Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb

Elmore, J. Stephen; Cooper, Sarah; Enser, M.; Mottram, Donald S.; Sinclair, L.A.; Wilkinson, R.G.; Wood, J. D.

doi:10.1016/j.meatsci.2004.07.002

Cited by 189 publications

(165 citation statements)

References 15 publications

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“…Aldehydes are mainly produced from the oxidation of lipids (Vasta et al, 2011), and high amount of aldehydes can be associated with great PUFA oxidation in animal fats (Elmore et al, 2005;Vasta et al, 2012). Overall, the aldehydes concentration in the raw meat was lower than in the cooked meat, which is in agreement with the positive relation between volatile concentration and extraction temperature observed by Ahn et al (1999).…”

Section: Resultssupporting

confidence: 75%

“…Regarding the individual aldehydes, hexanal showed a tendency to be affected by the dietary treatment (P = 0.097), being lower in raw meat from lambs fed OCL diet when compared with the C diet. Hexanal and other aldehydes such as pentanal could be derived from the oxidation of linoleic acid (C18:2 n-6; Elmore et al, 2005). However, Mele et al (2014) found no effect of the dietary treatment on the concentration of linoleic acid in the intramuscular fat from the same animals used here, and no significant correlation was found between these aldehydes Volatiles in raw and cooked lamb meat and linoleic acid.…”

Section: Resultsmentioning

confidence: 58%

“…The 2-acetyl-2-thiazoline is considered to be a potent odorant in cooked meat patties (Kerler and Grosch, 1996), and the presence of this compound confirms the occurrence of the reaction between Gravador, Serra, Luciano, Pennisi, Vasta, Mele, Pauselli and Priolo lipid degradation and Maillard reaction products during cooking (Elmore et al, 1997). The 2-pentylfuran could be derived from the oxidation of C18:2 n-6 and other n-6 fatty acids (Elmore et al, 2005). However, no correlation between 2-pentylfuran and any of the n-6 fatty acids was observed.…”

Section: Resultsmentioning

confidence: 82%

“…Despite the fact that the inclusion of olive cake in the diet increased the muscle concentration of oleic acid (Mele et al, 2014), these aldehydes were not affected by the dietary treatment. The Strecker aldehydes, 2-methylbutanal and 3-methylbutanal were identified in the cooked meat and are generally associated with grilled lamb meat aroma profile (Elmore et al, 2005). Benzaldehyde was also detected in cooked meat and it has been reported to be derived from linolenic acid (C18:3 n-3) degradation (Nuernberg et al, 2005).…”

Section: Resultsmentioning

confidence: 99%

“…The n-3 fatty acids are probable precursors of benzene (Elmore et al, 2005). Nute et al (2007) found that addition of linseed oil into lamb diets increased the benzene concentration in the muscle phospholipids.…”

Section: Resultsmentioning

confidence: 99%

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Volatiles in raw and cooked meat from lambs fed olive cake and linseed

Gravador

Serra

Luciano

et al. 2015

Animal

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This study was conducted to determine the effects of feeding olive cake and linseed to lambs on the volatile organic compounds (VOCs) in raw and cooked meat. Four groups of eight male Appenninica lambs each were fed: conventional cereal-based concentrates (diet C), concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L), concentrates containing 35% DM of stoned olive cake (diet OC), or concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The longissimus dorsi muscle of each lamb was sampled at slaughter and was subjected to VOC profiling through the use of SPME-GC-MS. In the raw meat, the concentration of 3-methylpentanoic acid was higher in treatment C as compared with treatments L, OC and OCL ( P < 0.01). Moreover the level of nonanoic acid was greater in treatments C and OC than in treatment L ( P < 0.05). With respect to alcohols, in raw meat the amount of 2-phenoxyethanol in treatment OCL was lower than in treatments C ( P < 0.01) and OC ( P < 0.05), while in cooked meat the amount of 1-pentanol was higher in treatment C than in treatment OC ( P < 0.05). Apart from these compounds, none of the lipid oxidation-derived volatiles was significantly affected by the dietary treatment. Therefore, the results suggest that the replacement of cereal concentrates with linseed and/or olive cake did not cause appreciable changes in the production of volatile organic compounds in lamb meat.

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Section: Resultssupporting

confidence: 75%

Section: Resultsmentioning

confidence: 58%

Section: Resultsmentioning

confidence: 82%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Volatiles in raw and cooked meat from lambs fed olive cake and linseed

Gravador

Serra

Luciano

et al. 2015

Animal

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Production of docosahexaenoic acid (DHA) enriched loin and dry cured ham from pigs fed algae: Nutritional and sensory quality

Vossen

Raes

Mullem³

et al. 2016

Euro J Lipid Sci & Tech

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Dry cured hams and loins enriched with the long‐chain n‐3 fatty acid docosahexaenoic acid (DHA) were produced using three doses of algae in the diet of pigs: 0.3, 0.6, or 1.2 g algae/100 g feed. Two control treatments were included: A diet containing soybean oil and a linseed oil diet high in alpha‐linolenic acid. Loins from the algae treatments contained 10–20 mg of DHA/100 g and the dry cured hams 25–56 mg DHA/100 g, which was significantly higher compared to the linseed oil treatment (4.3 mg DHA/100 g loin and 9.1 mg DHA/100 g dry cured ham) and the soybean oil treatment (2.4 mg DHA/100 g loin and 4.5 mg DHA/100 g dry cured ham). No significant differences were found among treatments for the consumer sensory analysis of the dry cured hams. The volatile compound 2‐penten‐1‐ol was 2.7‐fold higher in dry cured hams from the animals fed 1.2 g/100 g algae compared to the soybean oil treatment and 1.5‐fold higher compared to the linseed oil treatment. The dry cured hams from all algae treatments had about 1.2‐fold higher TBARS values (lipid oxidation) compared to the control treatments. The color stability and instrumental texture parameters were affected by the algae treatments, while the color and lipid stability of the loins were not affected. Practical applications: The positive health effects of C20:5n‐3 (EPA) and C22:6n‐3 (DHA) are generally recognized and appear to be greater than for their precursor C18:3n‐3. Incorporation of ingredients rich in long chain n‐3 polyunsaturated fatty acids (n‐3 LC PUFA) in livestock feeds results in the accumulation of these fatty acids in the intramuscular and subcutaneous fat of the animals and in the derived meat products. Present knowledge of the nutritional and sensory quality of pork products enriched with EPA and DHA from algae is of importance when commercialising entire carcasses of pigs fed an n‐3 LC PUFA enriched feed, as the major part of a pig carcass is processed into various meat products. Dry cured hams and loins enriched with the long‐chain n‐3 fatty acid docosahexaenoic acid (DHA) were produced using three doses of algae in the diet of pigs: 0.3, 0.6, or 1.2 g algae/100 g feed (respectively, ALG0.3, ALG0.6, and ALG1.2). Two control treatments were included: a diet containing soybean oil (SOY) and a linseed oil diet high in alpha‐linolenic acid (LIN).

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Current awareness in flavour and fragrance

2005

Flavour Fragr. J.

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Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb

Cited by 189 publications

References 15 publications

Volatiles in raw and cooked meat from lambs fed olive cake and linseed

Volatiles in raw and cooked meat from lambs fed olive cake and linseed

Production of docosahexaenoic acid (DHA) enriched loin and dry cured ham from pigs fed algae: Nutritional and sensory quality

Current awareness in flavour and fragrance

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