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Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain
Meat Science ( IF 5.7 ) Pub Date : 2018-02-07 , DOI: 10.1016/j.meatsci.2018.02.006
Leire Bravo-Lamas , Luis J.R. Barron , Linda Farmer , Noelia Aldai

Muscle fatty acid composition and odour-active compounds released during cooking were characterized in lamb chops (Longissimus thoracis et lumborum, n = 48) collected at retail level in northern Spain. Lamb samples were classified in two groups according to their 10 t/11 t-18:1 ratio: ≤1 (10 t-non-shifted, n = 21) and >1 (10 t-shifted, n = 27). Higher n-3 polyunsaturated fatty acid, vaccenic (11 t-18:1) and rumenic acid (9c,11 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 10 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.



中文翻译:

西班牙北部商业化的肌肉内脂肪和气味活性化合物的脂肪酸组成

 以西班牙北部零售水平收集的羊排(Longissimus thoracis et lumborumn = 48)为特征,说明烹饪过程中释放的肌肉脂肪酸成分和气味活性化合物。羔羊样品按其10 t / 11  t -18:1的比例分为两组 :≤1(无位移10  tn  = 21)和> 1(10  t无位移,n  = 27)。高级n-3多不饱和脂肪酸,痘苗酸(11  t -18:1)和瘤胃酸(9 c,11  t -18:2)以及在未转移的羔羊样品中发现了β-支链脂肪酸含量,而在转移的样品中发现了n-6多不饱和脂肪酸,内部甲基支链脂肪酸和10  t -18:1含量更高。不管羔羊样品组之间的脂肪酸谱差异如何,气味活性化合物的谱非常相似,并且主要受蒸煮条件的影响。总的来说,煮熟的羊羔的主要气味活性化合物被描述为“绿色”,“肉类”,“烤制”和“脂肪”,主要的气味活性化合物是甲基吡嗪,甲硫氨酸,二甲基吡嗪和三硫化二甲基。醛和醇是所有样品中含量最高的挥发物,它们主要来自蒸煮过程中不饱和脂肪酸的氧化。

更新日期:2018-02-07
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