Fecha/hora: 12/06/2024 23:19:04

Biblioteca(s): 	INIA La Estanzuela; INIA Las Brujas; INIA Tacuarembó.	
Fecha corriente: 	09/10/2014	
Fecha de la última actualización: 	04/05/2020	
Autoria: 	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.	
Año 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-Clave: 	CARBONYL DERIVATIZATION; FEEDING; GC-OLFACTOMETRY; LAMB; MEAT AROMA.	
Thesagro: 	ALIMENTACION ANIMAL; CARNE; CORDEROS.	
Categoría del tema: 	--
L02 Alimentación animal	
Registro original: 	INIA Las Brujas (LB)	
Ejemplares: 	LB - (12820-1) - PXI - AP - DD - PP/MEAT SCIENCE/2010 -  -  - DIS
TBO - (100189-1) - PXI - AP - PP - PP/MEAT SCIENCE/2010 -  -  - DIS