Branched chain fatty acids in the flavour of sheep and goat milk and meat: A review

Watkins, P J; Jaborek, Jerad R; Teng, Fei; Day, Linda; Castada, Hardy Z.; Baringer, Sheryl; Wick, Macdonald

doi:10.1016/j.smallrumres.2021.106398

Cited by 59 publications

(19 citation statements)

References 131 publications

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“…The contents of these two aldehydes were higher in the CT samples compared with those of the NT and PT samples, which might decrease the roasted flavour in the CT samples. Meanwhile, the lamb odour scores of the PT30 and PT45 samples were lower than the CT samples, which are closely related to the contents of short chain fatty acids such as 4-methyloctanoicacid, 4-4-methylnonanoicacid, and 4-ethyloctanoicacid [40]. Giannoglou et al [41] reported that a 15 min plasma treatment with a 45-kHz frequency might decompose the fatty acids and then decrease their contents in sea bream fillets.…”

Section: Sensory Evaluationmentioning

confidence: 98%

Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment

Chen

Zhang

Liu

et al. 2021

Foods

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Reducing or replacing sodium nitrite without compromising the sensory attributes of meat products has always been a focus of the meat industry. In this study, five treatments, CT (without nitrite and plasma treatment), NT (with nitrite treatment), PT15, PT30, and PT45 (without nitrite and with plasma treatment for 15, 30, and 45 min, respectively), were designed to investigate the effect of atmospheric nonthermal plasma treatment replacing nitrite on the sensory attributes of roasted lamb. Results showed that PT45 decreased the residual nitrite of roasted lamb by 30% compared with NT, and nitrite was not detected in the PT15 and PT30 samples. The inhibition effect of plasma treatment on the lipid oxidation reached values from 86.69% to 89.89% compared with NT. Compared with CT, the redness of plasma-treated samples was increased by 9.30% to 31.40%, and the redness of NT samples was increased by 30.87%. In addition, the volatile compounds (OAVs > 1) of the PT30 sample were higher than those of the NT sample. The overall sensory score of the PT30 sample was higher than that of the CT sample and was similar to that of the NT samples. In conclusion, the sensory attributes of roasted lamb were enhanced by plasma treatment, and the 30 min plasma treatment is recommended.

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Section: Sensory Evaluationmentioning

confidence: 98%

Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment

Chen

Zhang

Liu

et al. 2021

Foods

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“…Current studies have shown that “mutton flavor” comes particularly from subcutaneous adipose tissue, and that 4-Methyl-8:0, 4-Ethyl-8:0, and 4-Methyl-9:0 are the three main branched-chain fatty acids responsible for conferring the species-specific flavor in sheep [ 90 , 91 ]. Based on this, studies on the taste of goats and sheep, have sought to score consumers’ taste intensity preferences [ 92 ]. Another study suggested sensory testing and higher scores for the attributes “mutton” and “goat” in samples enriched with 4-Me-8:0 and 4-Me-9:0 fatty acids, against those without the addition of 4-Me-8:0 [ 90 ].…”

Section: Application Of Goat and Sheep By-products To Obtain New Ingr...mentioning

confidence: 99%

Valuation of Goat and Sheep By-Products: Challenges and Opportunities for Their Use

Cordeiro

Bezerra

Madruga

2022

Animals

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Goat and sheep meat production is a challenge for the meat industry as well as for environmental management. Yet within cultures, certain by-products, such as liver, the lungs, heart, brain, spleen, blood, tail and ears, are traditionally used in the production of typical dishes for regional or local cuisine. These by-products are a rich source of lipids, proteins, essential amino acids, B-complex vitamins, and minerals. They can be effectively exploited for higher (value-added) applications, including functional foods or feed ingredients, food supplements, enzymes and other chemical products such as hydrolyzed proteins and flavorings. This review article gathers data on: (i) the production of by-products obtained from slaughter and available for processing, and (ii) potential strategies for using and applying these by-products in obtaining new value-added ingredients. Other than proteins, the review discusses other macromolecules and possible uses of these by-products in culinary dishes, as hydrolyzed enzymes, and as food additives. Even though these by-products undoubtedly present themselves as rich in nutrients, there remains an unfortunate lack of documented information on the potential use of these by-products for their bioactive components, peptides that have various biological and technological properties, and the use of hydrolyzed versions of these by-products as precursors for the production of flavorings.

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“…Goat meat is widely consumed around the world because of its tasty meat, high protein, rich in various essential amino acids, and a large proportion of all amino acid species (Jiao et al ., 2020; Watkins et al ., 2021). The Shaanbei White cashmere goat (SWCG) is the best‐known goat breed in China and is farmed to provide cashmere, wool, and meat.…”

Section: Introductionmentioning

confidence: 99%

Insights from proteome to phosphorylated proteome: deciphering different regulatory mechanisms in goat muscles with high‐ and low‐meat quality

Wei

Jiao

et al. 2022

Int J of Food Sci Tech

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To investigate the inner mechanisms of meat quality differences between high-quality (HQ) and lowquality (LQ), a comparative quantitative study between longissimus thoracis and external intercostals of goat muscle was performed from proteome to phosphorylated proteome using RP-HPLC in combination with the 'isobaric tag' for relative and absolute quantitation (iTRAQ) labelling strategy. Altogether, 1441 proteins were identified in our study, of which 673 were phosphoproteins, and a total of twenty were common differentially expressed proteins. Myosin, carbonic anhydrase, and phosphoglucomutase could be used as proteins marker for HQ and LQ meat. Bioinformatics analysis showed that these proteins exhibited different rates for glycolysis and oxidative phosphorylation reaction, thus causing the different pH and NADH change rates, and resulting in better colour, tenderness, and water retention in HQ meat. The release of Ca 2+ and adenosine triphosphate changed the meat quality through calcium signalling. Our finding provides a comprehensive view of proteome changes and their phosphorylation levels in goat muscle, involved in producing meats of different muscle parts. It also gives a better understanding of the regulation of protein on various biological processes that determine the final meat quality attributes.

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Branched chain fatty acids in the flavour of sheep and goat milk and meat: A review

Cited by 59 publications

References 131 publications

Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment

Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment

Valuation of Goat and Sheep By-Products: Challenges and Opportunities for Their Use

Insights from proteome to phosphorylated proteome: deciphering different regulatory mechanisms in goat muscles with high‐ and low‐meat quality

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