| Title: | Effect of ageing time on the volatile compounds from cooked horse meat |
| Author(s): | Beldarrain LR; Moran L; Sentandreu MA; Barron LJR; Aldai N; |
| Address: | "Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain. Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), 46980 Paterna, Spain. Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain. Electronic address: noelia.aldai@ehu.eus" |
| DOI: | 10.1016/j.meatsci.2021.108692 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "Volatile compounds from cooked and aged (0, 7, 14, 21 days) Hispano-Breton horse meat (loin) were analyzed by solid-phase microextraction coupled to gas chromatography-mass spectrometry. A total of 77 volatile compounds were found, from which aldehydes were the predominant family. Most of the identified compounds had their origin in the degradation of lipids, with a negligible contribution of Maillard derived products. Odour impact ratios were calculated and used as indicators of the contribution of each compound to the total aroma and aldehydes were, in general, the major contributors to cooked horse meat aroma. Results revealed that ageing affected 15 of the volatile compounds detected. From them, hexadecanal and 2- and 3-methylbutanal significantly increased during ageing, presumably affecting the cooked meat odour as these have considerable odorant impact. Under the present study conditions, periods longer than 14 days would be necessary for significant changes in the volatile profile of cooked horse meat" |
| Keywords: | Animals *Cooking Food Handling/methods Gas Chromatography-Mass Spectrometry Horses Odorants Red Meat/*analysis Volatile Organic Compounds/*analysis Cooked meat aroma Equine Foal meat Lipid oxidation Vacuum ageing Volatile composition; |
| Notes: | "MedlineBeldarrain, Lorea R Moran, Lara Sentandreu, Miguel Angel Barron, Luis Javier R Aldai, Noelia eng England 2021/10/16 Meat Sci. 2022 Feb; 184:108692. doi: 10.1016/j.meatsci.2021.108692. Epub 2021 Oct 6" |
