两种产地藏羊肉挥发性风味物质和脂肪酸组成比较研究

Comparative Study of Volatile Flavor Substances and Fatty Acid Compositions of Tibetan Mutton from Two Regions

为评定不同地区藏羊肉的挥发性风味物质和脂肪酸组成,选取甘肃省甘南藏族自治州和青海省海北藏族自治州的藏羊各20只,分别取背最长肌进行肉品质、脂肪酸以及挥发性成分组成、感官评价等指标的测定。结果表明,两种产地的藏羊宰后pH45min和pH24h均在正常范围内,且二者之间无显著性差异;甘南藏羊的色泽和嫩度优于海北藏羊;共检测出18种脂肪酸,其中包括7种饱和脂肪酸和11种不饱和脂肪酸。两种产地藏羊肉的脂肪酸组成和含量均存在显著差异,甘南藏羊脂肪酸组成比例更佳,ω-6/ω-3接近1∶1,显著低于海北藏羊(P<0.05)。共检测出12类70种挥发性风味物质,气味活性值(OAV)分析结果表明,甘南藏羊肉比海北藏羊肉具有更丰富的肉脂香味和果香味。综上,甘南藏羊肉的脂肪酸和挥发性成分组成都更加优异,感官评分更高。

In this study, 20 tibetan sheep each from Tibetan Autonomous Prefecture of Gannan (Gansu province) and Haibei (Qinghai province) were selected as subjects, and the meat qualities, fatty acids, volatile substances composi⁃ tions, and sensory evaluation of the longissimus dorsi were determined for each sample, in order to evaluate the volatile flavor substances and fatty acid compositions of tibetan mutton from different regions. The results showed that the pH45 min and pH24 h values of both regions of tibetan sheep after slaughtering fell within the normal range with no signifi⁃ cant between-group difference. However, Gannan tibetan mutton exhibited superior color and tenderness characteris⁃ tics compared with Haibei mutton, and a total of 18 fatty acids were detected out in both types of tibetan mutton, in⁃ cluding 7 saturated fatty acids and 11 unsaturated fatty acids. Gannan tibetan mutton presented a lower ω-6/ω-3 ratio (close to 1∶1) compared with Haibei mutton (P<0.05), indicating a better fatty acid composition ratio. Furthermore, a total of 70 volatile flavor substances belonging to 12 categories were identified in the samples. Odor activity value (OAV) analysis revealed that Gannan tibetan mutton possessed richer meaty and fruity flavors than Haibei tibetan mut⁃ ton. In conclusion, Gannan tibetan mutton demonstrated superior fatty acid and volatile compositions compared to Hai⁃ bei tibetan mutton, which also obtained higher sensory scores.