Effect of cooking lamb using maguey leaves (Agave salmiana) on meat volatile composition
2016
Soto-Simental, S. | Caro, I. | Quinto, E. J. | Mateo, J.
The preparation and consumption of meat cooked inside a hole in the ground, previously covered with leaves from several plants, is a traditional culinary practice in Latin America. Among those typical dishes is the Mexican steamed sheep meat known as “barbacoa”. The meat has to be covered with maguey leaves (Agave salmiana) and steamed. The use of maguey leaves could affect to the “barbacoa” edible quality. In the present study, the volatilecompounds of maguey leaves, raw and after being steamed were determined. The volatile compounds of steamed lamb either with or without direct contact with the maguey leaves were also determined. Volatiles in lamb were analyzed immediately after cooking, and after 5 days of storage under refrigeration. A total of 18 volatile compounds, mainly aldehydes, benzene compounds and terpene compounds, were detected in the headspace of the maguey leaves. The contact of maguey leaves with the meat during the steaming showed a significant protective effect on the oxidative stability of the subcutaneous fat, which was in direct contact with the maguey leaves. However, no significant effect on the volatile composition of the steamed lamb meat was found when the subcutaneous fat was removed.
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