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KMID : 1024620200400040527
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Food Science of Animal Resources
2020 Volume.40 No. 4 p.527 ~ p.540
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Flavor Components Comparison between the Neck Meat of Donkey, Swine, Bovine, and Sheep
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Li Xiu
Amadou Issoufou
Zhou Guang-Yun
Qian Li-Yan
Zhang Jian-Ling
Wang Dong Liang
Cheng Xiang-Rong
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Abstract
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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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KEYWORD
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meat flavor , donkey , neck meat
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FullTexts / Linksout information
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Listed journal information
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