Volatiles and Water- and Fat-Soluble Precursors of Saanen Goat and Cross Suffolk Lamb Flavour

Madruga, Marta Suely; Dantas, Ingrid; Queiroz, Angela Lima Menêses de; Brasil, Luciana; Ishihara, Yuri Montenegro

doi:10.3390/molecules18022150

Cited by 28 publications

(20 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…(Z) ‐4‐Heptenal derives from linolenic acid (C18:3 n‐3 ) and has been correlated with lamb flavor in previous studies (Elmore et al., ), while (E) ‐2‐nonenal and 2‐heptanone derive from C18:2 n‐6 (Elmore et al., ). The decreased RA of 2‐ethyl‐3,6‐dimethylpyrazine with age ( P ≤0.05) and the absence of a positive correlation with the other pyrazines in the (older) April lambs; Figure ) could be related to decreased levels of free amino acids (for example, cysteine, glycine) that promote their formation (Madruga, Dantas, Queiroz, Brasil, & Ishihara, ) or a decrease in body protein content and synthesis in sheep with age (9 mo compared with 13 mo of age) (Lobley, ).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

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

View full text Add to dashboard Cite

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.

show abstract

Section: Resultsmentioning

confidence: 99%

“…(); (19) Giri, Osako, Okamoto, and Ohshima (); (20) Göğüş, Özel, and Lewis (); (21) Kochhar (); (22) Kondjoyan and Berdagué (); (23) Madruga et al. (); (24) Madruga et al. (); (25) Poehlmann and Schieberle (); (26) Rapisarda et al.…”

Section: Methodsmentioning

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

View full text Add to dashboard Cite

show abstract

“…However, other criteria in relationship with total fat content in meat must be considered when intensity of odour and flavour of meat is evaluated. In fact, Madruga et al (2013) reported that high total fat content from lambs is associated with a higher intensity of flavour compared with goats because it has a higher concentration of volatile compounds derived from lipids, mainly saturated lipids. In our study, Ch lambs showed higher fatness scores (see Sañudo et al, 2012).…”

Section: Fatty Acid Profile Of Intramuscular and Kidney Knob Fatmentioning

confidence: 99%

A comparative study of fatty acid profiles of fat in commercial Spanish suckling kids and lambs

Horcada¹,

Polvillo²,

Aldea³

et al. 2014

Span. j. agric. res.

View full text Add to dashboard Cite

Fatty acid profiles are a major contributor to meat quality in small ruminants. Nevertheless, while fatty acid profiles from suckling lambs have been extensively studied they are virtually unknown in suckling kids. Fatty acid profiles of intramuscular and kidney knob fat depots of suckling kids were compared with fatty acid profiles of lambs with a quality label in the Spanish market. Forty suckling kids from Blanca Celtibérica (BC), Moncaína (Mo), Negra Serrana (NS) and Murciano Granadina (MG) breeds and 20 Churra male suckling lambs labelled with ‘Lechazo de Castilla y León’ Protected Geographic Indication were slaughtered at commercial live weights (12 kg). In both depots differences in the unsaturated fatty acid profile were observed between breeds. The most pronounced differences were observed between meat goat breeds (BC, Mo and NS) and lambs, whilst a greater similarity in the fatty acid profile was observed between kids from dairy goat breeds (MG) and lambs. The lowest polyunsaturated fatty acid content was observed in meat goat breeds (approximately 21 to 22% of total fatty acids detected in the intramuscular fat). No significant differences in atherogenic index and desirable fatty acid content (range 68 to 70% of total fatty acids detected) were observed. However, a more favourable (lower than 8.07) n-6/n-3 ratio was observed in meat goat breeds. The use of fatty acid profiles from intramuscular and kidney knob fat could be proposed as a tool to differentiate goat kids and lambs. The fact that intramuscular fat from suckling kids and lambs shows appropriate lipid nutritional indices and their low carcass fatness indicate that moderate consumption of suckling kid and lamb meat may contribute to an overall balanced diet for humans.

show abstract

“…ese findings indicate that postmortem ageing promoted the release of FAAs. Madruga et al [27] studied the water-soluble amino was increased with prolonged aging so that taste characteristics would be abundant in the cooked meat.…”

Section: Differential Characteristic Metabolitesmentioning

confidence: 99%

Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach

You

Luo

2019

Journal of Food Quality

View full text Add to dashboard Cite

The objective of this study was to investigate, by a metabolomic approach, the effects of chilled ageing conditioning at 4°C in lamb longissimus dorsi (LD) muscles on water-soluble flavour precursors. The results showed that the content of nucleotide degradation products significantly increased (P<0.05) due to the adjusted biosynthesis of alkaloids derived from histidine and purine from day 0 to day 4. Additionally, the content of glycolytic compounds significantly increased (P<0.05) due to enhanced glycolysis, and the content of organic acid increased (P<0.05) because of the altered tricarboxylic acid cycle (TCA) from day 0 to day 4. In addition, the content of total free amino acids significantly increased (P<0.05), owing to the altered biosynthesis of amino acids from day 4 to day 8. These results are significant proof that there were quantitative changes observed in lamb flavour precursors during chilled ageing.

show abstract

Volatiles and Water- and Fat-Soluble Precursors of Saanen Goat and Cross Suffolk Lamb Flavour

Cited by 28 publications

References 34 publications

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

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

A comparative study of fatty acid profiles of fat in commercial Spanish suckling kids and lambs

Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach

Contact Info

Product

Resources

About