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| Comparative analysis of quality and characteristics in sheep fat and goat fat |
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| DOI： |
| KeyWord:sheep fat goat fat physical and chemical property fatty acid triglycerides volatile compound |
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| Author Name | Affiliation | | ZHAI Zhengyan1, ZHU Xinpeng2, TU Hanqing2, HE Zishan1, TAO Ningping1,3 | 1.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2.Development and Protection Engineering Technology Research Center of Yangtze Rare Fish, Jiangsu Zhongyang Group Co. , Ltd. , Haian 226600, Jiangsu, China
3.Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China |
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| Abstract: |
| In order to provide a reference for the deep processing of mutton fat, the differences in physical and chemical properties, nutritional qualities and flavor characteristics of sheep fat and goat fat were investigated. The physical and chemical properties of two mutton fats were determined according to the national standard method. The content of fatty acids and cholesterol content were analyzed using gas chromatography. The composition of triglycerides of two mutton fats was evaluated by ultra performance liquid chromatography-Q-Exactive HFX orbitrap mass spectrometer. Furthermore, headspace-solid phase microextraction combined with comprehensive two dimensional gas chromatography-time of flight mass spectrometry was used to analyze the differences in volatile flavor compounds of two mutton fats. The results showed that 22 kinds of fatty acids were detected in two kinds of mutton fats, the main fatty acids were C16∶ 0, C18∶ 1n-9c and C18∶ 0. The content of saturated fatty acids of sheep fat and goat fat were 38.69 g/100 g and 54.39 g/100 g, respectively. Thirty kinds of triglycerides were detected in two mutton fats. The triglycerides of SSS, SSU, SUU and UUU in sheep fat accounted for 2.66%, 26.76%, 36.89% and 33.69%, respectively, and goat fat was 15.87%, 45.59%, 26.47% and 12.07%, respectively. The content of volatile compounds in sheep fat and goat fat were 122.11 μg/g and 32.68 μg/g, respectively. A total of 95 volatile compounds and 34 key aroma compounds were identified. Decanal, 6-methyl-2-heptanone, amyl acetate and 2-n-butyl furan were only detected in sheep fat, 3-methyl-2-pentanone was only detected in goat fat. The two kinds of mutton fats were completely separated by principal component analysis, which had significant difference. In conclusion, the two kinds of mutton fats have certain quality differences. The nutritional and edible value of sheep fat is higher than that of goat fat, and its characteristic flavor intensity is significantly higher than that of goat fat. |
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