CSIRO Animal Food and Health Sciences, 671 Sneydes Road, Werribee, 3030, Australia.
Meat Sci. 2014 Feb;96(2 Pt B):1088-94. doi: 10.1016/j.meatsci.2012.08.011. Epub 2012 Aug 17.
Tenderness, flavour, overall liking and odour are important components of sheepmeat eating quality. Consumer assessment of these attributes has been made for carcasses from the Information Nucleus Flock (INF) of the Cooperative Research Centre for Sheep Industry Innovation. The concentrations of three branched chain fatty acids, 4-methyloctanoic (MOA), 4-ethyloctanoic (EOA) and 4-methylnonanoic acids (compounds related to 'mutton flavour' in cooked sheepmeat) and 3-methylindole and 4-methylphenol (compounds related to 'pastoral' flavour) were determined for 178 fat samples taken from INF carcasses. Statistical modelling revealed that both MOA and EOA impacted on the 'Like Smell' consumer sensory score of the cooked meat product (P<0.05), with increasing concentration causing lower consumer acceptance of the product. None of the compounds though had an effect on the liking of flavour. Obviously, reducing the effect of MOA and EOA on the odour of grilled lamb will improve consumer acceptance of the cooked product but other factors affecting the eating quality also need to be considered.
嫩度、风味、整体喜好和气味是羊肉食用品质的重要组成部分。消费者对这些特性的评估是针对澳大利亚羊肉创新合作研究中心信息核心羊群（INF）的胴体进行的。从 INF 胴体中抽取了 178 个脂肪样本，测定了三种支链脂肪酸（4-甲基辛酸（MOA）、4-乙基辛酸（EOA）和 4-甲基壬酸（与烹饪羊肉中的“羊肉味”有关的化合物）以及 3-甲基吲哚和 4-甲基苯酚（与“田园”风味有关的化合物）的浓度。统计模型显示，MOA 和 EOA 都影响了烹饪肉产品的“喜欢气味”消费者感官评分（P<0.05），随着浓度的增加，消费者对产品的接受度降低。然而，这些化合物都没有影响风味的喜好。显然，降低 MOA 和 EOA 对烤羊肉气味的影响将提高消费者对烹饪产品的接受度，但还需要考虑其他影响食用品质的因素。
