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Comparison of volatile flavor compounds and fatty acids differences in beef from different parts of Guanling cattle in Guizhou Province
ZHOU Jing-rui, LUO Wen-ju, XU Hao-xiang, LEI Lu, RANG Jiang, JIANG Ling-ling, ZHAO Yuan-feng, YU Bo
HUBEI AGRICULTURAL SCIENCES
2024, 63 (4):
148-153.
DOI: 10.14088/j.cnki.issn0439-8114.2024.04.027
In order to study the differences in volatile flavor compounds and fatty acids composition of beef from different parts of Guanling cattle in Guizhou Province, a comparative analysis was conducted on the volatile flavor compounds and fatty acids composition in six parts of Guanling cattle eye meat, tenderloin, hip meat, beef brisket, rib, and upper brain. The results showed that a total of 68 main volatile compounds were identified in beef from different parts, with terpenes, and alkanes accounting for over 75.000%, which were important factors affecting beef flavor. Fatty acids were important precursors of volatile components, and their content directly affected the taste and flavor of beef. A total of 21 types of fatty acids were detected in beef, including 10 saturated fatty acids （SFA）, 4 monounsaturated fatty acids （MUFA）, and 7 polyunsaturated fatty acids （PUFA）;the content of fatty acids varied in different parts of the body, with unsaturated fatty acids accounting for 43.017%, 39.021%, 48.869%, 46.730%, 40.678%, and 45.147% of fatty acids in eye meat, tenderloin, buttocks, beef brisket, rib ribs, and upper brain, respectively.
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