The effect of castration on the headspace aroma components of cooked lamb

Abstract

Abstract:Minced lamb samples (lean meat or adipose tissue) from 12-week-old ram lambs and wethers were fried in the absence of added fat. The headspace aroma components were isolated onto Tenax GC prior to thermal desorption. A total of 132 compounds were identified and a further 31 were partially characterised by GC-MS, 49 of which are reported here for the first time as components of sheep meat aroma. One of these, 4,6-dimethyl-l,3-oxathiane, which has not previously been reported in any meat, was associated with a 'stale/wet animal' odour. All aroma isolates were dominated by products of lipid degradation with aliphatic aldehydes present in the highest relative amounts. Certain branchedchain fatty acids have been implicated in the characteristic aroma of sheep meat, and 4-methyloctanoic and 4-methylnonanoic acids were identified at higher levels in the adipose tissue from entires than from wethers.

Características De Carcaça E Qualidade Da Carne De Cordeiros Alimentados Com Diferentes Teores De Torta De Soja Em Substituição Ao Farelo De Soja

“…Dietas ricas em concentrado tendem a resultar em maior concentração de ácidos graxos de cadeia ramificada. Dentre esses ácidos graxos de cadeia ramificada, Sutherland e Ames (47) relatam que o ácido 4-metil octanóico provavelmente é o responsável pelo odor sexual em ovinos.…”

Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods

“…Mutton is a complex system with multiple components [5]. Thus, its authenticity and quality cannot be effectively evaluated by simply measuring one or few compounds or indices.…”

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

“…Vários fatores podem afetar diretamente a composição da matéria-prima, como a infl uência da raça (ELMORE et al, 2000a), da dieta (VASTA & PRIOLO, 2006), da castração e idade de abate (SUTHERLAND & AMES, 1995), entre outros, e, consequentemente, na qualidade da carne. Além da matéria-prima, os parâmetros do processamento também estão relacionados com o desenvolvimento do I Departamento de Tecnologia e Ciência dos Alimentos, Centro de Ciências Rurais (CCR), Universidade Federal de Santa Maria (UFSM), Av.…”