Li, Xiu
(School of Food Science and Technology, Jiangnan University)
,
Amadou, Issoufou
(Department of Fundamental Sciences and Biological Engineering, Faculty of Agronomy and Environmental Sciences, Dan Dicko Dankoulodo University of Maradi)
,
Zhou, Guang-Yun
(National Engineering Research Center for Gelatin-based Traditional Chinese Medicine, Dong-E-E-Jiao Co. Ltd.)
,
Qian, Li-Yan
(National Engineering Research Center for Gelatin-based Traditional Chinese Medicine, Dong-E-E-Jiao Co. Ltd.)
,
Zhang, Jian-Ling
(National Engineering Research Center for Gelatin-based Traditional Chinese Medicine, Dong-E-E-Jiao Co. Ltd.)
,
Wang, Dong-Liang
(School of Food Science and Technology, Jiangnan University)
,
Cheng, Xiang-Rong
(School of Food Science and Technology, Jiangnan University)
Donkey in China is well known for its draft purpose and transportation; however, donkey meat has attracted more and more consumers in recent years, yet it lacks sufficient information on its flavor components compared to other main meats. Therefore, in this study, volatile flavor compounds in neck m...
Donkey in China is well known for its draft purpose and transportation; however, donkey meat has attracted more and more consumers in recent years, yet it lacks sufficient information on its flavor components compared to other main meats. Therefore, in this study, volatile flavor compounds in neck meat of donkey, swine, bovine, and sheep were classified by electronic nose, then confirmed and quantified by gas chromatography-mass spectrometry. High-performance liquid chromatography (HPLC) and gas chromatography were used to quantify free fatty acid, amino acid, and flavor nucleotide. A total of 73 volatile compounds were identified, and aldehydes were identified as the characteristic flavor compounds in neck meat of donkey, bovine, swine and sheep in proportion of 76.39%, 46.62%, 31.64%, and 35.83%, respectively. Particularly, hexanal was the most abundant volatile flavor. Compared with other neck meat, much higher unsaturated free fatty acids were present in donkeys. Furthermore, neck meat of donkeys showed essential amino acid with highest content. Thus, special flavor and nutrition in donkey neck meat make it probably a candidate for consumers in other regions besides Asia.
Donkey in China is well known for its draft purpose and transportation; however, donkey meat has attracted more and more consumers in recent years, yet it lacks sufficient information on its flavor components compared to other main meats. Therefore, in this study, volatile flavor compounds in neck meat of donkey, swine, bovine, and sheep were classified by electronic nose, then confirmed and quantified by gas chromatography-mass spectrometry. High-performance liquid chromatography (HPLC) and gas chromatography were used to quantify free fatty acid, amino acid, and flavor nucleotide. A total of 73 volatile compounds were identified, and aldehydes were identified as the characteristic flavor compounds in neck meat of donkey, bovine, swine and sheep in proportion of 76.39%, 46.62%, 31.64%, and 35.83%, respectively. Particularly, hexanal was the most abundant volatile flavor. Compared with other neck meat, much higher unsaturated free fatty acids were present in donkeys. Furthermore, neck meat of donkeys showed essential amino acid with highest content. Thus, special flavor and nutrition in donkey neck meat make it probably a candidate for consumers in other regions besides Asia.
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제안 방법
Flavor volatile components of different animals’ neck meat was assessed by Heracles II fast gas phase electronic nose. Furthermore, the principal component analysis (PCA) was performed with flavor compounds in different samples; so as to linearly convert the raw data vector of the sample, and change the coordinate axis to achieve the purpose of distinguishing the sample. Possible flavor differences among the samples of neck meat were analyzed according to the retention index designation library (Fig.
, 2010). In this study, HPLC was used to analyze the contents of five kinds of flavor nucleotides of guanylate, inosine, hypoxanthine (Hx), adenylate and inosine in the neck of four kinds of meat (Table 7). As shown in Table 7, the nucleotides in the neck of the donkey were mainly IMP and inosine HxR, while the contents of AMP, GMP and Hx are relatively low.
대상 데이터
The HPLC system consisted of a SPD-20A UV detector and a Galaksil EF-C18Bio column (5×250 mm).
데이터처리
One-way analysis of variance(ANOVA) was used to determine significant differences between means, with the significance level taken at p<0.05.
이론/모형
Estimation formula of umami nucleotide content as followed: X=C×V×m (Wen and Wu, 2010), and a general linear models (GLM) procedure was also used.
성능/효과
Table 8 showed that the TAV values of GMP in the neck of the four meats were all below 1, indicating that AMP has no significant contribution to the sweetness characteristics of the neck’s meats. The TAV value of IMP in the donkey and swine was greater than 1, indicating that IMP has a significant contribution to the umami characteristics of the donkey neck and swine neck. In donkey neck meat, ATP is rapidly degraded to IMP under the action of endogenous enzymes, but IMP degradation is very slow, IMP is mainly accumulated in animals (Xin et al.
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