Chemical parameters, fatty acids and volatile compounds of salted and ripened goat thigh

Lipid and Volatile Profiles of Various Goat Primal Cuts: Aspects of Nutritional Value and Flavor/Taste Attributes

The lipid and volatile profiles of goat primal cuts (shoulder, rib, loin, breast, and leg), as well as their potential impact on nutritional and flavor/taste attributes, were investigated. The breast cuts had the lowest protein but the highest fat content. Triacylglycerol was the predominant lipid in all cuts (82.22-88.01%), while the breast cuts had the lowest triacylglycerol and the highest diacylglycerol and free fatty acids. Also, the highest unsaturated fatty acid (UFA), both monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), was obtained in the breast cuts. These findings correlated well with the highest peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) value. The volatile profiles of the various grilled cuts indicated that the breast and leg cuts had similar volatiles, with higher amounts of alcohol, aldehyde, ketone, and ester than others, which could explain the flavor oxidation by lipid and off-flavors in spoiled meat. While the shoulder, rib, and loin cuts had higher amounts of nitrogen-containing compounds. The highest sulfur-containing and hydrocarbon compounds were also observed in the shoulder cuts, which are mainly formed during the Maillard reaction and responsible for the cooked meat flavor. This investigation revealed that each cut of goat meat has a varied composition, especially in lipids and volatile compounds. Thus, meat quality differs in terms of nutritional aspects and flavor/taste characteristics, enabling consumers to select nutritious or proper cuts for their cooking to achieve the most satisfaction from goat meat consumption.

Analysis of Volatile Compounds in Sea Bass (Lateolabrax japonicus) Resulting from Different Slaughter Methods Using Electronic-Nose (E-Nose) and Gas Chromatography-Ion Mobility Spectrometry

Sea bass (Lateolabrax japonicus) is known for its unique flavor and high nutritional value. In this study, the influence of slaughter methods on the volatile compounds (VOCs) in sea bass was investigated using electronic nose (E-nose) technology and gas chromatography-ion mobility spectrometry (GC-IMS). VOCs in raw and cooked sea bass resulting from different slaughter methods were effectively distinguished using both techniques. Aldehydes, ketones, and alcohols were associated with the basic flavor of sea bass, whereas esters, organic acids, and furans enriched the aroma. In raw sea bass, the fishy odor was the strongest in the HSD group (head shot control death), followed by that in the IFD (ice faint to death) and BDS (bloodletting to death) groups. The VOC content increased and stabilized after steaming, enhancing pleasant odors such as fatty and fruity aromas. In cooked sea bass, the content of diacetyl and ethanol was the highest in the EAD group (eugenol anesthesia to death), which may be a residue of eugenol, imparting a distinct irritating chemical odor. Furthermore, abundant (E)-2-octenal, 2-heptanone, benzaldehyde, and esters in the BDS group imparted a strong, pleasant aroma. The findings indicate that heart puncture and bloodletting is the preferred slaughter method to maintain sea bass quality, providing new insights into the volatile changes in sea bass induced by different slaughter methods.

Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat

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.