Quality Analysis And Evaluation Of Gangba Sheep Meat In Tibet

In order to master the quality of Tibetan Gangba Sheep meat,and analyzes the regional advantages of Tibetan Gangba Sheep meat.Rikaze Gangba County in the Tibetan Autonomous Region,the pasture of the three villages Zhike Township,Kongma Township,Long Township,each 1 head at the age of 3,4,5 years of normal development,health-free disease,natural grazing under the castration of the Gangba Sheep for the test group,in the local market randomly selected 3 head at 3 years of age of normal development,health-free disease,the castration of Ningxia Tan Sheep for comparison.Adopting GB method comprehensively analyse and evaluation Tibetan Gangba Sheep meat,including nutritional quality,edible quality,processing quality,flavor substances and so on,to find the difference of Gangba Sheep meat of different regions,different ages,different parts,and to identify key indicators affecting quality,the results as follows:1.The moisture content of Tibetan Gangba Sheep meat is 76.40%,the ash content is 1.34%,the protein content is up to 20.07%,which is higher than that of Ningxia Tan Sheep meat.The fat content is about 2.46%,which is lower than that of Ningxia Tan Sheep meat.It's find that no significant difference between different parts and different ages of Gangba Sheep meat,there are significant differences in Gangba Sheep meat in different regions.The total amino acid content of Gangba Sheep meat reaches 19.12% better than that of Ningxia Tan Sheep meat,EEA/TAA and EEA/NEAA close to the standard of FAO model,and amino acids score are higher than the ideal model,different regions,different ages,different parts of the amino acid content difference is not significant.Gangba Sheep meat has detected 13 fatty acids,including 6 kinds of saturated fatty acids(SFA),3 kinds of monounsaturated fatty acids(MUFA),4 kinds of polyunsaturated fatty acids(PUFA),the content is respectively about 23.61%,47.91%,28.48%;aturated fatty acids of the content of Ningxia tan sheep meat is 31.61%,monounsaturated fatty acids of the content of Ningxia tan sheep meat is 48.89%;polyunsaturated fatty acids Ningxia tan sheep meat 19.49%.The saturated fatty acids content of Gangba sheep meat is low,and the content of unsaturated fatty acids is high.Different regions,different ages,different parts of the fatty acid content is not significant difference.2.PH value of Gangba Sheep meat is 6.72,with Ningxia Tan sheep meat no significant difference,The pH value of different regions,different ages,different parts is not significant difference.Gangba Sheep meat luster Red,L*,a *,b* of chroma respectively is 49.84,9.68,13.55,There are significant differences with Ningxia tan sheep meat,The L* of of chroma of Kong Ma Township is 50.17,a* is 10.02,b* is 13.80,belonging to the best chroma area.Tenderness of Gangba Sheep meat is 42.58 N,significantly higher than Ningxia tan sheep meat,score of juicy is 5.55,score of marble marks is 2.70,significantly lower than the Ningxia tan sheep.3.Rate of Loss water and cooking losses of Gangba Sheep meat is 33.72% and 47.53%,lower than the Ningxia tan sheep,dripping loss of Gangba Sheep meat is 9.26%,rate of loss water and dripping losses of different regions,different ages,different parts are not significant difference,cooking loss in the three regions there is a significant difference,the water lossing rate and cooking losses of Gangba Sheep meat both are the smallest in Kongma Township,the processing quality of Gangba Sheep meat is better in Kongma Township.4.The results showed that two flavors "fresh" and "acid" of Gangba Sheep meat response to the greatest value.The taste of the Gangba Sheep meat of different ages,different parts,different regions of the difference has significant difference,this shows that PCA analysis of the electronic tongue and discriminant index can evaluation the quality of Gangba Sheep meat.There are 95 kinds of flavor compounds in Gangba Sheep meat,of which there are 29 kinds of the hydrocarbons to 14.723%,20 kinds of the alcohols to 15.958%,54.112% for 24 kinds of the aldehydes,7 kinds of the ketones to 0.987%,10 kinds of the acid to 9.216% and 4 kinds of esters to 4.631%,and 0.372% for the other.The aldehydes,the alcohols,the hydrocarbons to the Gangba Sheep meat flavor influence degree are bigger.Compared with 88 kinds of flavor compounds of Ningxia Tan sheep meat,there are more than 5 hydrocarbons,more than 1 kind of alcohol,more than 6 kinds of aldehydes,less than 2 kinds of aldehyde,more than 2 kinds of acids,Both of lipids are 4 species,less than 2 kinds of other,another Ningxia Tan sheep more than three kinds of ether.5.The key indicators that affect the quality of Gangba Sheep meat are the selection of ash,crude fat,L*,A *,b*,juicy,tender,dehydration rate,cooking loss.Clustering analysis was used to divide Gangba Sheep meat into three categories.To Zhike Township as the first class of Gangba Sheep meat,ash content is large,the crude fat content is small,the chroma is medium,the tenderness is the worst(the shear force is biggest),the juiciness is the lowest,the water loss rate and the cooking loss are the highest,that is poor processing performance.The second kind of Gangba Sheep meat with Kong Township as a* value is high,the chroma is good,the juicy is high,the dehydration rate and the cooking loss are lower,that is good processing parameter.The third type of Gangba Sheep meat mainly in the Longzhong Township,value of L* and b* are high,the flesh is good,which shows the exterior parameters are better.