2005
DOI: 10.1016/j.meatsci.2004.07.002
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Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb

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Cited by 196 publications
(168 citation statements)
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“…Aldehydes are mainly produced from the oxidation of lipids (Vasta et al, 2011), and high amount of aldehydes can be associated with great PUFA oxidation in animal fats (Elmore et al, 2005;Vasta et al, 2012). Overall, the aldehydes concentration in the raw meat was lower than in the cooked meat, which is in agreement with the positive relation between volatile concentration and extraction temperature observed by Ahn et al (1999).…”
Section: Resultssupporting
confidence: 75%
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“…Aldehydes are mainly produced from the oxidation of lipids (Vasta et al, 2011), and high amount of aldehydes can be associated with great PUFA oxidation in animal fats (Elmore et al, 2005;Vasta et al, 2012). Overall, the aldehydes concentration in the raw meat was lower than in the cooked meat, which is in agreement with the positive relation between volatile concentration and extraction temperature observed by Ahn et al (1999).…”
Section: Resultssupporting
confidence: 75%
“…Regarding the individual aldehydes, hexanal showed a tendency to be affected by the dietary treatment (P = 0.097), being lower in raw meat from lambs fed OCL diet when compared with the C diet. Hexanal and other aldehydes such as pentanal could be derived from the oxidation of linoleic acid (C18:2 n-6; Elmore et al, 2005). However, Mele et al (2014) found no effect of the dietary treatment on the concentration of linoleic acid in the intramuscular fat from the same animals used here, and no significant correlation was found between these aldehydes Volatiles in raw and cooked lamb meat and linoleic acid.…”
Section: Resultsmentioning
confidence: 58%
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