Qualitative analysis of headspace volatile compounds of lambs and goats cooked meat

Ciência Rural

Osório, José Carlos da Silveira³  Osório, Maria Teresa Moreira³  Nörnberg, José Laerte²  Wagner, Roger²  Donadel, Jossiê Zamperetti²  Kessler, Julcemar Dias¹ 

[1] Universidade do Estado de Santa Catarina (UDESC), Chapecó, Brasil;Universidade Federal de Santa Maria (UFSM), Santa Maria, Brasil;Universidade Federal da Grande Dourados (UFGD), Dourados, Brasil

关键词: muscles;    HS-SPME;    gas chromatography;    quality marker;   

DOI  :  10.1590/S0103-84782013001100026

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

The aim of this research was to characterize qualitatively the potential markers volatile compounds of the headspace of cooked lambs and goats meat from region of Alto Camaquã, Rio Grande do Sul - Brazil. The volatile compounds of cooked meat of L. dorsi and V. lateralis muscles of five male lambs (6 months of age) and five castrated male goats (8 - 9 months of age) were analyzed by solid phase microextraction (HS-SPME) technic and gas chromatography coupled to mass spectrometer (GC/MS). Seventy-three volatile compounds were found in samples headspace, including aldehydes, ketones and sulfur compounds characteristic from processed meat. Furthermore, it was possible to discriminate goats meat mainly by identification of terpenes (β-pinene, α-gurjunene, α-muurolene), which were absent in lambs. Some compounds discriminated V. lateralis and L. dorsi lamb muscles, such as isopropyl alcohol, α-pinene, m-xylene, but there was no discrimination between the muscles of goats.

【 授权许可】

CC BY-NC