草食家畜Issue(1)：37-46,10.DOI:10.16863/j.cnki.1003-6377.2025.01.006
不同年龄新疆山羊肉品质、脂肪酸和挥发性风味物质比较分析
Comparative Analysis of Meat Quality,Fatty Acids and Volatile Flavor Compounds of Xinjiang Goats at Different Ages
摘要
Abstract
[Objective]In order to investigate the changing law of meat quality of Xinjiang goats at different ages.[Methods]Xinjiang goats at the ages of 6,12,and 24 months were selected as experimental subjects,and a systematic comparative analysis on their meat quality,composition of amino acids and fatty acids as well as volatile flavor compounds was conducted.[Results]The results showed that the meat tenderness and water retention gradually decreased(P<0.05)with increasing age of goats,while there were no significant differences(P>0.05)in cooked meat percentage,brightness,and pH.For amino acid composition,Xinjiang goat meat was rich in amino acids,including 7 essential amino acids and 9 non-essential amino acids,among which,the proportion of fresh-flavored amino acids was higher,accounting for 9.3%in the goat at the age of 6 months as the highest,4.53%at the age of 12 months,and 8.86%at the age of 24 months.For fatty acid composition,Xinjiang goat meat contained 27 fatty acids,including 11 saturated fatty acids(SFA),7 monounsaturated fatty acids(MUPA)and 9 polyunsaturated fatty acids(PUFA),and oleic acid took up the highest proportion(C18:1n9c)among the fatty acids in meat of Xinjiang goat at 6,12,and 24 months of age.A total of 36 volatile flavor compounds were detected in Xinjiang goat meat,with hydrocarbons and aldehydes occupying the main positions.Specifically,hydrocarbon content was highest in 24-month-old Xinjiang goat meat,so was aldehydes in 6-month-old Xinjiang goat meat,while esters were only detected in 6-and 12-month-old Xinjiang goat meat,and the content in 12-month-old Xinjiang goat meat was much higher than that in 6-month-old Xinjiang goat meat.[Conclusion]As a conclusion,the age was closely related to the goat meat quality,amino acids,fatty acids and volatile flavor compounds,and Xinjiang goat meat had high contents of fresh-flavored amino acids and unsaturated fatty acids,making it a high-quality mutton product.关键词
山羊肉/肉品质/脂肪酸/风味物质Key words
goat meat/meat quality/fatty acid/flavor compound分类
农业科技引用本文复制引用
热米拉·阿帕儿,邢巍婷,叶小芳,吕雪峰..不同年龄新疆山羊肉品质、脂肪酸和挥发性风味物质比较分析[J].草食家畜,2025,(1):37-46,10.基金项目
新疆维吾尔自治区重点实验室开放课题(2023D04047) （2023D04047）
新疆维吾尔自治区"三农"骨干人才项目(2022SNGGNT093) （2022SNGGNT093）
新疆维吾尔自治区肉毛兼用绒毛用羊品种选育提升计划(2024XJRMY-04) （2024XJRMY-04）
