Ewe's Diet (Pasture vs Grain-Based Feed) Affects Volatile Profile of Cooked Meat from Light Lamb

被引:52
作者
Almela, Elisabeth [1 ]
Jose Jordan, Maria [2 ]
Martinez, Cristina [2 ]
Antonio Sotomayor, Jose [2 ]
Bedia, Mario [1 ]
Banon, Sancho [1 ]
机构
[1] Univ Murcia, Fac Vet, Dept Food Technol Nutr & Hyg, E-30071 Murcia, Spain
[2] Inst Agr & Food Res & Dev, IMIDA, Murcia 30150, Spain
关键词
Mutton; pastoral; feed; flavor; nutritional; gestation; lactation; FATTY-ACID-COMPOSITION; FLAVOR VOLATILES; AROMA COMPOUNDS; TISSUE;
D O I
10.1021/jf101738v
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The effects of ewe's diet during gestation and lactation on the volatile compounds profile in cooked meat from light lamb were compared. Two lamb groups from ewes that had been fed pasture (PA) or grain-based concentrate (FE) were tested. Cooked loin mixed with saliva was analyzed by solid phase microextraction, gas chromatography, and mass spectrometry. The fiber coating used was divinylbenzene-carboxen-polydimethylsiloxane. The volatiles detected and quantified were aldehydes, alcohols, ketones, phenols, indole, and sulfur compounds. The ewe's diet strongly affected the volatile compounds profile of the cooked meat. The total volatiles concentration was higher in PA (409 mg kg(-1)) than in FE (201 mg kg(-1)). The major volatiles in PA were phenol, 4-methylphenol, and hexanoic acid, while the major volatile in FE was 3-hydroxy-2-butanone. No branched C8-C9 fatty acids responsible for mutton flavor were detected in either group. The findings suggest that nutritional strategies can be use during gestation and lactation to modify the aroma of light lamb meat in the light of consumer preferences.
引用
收藏
页码:9641 / 9646
页数:6
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