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Meat volatiles of Pag 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
Doc. Ivan Vnučec orcid.org/0000-0002-5190-3045 ; Sveučilište u Zagrebu, Agronomski fakultet, Svetošimunska 25, Zagreb
Tjaša Jug orcid.org/0000-0001-6933-3370 ; Kmetijsko gozdarski zavod, Pri hrastu 18, Nova Gorica, Slovenija
Doc. Jelena Đugum ; Ministarstvo poljoprivrede, Ul. grada Vukovara 78, Zagreb
Nives Marušić Radovčić ; Sveučilište u Zagrebu, Prehrambeno tehnološki fakultet, Pierotieva 6, Zagreb

Abstract

The aim of this study, as a continuation of research on specific lamb meat volatiles of Croatian sheep breeds and the possible influence of breed and geographical breeding area, was to determine meat volatiles of Pag lamb. For this purpose, the SPME/GC/MS VOC analysis of heat-treated Pag lamb loins was carried out and 52 volatile compounds were isolated, including 14 aldehydes (57.78 %), 15 alcohols (23.28 %), 3 ketones (7.78 %), 5 alkanes (0.82%), 2 alkenes (0.49 %), 5 aromatic compounds (3.02 %), 6 heterocyclic compounds (3.82 %), 1 furan (0.91 %), 1 sulphur containing compound (0.20), 1 ester (0.11%) and 4 terpenes (1.72 %). The comparison with previous research on meat volatiles of Dalmatian and Lika lamb, where a considerably higher number of volatile compounds (88 and 70 meat volatiles respectively) was isolated, leads to the conclusion that breeding methods (almost exclusively by suckling) and slaughter age (33 days) of Pag lambs probably had the decisive effect on the reduction of the total number of meat volatiles, as well as on the aroma profile of Pag lamb.

Keywords

Pag lamb; meat; native sheep breeds; flavour; meat volatiles

Hrčak ID:

165025

URI

https://hrcak.srce.hr/165025

Publication date:

31.8.2015.

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