Analysis of Amino Acids and Myofibrillar Protein Characteristics in Different Breeds and Cuts of Sheep Meat from the Southern Xinjiang Region

LIANG Wansen; YUAN Yuan; JIA Yiming; HAN Zhe; LU jiankang; LI Shuting; NIU Xiyue; XU Qian; LI Jie

doi:10.13386/j.issn1002-0306.2024070072

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LIANG Wansen, YUAN Yuan, JIA Yiming, et al. Analysis of Amino Acids and Myofibrillar Protein Characteristics in Different Breeds and Cuts of Sheep Meat from the Southern Xinjiang Region[J]. Science and Technology of Food Industry, 2025, 46(10): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024070072.

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Analysis of Amino Acids and Myofibrillar Protein Characteristics in Different Breeds and Cuts of Sheep Meat from the Southern Xinjiang Region

College of Food Science and Engineering, Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Tarim University, Alar 843300, China

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Received Date: July 07, 2023
Available Online: March 13, 2025

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Abstract

This study analyzed the amino acid composition and protein characteristics of lamb from three different breeds in the southern Xinjiang region. It examined the amino acid content and the hydration, emulsification, and gelation properties of myofibrillar proteins (MP) in the external loin, neck, and hind leg meats of Duolang sheep, Hetian sheep, and Qira Black sheep. Results indicated that among the nine samples, the hind leg of Duolang sheep had the highest total amino acid content. The proportion of Baby essential amino acids (BEAA/TAA) in the neck meat of Hetian sheep was higher than in the other samples, and the amino acid scores (AAS) for all three breeds exceed the FAO/WHO recommended values. In terms of chemical scores (CS), methionine and cysteine were the first limiting amino acids for all three breeds. All nine samples are nutritionally rich, with the amino acid ratio coefficient (RCAA) for lysine (Lys), phenylalanine (Phe), and tyrosine (Tyr) exceeding 1. The hydrophobicity of MP in the hind leg of Duolang sheep was higher than in the other samples (P<0.05), and its non-polar amino acid content was relatively high. Furthermore, MP from the hind leg of Duolang sheep demonstrates superior emulsifying activity (EAI) and emulsion stability (ESI). When comparing the gelation properties of MP from the external loin, neck, and hind leg, it was found that the hind leg of all three breeds exhibits excellent gel quality, with Duolang sheep's hind leg MP showing the best gel characteristics. This study elucidates the nutritional quality and differences in myofibrillar protein characteristics of lamb from various breeds and cuts in southern Xinjiang, providing valuable insights for lamb farming and meat processing.
- different breeds,
- different cuts,
- amino acids,
- characteristics of myofibrillar proteins

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