Changes in lipids and aroma compounds in intramuscular fat from Hu sheep.
Food Chem
; 383: 132611, 2022 Jul 30.
Article
em En
| MEDLINE
| ID: mdl-35413762
ABSTRACT
Intramuscular fat (IMF) content is associated with lamb flavor and largely varies between individuals of the same breed. However, studies investigating the effects of IMF variations on lipid profiles and aroma compounds are limited. Here, we performed lipidomic and volatilomic profiling of high-IMF and low-IMF Hu lambs. Triglycerides and diglycerides in the high-IMF group were significantly higher than those in the low-IMF group (p < 0.05). Seventy-nine of 842 lipids identified were significantly different between the groups under positive and negative ion modes (variable importance in projection > 1, p < 0.05). Volatilomic analyses revealed that the aroma profiles also differed between the groups. Fifteen aroma compounds, mainly originating from lipid oxidation, could be responsible for this difference. Thus, our findings provide a comprehensive understanding of the increases in IMF content that drive consumers' satisfaction and also provide a basis for underpinning breeding value for IMF.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Tecido Adiposo
/
Carne
Tipo de estudo:
Prognostic_studies
Limite:
Animals
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2022
Tipo de documento:
Article