Fecha/hora: 13/06/2024 09:51:20

Biblioteca(s): 	INIA Tacuarembó.	
Tipo de la producción científica: 	Artículos en Revistas Indexadas Internacionales	
Circulación/Nivel: 	Internacional - --	
Fecha corriente: 	01/07/2015	
Fecha de la última actualización: 	27/04/2020	
Autoria: 	RESCONI, V.C.; CAMPO, M.M.; MONTOSSI, F.; FERREIRA, V.; SAÑUDO, C.; ESCUDERO, A.	
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.	
Título: 	Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.	
Año de publicación: 	2012	
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	
DOI: 	10.1111/j.1750-3841.2012.02720.x	
Idioma: 	Inglés	
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.	
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.	
Palabras-Clave: 	ALDEHYDES; AROMA COMPOUNDS; FINISHING FEEDS; GAS CHROMATOGRAPHY-OLFACTOMETRY; GC-O; KETONES.	
Thesagro: 	AROMA; CARNE; CROMATOGRAFIA.	
Categoría del tema: 	A50 Investigación agraria	
Registro original: 	INIA Tacuarembó (TBO)	
Ejemplares: 	TBO - (100749-1) - PXI - AP - PP - PP/JOURNAL OF FOOD SCIENCE/6/2012 -  -  - DIS