数字农科院2.0

Analysis of bioactive substances in mutton and their effects on the quality of minced mutton

文献类型： 外文期刊

作者： Cheng, Chengpeng;Xie, Xinru;Li, Shaobo;Chen, Pengyu;Huang, Caiyan;Zheng, Xiaochun;Chen, Li;Zhang, Dequan

作者机构：

关键词： Mutton;Bioactive substances;Flavonoids;Calcium ions;Minced mutton quality

期刊名称： FOOD RESEARCH INTERNATIONAL

ISSN： 0963-9969

年卷期： 2025 年 200 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： The aim of this study was to systematically analyze the differences in bioactive compounds in Ningxia Tan, Oula, and Bahan crossbred mutton, and to examine their effects on minced mutton quality. Initially, characteristic bioactive compounds in mutton were analyzed using principal component analysis. Further investigation assessed the effects of varying concentrations of glycyrrhizin flavonoids (0, 0.04, 0.08, 0.16, 0.32 mg/100 g) and calcium chloride (0, 60, 120 mg/100 g) on mutton quality using an in vitro minced meat system. Results indicated that flavonoids (0.38) and calcium (-0.37) had the highest loadings on the first principal component. The water retention, hardness, and chewiness of the minced mutton gel exhibited a significant increase with the addition of licorice flavonoids and calcium chloride (P < 0.05). The elasticity of the minced mutton gel system was also significantly enhanced. The best water retention was observed with the addition of 0.32 mg/100 g of licorice flavonoids and 120 mg/100 g of calcium chloride, and the gel microstructure was densest under these conditions. These findings suggest that flavonoids and calcium are differential bioactive substances in three breeds of mutton that can improve the physicochemical properties of gelatinous minced mutton products. This study establishes a theoretical foundation for selecting raw materials in meat processing and improving the quality of gelatinized mutton products.

分类号：

  • 相关文献

[1]Effect of Electrolyzed Water on Nutrient Composition and GABA Content of Germinated Tartary Buckwheat Sprouts and Their Antioxidant Potential. Yuan Liu,Jiayong Cao,Jiachen Chen,Jian Wang,Tianrui Wang,Yunlong Li,Yang Liu,Chen Yin,Peng Dong,Chunheng Dai,Dongjie Wang,Jiancheng Gao,Miao Wang,Xiaojiao Song,Xifu Liu,Jingke Liu,Qiuli Zhang. 2025

[2]Calreticulin: conserved protein and diverse functions in plants. Jia, Xiao-Yun,He, Li-Heng,Li, Run-Zhi,Jia, Xiao-Yun,Jing, Rui-Lian.

[3]Effect and mechanism of calcium ions on the astringency in green tea infusion and epigallocatechin gallate solution: An in vitro oral soft tribology study. Long Jie Xu,Qing Qing Cao,Si Han Deng,Wen Jiang Dong,Qian Zou,Yong Quan Xu,Xing Hui Li. 2025

[4]The Quantified Analysis of Fresh Mutton Tenderness Using PLS Methods and Fourier Transform Near-Infrared Spectroscopy. Zhang De-quan,Li Chun-hong,Li Yong,Li Shu-rong,Li Qing-peng,Zhou Hong-jie,Chen Xiao-na,Zhang Bo-lin,Sun Su-qin. 2008

[5]Multi-element analysis for determining the geographical origin of mutton from different regions of China. Sun, Shumin,Guo, Boli,Wei, Yimin,Sun, Shumin,Fan, Mingtao.

[6]Phosphorylation inhibits the activity of mu-calpain at different incubation temperatures and Ca2+ concentrations in vitro. Du, Manting,Li, Xin,Li, Zheng,Li, Meng,Gao, Lingling,Zhang, Dequan,Du, Manting.

[7]Phosphorylation Inhibits The Activity Of M.u-Calpain At Different Incubation T emperatures And Ca2+ Concentrations In Vitro. Du, MT, Li, X, Li, Z, Li, M, Gao, LL, Zhang, DQ. 2017

[8]The Effect Of Dehydrogenase Enzyme A.ctivity In Glycolysis On T he Colour Stability Of Mutton During Postmortem Storage. Xin, JZ, Li, Z, Li, X, Li, M, Wang, L, Yang, FM, Zhang, DQ. 2017

[9]Effects Of Phosphorylation On The Activity Of Glycogen Phosphorylase In Mutton During Incubation At 4 Degrees C In Vitro. Bai, YQ, Li, X, Zhang, DQ, Chen, L, Hou, CL, Zheng, XC, Ren, C. 2020

[10]Comparison Of Protein Differences Between H.igh- And Low-Quality Goat A nd Bovine Parts Based On Itraq Technology. Wei, YC, Li, X, Zhang, DQ, Liu, YF. 2019

[11]Effects of mutton with different cooking methods on intestinal flora and metabolites in the elderly based on in vitro fermentation. Jianing Fu,Meizhen Xu,Shaobo Li,Li Chen,Dequan Zhang. 2025

[12]Comparison of antioxidant properties of dried and fresh daylily flowers and their impact on lipid and protein oxidation during cooking and in vitro digestion of mutton. Yucan Wu,Lihan Cha,Dong Han,Qiang Xie,Xiaobing Liu,Chunhui Zhang,Jing Wang,Feng Huang. 2025

[13]4D DIA proteomic analysis of gender and age influences on meat quality and flavor in Hetian white sheep. Wang, Jing,Lin, Hengxun,Wang, Quanfeng,Wu, Yun,Zhang, Chunhui. 2024

[14]Sliding-window enhanced olfactory visual images combined with deep learning to predict TVB-N content in chilled mutton. Shichang Wang,Yixin Zhang,Rongguang Zhu,Fukang Xing,Jiufu Yan,Lingfeng Meng,Xuedong Yao. 2025

[15]Accuracy of near-infrared spectroscopy for prediction of amino acids in frozen mutton: Benchtop and handheld systems. Wei, Peiling,Feng, Yuchao,Zhang, Yushu,Guan, Mingxuan,Zhang, Rongyin,Gong, Ping,Fan, Xia. 2025

[16]Multi-indicator adaptive prediction model for mutton based on hyperspectral imaging technology. Chen, Yuzhong,Zheng, Xiaochun,Li, Tengfei,Wang, Weiting,Ma, Yanli,Hu, Peng,Cao, Jianfang,Du, Pengfei,Abd El-Aty, A. M.. 2025

[17]A new comprehensive index for the assessment of mutton quality deterioration during storage using hyperspectral imaging combined with autoencoder-assisted self-supervised learning and generative network. Yi, Weiguo,Zhao, Xingyan,Yun, Xueyan,Wang, Bing,Li, Shaobo,Dong, Tungalag. 2025

[18]Variable Selection Based On Clustering A.nalysis For Improvement Of P olyphenols Prediction In Green Tea Using Synchronous Fluorescence Spectra. Zhou, Hao,Wang, Xue,Al Riza, Dimas Firmanda,Al Riza, Dimas Firmanda,Han, Shuqing,Kondo, Naoshi,Shan, Jiajia,Shan, Jiajia. 2018

[19]Effect of 1-MCP treatment on nutritive and functional properties of loquat fruit during cold storage. Cao, S.,Zheng, Y.,Yang, Z.,Cao, S..

[20]Flavonoid composition, antibacterial and antioxidant properties of tartary buckwheat bran extract. Wang, Lijun,Yang, Xiushi,Qin, Peiyou,Ren, Guixing,Yang, Xiushi,Shan, Fang. 2013

作者其他论文 更多>>