|
|
|
| Nutritional Assessment and Flavor Compounds of Hind Leg Meat in Tan Sheep |
| XU Weiwei1, YAO Ruiji1, YUAN Weixin1, QI Yue2, ZHANG Yafang2, ZHANG Tonggang1,3,* |
| 1.Guangxi International Business Vocational and Technical College, Nanning 530001, China; 2.Beijing Product Quality Supervision and Inspection Institute, Beijing 101300, China; 3.School of Agriculture, Ningxia University, Yinchuan 750021, China |
|
|
|
|
Abstract The volatile flavor compounds of hind leg meat from Tan sheep were determined by solid phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS), and the nutritional components were analyzed by routine methods. The results showed that the contents of moisture, protein, fat and ash in hind leg muscle were 77.23%, 16.98%, 1.53% and 0.90% respectively. Seventeen amino acids in the muscle were contained including seven essential ones and the essential amino acid composition was similar to the standard of Food and Agriculture Organization (FAO) and World Health Organization (WHO). Totally 40 volatile flavor compounds including hydrocarbons, heterocyclic compounds, aldehydes, esters, alcohols, ketones, acids and ethers were identified in the meat, with D-limonene, nonanoic acid, 3-methyl butanal, acetaldehyde, 3-methylthiopropanal, heptyl aldehyde, benzaldehyde, 1-octene-3-alcohol,dimethyl sulfide, 2-ethyl-furan and other substances being the key flavor compounds.
|
|
|
|
|
|
|
|
|
|
|
2017, Vol. 31 
