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| Effects of microwave and ultrasonic assisted treatments on fatty acid of dried goat meat |
| GAO Tianli, LI Linqiang, ZHANG Ting, LIU Yongfeng*, ZHAO Lu |
| College of Food Engineering and Nutritional Science of Shaanxi Normal University, Xi’an 710062, China |
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Abstract Hengshan goat meat of Shaanxi is protected by national geographical indication. In order to study the
effect of microwave and ultrasonic assisted treatment on fatty acid of dried goat meat, microwave and ultrasonic
were used to treat dried Hengshan goat meat, and gas chromatograph-mass spectrometer (GC-MS) was applied to
measure the types and content of fatty acid in dried goat meat with two treatment methods. The results showed that
compared with the fatty acids of dried Hengshan goat meat, microwave and ultrasonic assisted treatment have no
effect on the types of fatty acid, while significantly effect on the percentage of fatty acids. The percentage of total
SFA was significantly decreased (P<0.05), and the percentage of total PUFA and the value of P/S were
significantly increased by microwave assisted treatment (P<0.05), as well as a decrease in the value of n-6/n-3
PUFAs (P<0.05), making it reach the level of nutritional recommendations. Ultrasonic assisted treatment has not
significant effect on the percentage of total SFA, MUFA and PUFA (P>0.05), while significantly decreased the
percentage of C14:0 and C16:1 cis-9 (P<0.05). Conclusion, fatty acid nutritive value of dried Hengshan goat meat
could be improved through the microwave and ultrasonic assisted treatment, especially through the microwave
assisted treatment, which had an important guiding significance on dried Hengshan goat meat processing and
utilization.
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