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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Main Authors: Zhu Hong, Qiu Ju, Liang Ke-hong, Wang Jing
Format: Article
Language:English
Published: EDP Sciences 2020-01-01
Series:E3S Web of Conferences
Online Access:https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/49/e3sconf_astfe2020_02014.pdf
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spelling doaj-c005ff4d50e54e2d95be6bca165156382021-04-02T12:21:22ZengEDP 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
collection DOAJ
language English
format Article
sources DOAJ
author Zhu Hong
Qiu Ju
Liang Ke-hong
Wang Jing
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
author_facet Zhu Hong
Qiu Ju
Liang Ke-hong
Wang Jing
author_sort Zhu Hong
title 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_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_sort variability in nutritional profile and textural properties of differe nt cuts of lamb meat from subei gansu
publisher EDP Sciences
series E3S Web of Conferences
issn 2267-1242
publishDate 2020-01-01
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.
url https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/49/e3sconf_astfe2020_02014.pdf
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