scholarly journals Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2792
Author(s):  
Can Xiang ◽  
Shaobo Li ◽  
Huan Liu ◽  
Ce Liang ◽  
Fei Fang ◽  
...  
Keyword(s):  
Discriminant Analysis ◽  
Glutamic Acid ◽  
Volatile Compounds ◽  
Orthogonal Projection ◽  
Hexanoic Acid ◽  
Latent Structure ◽  
Post Mortem ◽  
Raw Meat ◽  
Lamb Meat

The aim of this study was to investigate the effect of chilling rate (1.44, 22.2, and 32.4 °C/h) on the evolution of volatile and non-volatile compounds in raw lamb meat during refrigeration (1, 24, 72, and 120 h). Through orthogonal projection to latent structure-discriminant analysis, the calculation of odor activity values (OAV > 1) and taste activity values (TAV > 1) analysis, 1-octen-3-ol, (E, E)-2,4-decadienal, nonanal, hexanal, nona-3,5-dien-2-one, 2,3-octanedione, hexanoic acid, 1-nonen-4-ol, aspartate (Asp), Glutamic Acid (Glu), 5′-GMP, 5′-IMP, and 5′-AMP were regarded as differential flavor or taste compounds for raw meat undergone different chilling rates. With a rapid chilling rate at 24 h after slaughter, the contribution of 1-octen-3-ol decreased, but (E, E)-2,4-decadienal increased. Moreover, at 24 h post-mortem, the equivalent umami concentration of Asp, Glu, 5′-GMP, 5′-IMP and 5′-AMP in raw meat were significantly lower at a chilling rate of 1.44 °C/h than 32.4 °C/h (p < 0.05). Conclusively, under the rapid chilling rate, more fatty odor and umami compounds accumulated in 24 h aged meat.

scholarly journals Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 493
Author(s):  
Kizkitza Insausti ◽  
María T. Murillo-Arbizu ◽  
Olaia Urrutia ◽  
José A. Mendizabal ◽  
María J. Beriain ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Relative Percentage ◽  
Lamb Meat ◽  
Positive Effect ◽  
Percentage Abundance

This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after weaning and were harvested at 101 ± 6.5 days of age. From the Longissimus thoracis, 26 volatile compounds were identified, with hexanal, 2-propanone, and nonanal the most abundant (57.17% relative percentage abundance, RPA). The effect of ageing (1 vs. 4 d) was observed (p < 0.05) in six compounds: 1,4-dimethylbenzene decreased with ageing, while tridecane, 3-methylbutanal, 2-heptanone, 3-octanone, and 1-octen-3-ol increased. In general, ageing was linked to a decrease in livery and bloody flavour, bloody odour and ethanal, and an increase in pentane, hexanal, and heptanal, which are usually associated with fresh green grass and fat descriptors. Consequently, ageing lamb from the Navarra breed for four days might have a positive effect on meat sensory odour and flavour quality.

Effect of rearing system on some meat quality traits and volatile compounds of suckling lamb meat

2008 ◽  
Vol 78 (1-3) ◽  
pp. 1-12 ◽  
Author(s):  
María Teresa Osorio ◽  
José María Zumalacárregui ◽  
Enrique Alfonso Cabeza ◽  
Ana Figueira ◽  
Javier Mateo
Keyword(s):  
Volatile Compounds ◽  
Meat Quality ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Lamb Meat

INHIBITION OF LACTIC STREPTOCOCCI AND SOME PATHOGENIC BACTERIA BY CERTAIN MILK-ASSOCIATED VOLATILE COMPOUNDS AS MEASURED BY THE DISC ASSAY1

1970 ◽  
Vol 33 (8) ◽  
pp. 305-310 ◽  
Author(s):  
D. C. Kulshrestha ◽  
E. H. Marth
Keyword(s):  
Formic Acid ◽  
Volatile Compounds ◽  
Butyric Acid ◽  
Pathogenic Bacteria ◽  
Decanoic Acid ◽  
Hexanoic Acid ◽  
E Coli ◽  
Assay Procedure ◽  
Disc Assay ◽  
Test Cultures

