Article

Flavor components comparison between the neck meat of donkey, swine, bovine and sheep

Xiu LI1, Issoufou Amadou2, Guang-Yun Zhou3, Li-Yan Qian3, Jian-Ling Zhang3, Dong-Liang Wang1,3,*, Xiang-Rong Cheng1,*
Author Information & Copyright
1School of Food Science and Technology of Jiangnan University, Wuxi 214122, China.
2Department of Fundamental Sciences and Biological Engineering, Faculty of Agronomy and Environmental Sciences, Dan Dicko Dankoulodo University of Maradi, Maradi BP: 465 A.D.S, Niger.
3National Engineering Research Center for Gelatin-based Traditional Chinese Medicine, Dong-E-E-Jiao Co. Ltd, Dong-E 252201, China.
*Corresponding Author: Dong-Liang Wang, School of Food Science and Technology of Jiangnan University, Wuxi 214122, China. Tel: +86-0510-85917780. E-mail: wangdljp@126.com.
*Corresponding Author: Xiang-Rong Cheng, School of Food Science and Technology of Jiangnan University, Wuxi 214122, China. Tel: +86-0510-85917780. E-mail: cheng-xiangrong@hotmail.com.

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 16, 2020 ; Revised: Apr 05, 2020 ; Accepted: Apr 06, 2020

Published Online: Apr 07, 2020

Abstract

Donkey in China is well known for its draft purpose and transportation; however, donkey meat has attracted more and more consumers in recent years, yet it lacks sufficient information on its flavor components compared to other main meats. Therefore, in this study, volatile flavor compounds in neck meat of donkey, swine, bovine and sheep were classified by electronic nose, then confirmed and quantified by gas chromatography-mass spectrometry. High-performance liquid chromatography (HPLC) and gas chromatography were used to quantify free fatty acid, amino acid and flavor nucleotide. A total of 73 volatile compounds were identified, and aldehydes were identified as the characteristic flavor compounds in neck meat of donkey, bovine, swine and sheep in proportion of 76.39%, 46.62%, 31.64% and 35.83%, respectively. Particularly, hexanal was the most abundant volatile flavor. Compared with other neck meat, much higher unsaturated free fatty acids were present in donkeys. Furthermore, neck meat of donkeys showed essential amino acid with highest content. Thus, special flavor and nutrition in donkey neck meat make it probably a candidate for consumers in other regions besides Asia.

Keywords: meat flavor; donkey; neck meat


Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.

 

Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.

eISSN

2234-246X

2636-0780

pISSN

1225-8563

2636-0772

Journal Homepage

http://www.kosfaj.org

Same

JCR Citation Indexing

SCIE

SCIE


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