Análise qualitativa de compostos voláteis do headspace de carne cozida de ovinos e caprinos

Donadel, Jossiê Zamperetti; Nörnberg, José Laerte; Kessler, Julcemar Dias; Osório, José Carlos da Silveira; Osório, Maria Teresa Moreira; Wagner, Róger

doi:10.1590/s0103-84782013001100026

Cited by 6 publications

(3 citation statements)

References 20 publications

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“…According to the methodology which was described by Donadel et al (2013) with some modifications, samples were homogenized using a high-speed tissue crusher and 5 g of minced meat which were placed into 20 mL glass vials at 60 C water bath and allowed to equilibrate for 30 min. Volatiles substances were extracted by using a 65 μm polydimethylsiloxane/divinylbenzene fiber (Supelco, PA) that was exposed into the headspace of the vial for 30 min.…”

Section: Metmyoglobin Content Determinationmentioning

confidence: 99%

The effects of high pressure on the myofibrillar structure and meat quality of marinating Tan mutton

Zhang

Wang

et al. 2019

J Food Process Engineering

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Lamb leg meat (LLM) was marinated using solution of sodium chloride (NaCl) concentrations (0.04 g/g) for 15 min under high pressure (HP) treatment (100–400 MPa, 25°C) to investigate meat characteristics, volatile components and microstructure. HP treatment increased process yields during marinating, especially at 200 MPa, the shearing force and hardness reached their minimum value, which indicated that HP treatment (200 MPa) can effectively improve the tenderness of LLM. The electron microscopy revealed that HP modified the myofibrillar structure in the leg muscles. With the rise of pressure, the lightness (L*) value increased significantly. The red/green hue (a*) reached the maximum value at 200 MPa. HP influenced the formation of some key volatile compounds in LLM. LLM pressurized at 200–400 MPa had lower levels of furfural than control group, LLM pressurized at 200 MPa had higher levels of N‐nonanal and N‐octanal, lower levels of palmitic acid, but oleic acid and stearic acid was not detected. Only at 200–400 MPa, 2,3‐octanedione and 2‐octanone were detected in HP‐treated LLM. Practical applications High‐pressure (HP) is an effective technology as a pretreatment to postslaughter meat. Advantages include opportunities to improve tenderness and other characteristics of processed meat products by appropriate use of this technique. This study showed that application of high‐pressure premarinated treatment (200 MPa, 15 min, 25°C and 0.04 g/g salt content) could effectively improve the muscle fiber structure of lamb leg, several major volatile substances and tenderness. This work verifies the potential of HP for improving LLM characteristics and volatile components. These results can be beneficial for the applications of pressurized mutton in the mutton industry.

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Section: Metmyoglobin Content Determinationmentioning

confidence: 99%

The effects of high pressure on the myofibrillar structure and meat quality of marinating Tan mutton

Zhang

Wang

et al. 2019

J Food Process Engineering

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“…At present, solid phase microextraction (SPME) is considered as an effective isolation method for food aroma analysis (Gu et al , 2013). The method was developed in 1990 and was widely used for aroma extraction of meat until now, with its special characteristics of saving preparation time, disposal costs and solvent-free (Domínguez et al , 2014; Donadel et al , 2013; Kataoka et al , 2000; Yang et al , 2014). Gas chromatography tandem with mass spectrometry (GC-MS) system has been widely applied to food flavor analysis.…”

Section: Introductionmentioning

confidence: 99%

Identification the Key Odorants in Different Parts of Hyla Rabbit Meat via Solid Phase Microextraction Using Gas Chromatography Mass Spectrometry

