期刊
FOOD CHEMISTRY
卷 123, 期 2, 页码 513-520出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.04.004
关键词
Goat meat; Volatiles; Flavour precursors; Sugars; Amino acids; Nucleotides
资金
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)
Selected water-soluble precursors, including sugars, free amino acids and nucleotides, were quantified in raw and cooked goat meat, as a part of a study which the main aim was to better understand the aroma formation in goat meat. When compared with the same precursors in beef, lamb and chicken, levels in goat meat were generally similar, except for fructose and glycine, which were present at higher concentrations in goat meat. Fructose, glucose, IMP, and cysteine suffered the greatest losses during the cooking process and seem to be most involved in aroma formation in goat meat. The effects of these precursor changes on the volatile compound composition and formation process of them on cooked goat meat are discussed. (C) 2010 Elsevier Ltd. All rights reserved.
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