College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China.
College of Animal Science and Technology, Northwest A&F University, Yangling, Xianyang 712100, China.
Molecules. 2022 Dec 25;28(1):165. doi: 10.3390/molecules28010165.
There are limited reports about the effect of different heat treatments on the quality and flavor of Black Tibetan sheep meat. The current study examined the effect of pan-frying, deep-frying, baking, and boiling treatment on the quality of Black Tibetan sheep meat; the amino acid, fatty acid, and volatile flavor compounds (VFCs) were investigated by a texture analyzer, ultra-high-performance liquid chromatography (UHPLC), gas chromatography (GC), and headspace-gas chromatography-ion mobility (HS-GC-IMS). The key VFCs were identified through orthogonal partial least squares discrimination analysis (OPLS-DA), and variable importance projection (VIP) values. In addition, Pearson’s correlations between meat quality parameters and key VFCs were examined. The sensory scores, including texture, color, and appearance, of baked and pan-fried meat were higher than those of deep-fried and boiled meat. The protein (40.47%) and amino acid (62.93 µmol/g) contents were the highest in pan-fried meat (p < 0.05). Additionally, it contained the highest amounts of monounsaturated and polyunsaturated fatty acids, such as oleic, linoleic, and α-linolenic acids (p < 0.05). Meanwhile, pan-fried and deep-fried meat had higher amounts of VFCs than baked meat. The OPLS-DA similarity and fingerprinting analyses revealed significant differences between the three heat treatment methods. Aldehydes were the key aroma compounds in pan-fried meat. Importantly, 3-methylbutyraldehyde and 2-heptanone contents were positively correlated with eicosenoic, oleic, isooleic, linoleic, α-Linolenic, and eicosadiene acids (p < 0.05). To sum up, pan-fried Black Tibetan sheep meat had the best edible, nutritional, and flavor quality.
关于不同热处理方法对藏黑绵羊肉品质和风味的影响，已有相关报道。本研究探讨了煎、炸、烤和煮处理对藏黑绵羊肉品质的影响；通过质构仪、超高效液相色谱（UHPLC）、气相色谱（GC）和顶空-气相色谱-离子迁移谱（HS-GC-IMS）分析了氨基酸、脂肪酸和挥发性风味化合物（VFCs）。通过正交偏最小二乘判别分析（OPLS-DA）和变量重要性投影（VIP）值鉴定关键 VFCs。此外，还检查了肉品质参数与关键 VFCs 之间的 Pearson 相关性。烤和煎制肉的感官评分（包括质地、颜色和外观）高于炸和煮制肉。煎制肉的蛋白质（40.47%）和氨基酸（62.93 µmol/g）含量最高（p < 0.05）。此外，它还含有最高量的单不饱和和多不饱和脂肪酸，如油酸、亚油酸和α-亚麻酸（p < 0.05）。同时，煎制和炸制肉的 VFCs 含量高于烤制肉。OPLS-DA 相似性和指纹图谱分析表明，三种热处理方法之间存在显著差异。醛类是煎制肉中的关键香气化合物。重要的是，3-甲基丁醛和 2-庚酮的含量与二十碳烯酸、油酸、异油酸、亚油酸、α-亚麻酸和二十碳二烯酸呈正相关（p < 0.05）。总之，煎制藏黑绵羊肉具有最佳的食用、营养和风味品质。
