湖羊肌肉营养成分组成及风味物质研究

Investigation on Chemical Composition and Flavor Compounds in Muscle of Hu Sheep

选取5、10、18月龄及4岁湖羊各10只,屠宰后取背最长肌和肱三头肌分析常规营养成分;取10月龄湖羊背最长肌分析氨基酸;取肱三头肌测风味物质。结果表明：湖羊肌肉水分含量随年龄增长而降低（P〈0.05）,粗蛋白含量、粗脂肪、粗灰分的含量随年龄增长而增加（P〈0.05）。湖羊肌肉蛋白质中8种必需氨基酸组成全面,与FAO模式比较,各种氨基酸评分均接近或大于1。湖羊肌肉脂肪中检测到的70种挥发性风味化合物,包括14种酸、7种酮、9种醛、5种醇、10种酯类、13种烃、12种其他化合物（包括呋喃、吡嗪、吡啶、吲哚等含氮硫氧等杂环化合物）。其中酯类含量最高,占肉中总风味物24.1%~28.3%,其次为烃和酸,分别占20.5%~21.2%和19.0%~20.0%。

Forty Hu sheep（ten each,at age of 5 months,10 months and 18 months and 4 years old） were used as experiment animals for analysis of chemical composition and flavor compounds.Samples of longissimus muscle and triceps brachii were taken for analysis of chemical compositions.The moisture content was 68.9%~74.2%,ether extract was 4.1%~6.2%,crude protein was 20.3%~24.0%,and crude ash was 1.1%~1.4% in meat of Hu sheep,respectively.The meat protein included all eight essential amino acids and the grades of each essential amino acid were near to or more than 1 compared with the Protein Mode of FAO.There were 70 volatile flavor compounds detected by solid phase micro-extraction（SPME） and gas chromatograph-mass spectrometry（GC-SM） in intramuscular fat of Hu sheep,including 14 acids,7 ketones,9 aldehydes,5 alcohols,10 esters,13 hydrocarbons,and 12 other compounds（furan,pyrazines,pyridines,indole,and other N,S,O-containing compounds）.The major volatiles were esters（24.1%~28.3%）,hydrocarbons（20.5%~21.2%） and acids（19.0%~20.0%）.