Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat

被引：35

作者：

Del Bianco, Silvia ^{[1
]}

Natalello, Antonio ^{[2
]}

Luciano, Giuseppe ^{[2
]}

Valenti, Bernardo ^{[3
]}

Campidonico, Luca ^{[4
]}

Gkarane, Vasiliki ^{[5
]}

Monahan, Frank ^{[5
]}

Biondi, Luisa ^{[2
]}

Favotto, Saida ^{[1
]}

Sepulcri, Angela ^{[1
]}

Piasentier, Edi ^{[1
]}

机构：

[1] Univ Udine, Dipartimento Sci Agroalimentari Ambientali & Anim, Via Sondrio 2-A, I-33100 Udine, Italy

[2] Univ Catania, Dipartimento Agr Alimentaz & Ambiente Di3A, Via Valdisavoia 5, I-95123 Catania, Italy

[3] Univ Perugia, Dipartimento Sci Agr Alimentari & Ambiental DSA3, Borgo XX Giugno 74, I-06121 Perugia, Italy

[4] Univ Bologna, Dipartimento Sci Med Vet DIMEVET, Via Tolara 50, I-40064 Ozzano Dellemilia, BO, Italy

[5] Univ Coll Dublin, Sch Agr & Food Sci, Dublin 4, Ireland

来源：

MEAT SCIENCE | 2021年 / 172卷

关键词：

Lamb meat; Kidney fat; Condensed tannins; Hydrolysable tannins; Pastoral flavour; Sensory profile;

D O I：

10.1016/j.meatsci.2020.108336

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Tannins are compounds able to form complexes with proteins limiting their ruminal degradation and thus the synthesis of some odour-active compounds may be inhibited. Tannins are broadly divided in condensed tannins (CT) and hydrolysable tannins (HT). The study aimed to assess the influence of dietary inclusion of three commercial tannin extracts, namely mimosa (Acacia mearnsii; CT), chestnut (Castanea sativa; HT) or tara (Caesalpinia spinosa; HT) on volatile profile and flavour of meat and kidney fat from lambs. Comisana male lambs were divided into four groups (n = 9 each) and fed for 75 days with a concentrate-based diet (CON) or CON supplemented with 4% of one of the tannin extracts. Tannins reduced "pastoral" odour in perirenal fat of lambs the meat of which was characterized by a very low perception of this attribute. It may be assumed that p-cresol and 8-methylnonanoic acid mostly contributed to "pastoral" odour expression in the diet without condensed or hydrolysable tannins.

引用

页数：10

共 68 条

[21] Forage legumes rich in condensed tannins may increase n-3 fatty acid levels and sensory quality of lamb meat [J].