A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates

被引:144
作者
Elmore, JS [1 ]
Warren, HE
Mottram, DS
Scollan, ND
Enser, M
Richardson, RI
Wood, JD
机构
[1] Univ Reading, Sch Food Biosci, Reading RG6 6AP, Berks, England
[2] Univ Bristol, Sch Vet Sci, Div Food Anim Sci, Bristol BS40 5DU, Avon, England
[3] Inst Grassland & Environm Res, Aberystwyth SY23 3EB, Dyfed, Wales
关键词
aroma volatiles; cereal concentrates; grass silage; beef; n-3 fatty acids; n-6 fatty acids;
D O I
10.1016/j.meatsci.2004.01.010
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This paper compares the volatile compound and fatty acid compositions of grilled beef from Aberdeen Angus and Holstein-Friesian steers slaughtered at 14 months, each breed fed from 6 months on either cereal-based concentrates or grass silage. Linoleic acid levels were higher in the muscle of concentrates-fed animals, which in the cooked meat resulted in increased levels of several compounds formed from linoleic acid decomposition. Levels of alpha-linolenic acid, and hence some volatile compounds derived from this fatty acid, were higher in the meat from the silage-fed steers. 1-Octen-3-ol, hexanal, 2-pentylfuran, trimethylamine, cis- and trans-2-octene and 4,5-dimethyl-2-pentyl-3-oxazoline were over 3 times higher in the steaks from the concentrates-fed steers, while grass-derived 1-phytene was present at much higher levels in the beef from the silage-fed steers. Only slight effects of breed were observed. (C) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码:27 / 33
页数:7
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