کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8502982 | 1554055 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain
ترجمه فارسی عنوان
ترکیب اسید چرب از چربی های عضلانی و ترکیبات بوی گوشتی که در شمال اسپانیا تجویز می شود
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کلمات کلیدی
اکسیداسیون لیپید، اسیدهای چرب اشباع نشده، گوسفند، نظر سنجی، ترکیبات فرار،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Muscle fatty acid composition and odour-active compounds released during cooking were characterized in lamb chops (Longissimus thoracis et lumborum, nâ¯=â¯48) collected at retail level in northern Spain. Lamb samples were classified in two groups according to their 10â¯t/11â¯t-18:1 ratio: â¤1 (10â¯t-non-shifted, nâ¯=â¯21) and >1 (10â¯t-shifted, nâ¯=â¯27). Higher n-3 polyunsaturated fatty acid, vaccenic (11â¯t-18:1) and rumenic acid (9c,11â¯t-18:2), and iso-branched chain fatty acid contents were found in non-shifted lamb samples while n-6 polyunsaturated fatty acid, internal methyl-branched chain fatty acid, and 10â¯t-18:1 contents were greater in shifted samples. Regardless the fatty acid profile differences between lamb sample groups, odour-active compound profile was very similar and mostly affected by the cooking conditions. Overall, the main odour-active compounds of cooked lamb were described as “green”, “meaty”, “roasted”, and “fatty” being methyl pyrazine, methional, dimethyl pyrazine, and dimethyl trisulphide the main odour-active compounds. Aldehydes and alcohols were the most abundant volatiles in all samples, and they were mostly originated from the oxidation of unsaturated fatty acids during cooking.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 139, May 2018, Pages 231-238
Journal: Meat Science - Volume 139, May 2018, Pages 231-238
نویسندگان
Leire Bravo-Lamas, Luis J.R. Barron, Linda Farmer, Noelia Aldai,