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MEAT RESEARCH
2015
(1)
23-26
3种新疆杂交羊肉质比较及香气成分分析
作 者：
高志英;郑祖林;张金山;艾尼阿木提;孙宝忠;张荣
单 位：
中国农业科学院北京畜牧兽医研究所;新疆畜牧科学院;新疆莎车县畜牧兽医站
关键词：
新疆多浪羊;杜泊羊;多浪羊;萨福克羊;肉质;香气成分
摘 要：
以新疆多浪羊为母本分别与杜泊羊、多浪羊和萨福克羊杂交后代肉质感官及理化指标;采用固相微萃取技术(SPME技术)进行提取,使用气相色谱-质谱仪进行分析测定,比较不同烹饪方式对香气成分的影响。结果表明:萨福克与多浪杂交后代的肉质最好,而杜泊与多浪杂交后代的肉质最差;生鲜羊肉中主要的香气成分为叶醇,而烤羊肉及涮羊肉的主要香气成分为己醛。
译 名：
Comparative Analysis of Meat Quality and Volatile Aroma Components of Lamb from Three Sheep Breeds
作 者：
GAO Zhiying;ZHENG Zulin;ZHANG Jinshan;Aini AMUTI;SUN Baozhong;ZHANG Rong;Animal Science Academy of Xinjiang;Institute of Animal Science, Chinese Academy of Agricultural Sciences;Xinjiang Shache Animal Husbandry and Veterinary Station;
关键词：
Xinjiang Duolang sheep;;Dorper sheep;;Duolang sheep;;Suffolk sheep;;meat quality;;aroma component
摘 要：
This study investigated sensory and physicochemical qualities of lamb from Xinjiang Duolang sheep and crossbreeds with Dorper sheep or Suffolk sheep. The volatile aroma compounds of raw and cooked lamb were extracted by solid phase micro extraction(SPME) and comparatively analyzed by gas chromatography-mass spectrometry(GC-MS). The results showed that the meat quality of lamb from Suffolk-Duolan hybrid was the best, while lamb from Dorper-Duolan hybrid had the worst meat quality. The major aroma component of raw lamb was leaf alcohol, whereas for both roast and instant-boiled lamb, hexanal was identified as the predominant aroma compound.
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