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Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds
Journal of Food Science ( IF 3.9 ) Pub Date : 2018-09-25 , DOI: 10.1111/1750-3841.14337
Vasiliki Gkarane 1, 2 , Nigel P Brunton 1 , Sabine M Harrison 1 , Rufielyn S Gravador 1 , Paul Allen 2 , Noel A Claffey 3 , Michael G Diskin 3 , Alan G Fahey 1 , Linda J Farmer 4 , Aidan P Moloney 5 , Frank J Monahan 1
Affiliation  

The aim of this study was to assess the effect of castration and slaughter age on the volatile profile of cooked meat from Scottish Blackface (SB) and Texel × Scottish Blackface (T × SB) lambs. M. longissimus thoracis et lumborum was sampled at slaughter and subjected to volatile analysis by SPME-GC-MS. Rams had higher relative proportions, expressed as relative abundance (RA), in lipid oxidation products while castrates had higher RA in pyrazines and benzenoid compounds. There was no consistent age effect on the RA of volatiles, although rams in November and January had a different volatile profile to castrates. There were higher proportions of free branched-chain fatty acids in muscle from SB compared to T × SB lambs. Overall, the results showed that production factors affected the volatile profile of cooked lamb meat which may explain differences in lamb flavor. PRACTICAL APPLICATION Lamb meat has a characteristic flavor which, according to the evidence to date, may be influenced by farm production factors like gender or slaughter age. Our results showed variations in the proportions of some flavor compounds in cooked lamb between rams and castrated lambs while an increase in slaughter age did not have a consistent effect on proportions of compounds.

中文翻译:

两个品种去势和屠宰年龄对烤羊肉挥发性特征的影响

本研究的目的是评估去势和屠宰年龄对 Scottish Blackface (SB) 和 Texel × Scottish Blackface (T × SB) 羔羊熟肉挥发性特征的影响。M. longissimus thoracis et lumborum 在屠宰场取样,并通过 SPME-GC-MS 进行挥发性分析。公羊在脂质氧化产物中具有较高的相对比例,以相对丰度 (RA) 表示,而去势动物在吡嗪和苯类化合物中的 RA 较高。尽管 11 月和 1 月的公羊与去势公羊的挥发性特征不同,但挥发物的 RA 没有一致的年龄影响。与 T × SB 羔羊相比,来自 SB 的肌肉中游离支链脂肪酸的比例更高。全面的,结果表明,生产因素影响熟羊肉的挥发性特征,这可能解释了羊肉风味的差异。实际应用 羊肉具有独特的风味,根据迄今为止的证据,可能受性别或屠宰年龄等农场生产因素的影响。我们的研究结果显示,公羊和去势羔羊之间的熟羊肉中某些风味化合物的比例存在差异,而屠宰年龄的增加对化合物的比例没有一致的影响。
更新日期:2018-09-25
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