| Title: | Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat |
| Author(s): | Kang G; Cho S; Seong P; Park B; Kim S; Kim D; Kim Y; Kang S; Park K; |
| Address: | "Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Republic of Korea. kangroot@korea.kr" |
| DOI: | 10.1016/j.meatsci.2013.03.034 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "This study investigated the effects of high pressure processing (HPP) on fatty acid composition and volatile compounds in Korean native black goat (KNBG) meat. Fatty acid content in KNBG meat was not significantly (p > 0.05) different among the control goats and those subjected HPP. The 9,12-octadecadienoic acid and octadecanoic acid, well-known causes of off-flavors, were detected from meat of some KNBG. A difference between the control and HPP treatment was observed in the discriminated function analysis using an electronic nose. The results suggest that the volatile compounds in KNBG meat were affected by HPP" |
| Keywords: | "Animals Diet Dietary Fats/*analysis Electronics Fatty Acids/*analysis Fatty Acids, Unsaturated/analysis Food Handling/*methods Goats Humans Korea Meat/*analysis Nose Odorants/*analysis *Pressure Taste Volatile Organic Compounds/*analysis;" |
| Notes: | "MedlineKang, Geunho Cho, Soohyun Seong, Pilnam Park, Beomyoung Kim, Sangwoo Kim, Donghun Kim, Youngjun Kang, Sunmun Park, Kyoungmi eng Research Support, Non-U.S. Gov't England 2013/05/07 Meat Sci. 2013 Aug; 94(4):495-9. doi: 10.1016/j.meatsci.2013.03.034" |
