Content Analysis of Amino Acids in Different Processing Methods and Different Parts of Sika Deer Meat

In order to study the difference and the change tendency of the amino acid content in different processing methods and different parts of the sika deer meat, total 17 kinds of hydrolyzed amino acids in different processing methods (frozen-dry and baked-dry) and 8 different parts of venison were determined by ion chromatography. The content of total amino acids, essential amino acids and flavorful amino acids under two different processing methods were compared and analyzed. The results showed that the content of total amino acids content of dried sika venison meat ranged from 55.36 to 73.66 g/100 g and freeze-dried sika deer meat ranged from 60.53 to 75.59 g/100 g, the freeze-dried sika deer meat were higher than those in the bake-dried sika deer meat, and the content of total amino acids in the freeze-dried sika deer meat were the highest, about 8.16% higher than those in the bake-dried sika deer meat. In addition, the fresh, bitter and tasteless amino acid contents of freeze-dried sika deer meat were higher than that in bake-dried sika deer meat, but the sweet amino acid content of the freeze-dried sika deer meat were lower. The content of amino acids in different parts of sika deer meat was positively correlated with the contents of amino acids in different parts of sika deer meat during freeze-drying. The results of the comparison and evaluation of the essential amino acid composition showed that the lysine and Met+Cys contents in the freeze-dried sika deer meat were higher than those in the bake-dried sika deer meat, the content of Thr, Val, Leu and Phe+Tyr in freeze-dried sika deer meat were lower. The content of glutamic acid, lysine, aspartic acid and cysteine in dried sika venison spine accounted for the total amino acid,which was 17.39%, 9.67%, 9.31% and 0.73% respectively, while 17.54%, 10.16%, 9.29% and 0.83% in freeze-dried sika venison, respectively. In conclusion, the frozen-drymethod could effectively reduce the loss of glutamic acid, lysine and cysteine compared with the baked-dry method.