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。
This study investigated sensory and physicochemical qualities of lamb from Xinjiang Duolang sheep and cross- breeds with Dower 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.
出处
《肉类研究》
北大核心
2015年第1期23-26,共4页
Meat Research
基金
新疆自治区科技攻关计划项目(201231105)
关键词
新疆多浪羊
杜泊羊
多浪羊
萨福克羊
肉质
香气成分
Xinjiang Duolang sheep
Dorper sheep
Duolang sheep
Suffolk sheep
meat quality
aroma component
作者简介
作者介绍：高志英（1965-），女，副研究员，本科，主要从事绵羊遗传育种与繁殖研究。E—mail：54410864@qq．com。
通信作者：孙宝忠（1964-），男，研究员，博士，主要从事肉品质量与安全研究。E-mail：baozhongsun@163．com
