Downloads: 180

Research Paper | Food Science | China | Volume 9 Issue 3, March 2020

Volatile Flavour Compounds in the Tenderloin of the Donkey, Pork, Mutton and Beef and their Meat Flavour Nucleotide Contents

Dauda Sa-adu Abiola ^[2] | Xiang-Rong Cheng

Abstract: The value of donkey meat in terms of dietary nutrition, flavor and health care efficacy is gradually accepted and recognized by consumers. Research on donkey meat globally mainly focuses on the composition and function of donkey meat fatty acids and donkey meat products. There are few studies on the flavor characteristics and taste of donkey meat, and the chemical substances that form the unique flavor and taste of donkey meat are infrequently studied. The basics have not yet been demystified, which greatly restricts the development of the donkey meat and its products as well as the development of its market. In order to make better use of the donkey meat resources and improve the practical value of the donkey, we compare the tenderloin of donkey with the other three kinds of daily tenderloin meat (pork, mutton and beef), and then analyze the difference in their flavor substances. The experimental research mainly includes the use of Heracles II fast gas phase electronic nose combined with headspace solid phase microextraction- gas chromatography-mass spectrometry to determine the main volatile odor substances in the donkey tenderloin, and compared with other tenderloin meat. Nucleotide results showed that the main taste nucleotide in the donkey tenderloin is 5'-inosinic acid, and inosinic acid is the main component of fleshy umami taste, which is an important indicator to measure the umami taste. To a certain extent, it shows that the meat of the donkey meat is delicious. The donkey meat is also rich in nutrients, delicious in taste and high in food value. From a nutritional point of view, the donkey meat is an ideal animal food raw material. It can provide high quality animal protein resources to the body. HeraclesII nose, headspace solid phase microextraction, gas chromatography and mass spectrometry analysis, showed a clear difference between donkey meat volatile components as compared to the meat from the other animals, and lead to differences in the contribution of the primary component. The electronic nose (electronic nose, EN) is an effective means of rapid determination of meat flavor, which can be used for quality grading, adulteration identification, identification of freshness, but this is influenced by environmental factors to a larger extend, and not accurate analysis of a certain amounts of flavor and other shortcomings, therefore combined with gas chromatography - mass spectrometry (GC-MS), to achieve efficient and accurate qualitative and quantitative detection of flavor compounds. For flavor nucleotides, high performance liquid chromatography (HPLC), high pressure infusion system, the liquid sample to be tested as a mobile phase, To be loaded with the column stationary phase, the components in the separation column, and further into the detector detects realize analysis of samples.

Keywords: volatile flavor substances, meat flavor, flavor nucleotides and meat tenderloin

Edition: Volume 9 Issue 3, March 2020,

Pages: 903 - 908

Similar Articles with Keyword 'volatile'