Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing
| Autor: | M. Murillo-Arbizu, Phillip D. Bass, J. A. Mendizabal, Ana Balda Arana, Olaia Urrutia, Michael J. Colle, Kizkitza Insausti, María José Beriain |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
Nonanal Flavour Plant Science Biology lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Hexanal Article chemistry.chemical_compound 0404 agricultural biotechnology lamb Weaning lcsh:TP1-1185 Food science volatile compounds 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Breed chemistry Ageing ageing odour and flavour Food Science |
| Zdroj: | Foods, Vol 10, Iss 493, p 493 (2021) Foods Volume 10 Issue 3 |
| ISSN: | 2304-8158 |
| Popis: | This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after weaning and were harvested at 101 ± 6.5 days of age. From the Longissimus thoracis, 26 volatile compounds were identified, with hexanal, 2-propanone, and nonanal the most abundant (57.17% relative percentage abundance, RPA). The effect of ageing (1 vs. 4 d) was observed (p < 0.05) in six compounds: 1,4-dimethylbenzene decreased with ageing, while tridecane, 3-methylbutanal, 2-heptanone, 3-octanone, and 1-octen-3-ol increased. In general, ageing was linked to a decrease in livery and bloody flavour, bloody odour and ethanal, and an increase in pentane, hexanal, and heptanal, which are usually associated with fresh green grass and fat descriptors. Consequently, ageing lamb from the Navarra breed for four days might have a positive effect on meat sensory odour and flavour quality. |
| Databáze: | OpenAIRE |
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