Study On The Change Rule Of Main Flavor Precursors In Daqingshan Goat Meat

Inner Mongolia Daqingshan goat meat was used as the test subjects in research.In this study to measure the mainly flavor precursors(amino acids,reducing sugars,fatty acids)by its different ages(1.5 years old,2.5 years old,3.5 years old)and different muscle tissue(longissimus dorsi,triceps,biceps femoris),in order to analyze their effects on the taste of meat.The study provides basic data and theoretical basis for the later research on the flavor characteristics of Daqingshan goat meat.The experimental results show:The average moisture content of muscle tissue of Daqingshan goat is between 69.15 and 73.87%,the average content of ash is between LOO and 1.01%,the average content of crude protein is between 22.08 and 23.44%,and the average fat content is between 3.67 and 5.77%.The fat content of mutton increased by 2.1%with age(p<0.05);the moisture content decreased by 4.72%with the increase of age(p<0.05);the difference of crude protein and ash content was not significant(p>0.05).The content of reducing sugar in the muscle tissue of Daqingshan goat is between 0.34 and 0.55%,and there was no significant difference between the three ages.There was not significant difference between the three parts of meat at 1.5 and 2.5 years old,The longissimus dorsi muscle content is significantly higher than the triceps and biceps femoris at the age of 3.5(p<0.05).The reducing sugar content in longissimus dorsi was reduced after boiling.The essential amino acids in the muscle tissue of Daqingshan goats are between 13.1 and 17.90%;The ratio of essential amino acids to total amino acids(EEA/TAA)is between 43.18 and 43.67%.The ratio of essential amino acids to non-essential amino acids(EEA/NEAA)is between 77.09 and 78.04%,According to the food and agriculture organization of the United Nations/world health organization,the Protein with the ratio of EAA is about 40%,the ratio of EAA to NEAA is more than 60%is high quality protein in human amino acid pattern.The amino acid ratio of daqingshan goat meat was higher than the ideal model.The amino acid content was significantly different in age and part.The amino content in 2.5 years old were lower than in 1.5 and 3.5 years old(p<0.05).Furthermore,the amino acid content in 3.5 years old was the highest in longissimus dorsi.There was no significant difference between the alino acid content of the longest muscle of back of daqingshan goat and the raw meat after boiling.A total of 34 fatty acids were detected in Daqingshan goat muscle tissue,including 16 saturated fatty acids(SFA),9 monounsaturated fatty acids(MUFA),and 9 polyunsaturated fatty acids(PUFA).The content of SFA,MUFA,PUFA increased significantly with age(p<0.05).There was no significant difference in the fatty acid content between the three parts,If using MUFA as evaluation criteria,it can be known that the flesh quality of the dorsi longus muscle is relatively good.The taste of mutton was determined by using electronic tongue.The results showed that the savory and salty taste of Daqingshan goat meat was higher than that of raw meat.The sour taste and astringency of raw meat were higher than that of boiled meat.There was no significant difference between boiled meat and raw meat in sweetness and bitterness(p>0.05).