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| Comparative Analysis of Nutritional Quality and Flavor Characteristics of Kazakh Sheep Meat and Common Commercial Mutton |
| ZHANG Shunliang, ZHAO Bing, PAN Xiaoqian, ZHOU Huimin, LI Su, LIU Wenying, WANG Hui, REN Shuang, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, ZHAO Yan* |
| Beijing Key Laboratory of Meat Processing Technology, State Meat Processing and Engineering Center, China Meat Research Center, Beijing 100068, China |
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Abstract In order to study the quality differences between Kazakh sheep meat and common commercial mutton, nutritional qualities such as protein, amino acid, fat, minerals and vitamins as well as volatile flavor substances were determined by the Kjeldahl method, liquid chromatography (LC) and gas chromatography- mass spectrometry (GC-MS). The results showed that the contents of protein and essential amino acids in Kazakh sheep meat were 20.81% and 86.69 mg/g, respectively, which were significantly higher than those of the control sample (P < 0.05), along with a significant increase in the contents of oleic acid, linoleic acid, linolenic acid and arachidonic acid (P < 0.05) as well as an increase in the contents of Fe, Cu and vitamin E. On the other hand, there was no significant difference in vitamin A (P < 0.05). Additionally, Kazakh sheep meat contained more kinds of volatile flavor compounds and higher amounts of ketones, esters and sulphur-containing compounds than did the control sample. Trans,trans-2, 4-decadienal, 3, 6-dimethyl-2-octanone and camphor were detected only in Kazakh sheep meat.
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