Qualitative analysis of headspace volatile compounds of lambs and goats cooked meat/ Analise qualitativa de compostos volateis do headspace de carne cozida de ovinos e caprinos

• Published in: Ciência rural Vol. 43; no. 11; p. 2085
• Main Authors: Donade, Jossie Zamperetti, Nornberg, Jose Laerte, Kessler, Julcemar Dias, Osorio, Jose Carlos da Silveira, Osorio, Maria Teresa Moreira, Wagner, Roger
• Format: Journal Article
• Language: Spanish
• Published: Universidade Federal de Santa Maria 01-11-2013
• Subjects: Analysis; Chromatography; Goats; Meat; Sheep; Sulfur compounds
• ISSN: 0103-8478

The aim of this research was to characterize qualitatively the potential markers volatile compounds of the headspace of cooked lambs and goats meat from region of Alto Camaqua, Rio Grande do Sul--Brazil The volatile compounds of cooked meat of L. dorsi and V lateralis muscles of five male lambs (6 months of age) and five castrated male goats (8--9 months of age) were analyzed by solid phase microextraction (HS-SPME) technic and gas chromatography coupled to mass spectrometer (GC/MS). Seventy-three volatile compounds were found in samples headspace, including aldehydes, ketones and sulfur compounds characteristic from processed meat. Furthermore, it was possible to discriminate goats meat mainly by identification of terpenes (p-pinene, a-gurjunene, a-muurolene), which were absent in lambs. Some compounds discriminated V. lateralis and L. dorsi lamb muscles, such as isopropyl alcohol, a-pinene, m-xylene, but there was no discrimination between the muscles of goats.