Volatile profile and fatty acid composition of kavurma (A cooked uncured meat product) produced with animal fat combinations

Ogras Ş., AKKÖSE A., KABAN G., KAYA M.

International Journal of Food Properties, cilt.21, sa.1, ss.364-373, 2018 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 1
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1080/10942912.2017.1409763
  • Dergi Adı: International Journal of Food Properties
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.364-373
  • Anahtar Kelimeler: Kavurma, Cooked meat, Beef intermuscular fat, Beef kidney fat, Sheep tail fat, COOKING, STORAGE, VACUUM, LIPIDS, BEEF, PORK
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this research, the effects of animal fat combinations (100% beef intermuscular fat, BIF); 100% beef kidney fat, BKF; 100% sheep tail fat, STF; 50% BIF + 50% BKF; 50% BIF + 50% STF; 35% BIF + 35% BKF + 30% STF) on volatile profile and fatty acid composition as well as selected physicochemical and sensorial properties of kavurma (a traditional Turkish cooked uncured meat product) were investigated. The group containing 50% BIF + 50% BKF had higher scores than other groups in terms of overall apperance, and taste-odor. The use of STF had a negative effect on sensory parameters. The lowest and the highest saturated fatty acid ratio were determined in the group with 100% STF and the group with 100% BKF, respectively. Among volatile compounds identified, aldehydes were the mostly found chemical group and hexanal was determined as major compound in all groups. As a result, the use of sheep tail fat increased unsaturated fatty acid ratio but negatively affected sensory properties of kavurma.