[1] 孙旺斌, 张骞, 屈雷, 等.陕北白绒山羊周岁羯羊肌肉常规营养成分及肉质特性[J].食品科学, 2011, 32(17):357-361. SUN W B, ZHANG Q, QU L, et al.Nutritional components and quality characteristics of yearling wether muscle from north
Shaanxi white cashmere goat[J].Food Science, 2011, 32(17):357-361.(in Chinese)
[2] BOUGHLMI A, ARABA A.Effect of feeding management from grass to concentrate feed on growth, carcass characteristics, meat quality and fatty acid profile of Timahdite lamb breed[J].Small Ruminant Research, 2016, 144:158-163.
[3] GKARANE V, BRUNTON N P, ALLEN P, et al.Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat[J].Food Research International, 2019, 115:54-64.
[4] 刘畅, 罗玉龙, 窦露, 等.亚麻籽饲喂对苏尼特羊肉风味品质的影响[J].农业工程学报, 2019, 35(21):304-311. LIU C, LUO Y L, DOU L, et al.Effect of feeding flaxseed on meat flavor quality of Sunit lambs[J].Transactions of the Chinese Society of Agricultural Engineering, 2019, 35(21):304-311.(in Chinese)
[5] 刘旺景, 丁赫, 李书仪, 等.沙葱粉或复合益生菌制剂对杜寒杂交肉羊背最长肌脂肪酸和挥发性风味物质组成的影响[J].动物营养学报, 2019, 31(9):4349-4362. LIU W J, DING H, LI S Y, et al.Effects of
Allium mongolicum regel powder or probiotic complex preparation on fatty acid and volatile flavor compound composition in
longissimus dorsi muscle of Dorper×thin-tailed
Han crossbred mutton lambs[J].Chinese Journal of Animal Nutrition, 2019, 31(9):4349-4362.(in Chinese)
[6] 刘瑞生, 王珂, 徐建峰, 等.复方中草药添加剂对羊肉挥发性风味化合物种类和含量的影响[J].畜牧与兽医, 2018, 50(10):38-42. LIU R S, WANG K, XU J F, et al.Effects of compound Chinese herbal medicine additives on the types and contents of volatile flavor compound in mutton[J].Animal Husbandry & Veterinary Medicine, 2018, 50(10):38-42.(in Chinese)
[7] 张玲, 席琳乔, 张凡凡, 等.残次枣粉添加青贮苜蓿中微生物、发酵和营养品质动态规律[J].新疆农业科学, 2019, 56(10):1929-1938. ZHANG L, XI L Q, ZHANG F F, et al.Dynamics of microorganism, fermentation and nutritional quality in alfalfa silage with inferior jujube powder[J].Xinjiang Agricultural Sciences, 2019, 56(10):1929-1938.(in Chinese)
[8] 解彪, 延志伟, 崔德汶, 等.枣粉替代日粮中玉米对绵羊生长性能和瘤胃发酵参数的影响[J].中国畜牧杂志, 2017, 53(3):88-92. XIE B, YAN Z W, CUI D W, et al.Effects of jujube meal replacing corn on growth performance and rumen fermentation parameters of sheep[J].Chinese Journal of Animal Science, 2017, 53(3):88-92.(in Chinese)
[9] 冯平, 孙旺斌, 张骞, 等.枣粉对陕北白绒山羊肉抗氧化性能的影响[J].农业工程学报, 2020, 36(11):310-317. FENG P, SUN W B, ZHANG Q, et al.Effects of jujube powder on the antioxidant capability of north
Shaanxi white cashmere goat meat[J].Transactions of the Chinese Society of Agricultural Engineering, 2020, 36(11):310-317.(in Chinese)
[10] 刘登勇, 赵志南, 吴金城, 等.基于SPME-GC-MS分析熏制材料对熏鸡腿挥发性风味物质的影响[J].食品科学, 2019, 40(24):220-227. LIU D Y, ZHAO Z N, WU J C, et al.Effects of different smoking materials on volatile flavor compounds in smoked chicken thighs[J].Food Science, 2019, 40(24):220-227.(in Chinese)
[11] BOOTHE D D H, ARNOLD J W.Electronic nose analysis of volatile compounds from poultry meat samples, fresh and after refrigerated storage[J].Journal of the Science of Food and Agriculture, 2010, 82(3):315-322.
[12] 马小明, 丁伟.电子鼻对不同饲料配方饲喂后羊肉风味的评价[J].现代农业科技, 2015(2):258-260. MA X M, DING W.Evaluation of mutton flavor by electronic nose after feeding with different feed formulas[J].Modern Agricultural Science and Technology, 2015(2):258-260.(in Chinese)
[13] 罗玉龙, 王柏辉, 赵丽华, 等.苏尼特羊和小尾寒羊的屠宰性能、肉品质、脂肪酸和挥发性风味物质比较[J].食品科学, 2018, 39(8):103-107. LUO Y L, WANG B H, ZHAO L H, et al.Slaughter performance, meat quality, fatty acids and volatile components of Sunit lambs and small-tailed
Han lambs[J].Food Science, 2018, 39(8):103-107.(in Chinese)
[14] RASINSKA E, RUTKOWSKA J, CZARNIECKA-SKUBINA E, et al.Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat[J].LWT-Food Science and Technology, 2019, 110:64-70.
