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 8 publications

(6 citation statements)

References 20 publications

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“…Hexanoic acid presented the highest percentage in the Cerrado cheeses, 2-hydroxy-3-methylbutanoic acid was more prevalent in Triângulo Mineiro and Cerrado cheeses, and octanoic acid was identified in a higher percentage in Campo das Vertentes cheeses. When present in high concentrations, the compounds in the carboxylic acid group mentioned above can be associated with the rancid taste in animal products, such as meat and cheese; in addition, when present in desirable amounts, these compounds are responsible for the characteristic aroma of some cheeses, such as provolone and Roquefort (Costa et al, 2009;Donadel, 2013;Perry, 2004). The nonanoic acid 5-hydroxy compound was identified only in Serro cheeses.…”

Section: Resultsmentioning

confidence: 99%

Characterization of the volatile compound profile of artisanal Minas cheese from different regions

DÁRGERE,

PINTO,

BATISTA

et al. 2023

Food Sci. Technol (Campinas)

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Artisanal Minas cheese (AMC) is a product with great economic, historical, and cultural value, and the final organoleptic characteristics of AMC can be influenced by soil and climate factors at the production site (terroir). This study aimed to evaluate the profile of volatile compounds in cheeses from seven certified producing regions in Minas Gerais, Brazil, to characterize the volatile compounds according to their origin. A total of 78 samples were obtained from producers registered with the health certification body (Instituto Mineiro de Agropecuária), and the health requirements, minimum ripening time, and characteristic production methods of the cheeses from each region were followed. In general, a total of 166 compounds were identified, which were divided into several chemical groups, including aldehydes (20), ketones (17), carboxylic acids (20), terpenes (6), esters (57), hydrocarbons (15), and alcohols (31). The terpenes α-pinene and caryophyllene-oxide were possible plant markers for cheeses from the Canastra and Serro regions, as these compounds were not identified in cheeses from the other regions. For cheeses from different regions, interactions between some origin-related compounds were verified, which may help establish guidelines and standards for chemical compounds at different production sites, as there are differences between the profiles of volatile compounds and the region.

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Section: Resultsmentioning

confidence: 99%

Characterization of the volatile compound profile of artisanal Minas cheese from different regions

DÁRGERE,

PINTO,

BATISTA

et al. 2023

Food Sci. Technol (Campinas)

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“…The extraction of volatile compounds (VCs) was performed from longissimus thoracis muscle samples according to the methodology of Donadel et al (2013) and Marçal et al (2022). Seven samples weighing 100 ± 0.1 g were randomly chosen from each treatment and were wrapped in aluminum foil and cooked on an electric plate (MegaGrill; Britânia, Curitiba, PR, Brazil) at 150°C for approximately 20 min until they reached an internal temperature of 72°C.…”

Section: Volatile Compound Analysesmentioning

confidence: 99%

Sensory characteristics and volatile compounds of beef in feedlots with cottonseed

COUTO,

BRUHN,

SANTOS

et al. 2024

Food Sci. Technol (Campinas)

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The aim of this study was to evaluate the sensory characteristics of meat from cattle fed a cottonseed diet. A total of 100 beef cattle, with a mean initial live weight of 386.19 ± 4.48 kg and a mean slaughter weight of 527.82 ± 17.96 kg, aged between 13 and 48 months, were maintained in the feedlot for 88 days. This study was conducted with two treatments: a control treatment and feeding cattle whole cottonseed at a concentration of 15.9%. The animals were slaughtered for determination of sensory and volatile compounds in the beef. There was a difference in aroma, with better grades attributed to beef not fed cottonseed. The use of cottonseed promoted the occurrence of a strange taste in beef. There was a difference in the profile of volatile compounds between the groups. In general, feeding cattle cottonseed did not modify the qualitative sensorial aspects of beef; however, there was a greater chance of the development of some strange flavors of high intensity. The volatile compound profile of beef from cattle fed cottonseed was different than that of beef from control group.

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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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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 8 publications

References 20 publications

Characterization of the volatile compound profile of artisanal Minas cheese from different regions

Characterization of the volatile compound profile of artisanal Minas cheese from different regions

Sensory characteristics and volatile compounds of beef in feedlots with cottonseed

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

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