Aung Shine Htet, Nimantha Rupasinghe Ramesh, Choi Young-Sun, Jang Aera, Lee Jun Heon, Nam Ki-Chang
Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.
Department of Zoology, Kyaukse University, Kyaukse 05151, Myanmar.
Anim Biosci. 2025 Apr;38(4):752-764. doi: 10.5713/ab.24.0526. Epub 2024 Oct 25.
The objective of this research was to identify the metabolite compounds and health-promoting properties of goat meat fermented sausages containing different amounts of fig and pineapple powder (0.1%, 0.25%, and 0.5%), which are presented by F1, F2, F3 and P1, P2, P3, separately.
Fermented sausages were manufactured from the lean meat of female goats. The samples extracted from the goat meat fermented sausages were evaluated for their metabolite compounds, antioxidants, and angiotensin-converting enzyme inhibitory activity.
The results showed that the diphenyl picrylhydrazyl radical scavenging activity, azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, and angiotensin-converting enzyme inhibitory activity were the highest in F3 (p<0.05), whereas the hydroxyl radical scavenging capacity was the highest in P3 (p<0.05). In addition, F3 and F2 showed the highest superoxide anion radical scavenging activity (p<0.05), whereas F3 and P3 showed the highest copper chelating activity (p<0.05). Based on the metabolite compounds, hydrophobic amino acids, aromatic amino acids, and bitter amino acids were abundant in F3. Both F3 and P3 contained high concentrations of umami-producing compounds.
The incorporation of 0.5% fig powder into goat meat fermented sausage showed improved biological activities based on metabolite compounds.
本研究的目的是确定分别含有不同量无花果和菠萝粉（0.1%、0.25%和0.5%）的山羊肉发酵香肠的代谢产物化合物和促进健康的特性，这些分别由F1、F2、F3和P1、P2、P3表示。
发酵香肠由母山羊的瘦肉制成。对从山羊肉发酵香肠中提取的样品进行代谢产物化合物、抗氧化剂和血管紧张素转换酶抑制活性的评估。
结果表明，二苯基苦味酰基自由基清除活性、2,2'-联氮-双(3-乙基苯并噻唑啉-6-磺酸)自由基清除活性和血管紧张素转换酶抑制活性在F3中最高（p<0.05），而羟基自由基清除能力在P3中最高（p<0.05）。此外，F3和F2表现出最高的超氧阴离子自由基清除活性（p<0.05），而F3和P3表现出最高的铜螯合活性（p<0.05）。基于代谢产物化合物，F3中疏水氨基酸、芳香族氨基酸和苦味氨基酸含量丰富。F3和P3都含有高浓度的呈味氨基酸化合物。
在山羊肉发酵香肠中加入0.5%的无花果粉，基于代谢产物化合物显示出改善的生物活性。
