Variability in Nutritional Profile and Textural Properties of Differe nt Cuts of Lamb Meat from Subei Gansu
The nutritional profile and textural properties of Subei lamp from Gansu province, as an emerging area of high-quality lamp meat production area in northwest of China, were evaluated. Protein, lipid, amino acid, mineral content, vitamin content as well as texture character of nine different cuts fro...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2020-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/49/e3sconf_astfe2020_02014.pdf |
| _version_ | 1818622112711049216 |
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| author | Zhu Hong Qiu Ju Liang Ke-hong Wang Jing |
| author_facet | Zhu Hong Qiu Ju Liang Ke-hong Wang Jing |
| author_sort | Zhu Hong |
| collection | DOAJ |
| description | The nutritional profile and textural properties of Subei lamp from Gansu province, as an emerging area of high-quality lamp meat production area in northwest of China, were evaluated. Protein, lipid, amino acid, mineral content, vitamin content as well as texture character of nine different cuts from Subei lamp were determined. Significant difference was found in most nutrition components and textural traits. The protein content ranged from 7.71 to 29.50 g/100g. The lipid content ranged from 2.18 to 11.95 g/100g. Total amino acid content varied from 13.10 to 19.45 g/100g, and content of l-carnitine was between 851.48 to 2019.91 mg/kg. The K and Fe content ranged from 2797.50 to 3783.00 mg/kg and 10.73 to 20.44 mg/kg, respectively. The vitamin B2 content varied from 0.177 to 0.438 mg/100g; vitamin E content ranged from 0.201 to 0.438 mg/100g. The scope of vitamin B3 content was between 5.746 to 8.560 mg/100g, and Subei lamp was also a dietary source of folic acid, which ranged from 2.820 to 6.852 ug/100g. Short loin chop was considered as a high-quality lamp meat, as it was high in protein, vitamin E and low in lipid. Subei lamp considered are significant sources of Fe, Zn and K. Variations in nutritional profiles observed in various cuts of lamp can help the dietary assessment, and also the product’s nutritional labelling. |
| first_indexed | 2024-12-16T18:20:00Z |
| format | Article |
| id | doaj.art-c005ff4d50e54e2d95be6bca16515638 |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-12-16T18:20:00Z |
| publishDate | 2020-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-c005ff4d50e54e2d95be6bca165156382022-12-21T22:21:36ZengEDP SciencesE3S Web of Conferences2267-12422020-01-011890201410.1051/e3sconf/202018902014e3sconf_astfe2020_02014Variability in Nutritional Profile and Textural Properties of Differe nt Cuts of Lamb Meat from Subei GansuZhu Hong0Qiu Ju1Liang Ke-hong2Wang Jing3Institute of Food and Nutrition Development, Ministry of Agriculture and Rural AffairsInstitute of Food and Nutrition Development, Ministry of Agriculture and Rural AffairsInstitute of Food and Nutrition Development, Ministry of Agriculture and Rural AffairsInstitute of Food and Nutrition Development, Ministry of Agriculture and Rural AffairsThe nutritional profile and textural properties of Subei lamp from Gansu province, as an emerging area of high-quality lamp meat production area in northwest of China, were evaluated. Protein, lipid, amino acid, mineral content, vitamin content as well as texture character of nine different cuts from Subei lamp were determined. Significant difference was found in most nutrition components and textural traits. The protein content ranged from 7.71 to 29.50 g/100g. The lipid content ranged from 2.18 to 11.95 g/100g. Total amino acid content varied from 13.10 to 19.45 g/100g, and content of l-carnitine was between 851.48 to 2019.91 mg/kg. The K and Fe content ranged from 2797.50 to 3783.00 mg/kg and 10.73 to 20.44 mg/kg, respectively. The vitamin B2 content varied from 0.177 to 0.438 mg/100g; vitamin E content ranged from 0.201 to 0.438 mg/100g. The scope of vitamin B3 content was between 5.746 to 8.560 mg/100g, and Subei lamp was also a dietary source of folic acid, which ranged from 2.820 to 6.852 ug/100g. Short loin chop was considered as a high-quality lamp meat, as it was high in protein, vitamin E and low in lipid. Subei lamp considered are significant sources of Fe, Zn and K. Variations in nutritional profiles observed in various cuts of lamp can help the dietary assessment, and also the product’s nutritional labelling.https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/49/e3sconf_astfe2020_02014.pdf |
| spellingShingle | Zhu Hong Qiu Ju Liang Ke-hong Wang Jing Variability in Nutritional Profile and Textural Properties of Differe nt Cuts of Lamb Meat from Subei Gansu E3S Web of Conferences |
| title | Variability in Nutritional Profile and Textural Properties of Differe nt Cuts of Lamb Meat from Subei Gansu |
| title_full | Variability in Nutritional Profile and Textural Properties of Differe nt Cuts of Lamb Meat from Subei Gansu |
| title_fullStr | Variability in Nutritional Profile and Textural Properties of Differe nt Cuts of Lamb Meat from Subei Gansu |
| title_full_unstemmed | Variability in Nutritional Profile and Textural Properties of Differe nt Cuts of Lamb Meat from Subei Gansu |
| title_short | Variability in Nutritional Profile and Textural Properties of Differe nt Cuts of Lamb Meat from Subei Gansu |
| title_sort | variability in nutritional profile and textural properties of differe nt cuts of lamb meat from subei gansu |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/49/e3sconf_astfe2020_02014.pdf |
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