高压处理对韩国本土黑山羊肉脂肪酸组成和挥发性化合物的影响。
Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat.
机构信息
Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Republic of Korea.
出版信息
Meat Sci. 2013 Aug;94(4):495-9. doi: 10.1016/j.meatsci.2013.03.034.
This study investigated the effects of high pressure processing (HPP) on fatty acid composition and volatile compounds in Korean native black goat (KNBG) meat. Fatty acid content in KNBG meat was not significantly (p > 0.05) different among the control goats and those subjected HPP. The 9,12-octadecadienoic acid and octadecanoic acid, well-known causes of off-flavors, were detected from meat of some KNBG. A difference between the control and HPP treatment was observed in the discriminated function analysis using an electronic nose. The results suggest that the volatile compounds in KNBG meat were affected by HPP.
本研究调查了高压处理（HPP）对韩国本土黑山羊（KNBG）肉脂肪酸组成和挥发性化合物的影响。在对照组和 HPP 处理组的 KNBG 肉中，脂肪酸含量没有显著差异（p＞0.05）。从一些 KNBG 肉中检测到了 9,12-十八碳二烯酸和十八烷酸，它们是众所周知的异味物质。电子鼻的判别函数分析显示，对照组和 HPP 处理组之间存在差异。结果表明，HPP 会影响 KNBG 肉中的挥发性化合物。
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