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

摘要

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.%为了研究哈萨克羊肉质与市售普通羊肉的区别,采用凯氏定氮、液相色谱、气相色谱-质谱连用等方法分别测定蛋白质、氨基酸、脂肪、矿物质、维生素、挥发性风味物质等营养品质与风味特性的指标.结果表明:哈萨克羊肉的蛋白质、必需氨基酸含量分别为20.81%、86.69 mg/g,显著高于市售样品(P<0.05);哈萨克羊瘦肉中单不饱和脂肪酸中的油酸和多不饱和脂肪酸中的亚油酸、亚麻酸、花生四烯酸含量显著高于市售样品(P<0.05);与市售样品相比,哈萨克羊肉中Fe、Cu和VE的含量较高,两者的VA含量并无显著差异(P<0.05);哈萨克羊肉中挥发性风味物质的种类明显多于市售样品,且酮类物质、酯类物质和含硫类物质含量较高,反,反-2,4-癸二烯醛、3,6-二甲基-2-辛酮、茨酮仅在哈萨克羊肉中检出.