Prethodno priopćenje

Volatile aroma compounds of dalmatian lamb

Marina Krvavica orcid.org/0000-0002-4431-5958 ; Veleučilište „Marko Marulić“, Petra Krešimira IV 30, Knin
Milijana Bradaš, mag.ing.agr. ; Veleučilište „Marko Marulić“, Petra Krešimira IV 30, Knin
Tjaša Jug orcid.org/0000-0001-6933-3370 ; Kmetijsko gozdarski zavod, Pri hrastu 18, Nova Gorica, Slovenija
dr. Iva Boltar ; Kmetijsko gozdarski zavod, Pri hrastu 18, Nova Gorica, Slovenija
Doc. Ivan Vnučec orcid.org/0000-0002-5190-3045 ; Sveučilište u Zagrebu, Agronomski fakultet, Svetošimunska 25, Zagreb
Nives Marušić Radovčić ; Sveučilište u Zagrebu, Prehrambeno tehnološki fakultet, Pierotieva 6, Zagreb

Sažetak

The aim of the present study was to determine the volatile profile of Dalmatian lamb and offer a simple and reliable analytical method as an option for determining the specificity of certain types of meat of Croatian indigenous breeds of sheep and thereby contribute to the protection of their quality in the market. For this purpose, a SPME/GC/MS VOC analysis of roasted Dalmatian lamb loins was carried out and 88 compounds were isolated, out of which 17 aldehydes (47.45%), 11 alcohols (22.65%), 9 ketones (9.44%), 9 alkanes (3.84%), 5 alkenes (0.91%), 7 aromatic compounds (4.25%), 6 heterocyclic compounds (0.81%), 2 furans (1.21 %), 3 phenolic compounds (2.11%), 3 sulphur containing compounds
(2.05), 3 carboxylic acids (0.49%), 5 esters (0.77%) and 8 terpenes (4.02%). By comparison with the available data from similar studies, there is a possibility that 34 volatiles isolated in samples of Dalmatian lamb have not been yet determined in tissues of other lamb breeds. But to draw more reliable conclusions further research in this direction should be carried out.

Ključne riječi

Dalmatian lamb; Croatian sheep breeds; aroma profile; meat volatiles

Hrčak ID:

138201

URI

https://hrcak.srce.hr/138201

Datum izdavanja:

15.1.2015.

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