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Evaluation of Mutton Quality Characteristics of Dongxiang Tribute Sheep Based on Membership Function and Gas Chromatography and Ion Mobility Spectrometry
Dongxiang tribute sheep have a history of use in food dishes such as “Dongxiang Handgrip,” which dates back hundreds of years and is a favorite halal food in northwestern China. However, little is known about the mutton quality characteristics of Dongxiang tribute sheep. Here, we measured the sensor...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2022
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9122487/ https://www.ncbi.nlm.nih.gov/pubmed/35600824 http://dx.doi.org/10.3389/fnut.2022.852399 |
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author | Lu, Zengkui Li, Jianye Yuan, Chao Xi, Bin Yang, Bohui Meng, Xianyu Guo, Tingting Yue, Yaojing Gao, Yaqin Liu, Jianbin Sun, Xiaoping |
author_facet | Lu, Zengkui Li, Jianye Yuan, Chao Xi, Bin Yang, Bohui Meng, Xianyu Guo, Tingting Yue, Yaojing Gao, Yaqin Liu, Jianbin Sun, Xiaoping |
author_sort | Lu, Zengkui |
collection | PubMed |
description | Dongxiang tribute sheep have a history of use in food dishes such as “Dongxiang Handgrip,” which dates back hundreds of years and is a favorite halal food in northwestern China. However, little is known about the mutton quality characteristics of Dongxiang tribute sheep. Here, we measured the sensory characteristics, nutritional quality, and flavor substances to comprehensively evaluate the mutton quality characteristics of these sheep. The mutton qualities of Dongxiang tribute, Tibetan, Ujumqin, and Hu sheep were comprehensively evaluated by membership function. Subsequently, the volatile components in mutton samples from 30 Dongxiang tribute sheep were detected via gas chromatography and ion mobility spectrometry (GC-IMS), and their fingerprints were established. The result of meat quality revealed that the shear force, the contents of protein, essential amino acid (EAA), non-essential amino acid (NEAA), and n-6/n-3 ratio of Dongxiang tribute mutton were better than the other three breeds. Membership functions were calculated for 10 physical and chemical indexes of mutton quality, and the comprehensive membership function values of the four breeds in order of highest to lowest mutton quality were Tibetan sheep (0.76) > Dongxiang tribute sheep (0.49) > Hu sheep (0.46) > Ujumqin sheep (0.33). Thirty volatile compounds were identified via GC-IMS: seven alcohols, eight aldehydes, five ketones, two esters, two phenols, one ether, one furan, one acid, two hydrocarbons, and one pyrazine. Ketones, aldehydes, and alcohols were the main volatile compounds forming the flavor of Dongxiang tribute sheep mutton. The reliability of the results was validated by PCA (principal component analysis) and similarity analyses. Our results provide reference value for consumers of mutton in China. |
format | Online Article Text |
id | pubmed-9122487 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-91224872022-05-21 Evaluation of Mutton Quality Characteristics of Dongxiang Tribute Sheep Based on Membership Function and Gas Chromatography and Ion Mobility Spectrometry Lu, Zengkui Li, Jianye Yuan, Chao Xi, Bin Yang, Bohui Meng, Xianyu Guo, Tingting Yue, Yaojing Gao, Yaqin Liu, Jianbin Sun, Xiaoping Front Nutr Nutrition Dongxiang tribute sheep have a history of use in food dishes such as “Dongxiang Handgrip,” which dates back hundreds of years and is a favorite halal food in northwestern China. However, little is known about the mutton quality characteristics of Dongxiang tribute sheep. Here, we measured the sensory characteristics, nutritional quality, and flavor substances to comprehensively evaluate the mutton quality characteristics of these sheep. The mutton qualities of Dongxiang tribute, Tibetan, Ujumqin, and Hu sheep were comprehensively evaluated by membership function. Subsequently, the volatile components in mutton samples from 30 Dongxiang tribute sheep were detected via gas chromatography and ion mobility spectrometry (GC-IMS), and their fingerprints were established. The result of meat quality revealed that the shear force, the contents of protein, essential amino acid (EAA), non-essential amino acid (NEAA), and n-6/n-3 ratio of Dongxiang tribute mutton were better than the other three breeds. Membership functions were calculated for 10 physical and chemical indexes of mutton quality, and the comprehensive membership function values of the four breeds in order of highest to lowest mutton quality were Tibetan sheep (0.76) > Dongxiang tribute sheep (0.49) > Hu sheep (0.46) > Ujumqin sheep (0.33). Thirty volatile compounds were identified via GC-IMS: seven alcohols, eight aldehydes, five ketones, two esters, two phenols, one ether, one furan, one acid, two hydrocarbons, and one pyrazine. Ketones, aldehydes, and alcohols were the main volatile compounds forming the flavor of Dongxiang tribute sheep mutton. The reliability of the results was validated by PCA (principal component analysis) and similarity analyses. Our results provide reference value for consumers of mutton in China. Frontiers Media S.A. 2022-05-06 /pmc/articles/PMC9122487/ /pubmed/35600824 http://dx.doi.org/10.3389/fnut.2022.852399 Text en Copyright © 2022 Lu, Li, Yuan, Xi, Yang, Meng, Guo, Yue, Gao, Liu and Sun. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Lu, Zengkui Li, Jianye Yuan, Chao Xi, Bin Yang, Bohui Meng, Xianyu Guo, Tingting Yue, Yaojing Gao, Yaqin Liu, Jianbin Sun, Xiaoping Evaluation of Mutton Quality Characteristics of Dongxiang Tribute Sheep Based on Membership Function and Gas Chromatography and Ion Mobility Spectrometry |
title | Evaluation of Mutton Quality Characteristics of Dongxiang Tribute Sheep Based on Membership Function and Gas Chromatography and Ion Mobility Spectrometry |
title_full | Evaluation of Mutton Quality Characteristics of Dongxiang Tribute Sheep Based on Membership Function and Gas Chromatography and Ion Mobility Spectrometry |
title_fullStr | Evaluation of Mutton Quality Characteristics of Dongxiang Tribute Sheep Based on Membership Function and Gas Chromatography and Ion Mobility Spectrometry |
title_full_unstemmed | Evaluation of Mutton Quality Characteristics of Dongxiang Tribute Sheep Based on Membership Function and Gas Chromatography and Ion Mobility Spectrometry |
title_short | Evaluation of Mutton Quality Characteristics of Dongxiang Tribute Sheep Based on Membership Function and Gas Chromatography and Ion Mobility Spectrometry |
title_sort | evaluation of mutton quality characteristics of dongxiang tribute sheep based on membership function and gas chromatography and ion mobility spectrometry |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9122487/ https://www.ncbi.nlm.nih.gov/pubmed/35600824 http://dx.doi.org/10.3389/fnut.2022.852399 |
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