Food and Fermentation Industries >

2023 , Vol. 49 >Issue 14: 186 - 192

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032019

Analysis on differences in quality characteristics of different breeds of multiparity mutton sheep in southern Xinjiang

  • YU Pengxin ,
  • LIU Li ,
  • ABULIKEMU Adili ,
  • WANG Yuhe ,
  • LI Junchen ,
  • GAO Xinyue ,
  • ZHANG Wanhe ,
  • BATUER Abulikemu
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  • 1(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    2(Xinjiang Hotan Animal Husbandry Technology Extension Station, Hotan 848000, China)

Received date: 2022-04-21

  Revised date: 2022-06-16

  Online published: 2023-08-30

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Abstract

To clarify the differences in muscle quality characteristics among different breeds of southern Xinjiang multi-foetus mutton sheep, 6-month-old Hu sheep, Hotan sheep, and Pishan Red sheep were selected as the research objects, and the longissimus dorsi muscle was selected after slaughter, and the food quality, main nutritional components, amino acid, and fatty acid contents of longissimus dorsi were determined and analyzed. Results showed that the muscle pH of the three sheep was between 5.24-5.83. The color of Hu sheep was significantly higher than that of Hotan sheep and Pishan red sheep (P<0.05). Hotan sheep had the highest tenderness and had a significant difference from the other two breeds (P<0.05). The cooking loss rate was 39%-45%. Hu sheep and Pishan red sheep had a smaller cooking loss, which was significantly different from Hotan sheep (P<0.05). The water and protein contents of Hu sheep were significantly higher than those of the other two sheep (P<0.05). The fat content of Hotan sheep was significantly lower than that of Hu sheep and Pishan red sheep (P<0.01). The cholesterol content was within the range of low-cholesterol foods specified in nutrition and was lower than 100 mg/100 g. A total of 16 different amino acids were detected in muscle. However, the percentage of essential amino acids/total amino acids and the percentage of essential amino acids/non-essential amino acids were slightly lower than the recommended values of FAO/WHO. The content of amino acids in Hu sheep was the most abundant, except valine, other scores were higher than FAO/WHO recommended values. A total of 33 kinds of fatty acids were detected, including palmitic acid, trans oleic acid and myristic acid. The proportion of unsaturated fatty acids in Lake mutton was the highest, which was significantly higher than that of the other two varieties (P＜0.05), and the ratio of saturated fatty acids/unsaturated fatty acids (SFA/UFA) was closer to the recommended value of 1∶1. In conclusion, Hu sheep shows good quality in edible quality, amino acids, and fatty acids.

Key words： Hu sheep; Hotan sheep; Pishan red sheep; edible quality; amino acid; fatty acid

Cite this article

YU Pengxin , LIU Li , ABULIKEMU Adili , WANG Yuhe , LI Junchen , GAO Xinyue , ZHANG Wanhe , BATUER Abulikemu . Analysis on differences in quality characteristics of different breeds of multiparity mutton sheep in southern Xinjiang[J]. Food and Fermentation Industries, 2023 , 49(14) : 186 -192 . DOI: 10.13995/j.cnki.11-1802/ts.032019

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