不同月龄黑藏羊肉品质及风味评价分析  

Evaluation and analysis of quality and flavor of Black Tibetan sheep meat at different ages

作　　者：刘冀黔 旦正杰 韩丽娟 桂林生 侯生珍[1] 王志有[1] 杨葆春[1] LIU Ji-qian;DAN Zheng-jie;HAN Li-juan;GUI Lin-sheng;HOU Sheng-zhen;WANG Zhi-you;YANG Bao-chun

机构地区：[1]青海大学农牧学院,青海西宁810016 [2]贵南县农牧和水利局黑藏羊繁育中心,青海海南813100

出　　处：《饲料研究》2024年第13期105-111,共7页Feed Research

基　　金：青海省农业农村厅科技攻关计划“黑藏羊肉营养价值评价分析和系列产品开发研究(项目编号:2020-GN-119)”

摘　　要：试验旨在研究不同饲养月龄对黑藏羊肌肉食用品质、营养品质和风味的影响。选取体重相近,健康无病的黑藏羔羊15只,随机分成3组,每组5个重复,每个重复1只羊。3组黑藏羊以玉米、燕麦干草、燕麦青贮等作为主饲料,在相同饲养条件下分别饲养到6月龄、12月龄和24月龄。结果显示,与12月龄和24月龄黑藏羊相比,6月龄黑藏羊肌肉的剪切力和滴水损失最低(P<0.05),水分含量最高(P<0.05),脂肪含量最低(P<0.05)。与24月龄黑藏羊相比,6月龄黑藏羊肌肉蒸煮损失显著降低(P<0.05),6月龄和12月龄熟肉率显著上升(P<0.05)。与24月龄黑藏羊相比,12月龄黑藏羊肌肉的剪切力显著降低(P<0.05),熟肉率和水分含量显著增加(P<0.05)。3组黑藏羊肌肉通过GC-IMS技术共检测到37种挥发性风味物质,包含醇类、酮类、醛类、萜烯类和酯类。在6月龄黑藏羊肌肉中醇类、萜烯类和酯类含量最多,在12月龄和24月龄黑藏羊肌肉中酮类和醛类含量最多。通过正交偏最小二乘判别分析模型(OPLS-DA)和相对气味活度值(ROAV)确定了2,3-丁二醇、庚醛、己醛、乙偶姻、正壬醛、3-甲硫基丙醛是3组不同月龄黑藏羊肌肉的主要特征风味物质。研究表明,6月龄黑藏羊肌肉食用品质最佳,具有较多含量和种类的挥发性风味物质,其中2,3-丁二醇、3-甲硫基丙醛、柠檬烯、γ-松油烯、乙酸乙酯和丁内酯为其关键风味物质。The experiment aimed to study the effects of different rearing months on the culinary quality,nutritional quality,and flavor of Black Tibetan sheep meat.Fifteen healthy Black Tibetan lambs with similar body weights were randomly divided into three groups,with five replicates per group and one lamb per replicate.The three groups of Black Tibetan sheep were fed a diet mainly consisting of corn,oat hay,and oat silage under the same rearing conditions and raised to 6 months,12 months,and 24 months of age,respectively.The results showed that compared to the meat of 12-month-old and 24-month-old Tibetan black sheep,the meat from 6-month-old lambs had the lowest shear force and water loss(P<0.05),the highest moisture content(P<0.05),and the lowest fat content(P<0.05).Compared to the meat of 24-month-old sheep,the cooking loss of meat from 6-month-old lambs was significantly reduced(P<0.05),and the cooked meat yield significantly increased for both 6-month-old and 12-month-old lambs(P<0.05).Compared to the meat of 24-month-old sheep,the shear force of meat from 12-month-old lambs was significantly reduced(P<0.05),and both the cooked meat yield and moisture content significantly increased(P<0.05).A total of 37 volatile flavor compounds were detected in the meat of the three groups of Tibetan black sheep using GC-IMS technology,including alcohols,ketones,aldehydes,terpenes,and esters.The meat from 6-month-old lambs had the highest content of alcohols,terpenes,and esters,while the meat from 12-month-old and 24-month-old lambs had the highest content of ketones and aldehydes,respectively.Orthogonal partial least squares-discriminant analysis(OPLS-DA)and relative odor activity values(ROAV)identified 2,3-butanediol,heptanal,hexanal,ethyl acetate,nonanal,and 3-(methylthio)propanal as the main characteristic flavor compounds in the meat of Tibetan black sheep of different ages.The study indicates that the meat from 6-month-old Tibetan black lambs has the best culinary quality,with a richer content and variety of volatile flavor

关 键 词：黑藏羊 不同月龄 肉品质 风味物质 相对气味活度值 

分 类 号：S826[农业科学—畜牧学]