Search

The traceability of quality mineral fingerprints in the viscera of Tan sheep from northwest China was studied. Twenty-five mineral elements in the heart and liver samples of Tan sheep were determined using an inductively coupled plasma mass spectrometer (ICP-MS), and the characteristics of the mineral elements in the visceral tissues of the Tan sheep were further analyzed in combination with a principal component analysis (PCA), hierarchical cluster analysis (HCA), and linear discriminant analysis (LDA) to establish a discriminant model and verify it. The results show that 11 elements (137Ba, 43Ca, 63Cu, 56Fe, 39K, 31P, 60Ni, 78Se, 118Sn, 125Te, and 66Zn) in the Tan sheep heart samples had significant differences among different regions (p < 0.05), and the results of the LDA show that the accuracy rate of the return-generation examination was 85.70%, and the accuracy rate of the hand-over-fork examination was 87.50%; 10 elements (111Cd, 59Co, 52Cr, 56Fe, 39K, 55Mn, 95Mo, 23Na, 121Sb, and 78Se) in the Tan sheep liver samples had significant differences among different regions (p < 0.05), and the results of the LDA showed that the accuracy rate of the return-generation examination was 96.30%, and the accuracy rate of the hand-over-fork examination was 86.25%. This indicates that the multi-element analysis has potential for determining the origin of Tan sheep viscera in certain regions. [ABSTRACT FROM AUTHOR]

In this study, E‐nose and GC‐MS combined with chemometric methods were used to analyze and identify the key aroma compounds of mutton during the electric roasting process. The results indicated that the mutton roasted for 0–20 min could be discriminated by E‐nose. A total of 47 volatile compounds were identified by GC‐MS, including 10 alcohols, 14 aldehydes, 6 ketones, 3 esters, 6 acids, 1 furan, and 7 other substances. Thirteen compounds were identified as the key aroma compounds by the odor activity values (OAVs). Significant increases in key aroma compositions and concentrations in samples roasted for 2–8 min were observed during the roasting process, in which hexanal and 1‐octen‐3‐ol had the highest concentration. In comparison with raw meat, the OAVs of eight key aroma compounds were maintained at high levels in mutton roasted for 12 min. Samples with different roasting time could not be discriminated by the concentration of the volatile compound except for roasting for 20 min. The linear model indicated that lower water content and water activity could contribute to the formation of hexanal and 1‐octen‐3‐ol in samples. Novelty Impact Statement: Tan sheep are raised in Ningxia of China, with a distinct flavor and silky texture. Thirteen key aroma compounds in roasted tan mutton such as hexanal and 1‐octen‐3‐ol were determined based on OAVs. Water content and water activity affected the formation of key aroma compounds. [ABSTRACT FROM AUTHOR]

Tan lamb is highly recommended breed in China. It is of great significance to understand the underlying mechanism of how water‐soluble flavor precursors metabolize in Tan lamb muscles during the postmortem aging period. In this study, we investigated the muscle pH, lactate dehydrogenase (LDH) activity, and the variations in water‐soluble flavor‐related metabolites. The proteome changes were profiled to provide insights into the biochemical changes affecting accumulation of water‐soluble flavor precursors in different aging stages (days 0, 4, and 8). The results indicated that pH value considerably decreased from day 0 to day 4, and increased from day 4 to day 8 (p <.05). The activity of LDH significantly increased from day 0 to day 4, and decreased from day 4 to day 8 (p <.05). Postmortem glycolysis was activated in 4 days, which directly affected the variations in metabolic enzymes and triggered the accumulation of flavor‐related carbohydrates. The free amino acids accumulated due to hydrolysis of structural proteins, with 3‐hydroxy‐L‐proline, aspartic acid, and methionine increasing from day 0 to day 4, and aspartic acid, serine, threonine, tyrosine, phenylalanine, and D‐phenylalanine from day 4 to day 8. The inosine and hypoxanthine accumulated due to the degradation of ATP. The results of the present study provide insightful information, revealing the differences in biochemical attributes in Tan lamb muscles caused by postmortem aging. [ABSTRACT FROM AUTHOR]

This study aims to investigate the flavor changes of industrial stir‐frying mutton sao zi, a mutton product popular in the northwest of China, at different stir‐frying stages. Electronic nose (E‐nose) was used to recognize mutton sao zi odors at different processing time points, and the individual volatile compounds were further identified by the solid‐phase microextraction (SPME) combined with gas chromatography–mass spectrometry (GC‐MS). A total of 105 volatile compounds were detected by GC‐MS, of which 51 were major volatile compounds. Additionally, GC‐MS and E‐nose data of the samples were also correlated with the fatty acids, crude composition (moisture, fat, protein), and amino acids. The stir‐frying time and temperature may be the critical contributors to different flavors of industrial stir‐frying mutton sao zi. The signal intensities of W1S, W1W, W2S, W2W, and W3S sensors positively correlate with protein, fat, and 18 amino acids, but negatively with SFA and moisture. Hence, this study explored the flavor changes of industrial stir‐frying mutton sao zi by E‐nose and SPME‐GC‐MS for the first time, providing an insight into the industrial production and flavor control stir‐frying machine of stir‐frying mutton products with household flavor. [ABSTRACT FROM AUTHOR]

