南疆舍饲湖羊不同部位肌肉品质对比分析

Comparative Analysis of Different Muscle Parts from House-fed Hu Sheep in Southern Xinjiang

为了明确南疆舍饲湖羊不同部位肌肉食用特性、营养品质和风味的差异,该实验以6月龄的湖羊为研究对象,对食用品质及部分营养指标进行测定和对比分析,并采用气相色谱-质谱联用技术对湖羊不同部位肌肉中风味物质进行测定分析。在湖羊三个部位肌肉的检测中,臀肌pH值正常,嫩度为69.03 N,蒸煮损失适中,脂肪含量17.87%;背最长肌蛋白质含量最高24.99%,胆固醇含量低。利用GC-MS共检测出83种有效挥发性成分,主要包括醇类、醛类、酸类等7大类。背最长肌中醇类物质含量较高,约占40%~50%,醛类物质种类丰富;肩肌中醇类物质含量较多,挥发性风味较优;酸类物质整体差别不大。综上,臀肌中水分含量最高,嫩度更好,脂肪含量低,加工性能更好。背最长肌蛋白质含量丰富,且风味品质相对较好且膻味轻。该研究为湖羊肉的加工和销售提供一定的科学依据,为湖羊的合理开发利用提供理论指导和技术支持。

Herein,the differences in the edible characteristics,nutritional quality,and flavor of muscles from different parts of Hu sheep fed in houses in southern Xinjiang were investigated.The edible quality and some nutritional indexes were measured in 6-month-old Hu sheep and compared,and the flavor compounds in different muscle body-parts were analyzed by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry chromatography.The pH value of the gluteal muscle was normal and its tenderness was 69.03 N.The cooking loss of this muscle was moderate,and its fat content was of approximately 17.87%.Noteworthy,the protein content of the longissimus dorsi muscle was the highest,reaching up to 24.99%,with a low cholesterol content.A total of 83 effective volatile components were detected,mainly including seven categories(such as alcohols,aldehydes,and acids).The alcohol content in the longissimus dorsi muscle was high(40%~50%),and had various aldehydes.Furthermore,the alcohol content in the shoulder muscle was relatively high,and its volatile flavor was better as compared with the other muscle samples.Few differences were observed between the samples concerning acids.In conclusion,the gluteal muscle has the highest moisture content,better tenderness,and a low fat content;thus,it is relatively suitable for subsequent processing.In turn,the longissimus dorsi muscle is protein rich,with relatively good flavor quality and light mutton flavor.This study provides a scientific basis for the processing and sales of Hu sheep meat,as well as theoretical guidance and technical support for the production and utilization of Hu sheep.