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| Comparative Evaluation of Nutritional Value and Eating Quality of Sheep Liver Jerky and Raw Sheep Liver |
| JING Anqi, Lü Nan, SHUANG Quan, BORJIGIN Gerelt, XIA Yanan, ZHANG Fengmei |
| College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China |
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Abstract To study the changes in nutritional components of sheep liver before and after processing, the nutritional qualities and physicochemical indexes of raw sheep liver and sheep liver jerky were determined and compared. The results showed that the moisture contents of raw sheep liver and sheep liver jerky were 67.18% and 35.18%, respectively. Their protein contents were 23.26% and 47.13%, fat contents 5.12% and 10.06%, and total amino acid contents 18.73% and 42.69%, respectively. The total contents of 7 essential amino acids were 7.83% and 17.71% respectively. A total of 27 fatty acids are detected in raw sheep liver and 26 fatty acids in sheep liver jerky, in which saturated fatty acids accounted for 55.59% and 75.91%, and unsaturated fatty acids accounted for 44.41% and 24.09% of the total fatty acids, respectively. Both livers were rich in linoleic acid (5.12%–9.55%) and other essential fatty acids. Additionally, they showed richness in minerals such as magnesium, iron and calcium. The contents of vitamin A in raw sheep liver and sheep liver jerky were 18.84 and 9.84 mg/100 g respectively. To sum up, both roast sheep liver and sheep liver jerky have high nutritional value.
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2019, Vol. 33 
