摘要
为了探究月龄对青海黑藏羊肉脂肪酸组成及风味特性的影响,试验选取12,18,24月龄自然放牧的体况相近的健康青海黑藏羊羯羊各5只,取背最长肌测定脂肪酸、氨基酸、肌苷酸和维生素B1风味前体物质和挥发性风味物质组成及含量,取肋部皮下脂肪测定膻味成分。结果表明:12月龄青海黑藏羊肉中亚油酸和二十碳五烯酸含量显著高于18月龄(P<0.05),多不饱和脂肪酸(PUFA)、ω-6 PUFA含量以及PUFA/饱和脂肪酸(SFA)均极显著高于24月龄(P<0.01);不同月龄青海黑藏羊肉鲜味氨基酸、肌苷酸和维生素B1含量均差异不显著(P>0.05);醛类、醇类、烃类和酮类化合物整体平均含量分别高达26.99%、23.43%、16.08%和14.42%,其中12月龄青海黑藏羊肉中十六烷含量极显著高于18月龄(P<0.01),2-丁氧基-乙醇和3-己烯-2-酮含量显著高于24月龄(P<0.05),而24月龄青海黑藏羊肉中烃类化合物含量显著高于18月龄(P<0.05);不同月龄青海黑藏羊皮下脂肪中膻味成分含量差异不显著(P>0.05)。说明12月龄青海黑藏羊肉在脂肪酸组成方面更具优势,而24月龄羊肉整体风味物质更为丰富。
The aim of this study was to investigate the effects of different month-age on the fatty acid composition and flavor characteristics of Qinghai Black Tibetan sheep. Fifteen Qinghai Black Tibetan sheep castrated ram aged 12 months(five sheep),18 months(five sheep) and 24 months(five sheep) under natural grazing were selected as the experimental subjects. The composition and content of flavor precursor substances, such as fatty acid composition, amino acid, inosinic acid and vitamin B1, and volatile flavor compounds in longissimus dorsi muscle and the odor components of the rib subcutaneous fat were determined. The results showed that the contents of linoleic acid and eicosapentaenoic acid of 12 month-old Qinghai Black Tibetan sheep were significantly higher than those of 18 month-old Qinghai Black Tibetan sheep(P<0.05), and the contents of polyunsaturated fatty acid(PUFA) and omega-6 PUFA and the ratio of PUFA to saturated fatty acid(SFA) were significantly higher than those of 24 month-old Qinghai Black Tibetan sheep(P<0.01). There were no significant differences in the contents of dilicious amino acid, inosinic acid and vitamin B1 among different month-old Qinghai Black Tibetan sheep(P>0.05). The contents of aldehydes, alcohols, hydrocarbons and ketones in different months of Qinghai Black Tibetan sheep were as high as 26.99%、23.43%、16.08% and 14.42%, respectively. Among them, the hexadecane content of 12 month-old Qinghai Black Tibetan sheep was extremely significant higher than that of 18 month-old(P<0.01), and the 2-butoxy ethanol and 3-hexene-2-ketone contents of 12 month-old Qinghai Black Tibetan sheep were significantly higher than those of 24 month-old(P<0.05). The content of hydrocarbon compounds of 24 month-old Qinghai Black Tibetan sheep was significantly higher than that of 18 month-old(P<0.05). There was no significant difference in the content of odor components in the subcutaneous fat among different month-old Qinghai Black Tibetan sheep(P>0.05). The above results indicated that the 12 month-old Qinghai Black Tibetan sheep had more advantages in fatty acid composition, while the 24 month-old Qinghai Black Tibetan sheep had richer overall flavor substance.
作者
康生萍
胡林勇
张晓玲
王循刚
赵娜
徐田伟
刘宏金
耿远月
徐世晓
KANG Shengping;HU Linyong;ZHANG Xiaoling;WANG Xungang;ZHAO Na;XU Tianwei;LIU Hongjin;GENG Yuanyue;XU Shixiao(Key Laboratory of Adaption and Evolution of Plateau Biota/Northwest Institute of Plateau Biology,Chinese Academy of Sciences,Xining 810008,China;University of Chinese Academy of Sciences,Beijing 100049,China)
出处
《黑龙江畜牧兽医》
CAS
北大核心
2021年第20期34-41,46,共9页
Heilongjiang Animal Science And veterinary Medicine
基金
中国科学院战略性先导科技专项(XDA23060603)
国家自然科学基金项目(31402120)
第二次青藏高原综合考察研究项目(2019QZKK0302)
青海省重点研发与转化计划项目(2019-NK-173,2019-SF-149)。
关键词
青海黑藏羊
月龄
挥发性风味物质
脂肪酸
膻味
肌苷酸
Qinghai Black Tibetan sheep
month-age
volatile flavor compounds
fatty acid
odor of a sheep
inosine acid
