Flavor Components Comparison between the Neck Meat of Donkey, Swine, Bovine, and Sheep.
donkey
meat flavor
neck meat
Journal
Food science of animal resources
ISSN: 2636-0780
Titre abrégé: Food Sci Anim Resour
Pays: Korea (South)
ID NLM: 101742126
Informations de publication
Date de publication:
Jul 2020
Jul 2020
Historique:
received:
16
01
2020
revised:
05
04
2020
accepted:
06
04
2020
entrez:
1
8
2020
pubmed:
1
8
2020
medline:
1
8
2020
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 32734261
doi: 10.5851/kosfa.2020.e30
pii: kosfa-40-4-527
pmc: PMC7372983
doi:
Types de publication
Journal Article
Langues
eng
Pagination
527-540Informations de copyright
© Korean Society for Food Science of Animal Resources.
Déclaration de conflit d'intérêts
The authors declare no potential conflict of interest.
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