[15] RUIZ J, GARCÍA C, MURIEL E, et al.Influence of sensory characteristics on the acceptability of dry-cured ham[J].Meat Science, 2002, 61(4):347-354.
[16] TANIMOTO S, KITABAYASHI K, FUKUSIMA C, et al.Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail
Seriola quinqueradiata[J].Fisheries Science, 2015, 81:1145-1155.
[17] MARIUTTI L R B, BRAGAGNOLO N.Influence of salt on lipid oxidation in meat and seafood products:a review[J].Food Research International, 2017, 94:90-100.
[18] SOHAIB M, ANJUM F M, ARSHAD M S, et al.Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage[J].Lipids in Health and Disease, 2017, 16(1):27.
[19] WEERAWATANAKORN M, ASIKIN Y, TAKAHASHI M, et al.Physico-chemical properties, wax composition, aroma profiles, and antioxidant activity of granulated non-centrifugal sugars from sugarcane cultivars of Thailand[J].Journal of Food Science and Technology, 2016, 53(11):4084-4092.
[20] 窦露, 刘畅, 巴吉木色, 等.日粮添加乳酸菌对苏尼特羊生长、肉品质、风味物质和抗氧化能力的影响[J].食品科学, 2021, 42(1):25-32. DOU L, LIU C, BA J M S, et al.Effects of dietary lactic acid bacteria on growth, meat quality, flavor compounds and antioxidant capacity of Sunit sheep[J].Food Science, 2021, 42(1):25-32.(in Chinese)
[21] 王德宝, 胡冠华, 苏日娜, 等.发酵剂对羊肉香肠中蛋白、脂质代谢与风味物质的影响[J].农业机械学报, 2019, 50(3):336-344. WANG D B, HU G H, SU R N, et al.Effects of artificial starter cultures on lipolysis, proteolysis and flavor formation in mutton sausages[J].Transactions of the Chinese Society of Agricultural Machinery, 2019, 50(3):336-344.(in Chinese)
[22] 罗玉龙.放牧与舍饲条件下苏尼特羊肉风味差异及形成机制研究[D].博士学位论文.呼和浩特:内蒙古农业大学, 2019. LUO Y L.Study on flavor difference and formation mechanism of Sunit mutton under grazing and house feeding conditions[D].Ph.D.Thesis.Hohhot:Inner Mongolia Agricultural University, 2019.(in Chinese)
[23] SELLI S, CAYHAN G G.Analysis of volatile compounds of wild gilthead sea bream (
Sparus aurata) by simultaneous distillation-extraction (SDE) and GC-MS[J].Microchemical Journal, 2009, 93(2):232-235.
[24] 王清, 陈舜胜.油爆工艺对上海熏鱼风味物质的影响[J].食品科学, 2019, 40(2):171-179. WANG Q, CHEN S S.Influence of deep-frying process on the flavor compounds of
Shanghai smoked fish[J].Food Science, 2019, 40(2):171-179.(in Chinese)
[25] WU K, XIE J H, WANG Q Q, et al.Effect of
Monascus fermentation on aroma patterns of semi-dried grass carp[J].Food and Nutrition Sciences, 2019, 10(8):923-936.
[26] ZHANG H Y, PU D D, SUN B G, et al.Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (
Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments[J].Food Chemistry, 2018, 258:260-268.
[27] RESCONI V C, BUENO M, ESCUDERO A, et al.Ageing and retail display time in raw beef odour according to the degree of lipid oxidation[J].Food Chemistry, 2018, 242:288-300.
[28] 荣建华, 熊诗, 张亮子, 等.基于电子鼻和SPME-GC-MS联用分析脆肉鲩鱼肉的挥发性风味成分[J].食品科学, 2015, 36(10):124-128. RONG J H, XIONG S, ZHANG L Z, et al.Analysis of volatile flavor components in crisp grass carp muscle by electronic nose and SPME-GC-MS[J].Food Science, 2015, 36(10):124-128.(in Chinese)
[29] LUO Y L, WANG B H, LIU C, et al.Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet[J].Food Science & Nutrition, 2019, 7(9):2796-2805.
[30] GRAVADOR R S, HARRISON S M, MONAHAN F J, et al.Validation of a rapid microwave-assisted extraction method and GC-FID quantification of total branched chain fatty acids in lamb subcutaneous adipose tissue[J].Journal of Food Science, 2019, 84(1):80-85.
[31] GKARANE V, BRUNTON N P, HARRISON S M, et al.Volatile profile of grilled lamb as affected by castration and age at slaughter in two breeds[J].Journal of Food Science, 2018, 83(10):2466-2477.
[32] FENG Y Z, CAI Y, FU X, et al.Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment[J].Food Chemistry, 2018, 265:274-280.
