Li Xiu, Amadou Issoufou, Zhou Guang-Yun, Qian Li-Yan, Zhang Jian-Ling, Wang Dong-Liang, Cheng Xiang-Rong
School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
Department of Fundamental Sciences and Biological Engineering, Faculty of Agronomy and Environmental Sciences, Dan Dicko Dankoulodo University of Maradi, Maradi, Niger.
Food Sci Anim Resour. 2020 Jul;40(4):527-540. doi: 10.5851/kosfa.2020.e30. Epub 2020 Jul 1.
Donkey in China is well known for its draft purpose and transportation; however, donkey meat has attracted more and more consumers in recent years, yet it lacks sufficient information on its flavor components compared to other main meats. Therefore, in this study, volatile flavor compounds in neck meat of donkey, swine, bovine, and sheep were classified by electronic nose, then confirmed and quantified by gas chromatography-mass spectrometry. High-performance liquid chromatography (HPLC) and gas chromatography were used to quantify free fatty acid, amino acid, and flavor nucleotide. A total of 73 volatile compounds were identified, and aldehydes were identified as the characteristic flavor compounds in neck meat of donkey, bovine, swine and sheep in proportion of 76.39%, 46.62%, 31.64%, and 35.83%, respectively. Particularly, hexanal was the most abundant volatile flavor. Compared with other neck meat, much higher unsaturated free fatty acids were present in donkeys. Furthermore, neck meat of donkeys showed essential amino acid with highest content. Thus, special flavor and nutrition in donkey neck meat make it probably a candidate for consumers in other regions besides Asia.
在中国，驴因其役用和运输用途而广为人知；然而，近年来驴肉吸引了越来越多的消费者，但其风味成分的信息与其他主要肉类相比却不够充分。因此，在本研究中，利用电子鼻对驴、猪、牛和羊颈部肉中的挥发性风味化合物进行分类，然后通过气相色谱-质谱联用仪进行确认和定量分析。采用高效液相色谱法（HPLC）和气相色谱法对游离脂肪酸、氨基酸和呈味核苷酸进行定量分析。共鉴定出73种挥发性化合物，醛类被确定为驴、牛、猪和羊颈部肉中的特征风味化合物，其比例分别为76.39%、46.62%、31.64%和35.83%。特别是，己醛是含量最高的挥发性风味物质。与其他颈部肉相比，驴颈部肉中不饱和游离脂肪酸的含量要高得多。此外，驴颈部肉中必需氨基酸的含量最高。因此，驴颈部肉独特的风味和营养成分可能使其成为除亚洲以外其他地区消费者的选择。
