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Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis.

التفاصيل البيبلوغرافية
العنوان: Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis.
المؤلفون: Liu J; College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China., Han L; College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China., Han W; College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China., Gui L; College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China., Yuan Z; College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China., Hou S; College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China., Wang Z; College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China., Yang B; College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China., Raza SHA; College of Animal Science and Technology, Northwest A&F University, Yangling, Xianyang 712100, China.; Safety of Livestock and Poultry Products, College of Food Science, South China Agricultural University, Guangzhou 510642, China., Alowais AFS; College of Medicine, Shaqra University, P.O. Box 13343, Riyadh 7396, Saudi Arabia., Alraddadi AA; Laboratory Department, Alyamama Hospital, Ministry of Health, Riyadh 11451, Saudi Arabia., Alanazi AM; Laboratory Department, Alyamama Hospital, Ministry of Health, Riyadh 11451, Saudi Arabia.
المصدر: Molecules (Basel, Switzerland) [Molecules] 2022 Dec 25; Vol. 28 (1). Date of Electronic Publication: 2022 Dec 25.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049 (Electronic) Linking ISSN: 14203049 NLM ISO Abbreviation: Molecules Subsets: MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI, c1995-
مواضيع طبية MeSH: Hot Temperature* , Volatile Organic Compounds*/analysis, Animals ; Sheep ; Tibet ; Chromatography, Gas ; Multivariate Analysis ; Meat/analysis ; Amino Acids
مستخلص: There are limited reports about the effect of different heat treatments on the quality and flavor of Black Tibetan sheep meat. The current study examined the effect of pan-frying, deep-frying, baking, and boiling treatment on the quality of Black Tibetan sheep meat; the amino acid, fatty acid, and volatile flavor compounds (VFCs) were investigated by a texture analyzer, ultra-high-performance liquid chromatography (UHPLC), gas chromatography (GC), and headspace-gas chromatography-ion mobility (HS-GC-IMS). The key VFCs were identified through orthogonal partial least squares discrimination analysis (OPLS-DA), and variable importance projection (VIP) values. In addition, Pearson’s correlations between meat quality parameters and key VFCs were examined. The sensory scores, including texture, color, and appearance, of baked and pan-fried meat were higher than those of deep-fried and boiled meat. The protein (40.47%) and amino acid (62.93 µmol/g) contents were the highest in pan-fried meat (p < 0.05). Additionally, it contained the highest amounts of monounsaturated and polyunsaturated fatty acids, such as oleic, linoleic, and α-linolenic acids (p < 0.05). Meanwhile, pan-fried and deep-fried meat had higher amounts of VFCs than baked meat. The OPLS-DA similarity and fingerprinting analyses revealed significant differences between the three heat treatment methods. Aldehydes were the key aroma compounds in pan-fried meat. Importantly, 3-methylbutyraldehyde and 2-heptanone contents were positively correlated with eicosenoic, oleic, isooleic, linoleic, α-Linolenic, and eicosadiene acids (p < 0.05). To sum up, pan-fried Black Tibetan sheep meat had the best edible, nutritional, and flavor quality.
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معلومات مُعتمدة: 2020-GN-119 Evaluation and Analysis of Nutritional Value of Black Tibetan Sheep and Research on Develop-ment of Series Products FundsQinghai Province; 2022-NK-169 Construction of Standardized Production System for Improving quality and efficiency of Tibetan sheep industry
فهرسة مساهمة: Keywords: black Tibetan sheep; heat treatment; meat flavor; pan-fried meat quality
المشرفين على المادة: 0 (Amino Acids)
0 (Volatile Organic Compounds)
تواريخ الأحداث: Date Created: 20230108 Date Completed: 20230110 Latest Revision: 20230308
رمز التحديث: 20230308
مُعرف محوري في PubMed: PMC9822090
DOI: 10.3390/molecules28010165
PMID: 36615360
قاعدة البيانات: MEDLINE
الوصف
تدمد:1420-3049
DOI:10.3390/molecules28010165