The expression level of antizyme 1 （AZ1） gene in Longissimus dorsi muscle of Landrace pigs is significantly higher than that of Lantang pigs based on our previous studies. The AZ1 is a key regulator of the concentra...The expression level of antizyme 1 （AZ1） gene in Longissimus dorsi muscle of Landrace pigs is significantly higher than that of Lantang pigs based on our previous studies. The AZ1 is a key regulator of the concentration of polyamines in cells. It is a good candidate gene for pig＇s performance because polyamines regulate the growth and development of cells. Four PCR-RFLPs were selected to study the relation between AZ1 genotypes and porcine performance. Results showed that the loci of -713 C/T, -584 A/C, and ＋2 432 G/A had significant or highly significant opposite effects on loin muscle area and marbling.展开更多
To identify the changes in flavor profiles of bone-in lamb loin during cooking,the volatile flavor compounds,free amino acid,and 5ʹ-nucleotide concentration were evaluated by using dynamic headspace sampling-gas chro-...To identify the changes in flavor profiles of bone-in lamb loin during cooking,the volatile flavor compounds,free amino acid,and 5ʹ-nucleotide concentration were evaluated by using dynamic headspace sampling-gas chro-matography-mass spectrometry,electronic bionic system,sensory evaluation.The results showed the total concentration of volatile flavor compounds significantly increased with prolonged cooking time.Nonanal,hexanal,heptanal,1-octen-3-ol,eugenol,eucalyptol,and 3,7-dimethyl-1,6-octadien-3-ol were the key odor compounds.The total free amino acid(TFAA)concentration significantly decreased after heat treatment,but the proportion of umami free amino acids significantly increased with cooking time(P<0.05).The equivalent umami concentration(EUC)first increased then decreased in 100℃group(peak at 1.5 h),compared with the continuous increase in 75℃group.Meanwhile,an analysis of bionic system showed the samples had significant differences in bitterness,astringency,umami,saltiness,and richness.The 5ʹ-nucleotide,and EUC positively correlated with umami and sensory valuation indicators.Bone-in lamb loin heated at 100℃exhibited higher concentrations of alcohols,aldehydes,esters,heterocycles,and higher taste of bitterness and saltiness,while the 75℃groups exhibited higher taste of umami at longer heat times.This study provides a theoretical basis for flavor control of bone-in lamb.展开更多
基金funded by the National Natural Science Foundation of China (3087181)the National High Technology Research Program of China (863Program, 2008RR10Z136)
文摘The expression level of antizyme 1 （AZ1） gene in Longissimus dorsi muscle of Landrace pigs is significantly higher than that of Lantang pigs based on our previous studies. The AZ1 is a key regulator of the concentration of polyamines in cells. It is a good candidate gene for pig＇s performance because polyamines regulate the growth and development of cells. Four PCR-RFLPs were selected to study the relation between AZ1 genotypes and porcine performance. Results showed that the loci of -713 C/T, -584 A/C, and ＋2 432 G/A had significant or highly significant opposite effects on loin muscle area and marbling.
基金financially supported by the Fujian Province External Cooperation Industrialization Project(Project No.2021I1005).
文摘To identify the changes in flavor profiles of bone-in lamb loin during cooking,the volatile flavor compounds,free amino acid,and 5ʹ-nucleotide concentration were evaluated by using dynamic headspace sampling-gas chro-matography-mass spectrometry,electronic bionic system,sensory evaluation.The results showed the total concentration of volatile flavor compounds significantly increased with prolonged cooking time.Nonanal,hexanal,heptanal,1-octen-3-ol,eugenol,eucalyptol,and 3,7-dimethyl-1,6-octadien-3-ol were the key odor compounds.The total free amino acid(TFAA)concentration significantly decreased after heat treatment,but the proportion of umami free amino acids significantly increased with cooking time(P<0.05).The equivalent umami concentration(EUC)first increased then decreased in 100℃group(peak at 1.5 h),compared with the continuous increase in 75℃group.Meanwhile,an analysis of bionic system showed the samples had significant differences in bitterness,astringency,umami,saltiness,and richness.The 5ʹ-nucleotide,and EUC positively correlated with umami and sensory valuation indicators.Bone-in lamb loin heated at 100℃exhibited higher concentrations of alcohols,aldehydes,esters,heterocycles,and higher taste of bitterness and saltiness,while the 75℃groups exhibited higher taste of umami at longer heat times.This study provides a theoretical basis for flavor control of bone-in lamb.
