Cheng Chengpeng, Xie Xinru, Li Shaobo, Chen Pengyu, Huang Caiyan, Zheng Xiaochun, Chen Li, Zhang Dequan
Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Food Res Int. 2025 Jan;200:115474. doi: 10.1016/j.foodres.2024.115474. Epub 2024 Nov 29.
The aim of this study was to systematically analyze the differences in bioactive compounds in Ningxia Tan, Oula, and Bahan crossbred mutton, and to examine their effects on minced mutton quality. Initially, characteristic bioactive compounds in mutton were analyzed using principal component analysis. Further investigation assessed the effects of varying concentrations of glycyrrhizin flavonoids (0, 0.04, 0.08, 0.16, 0.32 mg/100 g) and calcium chloride (0, 60, 120 mg/100 g) on mutton quality using an in vitro minced meat system. Results indicated that flavonoids (0.38) and calcium (-0.37) had the highest loadings on the first principal component. The water retention, hardness, and chewiness of the minced mutton gel exhibited a significant increase with the addition of licorice flavonoids and calcium chloride (P < 0.05). The elasticity of the minced mutton gel system was also significantly enhanced. The best water retention was observed with the addition of 0.32 mg/100 g of licorice flavonoids and 120 mg/100 g of calcium chloride, and the gel microstructure was densest under these conditions. These findings suggest that flavonoids and calcium are differential bioactive substances in three breeds of mutton that can improve the physicochemical properties of gelatinous minced mutton products. This study establishes a theoretical foundation for selecting raw materials in meat processing and improving the quality of gelatinized mutton products.
本研究旨在系统分析宁夏滩羊、欧拉羊和巴寒杂交羊肉中生物活性化合物的差异，并考察它们对碎羊肉品质的影响。首先，采用主成分分析法分析羊肉中的特征生物活性化合物。进一步研究使用体外碎肉系统评估不同浓度的甘草黄酮（0、0.04、0.08、0.16、0.32毫克/100克）和氯化钙（0、60、120毫克/100克）对羊肉品质的影响。结果表明，黄酮类化合物（0.38）和钙（-0.37）在第一主成分上的载荷最高。添加甘草黄酮和氯化钙后，碎羊肉凝胶的保水性、硬度和咀嚼性显著增加（P<0.05）。碎羊肉凝胶体系的弹性也显著增强。添加0.32毫克/100克甘草黄酮和120毫克/100克氯化钙时保水性最佳，在此条件下凝胶微观结构最致密。这些发现表明，黄酮类化合物和钙是三种羊肉中的差异生物活性物质，可改善凝胶状碎羊肉产品的理化性质。本研究为肉类加工中原料的选择和改善凝胶化羊肉产品的品质奠定了理论基础。
