+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Volatile Profile of Raw Lamb Meat Stored at 4 ± 1 °C: The Potential of Specific Aldehyde Ratios as Indicators of Lamb Meat Quality



Volatile Profile of Raw Lamb Meat Stored at 4 ± 1 °C: The Potential of Specific Aldehyde Ratios as Indicators of Lamb Meat Quality



Foods 7(3):



The objectives of the present study were: (a) to evaluate the aroma evolution of raw lamb packaged in multi-layer coating film and stored at 4 ± 1 °C, with respect to storage time and (b) to investigate whether specific aldehyde ratios could serve as markers of lamb meat freshness and degree of oxidation. Volatile compounds were determined using headspace solid phase microextraction coupled to gas chromatography/mass spectrometry. Results showed that the most dominant volatiles were 2,2,4,6,6-pentamethyl-heptane, hexanal, 1-octen-3-ol, 1-hexanol, carbon disulfide and p-cymene. Volatile compound content was increased during storage time. However, statistically significant differences were recorded only for hexanal, heptanal, and nonanal (p < 0.05). Additionally, the evolution of aldehydes during storage recorded a positive Pearson's correlation (r) (p < 0.05), whereas hexanal to nonanal, heptanal to nonanal, octanal to nonanal ratios, along with the sum of aldehydes to nonanal ratio, were positively correlated (r = 0.83-1.00) with the degree of oxidation (mg malonic dialdehyde per kg of lamb meat). A perfect Pearson's correlation (r = 1) was obtained for the ratio hexanal to nonanal. Therefore, this ratio is proposed as an indicator of lamb meat freshness and overall quality.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 065670750

Download citation: RISBibTeXText

PMID: 29547528

DOI: 10.3390/foods7030040


Related references

Comparison of fatty acid profile in lamb meat and baby food based on lamb meat. Italian Journal of Animal Science 8(Sup2): 525-527, 2009

Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat. Food Research International 115: 54-64, 2019

Meat quality of lamb frozen stored up to 21 months: instrumental analyses on thawed meat during display. Meat Science 102: 35-40, 2015

Effect of rearing system on some meat quality traits and volatile compounds of suckling lamb meat. Small Ruminant Research 78(1/3): 1-12, 2008

Screening of phytochemicals in fresh lamb meat patties stored in modified atmosphere packs influence on selected meat quality characteristics. International Journal Of Food Science & Technology: 2, 289-294, 2010

Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb. Meat Science 69(2): 233-242, 2005

Meat production in Churra Tensina breed: Carcass and meat quality in fattening light lamb and fattening light-heavy lamb. Archivos de Zootecnia 41(153): 197-208, 1992

Evaluating lamb meat quality I. Quantitative characters of lamb carcasses of different weight categories. Radovi Poljoprivrednog Fakulteta Univerziteta u Sarajevu 24(27): 729-738, 1976

Ewe's diet (pasture vs grain-based feed) affects volatile profile of cooked meat from light lamb. Journal of Agricultural and Food Chemistry 58(17): 9641-9646, 2010

Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources. Meat Science 93(2): 178-186, 2013

Economic impacts of eradicating scrapie, ovine progressive pneumonia and Johne's disease on US sheep, lamb, sheep meat and lamb meat markets. The economics of livestock disease insurance: concepts, issues and international case studies: 193-206, 2005

Meat. A review of production, trade, consumption and prices relating to beef and veal, mutton and lamb, pig-meat, poultry-meat, offals, canned meat. Meat. A review of production, trade, consumption and prices relating to beef and veal, mutton and lamb, pig-meat, poultry-meat, offals, canned meat, London: Commonw. Secretariat., viii + 143, 1969

Meat, No. 18. A review of production, trade, consumption and prices relating to beef and veal, mutton and lamb, pig-meat, poultry-meat, offals, canned meat. Meat, No. 18. A review of production, trade, consumption and prices relating to beef and veal, mutton and lamb, pig-meat, poultry-meat, offals, canned meat, London: Commonwealth Secretariat., viii + 143. Price: 30s,, 1969

Meat: a review of production, trade, consumption and prices relating to beef and veal, mutton and lamb, pig-meat, poultry-meat, offals, canned meat. Meat: a review of production, trade, consumption and prices relating to beef and veal, mutton and lamb, pig meat, poultry meat, offals, canned meat (19): viii+131, 1973

Sheep fed only silage or silage supplemented with concentrates: 2. Effects on lamb performance and fatty acid profile of ewe milk and lamb meat. Small Ruminant Research 102(2-3): 114-124, 2012