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Molecules

Title:		Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis
Author(s):		Liu J; Han L; Han W; Gui L; Yuan Z; Hou S; Wang Z; Yang B; Raza SHA; Alowais AFS; Alraddadi AA; Alanazi AM;
Address:		"College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China. College of Animal Science and Technology, Northwest A&F University, Yangling, Xianyang 712100, China. Safety of Livestock and Poultry Products, College of Food Science, South China Agricultural University, Guangzhou 510642, China. College of Medicine, Shaqra University, P.O. Box 13343, Riyadh 7396, Saudi Arabia. Laboratory Department, Alyamama Hospital, Ministry of Health, Riyadh 11451, Saudi Arabia"
Journal Title:		Molecules
Year:		2022
Volume:		20221225
Issue:		1
Page Number:		-
DOI:		10.3390/molecules28010165
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"There are limited reports about the effect of different heat treatments on the quality and flavor of Black Tibetan sheep meat. The current study examined the effect of pan-frying, deep-frying, baking, and boiling treatment on the quality of Black Tibetan sheep meat; the amino acid, fatty acid, and volatile flavor compounds (VFCs) were investigated by a texture analyzer, ultra-high-performance liquid chromatography (UHPLC), gas chromatography (GC), and headspace-gas chromatography-ion mobility (HS-GC-IMS). The key VFCs were identified through orthogonal partial least squares discrimination analysis (OPLS-DA), and variable importance projection (VIP) values. In addition, Pearson's correlations between meat quality parameters and key VFCs were examined. The sensory scores, including texture, color, and appearance, of baked and pan-fried meat were higher than those of deep-fried and boiled meat. The protein (40.47%) and amino acid (62.93 micromol/g) contents were the highest in pan-fried meat (p < 0.05). Additionally, it contained the highest amounts of monounsaturated and polyunsaturated fatty acids, such as oleic, linoleic, and alpha-linolenic acids (p < 0.05). Meanwhile, pan-fried and deep-fried meat had higher amounts of VFCs than baked meat. The OPLS-DA similarity and fingerprinting analyses revealed significant differences between the three heat treatment methods. Aldehydes were the key aroma compounds in pan-fried meat. Importantly, 3-methylbutyraldehyde and 2-heptanone contents were positively correlated with eicosenoic, oleic, isooleic, linoleic, alpha-Linolenic, and eicosadiene acids (p < 0.05). To sum up, pan-fried Black Tibetan sheep meat had the best edible, nutritional, and flavor quality"
Keywords:		"Animals Sheep *Hot Temperature Tibet Chromatography, Gas Multivariate Analysis Meat/analysis Amino Acids *Volatile Organic Compounds/analysis black Tibetan sheep heat treatment meat flavor pan-fried meat quality;"
Notes:		"MedlineLiu, Jiqian Han, Lijuan Han, Wenzheng Gui, Linsheng Yuan, Zhenzhen Hou, Shengzhen Wang, Zhiyou Yang, Baochun Raza, Sayed Haidar Abbas Alowais, Abdulaziz Faisal Saleh Alraddadi, Alaa Ahmed Alanazi, Anwar Mohammed eng 2020-GN-119/Evaluation and Analysis of Nutritional Value of Black Tibetan Sheep and Research on Develop-ment of Series Products FundsQinghai Province/ 2022-NK-169/Construction of Standardized Production System for Improving quality and efficiency of Tibetan sheep industry/ Switzerland 2023/01/09 Molecules. 2022 Dec 25; 28(1):165. doi: 10.3390/molecules28010165"