不同年龄新疆山羊肉品质、脂肪酸和挥发性风味物质比较分析  

Comparative Analysis of Meat Quality,Fatty Acids and Volatile Flavor Compounds of Xinjiang Goats at Different Ages

作　　者：热米拉·阿帕儿 邢巍婷 叶小芳[1] 吕雪峰 REMILA·Apaer;XING Weiting;YE Xiaofang;LV Xuefeng(School of Life Sciences,Xinjiang Normal University,Urumqi 830000,China;Institute of Animal Husbandry Quality Standards,Xinjiang Academy of Animal Science,Urumqi 830000,China;Xinjiang Key Laboratory of Livestock Product Quality and Safety,Urumqi 30000,China)

机构地区：[1]新疆师范大学生命科学学院,乌鲁木齐830000 [2]新疆畜牧科学院畜牧业质量标准研究所,乌鲁木齐830000 [3]新疆畜产品质量安全重点实验室,乌鲁木齐830000

出　　处：《草食家畜》2025年第1期37-46,共10页Grass-Feeding Livestock

基　　金：新疆维吾尔自治区重点实验室开放课题(2023D04047);新疆维吾尔自治区“三农”骨干人才项目(2022SNGGNT093);新疆维吾尔自治区肉毛兼用绒毛用羊品种选育提升计划(2024XJRMY-04)。

摘　　要：【目的】旨在探究不同年龄新疆山羊肉品质的变化规律。【方法】研究选取6月龄、12月龄和24月龄新疆山羊作为试验对象,对其肉品质、氨基酸、脂肪酸组成以及挥发性风味物质进行系统的比较分析。【结果】研究结果显示,随着山羊年龄的增长,肉的嫩度和保水性逐渐降低(P<0.05),而熟肉率、肉亮度和pH无显著差异(P>0.05)。氨基酸组成显示,新疆山羊肉中含有丰富的氨基酸,包括7种人体必需的氨基酸和9种非必需氨基酸。其中,鲜味氨基酸比重较高,6月龄占比最高为9.3%,12月龄占4.53%,24月龄占8.86%。脂肪酸组成分析显示,新疆山羊肉中含27种脂肪酸,其中饱和脂肪酸(SFA)11种,单不饱和脂肪酸(MUPA)7种,多不饱和脂肪酸(PUFA)9种,6月龄、12月龄和24月龄新疆山羊肉中脂肪酸比例最高均为油酸(C18∶1n9c)。新疆山羊肉中共检测出36种挥发性风味物质,烃类和醛类占主要比例。24月龄新疆山羊肉中烃类物质含量最高,6月龄新疆山羊肉中醛类物质含量最高。而酯类仅在6月和12月龄新疆山羊肉中被检测到,且12月龄新疆山羊肉中的含量远高于6月龄。【结论】上述结果表明,年龄与羊肉品质、氨基酸、脂肪酸和挥发性风味物质密切相关,新疆山羊肉质中鲜味氨基酸、不饱和脂肪酸含量高,是优质的羊肉产品。[Objective]In order to investigate the changing law of meat quality of Xinjiang goats at different ages.[Methods]Xinjiang goats at the ages of 6,12,and 24 months were selected as experimental subjects,and a systematic comparative analysis on their meat quality,composition of amino acids and fatty acids as well as volatile flavor compounds was conducted.[Results]The results showed that the meat tenderness and water retention gradually decreased(P<0.05)with increasing age of goats,while there were no significant differences(P>0.05)in cooked meat percentage,brightness,and pH.For amino acid composition,Xinjiang goat meat was rich in amino acids,including 7 essential amino acids and 9 non-essential amino acids,among which,the proportion of fresh-flavored amino acids was higher,accounting for 9.3%in the goat at the age of 6 months as the highest,4.53%at the age of 12 months,and 8.86%at the age of 24 months.For fatty acid composition,Xinjiang goat meat contained 27 fatty acids,including 11 saturated fatty acids(SFA),7 monounsaturated fatty acids(MUPA)and 9 polyunsaturated fatty acids(PUFA),and oleic acid took up the highest proportion(C18:In9c)among the fatty acids in meat of Xinjiang goat at 6,12,and 24 months of age.A total of 36 volatile flavor compounds were detected in Xinjiang goat meat,with hydrocarbons and aldehydes occupying the main positions.Specifically,hydrocarbon content was highest in 24-month-old Xinjiang goat meat,so was aldehydes in 6-month-old Xinjiang goat meat,while esters were only detected in 6-and 12-month-old Xinjiang goat meat,and the content in 12-month-old Xinjiang goat meat was much higher than that in 6-month-old Xinjiang goat meat.[Conclusion]As a conclusion,the age was closely related to the goat meat quality,amino acids,fatty acids and volatile flavor compounds,and Xinjiang goat meat had high contents of fresh-flavored amino acids and unsaturated fatty acids,making it a high-quality mutton product.

关 键 词：山羊肉 肉品质 脂肪酸 风味物质 

分 类 号：S826[农业科学—畜牧学]