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| Effects of Microwave/Ultrasonic Assisted Treatments on Fatty Acids of Dried Goat Meat |
| GAO Tianli, LI Linqiang, ZHANG Ting, LIU Yongfeng*, ZHAO Lu |
| College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China |
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Abstract In order to study the effects of microwave/ultrasonic assisted treatments on the fatty acid composition of
dried mutton, dried samples of Hengshan goat meat from Hengshan county of Shaanxi province, a national geographical
indication production product, were subjected to microwave and ultrasonic assisted treatments and then analyzed by gas
chromatography-mass spectrometry (GC-MS) for fatty acid composition. The results showed that compared with untreated
control samples, both treatments affected the types but not the relative contents of fatty acids. The microwave treatment
resulted in a reduction in total saturated fatty acids (SFA) and simultaneously an increase in total polyunsaturated fatty acids
(PUFA) (P < 0.05) as well as a decrease in n-6/n-3 PUFA ratio (P < 0.05), making them reach the nutritionally recommended
levels. The ultrasonic treatment did not significantly influence the relative contents of total SFA, monounsaturated fatty acids
(MUFA) and PUFA in dried mutton (P > 0.05), but it significantly decreased C14:0 and cis-9 C16:1 (P < 0.05). Conclusively,
both microwave and ultrasonic treatments improved the nutritive value of dried Hengshan mutton in terms of fatty acids,
with the former being more effective than the latter.
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GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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