Food and Fermentation Industries >

2025 , Vol. 51 >Issue 12: 174 - 182

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040744

Analysis of quality characteristics and volatile flavor substances of Turpan black lamb during post-slaughter rigor mortis period

  • LI Shuangge ,
  • JIANG Zeli ,
  • YANG Haixia ,
  • LIU Yang ,
  • BATUER Abulikemu
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  • (College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)

Received date: 2024-08-13

  Revised date: 2024-09-04

  Online published: 2025-07-11

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Abstract

This study aimed to study the effects of post-mortem rigidity on the edible quality and flavor of Turpan black sheep.The longissimus dorsi muscle of Turpan black sheep was stored at 15 ℃ for 2, 6, 12, 24, 36, and 48 h, and the food quality characteristics during postmortem rigidity were determined.Gas chromatography-ion migration spectrometry (GC-IMS) combined with a multivariate statistical method was used to analyze the volatile flavor substances of Turpan black mutton during post-mortem rigidity.Results showed that the moisture content continued to decrease with the extension of postmortem time.The pH value decreased first and then increased, and the difference was not significant at 12 h, 24 h, and 36 h after slaughter, and the pH value dropped to 5.5.The shear force increased first and then decreased, and the maximum shear force was 65.76 N at 12 h.The cooking loss increased significantly with the extension of post-slaughter time, and the cooking loss was the least at 2 h.The brightness (L*), redness (a*), and yellowness (b*) of mutton showed an increasing trend with the extension of post-slaughter time.A total of 52 volatile flavor compounds were identified in different periods, including 16 aldehydes, 16 alcohols, 11 ketones, 4 esters, 2 alkanes, 2 acids, and 1 benzene compound.The results of fingerprint and principal component analysis showed that there were differences in flavor substances at different time after slaughter, and the flavor substances were similar at 12, 24, and 36 h after slaughter, while the richness of flavor substances was different at 2 h, 24 h, and 48 h after slaughter.Three key flavor substances [P<0.05 and variable importance in projection value (VIP)>1] were identified by orthogonal partial least squares discriminant analysis combined with variable importance in projection value, which were heptaldehyde-M, 1-hexanal-D, 2-butanone, and 3-hydroxy-M, respectively.The results provided theoretical basis for the edible quality and flavor substances of Turpan black sheep during the process of maturation.

Key words： Turpan black sheep; longissimus dorsi muscle; lamb quality; volatile flavor substances

Cite this article

LI Shuangge , JIANG Zeli , YANG Haixia , LIU Yang , BATUER Abulikemu . Analysis of quality characteristics and volatile flavor substances of Turpan black lamb during post-slaughter rigor mortis period[J]. Food and Fermentation Industries, 2025 , 51(12) : 174 -182 . DOI: 10.13995/j.cnki.11-1802/ts.040744

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