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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela; INIA Las Brujas; INIA Tacuarembó. |
Fecha : |
09/10/2014 |
Actualizado : |
04/05/2020 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Autor : |
RESCONI, V.C.; CAMPO, M.M.; MONTOSSI, F.; FERREIRA, V.; SAÑUDO, C.; ESCUDERO, A. |
Afiliación : |
VIRGINIA C. RESCONI, Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain; M. MAR CAMPO, Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain; FABIO MARCELO MONTOSSI PORCHILE, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; VICENTE FERREIRA, Laboratorio de Análisis de Aroma y Enología, Departamento de Química Analítica, Facultad de Ciencias, Universidad de Zaragoza, Zaragoza, Spain; CARLOS SAÑUDO, Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain; ANA ESCUDERO, Laboratorio de Análisis de Aroma y Enología, Departamento de Química Analítica, Facultad de Ciencias, Universidad de Zaragoza, Zaragoza, Spain. |
Título : |
Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets. |
Fecha de publicación : |
2010 |
Fuente / Imprenta : |
Meat Science, 2010, v.85, no.4, p. 700-706. |
ISSN : |
0309-1740 |
DOI : |
10.1016/j.meatsci.2010.03.027 |
Idioma : |
Español Inglés |
Notas : |
Article history: Received 22 July 2009 // Received in revised form 9 March 2010 // Accepted 18 March 2010. |
Contenido : |
ABSTRACT.
To identify the most important aroma compounds in 20. d-aged meat from castrated heavy Corriedale lambs fed one of four diets, grilled loin samples were subjected to a dynamic headspace-solid phase extraction (DHS-SPE) and gas chromatography-olfactometry (GC-O). Most of the important odorants were aldehydes and ketones. To evaluate the effect of finishing diet on carbonyl compounds, a derivatization of the headspace carbonyls using o-[(2,3,4,5,6-pentafluorophenyl)methyl]hydroxylamine hydrochloride (PFBHA) and analysis by GC-MS was conducted. Diet did not affect aliphatic saturated aldehydes. The meat from lambs finished on pastures, without a concentrate supplement, had very low concentrations of lipid-derived unsaturated aldehydes and ketones and Strecker aldehydes, possibly because of the protective effect of antioxidants that occur in the diet naturally. Lamb flavour was related to the concentration of heptan-2-one and oct-1-en-3-one, but rancid or undesirable flavours were not related to the abundance of carbonyl compounds.
© 2010 Elsevier Ltd. |
Palabras claves : |
CARBONYL DERIVATIZATION; FEEDING; GC-OLFACTOMETRY; LAMB; MEAT AROMA. |
Thesagro : |
ALIMENTACION ANIMAL; CARNE; CORDEROS. |
Asunto categoría : |
-- L02 Alimentación animal |
Marc : |
LEADER 02020naa a2200313 a 4500 001 1012820 005 2020-05-04 008 2010 bl uuuu u00u1 u #d 022 $a0309-1740 024 7 $a10.1016/j.meatsci.2010.03.027$2DOI 100 1 $aRESCONI, V.C. 245 $aRelationship between odour-active compounds and flavour perception in meat from lambs fed different diets. 260 $c2010 500 $aArticle history: Received 22 July 2009 // Received in revised form 9 March 2010 // Accepted 18 March 2010. 520 $aABSTRACT. To identify the most important aroma compounds in 20. d-aged meat from castrated heavy Corriedale lambs fed one of four diets, grilled loin samples were subjected to a dynamic headspace-solid phase extraction (DHS-SPE) and gas chromatography-olfactometry (GC-O). Most of the important odorants were aldehydes and ketones. To evaluate the effect of finishing diet on carbonyl compounds, a derivatization of the headspace carbonyls using o-[(2,3,4,5,6-pentafluorophenyl)methyl]hydroxylamine hydrochloride (PFBHA) and analysis by GC-MS was conducted. Diet did not affect aliphatic saturated aldehydes. The meat from lambs finished on pastures, without a concentrate supplement, had very low concentrations of lipid-derived unsaturated aldehydes and ketones and Strecker aldehydes, possibly because of the protective effect of antioxidants that occur in the diet naturally. Lamb flavour was related to the concentration of heptan-2-one and oct-1-en-3-one, but rancid or undesirable flavours were not related to the abundance of carbonyl compounds. © 2010 Elsevier Ltd. 650 $aALIMENTACION ANIMAL 650 $aCARNE 650 $aCORDEROS 653 $aCARBONYL DERIVATIZATION 653 $aFEEDING 653 $aGC-OLFACTOMETRY 653 $aLAMB 653 $aMEAT AROMA 700 1 $aCAMPO, M.M. 700 1 $aMONTOSSI, F. 700 1 $aFERREIRA, V. 700 1 $aSAÑUDO, C. 700 1 $aESCUDERO, A. 773 $tMeat Science, 2010$gv.85, no.4, p. 700-706.
