Pavan Enrique, Ye Yangfan, Eyres Graham T, Guerrero Luis, G Reis Mariza, Silcock Patrick, Johnson Patricia L, Realini Carolina E
AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New Zealand.
Departamento de Producción Animal, Estación Experimental Agropecuaria Balcarce, Instituto Nacional de Tecnología Agropecuaria, c.c. 276, Balcarce 7620, Argentina.
Foods. 2021 May 20;10(5):1143. doi: 10.3390/foods10051143.
Loin sections (m. ) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel ( = 160) evaluated tenderness, juiciness, flavor liking, and overall liking of the different types of lamb loins. Consumer scores differed among the types of lamb meat for all the evaluated attributes ( < 0.05). Further segmentation based on overall liking scores showed two consumer clusters with distinct ratings. Correlation and external preference map analyses indicated that one consumer cluster ( = 75) liked lamb types that had lower total lipid content, a lower proportion of branched-chain fatty acids, oleic and heptadecanoic acids; and a higher proportion of polyunsaturated fatty acids and volatile compounds (green and fruity descriptors). Consumer liking of the other segment ( = 85) was less influenced by fatty acids and volatiles, except hexanoic, heptanoic and octanoic acids (rancid, fatty, and sweaty descriptors). Thus, the fatty acid profile and the volatile compounds derived from their oxidation upon cooking seem to be a stronger driver of consumer liking of lamb for some consumers than others.
在屠宰时从48只羊的胴体上采集腰部肌肉样本，以评估六种典型新西兰商业羊肉的消费者喜好评分，并了解这些评分背后可能的原因。一个由160名消费者组成的小组对不同类型羊腰肉的嫩度、多汁性、风味喜好和总体喜好进行了评估。在所有评估属性方面，不同类型羊肉的消费者评分存在差异（P<0.05）。根据总体喜好评分进一步细分显示出两个具有不同评分的消费者群体。相关性分析和外部偏好图分析表明，一个消费者群体（n = 75）喜欢总脂质含量较低、支链脂肪酸、油酸和十七烷酸比例较低、多不饱和脂肪酸和挥发性化合物（绿色和水果味描述符）比例较高的羊肉类型。另一群体（n = 85）的消费者喜好受脂肪酸和挥发性化合物的影响较小，除了己酸、庚酸和辛酸（酸败、油腻和汗臭味描述符）。因此，对于一些消费者来说，脂肪酸组成和烹饪时氧化产生的挥发性化合物似乎比其他因素更能驱动消费者对羊肉的喜好。
