Intramuscular fat composition of mutton sheep and its effect on mutton flavor were analyzed
By: Date: 2022-07-22 Categories: foodtechnology Tags: ,
Recently, the innovation team of high-quality functional livestock products of Beijing Institute of animal husbandry and veterinary medicine, Chinese Academy of Agricultural Sciences, together with domestic university scientific research teams, analyzed the composition of intramuscular fat of mutton sheep and its effect on mutton flavor, providing guidance for mutton quality improvement and mutton breeding. Relevant research results were published in food chemistry.
 
Intramuscular fat is an important factor affecting the formation of meat flavor. Hu sheep is the leading breed of house sheep in China, and the intramuscular fat in the population varies greatly, which provides a good material for high-quality breeding of mutton sheep. However, at present, there is a lack of research on the influence of intramuscular fat content differences among Hu sheep individuals on mutton flavor.
 
In this study, the populations with high intramuscular fat and low intramuscular fat were selected from Hu sheep, and the two populations were analyzed by lipomics, flavor omics and partial least square regression. Among them, lipomics analysis found that there were 842 kinds of lipid molecules in high intramuscular fat and low intramuscular fat mutton, including 20 lipid subclasses such as diacylglycerol, triglyceride, phosphatidylcholine, etc; In addition, the levels of 69 lipid molecules in high intramuscular fat mutton increased significantly, mainly triglycerides and diesters. Flavor omics analysis found that the content of dimethyl trisulfide, 2-acetyl-2-thiazoline and other compounds in high intramuscular fat mutton increased, and the content of e-2-nonenal and other compounds decreased. Further analysis by partial least square regression showed that oleic acid, linoleic acid and linolenic acid in glycerides were the main contributors to the flavor differences of mutton.
 
This study analyzed the relationship between lipid molecules and volatile flavor substances, screened out important lipid molecules that affect mutton flavor, and provided a basis for improving mutton quality.
 
The research was supported by the science and technology innovation project of the Chinese Academy of Agricultural Sciences and other projects.
 
Original link:https://doi.org/10.1016/j.foodchem.2022.132611