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Relationship between Odour-active Compounds and Flavour Perception in Meat from Lambs Fed on Different Diets

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dc.contributor.author 1*N. Berrighi, 1L. Belkacemi, 1K. Bouderoua, 2G. Nieto, 2M Santaella, 2G. Ros.
dc.date.accessioned 2018-09-07T10:32:02Z
dc.date.available 2018-09-07T10:32:02Z
dc.date.issued 2017-12-10
dc.identifier.uri http://hdl.handle.net/123456789/739
dc.description Participation par une présentation par affiche au niveau 1ère Journée Nationale sur la Nutrition et la Sécurité Alimentaire (JNNSA-2017), le 10 Décembre 2017 à l’Université Hadj Lakhdar Batna 1. en_US
dc.description.abstract The aim of this article is to summarise the main effects of the rearing system (feeding diets in in the steppe and the highlands) on the flavour of the meat. To identify the most important aroma compounds in meat, we assess the meat from two groups of lambs (Rembi breed) feeding on pasture supplemented by hay in a highland area and pasture supplemented with concentrate in a steppe area, and with a free access to water. The study was carried out in spring of 2014. After slaughter, samples of the Longissimus thoracis were removed, cooked and subjected to a dynamic headspace-solid phase extraction (DHS-SPE) and gas chromatography–olfactometry (GC–O). Most of the important odorants were aldehydes and ketones. To evaluate the effect of finishing diet on carbonyl compounds, a derivatization of the headspace carbonyls using o-[(2,3,4,5,6-pentafluorophenyl)methyl]hydroxylamine hydrochloride (PFBHA) and analysis by GC–MS was conducted. Diet affected aliphatic saturated aldehydes. The meat from lambs finished on pastures, without a concentrate supplement in the highland, had very low concentrations of lipid-derived unsaturated aldehydes and ketones and Strecker aldehydes, possibly because of the protective effect of antioxidants that occur in the diet naturally. Lamb flavour was related to the concentration of heptan-2-one, hexanal, 2 méthyl 3 furanthiol and oct-1-en-3-one, but there werre not rancid or undesirable flavours related to the abundance of carbonyl compounds. en_US
dc.language.iso en_US en_US
dc.subject aroma comound; carbonyl derivatization; feeding; GC–olfactometry; lamb meat. en_US
dc.title Relationship between Odour-active Compounds and Flavour Perception in Meat from Lambs Fed on Different Diets en_US
dc.type Presentation en_US

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