苏尼特羊、巴美肉羊和乌拉特山羊的肉品质和挥发性风味物质比较

Comparison on Meat Quality and Volatile Flavors of Sunite Sheep,Bamei Sheep and Urad Goats

为了探究品种对羊肉品质和风味的影响,选取12月龄苏尼特羊、巴美肉羊和二狼山白绒山羊(乌拉特山羊)各12只,测定其屠宰性能,再分别取股二头肌测定肉品质和挥发性风味物质并进行比较。结果表明:巴美肉羊的胴体质量、背膘厚、a*值均显著高于苏尼特羊和乌拉特山羊(P<0.05),说明其屠宰性能较好,肉色较红;苏尼特羊的p H显著高于乌拉特山羊(P<0.05),而巴美肉羊与二者之间无明显差别(P>0.05)。品种对挥发性成分的相对含量和构成影响很大,电子鼻测定结果表明苏尼特羊、巴美肉羊和乌拉特山羊的气味存在差异,进一步对比挥发性风味物质发现,苏尼特羊肉中醛、醇及酮类化合物的总相对含量较高。气相色谱-质谱联用检测出乌拉特山羊肉中风味物质较其他两种丰富,通过相对气味活度值(ROAV)筛选出庚醛、辛醛、壬醛、反-2-壬烯醛、1-辛烯-3-醇、反-2-癸烯醛和十二醛可作为三种羊肉共有的关键风味物质,其中壬醛对苏尼特羊肉风味贡献最大,而巴美肉羊和乌拉特山羊肉中贡献最大的风味物质为1-辛烯-3-醇。总体上,巴美肉羊的屠宰性能较优良且肉色略红,在风味方面,不同品种的羊肉其关键风味物质存在差异。

In order to explore the effects of breed on the meat quality and flavor,the slaughter performance of Sunite sheep,Bamei sheep and Erlangshan white cashmere goats(Urad goats)(12-month-old,12 animals for each breed)were investigated,the Biceps muscles from these lambs were selected to evaluate the quality and volatile compounds.The results showed that the carcass quality,back thickness,a*value of Bamei sheep were significantly higher than that of Sunite sheep and Urad goats(P<0.05),which indicated that the slaughter performance was better and the color was redder.The pH of Sunite sheep was significantly higher than that of Urad goats(P<0.05),but there was no significant difference between Bamei sheep and other groups(P>0.05).The variety had a great influence on the relative content and composition of volatile components.The results of electronic nose indicated that there were differences in the odors of Sunite sheep,Bamei sheep and Urad goats.Further comparison of volatile substances found that the total relative content of aldehydes,alcohols and ketones in Sunite lamb was the highest.The flavor substances in Urad goat detected by gas chromatography-mass spectrometry was more abundant than the others.According to the relative odor activity value(ROAV),heptanal,octanal,nonanal,trans-2-nonenal,1-octen-3-ol,trans-2-decenal and dodecanal could be selected as key flavors which were common to three breeds of lamb,among them,furfural contributed the most to the flavor of Sunite lamb,while the most contributing substance in Bamei and Urad goat meat was 1-octene-3-ol.In general,the slaughter performance of Bamei sheep was better and the color was slightly red.In terms of flavor,different breeds of lamb had different key flavor substances.