Tan sheep meat is an increasingly valuable commercial product in China. However, following its wider distribution, the effects of storage time on eating quality of the raw meat require elucidation so that product quality can be maintained. Here, the effects of storing raw Tan lamb at 4 ℃ over 0–10 d on its eating quality were studied by measuring changes in cooking loss, water mobility, and taste substances after cooking. The results showed that minimum cooking loss occurred on day zero, and internal water became increasingly bound with macromolecules during storage. The main umami (UAA), sweet (SAAs), and bitter amino acids (BAA) were glutamic acid, glycine and alanine, and arginine respectively. Amounts of UAAs decreased, while the SAAs and BAAs both increased during storage. Inosine 5′-monophosphate (IMP) was the main taste nucleotide. Its content decreased with increasing storage, while that of its bitter metabolite, inosine, increased. The overall taste substance profiles suggested that umami taste reduced and bitterness increased in cooked Tan sheep meat with increasing storage time. Taste activity analysis revealed that IMP made the greatest contribution to the taste of the cooked meat. Overall, Tan lamb exhibited the best eating quality when cooked on the day of slaughter. • Eating quality of Tan lamb were assessed after chilled storage of the raw meat. • Chilled storage led to attenuation of taste substances of raw lamb after cooking. • Chilled storage of raw lamb decreased the umami and increased bitterness. • The taste-active substance of cooked Tan mutton was 5′-IMP. • The water migration was closely related to attenuation of taste substances. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the flavor changes of household stir-frying China mutton sao zi, and to evaluate the feasibility of electronic nose (E-nose) and gas chromatography mass spectrometry (GC-MS) in discriminating mutton sao zi at different stir-frying stages. The optimal processing parameters were obtained by sensory evaluation and tenderness analysis of the three stages, stir-frying to remove water (SFRW), stir-frying fat (SFF) and mixed stir-frying (MSF). E-nose was used to recognize mutton sao zi odors at different processing stages, solid phase microextraction (SPME) combined with GC-MS to identify the individual volatile compounds, and data from the samples of both methods further correlated with the fatty acids and crude composition (moisture, fat, protein). A total of 174 volatile compounds were detected by GC-MS, of which 59 key were screened by t -test (P < 0.01). The W1W, W1S, W2W and W2S sensors of E-nose gave higher responses to all samples, and effectively discriminate the samples. The analysis of E-nose and GC-MS confirmed that W1S, W1W, W2S, W2W and W3S sensors were in positive correlations with the abundances of volatile components. Fat exhibited strong positive correlation with octanal, heptanal, 2,3-butanediol, 1-octen-3-ol, 1-pentanol, 2-methyl-3-octanone and 2-nonanone. Hence, this study, for the first time, explored the flavor changes of household stir-frying mutton sao zi with the methods of E-nose and SPME-GC-MS, providing some profound insights for the industrial production and flavor control stir-frying machine of stir-frying mutton products with household flavor. • GC-MS and E-nose could discriminate different stir-frying stages of mutton sao zi. • W5S, W1S, W1W, W2S, and W2W sensors are sensitive to volatile compounds. • SFF is the main stage of forming characteristic aroma of mutton sao zi. [ABSTRACT FROM AUTHOR]

Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi. [Display omitted] • SFF stage play a positive role in the flavor formation of stir-fried beef products. • MSF is the main stage of forming Maillard reaction products and potentially hazardous substances of beef sao zi. • The extended stir-frying promoted Maillard reaction products and some hazardous substances. • The potential hazardous substances was still within the safety range for stir-frying beef sao zi. The effects of stir-frying stages on the formation of flavor volatile compounds, Maillard reaction products (MRPs) and potentially hazardous substances with time in stir-fried beef sao zi were investigated. A total of 122 volatile compounds were identified in beef sao zi after stir-frying. Most of the volatile compounds were produced in the stir-frying fat (SFF) process of beef sao zi. Furosine, fluorescence intensity, Nε-(1-Carboxymethyl)-L-lysine (CML), Nε-(1-Carboxyethyl)-L-lysine (CEL) polyaromatic hydrocarbons (PAHs), heterocyclic aromatic amines (HAAs) and acrylamides (AA) are mainly presented in stir-fried beef sao zi. The furosine peaked at MSF 120 s as the Maillard reaction progressed. The fluorescent compound gradually increased with time during the stir-frying process. The CML and CEL peaked at MSF 120 s. AA reached its maximum in MSF 90 s and then decreased. The quantities and content of HAAs and PAHs were increased by prolonging the stir-frying time, but ended up far lower than the maximum permissible value specified by the Commission of the European Communities. The extended stir-frying promoted MRPs and some hazardous substances, but the content of potentially hazardous substances was still within the safety range for stir-frying beef sao zi. [ABSTRACT FROM AUTHOR]