nutritional quality/comparative analysis分类
轻工纺织引用本文复制引用
张顺亮,陈文华,李家鹏,赵燕,赵冰,潘晓倩,周慧敏,李素,刘文营,王辉,任双,乔晓玲..哈萨克羊肉和市售普通羊肉营养品质与风味特性的对比分析研究[J].肉类研究,2017,31(3):23-29,7.基金项目
"十二五"国家科技支撑计划项目(2015BAD28B01) （2015BAD28B01）