Xie

et al. 2016

Korean Journal for Food Science of Animal Resources

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The aim of this study was to explore the volatile compounds of hind leg, foreleg, abdomen and Longissimus dorsi in both male and female Hyla rabbit meat by solid phase microextraction tandem with gas chromatography mass spectrometry, and to seek out the key odorants via calculating the odor activity value and principal component analysis. Cluster analysis is used to study the flavor pattern differences in four edible parts. Sixty three volatile compounds were detected, including 23 aldehydes, 4 alcohols, 5 ketones, 11 esters, 5 aromatics, 8 acids and 7 hydrocarbons. Among them, 6 aldehydes and 3 acids were identified as the potential key odorants according to the ratio of concentration and threshold. The contents of volatile compounds in male Hyla rabbit meat were significantly higher than those in female one (p<0.05). The results of principal component analysis showed that the first two principal component cumulative variance contributions reach 87.69%; Hexanal, octanal, 2-nonenal, 2-decenal and decanal were regard as the key odorants of Hyla rabbit meat by combining odor activity value and principal component analysis. Therefore volatile compounds of rabbit meat can be effectively characterized. Cluster analysis indicated that volatile chemical compounds of Longissimus dorsi were significantly different from other three parts, which provide reliable information for rabbit processing industry and for possible future sale.

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“…Os aldeídos de cadeia linear são derivados da β-oxidação de ácidos graxos, como o ácido linolênico (Schuster et al, 2018;Domínguez et al, 2014). Ainda, durante o processo de cozimento, os compostos voláteis são formados a partir da degradação de Strecker e da reação de Maillard, como o 2-metilbutanal, 3metilbutanal e furfural (Donadel et al, 2013;Chen, Balagiannis, & Parker, 2019;.…”

Section: Introductionunclassified

Perfil de compostos voláteis em bacon defumado com madeiras de reflorestamento >i<Eucalyptus citriodora>/i< e >i<Acácia mearnsii>/i<

Antonio¹

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Profile of volatile compounds in smoked bacon with reforestation woods Eucalyptus citriodora and Acácia mearnsii The bacon is made from pork belly (thoracic-abdominal), conveniently cured and smoked. It is known that in the composition of smoked bacon there are different volatile compounds, aromatic hydrocarbons, organic acids, aldehydes, among others, that contribute, positively or negatively, to the aroma of the product, providing a distinct flavor. The smoking process consists of exposing the food to smoke from the burning of non-resinous wood, in order to preserve and modify the initial flavor of the product. For smoking, reforestation woods, Eucalyptus citriodora and Acácia mearnsii can be used, the woods have a different chemical composition, influencing the volatile compounds produced by wood pyrolysis. The general objective of this dissertation was to identify the volatile compounds of smoked bacons with the woods of Eucalyptus citriodora and Acácia mearnsii. The profile of volatile compounds from six brands of bacon marketed in the country was analyzed and the most appropriate fiber was selected for solid phase microextraction (SPME). The profile of volatile compounds from Eucalyptus citriodora and Acácia mearnsii woods was identified using the SPME-GC/MS technique. Smoking with Eucalyptus citriodora wood showed a higher concentration of volatile compounds that contributed to the aroma of smoked (phenols) and Acácia mearnsii presented compounds that contributed to the aroma of fat (aldehydes), in bacon, ketones, alcohols, hydrocarbons were also identified. aromatics and nitrogen compounds.

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Análise qualitativa de compostos voláteis do headspace de carne cozida de ovinos e caprinos

Abstract: RESUMO Este estudo teve como objetivo caracterizar qualitativamente os compostos voláteis (CV) do headspace de diferentes músculos de carne cozida de ovinos e caprinos da região do Alto

Cited by 6 publications

References 20 publications

The effects of high pressure on the myofibrillar structure and meat quality of marinating Tan mutton

The effects of high pressure on the myofibrillar structure and meat quality of marinating Tan mutton

Identification the Key Odorants in Different Parts of Hyla Rabbit Meat via Solid Phase Microextraction Using Gas Chromatography Mass Spectrometry

Perfil de compostos voláteis em bacon defumado com madeiras de reflorestamento >i<Eucalyptus citriodora>/i< e >i<Acácia mearnsii>/i<

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