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 | Acceso al texto completo restringido a Biblioteca INIA Tacuarembó. Por información adicional contacte bibliotb@tb.inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
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Fecha actual : |
01/07/2015 |
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Actualizado : |
27/04/2020 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
Internacional - -- |
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Autor : |
RESCONI, V.C.; CAMPO, M.M.; MONTOSSI, F.; FERREIRA, V.; SAÑUDO, C.; ESCUDERO, A. |
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Afiliación : |
VIRGINIA CELIA RESCONI, University of Zaragoza, Spain; MARÍA DEL MAR CAMPO, Facultad de Veterinaria, Universidad de Zaragoza, España; FABIO MARCELO MONTOSSI PORCHILE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; VICENTE FERREIRA; CARLOS SAÑUDO, Facultad de Veterinaria, Univ. de Zaragoza; ANA ESCUDERO. |
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Título : |
Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems. |
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Fecha de publicación : |
2012 |
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Fuente / Imprenta : |
Journal of Food Science, 2012, v. 77, no. 6, p. 5240-5246. https://doi.org/10.1111/j.1750-3841.2012.02720.x |
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DOI : |
10.1111/j.1750-3841.2012.02720.x |
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Idioma : |
Inglés |
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Notas : |
History article: Submitted 11/24/2011; Accepted 3/14/2012. Acknowledgments: The authors thank P. Lara, F. San Juan, L. Cullere, and J. Zapata, and the technical support and expertise of the personnel involved in fattening, slaughtering, and conditioning animals and meat samples. |
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Contenido : |
In this study, the important odor impact volatiles generated in the meat of grilled beef loin muscle were characterized. Animals were finished in 4 different diet systems: T1, pasture (a mixture of Medicago sativa, Trifolium repens, and Festuca arundinacea); T2, pasture supplemented with cracked corn grain (offered at 0.6% live weight, LW); T3, pasture supplemented with cracked corn grain (offered at 1.2% LW); and T4, concentrate (pellets with 85% corn and 12.8% sunflower, on a dry-matter basis) plus alfalfa hay (both ad libitum). Aroma compounds were assessed by dynamic headspace-solid phase extraction (DHS-SPE) and gas chromatographic-olfactometric (GC-O) analysis. Most odorants were carbonyl compounds, some of them reaching high GC-O scores, especially 1-octen-3-one, (E)-2-octenal, methional, and hexanal. A specific quantitative analysis of ketones and aldehydes was conducted through their derivatization with o-(2,3,4,5,6-pentafluorobenzyl) hydroxylamine hydrochloride directly on the headspace trap and analyzed by GC-MS, with the purpose of studying the effect of finishing diet systems. From the 23 carbonyl compounds quantified, 2 were especially affected by the diet system; methional was higher in the treatment based on concentrates, whereas (E,E)-2,4-heptadienal was higher in the treatment based only in pastures. The results are discussed considering previous published productive and quality traits. |
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Palabras claves : |
ALDEHYDES; AROMA COMPOUNDS; FINISHING FEEDS; GAS CHROMATOGRAPHY-OLFACTOMETRY; GC-O; KETONES. |
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Thesagro : |
AROMA; CARNE; CROMATOGRAFIA. |
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Asunto categoría : |
A50 Investigación agraria |
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Marc : |
LEADER 02659naa a2200313 a 4500
001 1052973
005 2020-04-27
008 2012 bl uuuu u00u1 u #d
024 7 $a10.1111/j.1750-3841.2012.02720.x$2DOI
100 1 $aRESCONI, V.C.
245 $aGas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.
260 $c2012
500 $aHistory article: Submitted 11/24/2011; Accepted 3/14/2012. Acknowledgments: The authors thank P. Lara, F. San Juan, L. Cullere, and J. Zapata, and the technical support and expertise of the personnel involved in fattening, slaughtering, and conditioning animals and meat samples.
520 $aIn this study, the important odor impact volatiles generated in the meat of grilled beef loin muscle were characterized. Animals were finished in 4 different diet systems: T1, pasture (a mixture of Medicago sativa, Trifolium repens, and Festuca arundinacea); T2, pasture supplemented with cracked corn grain (offered at 0.6% live weight, LW); T3, pasture supplemented with cracked corn grain (offered at 1.2% LW); and T4, concentrate (pellets with 85% corn and 12.8% sunflower, on a dry-matter basis) plus alfalfa hay (both ad libitum). Aroma compounds were assessed by dynamic headspace-solid phase extraction (DHS-SPE) and gas chromatographic-olfactometric (GC-O) analysis. Most odorants were carbonyl compounds, some of them reaching high GC-O scores, especially 1-octen-3-one, (E)-2-octenal, methional, and hexanal. A specific quantitative analysis of ketones and aldehydes was conducted through their derivatization with o-(2,3,4,5,6-pentafluorobenzyl) hydroxylamine hydrochloride directly on the headspace trap and analyzed by GC-MS, with the purpose of studying the effect of finishing diet systems. From the 23 carbonyl compounds quantified, 2 were especially affected by the diet system; methional was higher in the treatment based on concentrates, whereas (E,E)-2,4-heptadienal was higher in the treatment based only in pastures. The results are discussed considering previous published productive and quality traits.
650 $aAROMA
650 $aCARNE
650 $aCROMATOGRAFIA
653 $aALDEHYDES
653 $aAROMA COMPOUNDS
653 $aFINISHING FEEDS
653 $aGAS CHROMATOGRAPHY-OLFACTOMETRY
653 $aGC-O
653 $aKETONES
700 1 $aCAMPO, M.M.
700 1 $aMONTOSSI, F.
700 1 $aFERREIRA, V.
700 1 $aSAÑUDO, C.
700 1 $aESCUDERO, A.
773 $tJournal of Food Science, 2012$gv. 77, no. 6, p. 5240-5246. https://doi.org/10.1111/j.1750-3841.2012.02720.x
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