Twenty-seven milk-associated volatile compounds were tested with the disc assay procedure for their ability to inhibit Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetilactis, Leuconostoc citrovorum, Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus. Anisaldehyde, butyraldehyde, formaldehyde, glyoxal, diacetyl, butyric acid, decanoic acid, formic acid, hexanoic acid, octanoic acid, hexylamine, and propylamine inhibited all test cultures although frequently only at concentrations of 10,000 and 100,000 ppm. In addition, isobutyraldehyde (100,000 ppm) inhibited L. citrovorum, E. coli, S. typhimurium, and S. aureus and acetaldehyde (100,000 ppm) inhibited S. aureus. Compounds most active (inhibition at 1,000 ppm) against S. lactis, L. citrovorum, and S. aureus were formaldehyde, glyoxal, and decanoic acid; against S. cremoris were formaldehyde, butyric acid, decanoic acid, formic acid, and hexanoic acid; against one strain of S. diacetilactis were glyoxal, diacetyl, and decanoic acid; against another strain of S. diacetilactis were formaldehyde, decanoic acid, and formic acid; against E. coli were formaldehyde and formic acid; and against S. typhimurium were formaldehyde, diacetyl, butyric acid, formic acid, and hexanoic acid. At a concentration of 1,000 ppm formaldehyde inhibited all test cultures except the fast acid-producing S. diacetilactis and decanoic acid all but E. coli and S. typhimurium. The disc assay procedure was unsatisfactory for evaluating highly volatile compounds since they evaporated before adequate diffusion into the agar occurred.

scholarly journals Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant Analysis

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
Meigui Huang ◽  
Yulin Li ◽  
Ping Zhan ◽  
Ping Liu ◽  
Honglei Tian ◽  
...  
Keyword(s):  
Cluster Analysis ◽  
Discriminant Analysis ◽  
Least Squares ◽  
Volatile Compounds ◽  
Partial Least Squares ◽  
Hierarchical Cluster Analysis ◽  
Solid Phase ◽  
Hierarchical Cluster ◽  
Sensory Attributes ◽  
Volatile Components

The aroma compositions, sensory attributes, and their correlations of various traditional Chinese sweet fermented flour pastes (SFFPs) were investigated. SFFPs, including LEEJ, LEEH, and XH6, showed high overall acceptance scores of 8.00, 8.21, and 7.50, respectively. Ninety-six volatile compounds were detected using solid-phase microextraction gas chromatography mass spectrometry. Hierarchical cluster analysis grouped SFFPs into three clusters according to their concentrations and compositions of volatile components. Partial least squares-discriminant analysis showed that volatile compounds, including ethyl phenylacetate, 5-methyl furfural, amyl cinnamal, ethyl myristate, decyl aldehyde, 1-phenylethyl acetate, 1-octen-3-ol, 3-buten-2-ol, butanoic acid, and caproaldehyde, were highly negatively correlated with saltiness, sourness, and bitterness, while they were positively correlated with sweetness, umami, richness, and acceptance. The obvious correlation between flavor profiles and sensory attributes could help online monitoring of SFFPs’ flavor quality during production.

scholarly journals Chemical and sensory characterization of plum spirits obtained from cultivar Cacanska Rodna and its parent cultivars

2019 ◽  
Vol 84 (12) ◽  
pp. 1381-1390 ◽  
Author(s):  
Branko Popovic ◽  
Olga Mitrovic ◽  
Aleksandar Leposavic ◽  
Svetlana Paunovic ◽  
Darko Jevremovic ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Sensory Quality ◽  
Alcoholic Fermentation ◽  
Processing Method ◽  
Hexanoic Acid ◽  
Sensory Characteristics

During the two-year research, a comparative analysis of the contents of 24 major volatile compounds and sensory characteristics of the plum spirits produced by spontaneous alcoholic fermentation of the plum mashes with or without stones from cultivar Cacanska Rodna and its parent cultivars ? Stanley and Pozegaca were carried out. The plum spirits obtained from Cacanska Rodna cultivar contain lower amounts of methanol, 1-hexanol, ethyl acetate and acetaldehyde and higher amounts of 3-methyl-1-butanol and 2-phenylethanol than the spirits from its parent cultivars. Contents of 1-propanol, 1-butanol and hexanoic acid in the spirits obtained from Cacanska Rodna cultivar were lower than the contents in the spirits from Pozegaca and higher than those in the spirits obtained from Stanley. The sensory quality of plum spirits, in addition to the cultivar, has been significantly influenced by the presence of stones in the mash during processing of plums into spirits. In processing plums with stones, the best-graded plum spirit was from Pozegaca (17.88), whereas in processing without stones, the best was Cacanska Rodna spirit (17.78). The spirits obtained from Stanley cultivar had the lowest sensory grades regardless of the processing method.

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