Volatile profile and fatty acid composition of kavurma (a cooked uncured meat product) produced with animal fat combinations

Autor: Şeyma Şişik Oğraş, Ahmet Akköse, Güzin Kaban, Mükerrem Kaya
Jazyk: angličtina
Rok vydání: 2018
Předmět:
Zdroj: International Journal of Food Properties, Vol 21, Iss 1, Pp 364-373 (2018)
Druh dokumentu: article
ISSN: 1094-2912
1532-2386
10942912
DOI: 10.1080/10942912.2017.1409763
Popis: In this research, the effects of animal fat combinations (100% beef intermuscular fat, BIF); 100% beef kidney fat, BKF; 100% sheep tail fat, STF; 50% BIF + 50% BKF; 50% BIF + 50% STF; 35% BIF + 35% BKF + 30% STF) on volatile profile and fatty acid composition as well as selected physicochemical and sensorial properties of kavurma (a traditional Turkish cooked uncured meat product) were investigated. The group containing 50% BIF + 50% BKF had higher scores than other groups in terms of overall apperance, and taste-odor. The use of STF had a negative effect on sensory parameters. The lowest and the highest saturated fatty acid ratio were determined in the group with 100% STF and the group with 100% BKF, respectively. Among volatile compounds identified, aldehydes were the mostly found chemical group and hexanal was determined as major compound in all groups. As a result, the use of sheep tail fat increased unsaturated fatty acid ratio but negatively affected sensory properties of kavurma.
Databáze: Directory of Open Access Journals
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