Original scientific paper

Volatile aroma compounds of Lika 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
Prof. Jozo Rogošić ; Sveučilište u Zadru, Odjel za ekologiju, agronomiju i akvakulturu, Trg kneza Višeslava 9, Zadar
Tjaša Jug orcid.org/0000-0001-6933-3370 ; 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

Abstract

The aim of this study was to determine the volatile compounds in the aromatic profile of Lika lamb, as a continuation of studies on the specific volatile compounds of the aroma of lamb meat of Croatian sheep breeds, and thereby contribute to the maintenance of their quality on the market. The study will at the same time strive to contribute to the identification of potential biomarkers found in lamb meat that could, due to their floristic composition, be linked to a specific geographical rearing area. For this purpose, a SPME/GC/MS VOC analysis of heat-treated Lika lamb was carried out and 70 compounds were isolated, including 16 aldehydes (58.52%), 12 alcohols (20.60%), 5 ketones (9.40%), 11 aliphatic hydrocarbons (1.54%), 7 aromatic compounds (5.24%), 4 heterocyclic compounds (0.72%), 2 furans (1.56 %), 2 sulphur compounds (0.57%), 3 carboxylic acids (0.71%), 4 esters (0.58%) and 4 terpenes (0.55%). Comparison with the available data acquired in similar studies raised a possibility that 34 volatiles never before determined in tissues of foreign lamb breeds were isolated in samples of Lika lamb, of which the following 5 volatiles were not identified even in the samples of Dalmatian lamb: linalool, methylcyclopentane, 4-(bi(4-methylphenylsulfonyl)methyl)pyridine, methyl hexanoate and ethyl caprylate. The differences between Dalmatian and Lika lamb
were nevertheless significantly greater, given that the aromatic profile of Lika lamb contained a total of 9 compounds that were not identified in Dalmatian lamb and that aromatic profile of Dalmatian lamb derived as much as 24 volatile compounds that were not found in meat of Lika lamb. The aforementioned findings lead to the conclusion that a sheep rearing area (so-called territorial effect) might have a significant impact on the aromatic profile of lamb. However, given that this study represents only the initial research on the relatively small number of meat samples, to draw more reliable conclusions, further research in this direction should be carried out.

Keywords

Lika lamb; Croatian sheep breeds; aromatic profile; meat volatiles

Hrčak ID:

141126

URI

https://hrcak.srce.hr/141126

Publication date:

1.5.2015.

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