不同品种绵羊肉中主要风味物质的研究  

Study on main flavor matters in meats of different sheep breeds

作　　者：尹长安[1] 

机构地区：[1]宁夏大学农学院,宁夏银川750001

出　　处：《肉类工业》2007年第4期30-31,共2页Meat Industry

摘　　要：试验测定了不同品种绵羊中主要风味物质的含量,结果证明:滩羊肉的羰基化合物含量比小尾寒羊、细毛羊分别低22%、37%,次黄嘌呤分别高1.09、1.61倍,烤香味较浓。谷胱甘肽分别高7.49%,20.46%,肉汤风味较浓。总的来看滩羊肉的风味优于其它两个品种。The contents of main flavor matters in meats of different sheep breeds were determined. The results showed that the content of carbonyl compound in Tan sheep meat was 22 % and 37 % lower than those of Xiaoweihan sheep meat and Ximao sheep meat, and hypoxanthine was 1.09 and 1.61 times higher than those of both, respectively, so its toast smell was stronger. Gtutathion of Tan sheep meat was 7. 49% and 20.46% higher than those of both, so its soup flavor was stronger. Above all, Tan sheep meat flavor is better than the other two.

关 键 词：品种 绵羊肉 风味物质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]