Volatile profile and fatty acid composition of kavurma (a cooked uncured meat product) produced with animal fat combinations

被引:8
作者
Ogras, Seyma Sisik [1 ]
Akkose, Ahmet [1 ]
Kaban, Guzin [1 ]
Kaya, Mukerrem [1 ]
机构
[1] Ataturk Univ, Dept Food Engn, Fac Agr, Erzurum, Turkey
关键词
Kavurma; Cooked meat; Beef intermuscular fat; Beef kidney fat; Sheep tail fat; COOKING; STORAGE; VACUUM; LIPIDS; BEEF; PORK;
D O I
10.1080/10942912.2017.1409763
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
In this research, the effects of animal fat combinations (100% beef intermuscular fat, BIF); 100% beef kidney fat, BKF; 100% sheep tail fat, STF; 50% BIF + 50% BKF; 50% BIF + 50% STF; 35% BIF + 35% BKF + 30% STF) on volatile profile and fatty acid composition as well as selected physicochemical and sensorial properties of kavurma (a traditional Turkish cooked uncured meat product) were investigated. The group containing 50% BIF + 50% BKF had higher scores than other groups in terms of overall apperance, and taste-odor. The use of STF had a negative effect on sensory parameters. The lowest and the highest saturated fatty acid ratio were determined in the group with 100% STF and the group with 100% BKF, respectively. Among volatile compounds identified, aldehydes were the mostly found chemical group and hexanal was determined as major compound in all groups. As a result, the use of sheep tail fat increased unsaturated fatty acid ratio but negatively affected sensory properties of kavurma.
引用
收藏
页码:364 / 373
页数:10
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