Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain

Bravo-Lamas, Leire; Barrón, Luis Javier R.; Farmer, L.J.; Aldai, Noelia

doi:10.1016/j.meatsci.2018.02.006

Cited by 51 publications

(40 citation statements)

References 44 publications

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“…In addition, 2‐acetylpyrrole and 2, 6‐dimethylpyrazine also only appeared in the canned fish samples. Under the superheat condition, strong meaty odors are formed through nonenzymatic browning reactions deriving from sulfocompounds like 2‐methyl‐3‐furanthiol and N‐heterocyclic compounds like pyrazines (Bravo‐Lamas, Barron, Farmer, & Aldai, ). 9‐Octadecenal, (Z)‐ was also detected in the cooked and canned tuna samples, which is associated with oleic acid oxidation (Varlet, Knockaert, Prost, & Serot, ).…”

Section: Resultsmentioning

confidence: 99%

Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores )

Zhang

Dai

2019

J Food Process Preserv

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Yellowfin tuna is one of the favorite aquatic foods and possesses high economic value due to its unique pleasant flavor and good nutrition quality. Volatile and nonvolatile compounds that affect the flavor quality of tuna fish during canning process were investigated. The volatiles were analyzed by headspace solid‐phase microextraction combined with GC‐MS and the nonvolatiles were characterized by free amino acids, 5′‐nucleotides, and organic acids. Histidine, lysine, inosinic acid, tartaric acid, and succinic acid were the key taste compounds in tuna fish. A total of 7, 9, and 7 aroma‐active compounds were identified in raw, cooked, and canned fish samples, respectively. Decanal, nonanal, octanal, and (E)‐2‐nonenal were the predominant odorants in raw samples. Octanal, nonanal, 2‐pentylfuran, 1‐octen‐3‐ol, hexanal, and 2‐ethylfuran contributed to the characteristic flavor of cooked samples. 2‐Methyl‐3‐furanthiol, octanal, and nonanal were the main aroma‐active compounds detected in the canned samples responsible for the meaty and fatty odor. Practical applications Yellowfin tuna is one of the most commercial fish species for its excellent economic and nutritional value. The tuna fish processing methods are mainly frozen, cooked, smoked, and canned after thermal processing. The flavor components of tuna would vary greatly depending on the processing method. Although quality characteristics are very important for the economic value of tuna, there is scarce information comparing the volatile and nonvolatile compounds in tuna meat during canning process. This research could provide basis data for the process and the quality improvement of tuna products.

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Section: Resultsmentioning

confidence: 99%

Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores )

Zhang

Dai

2019

J Food Process Preserv

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“…(1) Ahmed, Dennison, Dougherty, and Shaw (); (2) Ba, Hwang, Jeong, and Touseef (); (3) Belitz, Grosch, and Schieberle (); (4) Braggins (); (5) Bravo‐Lamas, Barron, Farmer, and Aldai (); (6) Brennand et al. (); (7) Bueno, Campo, Cacho, Ferreira, and Escudero (); (8) Bueno et al.…”

Section: Methodsmentioning

confidence: 99%

“…Ba, Hwang, Jeong, and Touseef (2012); (3)Belitz, Grosch, and Schieberle (2004); (4)Braggins (1996); (5) Bravo-Lamas,Barron, Farmer, and Aldai (2018);(6)Brennand et al (1989); (7) Bueno, Campo, Cacho, Ferreira, and Escudero (2014); (8) Bueno et al (2011); (9) Bueno et al (2013); (10) Buttery (1999); (11) Buttery, Ling, and Stern (1997); (12) Buttery, Ling, Teranishi, and Mon (1977); (13) Calkins and Hodgen (2007); (14) Carunchia-Whetstine, Karagul-Yuceer, Avsar, and Drake (2003); (15) Chetschik, Granvogl, and Schieberle (2008); (16) Czerny et al (2008); (17) Frank et al (2017); (18) Frank et al (2016); (19)Giri, Osako, Okamoto, and Ohshima (2010); (20)Gögüş,Özel, and Lewis (2007); (21)Kochhar (1993); (22)Kondjoyan and Berdagué (1996);(23)Madruga et al (2013); (24) Madruga et al (2009); (25) Poehlmann and Schieberle (2013); (26) Rapisarda et al (2012); (27) Resconi et al (2010); (28) Roldán, Ruiz, del Pulgar, Pérez-Palacios, and Antequera (2015); (29) Siefarth and Buettner (2014); (30) Sivadier et al (2010); (31); Stahl (1973); (32) Sutherland and Ames…”

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confidence: 99%

Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

Gkarane

Brunton

Harrison

et al. 2018

Journal of Food Science

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The aim of this study was to assess the effect of castration and slaughter age on the volatile profile of cooked meat from Scottish Blackface (SB) and Texel × Scottish Blackface (T × SB) lambs. M. longissimus thoracis et lumborum was sampled at slaughter and subjected to volatile analysis by SPME‐GC‐MS. Rams had higher relative proportions, expressed as relative abundance (RA), in lipid oxidation products while castrates had higher RA in pyrazines and benzenoid compounds. There was no consistent age effect on the RA of volatiles, although rams in November and January had a different volatile profile to castrates. There were higher proportions of free branched‐chain fatty acids in muscle from SB compared to T × SB lambs. Overall, the results showed that production factors affected the volatile profile of cooked lamb meat which may explain differences in lamb flavor. Practical Application Lamb meat has a characteristic flavor which, according to the evidence to date, may be influenced by farm production factors like gender or slaughter age. Our results showed variations in the proportions of some flavor compounds in cooked lamb between rams and castrated lambs while an increase in slaughter age did not have a consistent effect on proportions of compounds.

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“…Hexanal is the volatile compound with the greatest presence identified with an RPA of 31.31% (Table 1), and it is known to derive from oxidation of linoleic acid in muscle (C18:2n-6) [32], probably its presence is due to the finishing period of animals on concentrate [33]. It has a high aromatic potential with notes of green grass [24] and with only traces, it already contributes to flavour [34].…”

Section: Profile Of Lamb Meat Volatile Compoundsmentioning

confidence: 99%

Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing

Insausti

Murillo-Arbizu

Urrutia

et al. 2021

Foods

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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.

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Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain

Cited by 51 publications

References 44 publications

Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores )

Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores )

Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing

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