Quality Analysis And The Effects Of Frozen Storage On Lipid And Protein Oxidation Of Oula Tibetan Sheep Meat

The study based on of Oula Tibetan and Small-tail Han sheep,and their edible quality and nutritional quality were evaluated comprehensively,analyzed the effects of lipid and protein oxidation,and provide the theoretical suppport for the quality control,storage preservation,further development and utilization.The conclusions are as follows:1.The L~*,a~*,and b~*values of Oula Tibetan sheep meat were 38.51±0.89,22.90±0.34,and 5.08±0.38,respectively;the water loss rate and cooked meat rate were22.69±0.85 and 78.00±0.88,respectively;4833.14g,adhesiveness was 2967.79,chewiness was 1271.45.The pH value is within the normal range,and the shear force is in line with the suitable range of the sense of population,and the water retention is higher.2.The Oula Tibetan sheep meat has a moisture content of 75.94%,a protein content of 20.88%,a fat content of 2.18%,and an ash content of 0.76%.The Oula Tibetan sheep meat has high protein content and low fat content and is a high quality animal food.Oula Tibetan sheep meat is relatively high in amino acid content,complete in variety,and suitable in amino acid proportion,and is a good source of animal protein.3.Oula Tibetan sheep meat has detected 16 fatty acids,saturated fatty acids of the content of Oula Tibetan sheep meat is 46.93%,monounsaturated fatty acids of the content of Oula Tibetan sheep meat is 40.96%,polyunsaturated fatty acids Tibetan sheep meat is 11.51%,which were rich in variety,with a special physiological function of linoleic acid,linolenic acid,EPA,DHA,nutritional value and health effects,is a high quality animal food.4.Totally 63 kinds of volatile compounds were detected in the Oula Tibetan sheep meat.The aldehydes were the main flavor components,mainly including hexanal,heptaldehyde,cis-4-heptenal,octanal,2-octenal,3-methyl Butyraldehyde,phenylacetaldehyde,trans-2-nonenal,benzaldehyde,2,4-decadienal,etc.,various flavor components such as heptanol,1-octen-3-ol,2-ethylfuran,Dimethyl disulfide and other synergistic effects,which were rich in variety,prominent in meatiness and lighter in taste,which was easily accepted by consumers.5.In the process of frozen storage,different levels of lipid and protein oxidation occurred in the sheep meat treated with ordinary packaging and vacuum packaging.The result of analysis of the correlation between lipid oxidation and protein oxidation in sheep meat showed that,lipid oxidation in sheep meat could promote the decrease of sulfhydryl content and the increase of carbonyl content and surface hydrophobicity in myofibrillar proteins,and the vacuum packaging could weaken the oxidation of lipid and protein.