Insausti Kizkitza, Murillo-Arbizu María T, Urrutia Olaia, Mendizabal José A, Beriain María J, Colle Michael J, Bass Phillip D, Arana Ana
IS-FOOD, School of Agricultural Engineering and Biosciences, Public University of Navarra (UPNA), 31006 Pamplona, Navarra, Spain.
Department of Animal and Veterinary Science, University of Idaho, Moscow, ID 83844, USA.
Foods. 2021 Feb 25;10(3):493. doi: 10.3390/foods10030493.
This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after weaning and were harvested at 101 ± 6.5 days of age. From the Longissimus thoracis, 26 volatile compounds were identified, with hexanal, 2-propanone, and nonanal the most abundant (57.17% relative percentage abundance, RPA). The effect of ageing (1 vs. 4 d) was observed ( < 0.05) in six compounds: 1,4-dimethylbenzene decreased with ageing, while tridecane, 3-methylbutanal, 2-heptanone, 3-octanone, and 1-octen-3-ol increased. In general, ageing was linked to a decrease in livery and bloody flavour, bloody odour and ethanal, and an increase in pentane, hexanal, and heptanal, which are usually associated with fresh green grass and fat descriptors. Consequently, ageing lamb from the Navarra breed for four days might have a positive effect on meat sensory odour and flavour quality.
本研究旨在评估衰老对纳瓦拉品种羊肉挥发性化合物以及气味和风味属性的影响。21只雄性羔羊断奶后饲喂商业浓缩饲料，在101±6.5日龄时屠宰。从胸最长肌中鉴定出26种挥发性化合物，其中己醛、2-丙酮和壬醛含量最高（相对百分含量，RPA为57.17%）。观察到衰老（1天与4天）对六种化合物有影响（P<0.05）：随着衰老，1,4-二甲基苯含量降低，而十三烷、3-甲基丁醛、2-庚酮、3-辛酮和1-辛烯-3-醇含量增加。总体而言，衰老与肝脏味和血腥味、血腥气味及乙醛含量降低有关，与戊烷、己醛和庚醛含量增加有关，这些通常与新鲜青草和脂肪特征相关。因此，纳瓦拉品种羔羊衰老四天可能对肉的感官气味和风味品质有积极影响。
