Study On The Analysis Of Bioactive Compounds In Ningxia Tan Sheep Meat And Their Effect On Meat Quality

Lamb meat is one of the good source of proteins for human.Ningxia Tan sheep is loved by consumers due to it has the higher tenderness and flavour and lower Smell.Generally,lamb meat is not only rich in protein and fat,it also contains some trace but indispensable bioactive substances.These bioactive substances are very important for the growth,development and physiological metabolism of the organism itself.Bioactive substances also has a significant impact on meat quality,such as colour and textural characteristics of the meat.In this study,Ningxia Tan sheep,Ouler sheep and Menghan hybrid sheep meat were used as research objects to systematically analyze the bioactive substances in Ningxia Tan lamp,and constructed in situ and in vitro model systems to study the effects of bioactive substances on meat quality.The specific results are as follows:(1)Ningxia Tan sheep as the research objective,and Oula sheep and Mongolian-cold hybrid sheep meat as the control groups,to determine the change of the key bioactive substances in lamb meat.The results showed that the Ningxia Tan sheep meat was the higher level in creatine,flavonoids,vitamin A,vitamin B3,Cu and Zn contents;Mongolian-cold hybrid sheep was the higher content in L-carnitine,conjugated linoleic acid and Fe;and Oula sheep had the higher content in glutathione,Mg,Ca,P,K and Mn.The results of the principal component analysis showed that the Longissimus dorsi muscle of Ningxia Tan sheep ranked first in terms of overall score,and flavonoids and Ca contents had high loadings on the first principal component,indicating that flavonoids and Ca contents are the most important bioactive substances in Ningxia Tan sheep and can be used to distinguish the different breeds of sheep,which provide a reference for understanding the bioactive substances in lamb meat of local specialties in China.(2)The meat mince system was constructed to investigate the effects of the addition of glycyrrhiza flavonoids contents(0,0.04,0.08,0.16,0.32 mg/100g)and calcium chloride(0,60,120 mg/100g)contents on the physicochemical properties of lamb meat.The results showed that the water retention,hardness and chewiness of the gel of minced meat increased with the addition of glycyrrhizin and calcium chloride(P<0.05),the elasticity of the gel system of minced meat increased significantly(P<0.05).The minced meat gels with the higher water retention and more firmer gel microstructure when the addition of glycyrrhiza flavonoids and calcium chloride cotents were 0.32 mg/100g and 120 mg/100g,respectively.The results of the electronic nose and tongue analysis results showed that the minced lamb was rich in aromatic volatile compounds、niatrogen oxides and sulfides,and the addition of licorice flavonoids and calcium chloride significantly affected the response values of the sweet and savory taste sensors.This is indicated that the licorice flavonoids and calcium chloride could significantly affect the lamb meat quality.(3)The in vitro model system for myofibrillar protein of lamb meat was constructed to analyze the effects of glycyrrhizin flavonoids contents(0,0.04,0.08,0.16,0.32 mg/100g)and calcium chloride contents(0,60,120 mg/100g)on the structural properties of myofibrillar protein of lamb meat.The protein conformation was more stable when the addition of glycyrrhizin and calcium chloride contents were 0.32 mg/100g 120 mg/100g,respectively(P<0.05).Indicating that the addition of glycyrrhizin and calcium chloride affected the protein conformation and water migration to a certain extent,thus affecting the meat quality.