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Title

Effect of ageing time on the volatile compounds from cooked horse meat

AuthorsBeldarrain, Lorea R.; Morán, Lara CSIC ORCID; Sentandreu, Miguel Ángel; Barron, Luis Javier R.; Aldai, Noelia CSIC
KeywordsFoal meat
Equine
Volatile composition
Cooked meat aroma
Lipid oxidation
Vacuum ageing
Issue Date6-Oct-2021
PublisherElsevier
CitationMeat Science 184: 108692 (2022)
AbstractVolatile compounds from cooked and aged (0, 7, 14, 21 days) Hispano-Bretón 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.
Publisher version (URL)https://doi.org/10.1016/j.meatsci.2021.108692
URIhttp://hdl.handle.net/10261/253713
DOI10.1016/j.meatsci.2021.108692
ISSN0309-1740
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