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INIA Las Brujas (LB) |
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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
Fecha actual : |
21/09/2017 |
Actualizado : |
20/09/2018 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Circulación / Nivel : |
B - 1 |
Autor : |
OLINDA, R,G,; LIMA, J.M.; LUCENA, R.B. DE; VALE, A.M. DO; BATISTA, J.S.; BARROS, C.S.L.DE; RIET-CORREA, F.; DANTAS, A.F.M. |
Afiliación : |
ROBERIO GOMES OLINDA, Programa de Pós-Graduação em Medicina Veterinária, Universidade Federal de Campina Grande (UFCG), Centro de Saúde e Tecnologia Rural (CSTR), Patos, PB, Brazil.; JOSENEY MAIA LIMA, Departamento de Ciências Animais, Universidade Federal Rural do Semi-Árido (UFERSA). Mossoró, RN, Brazil.; RICARDO BARBOSA DE LUCENA, Departamento de Ciências Veterinárias, Universidade Federal da Paraíba (UFPB), Centro de Ciências Agrárias - Campus II, Areia, PB, Brazil.; ANDRÉ MENEZES DO VALE, Departamento de Ciências Animais, Universidade Federal Rural do Semi-Árido (UFERSA). Mossoró, RN, Brazil.; JAEL SOARES BATISTA, Departamento de Ciências Animais, Universidade Federal Rural do Semi-Árido (UFERSA). Mossoró, RN, Brazil.; CLAUDIO SEVERO LOMBARDO DE BARROS, Departamento de Patologia, Centro de Ciências da Saúde (CCS), Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil.; FRANKLIN RIET-CORREA AMARAL, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay./ Programa de Pós-Graduação em Medicina Veterinária, Universidade Federal de Campina Grande (UFCG), Centro de Saúde e Tecnologia Rural (CSTR), Patos, PB, Brazil.; ANTÔNIO FLÁVIO MEDEIROS DANTAS, Programa de Pós-Graduação em Medicina Veterinária, Universidade Federal de Campina Grande (UFCG), Centro de Saúde e Tecnologia Rural (CSTR), Patos, PB, Brazil. |
Título : |
Acute aflatoxicosis in swines in Northeastern Brazil .( Aflatoxicose aguda em suínos no Nordeste do Brasil). |
Fecha de publicación : |
2016 |
Fuente / Imprenta : |
Acta Scientiae Veterinariae, v. 44(Suppl 1), p. 124-,2016. |
Idioma : |
Portugués |
Notas : |
OPEN ACCESS. History article. Received: 15 October 2015 //Accepted: 17 May 2016// Published: 30 June 2016. |
Palabras claves : |
AFLATOXICOSIS; MYCOTOXINS; SWINE; TOXIC HEPATITIS. |
Thesagro : |
AFLATOXINAS; CERDO. |
Asunto categoría : |
E16 Enfermedades de los animales |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/11244/1/Acta-Scientiae-Veterinariae-2016.-44Suppl-1-124.pdf
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Marc : |
LEADER 00895naa a2200277 a 4500 001 1057592 005 2018-09-20 008 2016 bl uuuu u00u1 u #d 100 1 $aOLINDA, R,G, 245 $aAcute aflatoxicosis in swines in Northeastern Brazil .( Aflatoxicose aguda em suínos no Nordeste do Brasil).$h[electronic resource] 260 $c2016 500 $aOPEN ACCESS. History article. Received: 15 October 2015 //Accepted: 17 May 2016// Published: 30 June 2016. 650 $aAFLATOXINAS 650 $aCERDO 653 $aAFLATOXICOSIS 653 $aMYCOTOXINS 653 $aSWINE 653 $aTOXIC HEPATITIS 700 1 $aLIMA, J.M. 700 1 $aLUCENA, R.B. DE 700 1 $aVALE, A.M. DO 700 1 $aBATISTA, J.S. 700 1 $aBARROS, C.S.L.DE 700 1 $aRIET-CORREA, F. 700 1 $aDANTAS, A.F.M. 773 $tActa Scientiae Veterinariae$gv. 44(Suppl 1), p. 124-,2016.
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