E3S Web Conf.
Volume 189, 20202020 International Conference on Agricultural Science and Technology and Food Engineering (ASTFE 2020)
|Number of page(s)||5|
|Section||Food Biochemistry and Food Processing|
|Published online||15 September 2020|
Variability in Nutritional Profile and Textural Properties of Differe nt Cuts of Lamb Meat from Subei Gansu
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, 100081 Beijing China
* Corresponding author: firstname.lastname@example.org
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.
© The Authors, published by EDP Sciences, 2020
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