Volatile compounds, odour and flavour attributes of lamb meat from the navarra breed as affected by ageing
Insausti Barrenetxea, Kizkitza | Urrutia Vera, Olaia | Mendizábal Aizpuru, José Antonio | Beriain Apesteguía, María José | Colle, Michael J. | Bass, Phillip D. | Arana Navarro, Ana | Murillo Arbizu, María Teresa | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
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.
Показать больше [+] Меньше [-]The research was funded by the Gobierno de Navarra (Spain).
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Эту запись предоставил Universidad Pública de Navarra