Lu Zengkui, Li Jianye, Yuan Chao, Xi Bin, Yang Bohui, Meng Xianyu, Guo Tingting, Yue Yaojing, Gao Yaqin, Liu Jianbin, Sun Xiaoping
Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China.
Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China.
Front Nutr. 2022 May 6;9:852399. doi: 10.3389/fnut.2022.852399. eCollection 2022.
Dongxiang tribute sheep have a history of use in food dishes such as "Dongxiang Handgrip," which dates back hundreds of years and is a favorite halal food in northwestern China. However, little is known about the mutton quality characteristics of Dongxiang tribute sheep. Here, we measured the sensory characteristics, nutritional quality, and flavor substances to comprehensively evaluate the mutton quality characteristics of these sheep. The mutton qualities of Dongxiang tribute, Tibetan, Ujumqin, and Hu sheep were comprehensively evaluated by membership function. Subsequently, the volatile components in mutton samples from 30 Dongxiang tribute sheep were detected gas chromatography and ion mobility spectrometry (GC-IMS), and their fingerprints were established. The result of meat quality revealed that the shear force, the contents of protein, essential amino acid (EAA), non-essential amino acid (NEAA), and n-6/n-3 ratio of Dongxiang tribute mutton were better than the other three breeds. Membership functions were calculated for 10 physical and chemical indexes of mutton quality, and the comprehensive membership function values of the four breeds in order of highest to lowest mutton quality were Tibetan sheep (0.76) > Dongxiang tribute sheep (0.49) > Hu sheep (0.46) > Ujumqin sheep (0.33). Thirty volatile compounds were identified GC-IMS: seven alcohols, eight aldehydes, five ketones, two esters, two phenols, one ether, one furan, one acid, two hydrocarbons, and one pyrazine. Ketones, aldehydes, and alcohols were the main volatile compounds forming the flavor of Dongxiang tribute sheep mutton. The reliability of the results was validated by PCA (principal component analysis) and similarity analyses. Our results provide reference value for consumers of mutton in China.
东乡贡羊用于制作“东乡手抓”等美食已有数百年历史，“东乡手抓”是中国西北地区备受喜爱的清真食品。然而，人们对东乡贡羊的羊肉品质特征知之甚少。在此，我们测定了其感官特性、营养品质和风味物质，以全面评估这些羊的羊肉品质特征。通过隶属函数对东乡贡羊、藏羊、乌珠穆沁羊和湖羊的羊肉品质进行了综合评价。随后，采用气相色谱-离子迁移谱（GC-IMS）检测了30只东乡贡羊羊肉样品中的挥发性成分，并建立了其指纹图谱。肉质结果表明，东乡贡羊肉的剪切力、蛋白质、必需氨基酸（EAA）、非必需氨基酸（NEAA）含量以及n-6/n-3比值均优于其他三个品种。计算了羊肉品质10项理化指标的隶属函数，四个品种羊肉品质综合隶属函数值由高到低依次为：藏羊（0.76）＞东乡贡羊（0.49）＞湖羊（0.46）＞乌珠穆沁羊（0.33）。通过GC-IMS鉴定出30种挥发性化合物：7种醇类、8种醛类、5种酮类、2种酯类、2种酚类、1种醚类、1种呋喃类、1种酸类、2种烃类和1种吡嗪类。酮类、醛类和醇类是构成东乡贡羊羊肉风味的主要挥发性化合物。通过主成分分析（PCA）和相似度分析验证了结果的可靠性。我们的研究结果为中国羊肉消费者提供了参考价值。
