Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins
Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel (n = 160) evaluated tendern...
| Main Authors: | , , , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
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Multidisciplinary Digital Publishing Institute (MDPI)
2022
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/13455 https://www.mdpi.com/2304-8158/10/5/1143 https://doi.org/10.3390/foods10051143 |
| _version_ | 1855485171747258368 |
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| author | Pavan, Enrique Yangfan, Ye Eyres, Graham T. Guerrero, Luis Reis, Mariza G. Silcock, Patrick Johnson, Patricia L. Realini, Carolina E. |
| author_browse | Eyres, Graham T. Guerrero, Luis Johnson, Patricia L. Pavan, Enrique Realini, Carolina E. Reis, Mariza G. Silcock, Patrick Yangfan, Ye |
| author_facet | Pavan, Enrique Yangfan, Ye Eyres, Graham T. Guerrero, Luis Reis, Mariza G. Silcock, Patrick Johnson, Patricia L. Realini, Carolina E. |
| author_sort | Pavan, Enrique |
| collection | INTA Digital |
| description | Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel (n = 160) evaluated tenderness, juiciness, flavor liking, and overall liking of the different types of lamb loins. Consumer scores differed among the types of lamb meat for all the evaluated attributes (p < 0.05). Further segmentation based on overall liking scores showed two consumer clusters with distinct ratings. Correlation and external preference map analyses indicated that one consumer cluster (n = 75) liked lamb types that had lower total lipid content, a lower proportion of branched-chain fatty acids, oleic and heptadecanoic acids; and a higher proportion of polyunsaturated fatty acids and volatile compounds (green and fruity descriptors). Consumer liking of the other segment (n = 85) was less influenced by fatty acids and volatiles, except hexanoic, heptanoic and octanoic acids (rancid, fatty, and sweaty descriptors). Thus, the fatty acid profile and the volatile compounds derived from their oxidation upon cooking seem to be a stronger driver of consumer liking of lamb for some consumers than others. |
| format | Artículo |
| id | INTA13455 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Multidisciplinary Digital Publishing Institute (MDPI) |
| publisherStr | Multidisciplinary Digital Publishing Institute (MDPI) |
| record_format | dspace |
| spelling | INTA134552022-11-28T10:38:00Z Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins Pavan, Enrique Yangfan, Ye Eyres, Graham T. Guerrero, Luis Reis, Mariza G. Silcock, Patrick Johnson, Patricia L. Realini, Carolina E. Calidad de los Alimentos Carne de Cordero Ácidos Grasos Sabor Compuesto Volátil Food Quality Lamb Meat Fatty Acids Flavour Volatile Compounds Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel (n = 160) evaluated tenderness, juiciness, flavor liking, and overall liking of the different types of lamb loins. Consumer scores differed among the types of lamb meat for all the evaluated attributes (p < 0.05). Further segmentation based on overall liking scores showed two consumer clusters with distinct ratings. Correlation and external preference map analyses indicated that one consumer cluster (n = 75) liked lamb types that had lower total lipid content, a lower proportion of branched-chain fatty acids, oleic and heptadecanoic acids; and a higher proportion of polyunsaturated fatty acids and volatile compounds (green and fruity descriptors). Consumer liking of the other segment (n = 85) was less influenced by fatty acids and volatiles, except hexanoic, heptanoic and octanoic acids (rancid, fatty, and sweaty descriptors). Thus, the fatty acid profile and the volatile compounds derived from their oxidation upon cooking seem to be a stronger driver of consumer liking of lamb for some consumers than others. EEA Balcarce Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Pavan, Enrique. Massey University Campus. AgResearch Limited, Te Ohu Rangahau Kai; Nueva Zelanda. Fil: Yangfan, Ye. Massey University Campus. AgResearch Limited, Te Ohu Rangahau Kai; Nueva Zelanda. Fil: Yangfan, Ye. Massey University. School of Agriculture and Environment. Animal Science; Nueva Zelanda. Fil: Eyres, Graham T. University of Otago. Department of Food Science; Nueva Zelanda. Fil: Guerrero, Luis. IRTA-Monells; España. Fil: Reis, Mariza G. Massey University Campus. AgResearch Limited, Te Ohu Rangahau Kai; Nueva Zelanda. Fil: Silcock, Patrick. University of Otago. Department of Food Science; Nueva Zelanda. Fil: Johnson, Patricia L. AgResearch Invermay; Nueva Zelanda. Fil: Realini, Carolina E. Massey University Campus. AgResearch Limited, Te Ohu Rangahau Kai; Nueva Zelanda. 2022-11-28T10:32:15Z 2022-11-28T10:32:15Z 2021-05 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/13455 https://www.mdpi.com/2304-8158/10/5/1143 2304-8158 https://doi.org/10.3390/foods10051143 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Multidisciplinary Digital Publishing Institute (MDPI) Foods 10 (5) : 1143 (2021) |
| spellingShingle | Calidad de los Alimentos Carne de Cordero Ácidos Grasos Sabor Compuesto Volátil Food Quality Lamb Meat Fatty Acids Flavour Volatile Compounds Pavan, Enrique Yangfan, Ye Eyres, Graham T. Guerrero, Luis Reis, Mariza G. Silcock, Patrick Johnson, Patricia L. Realini, Carolina E. Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins |
| title | Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins |
| title_full | Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins |
| title_fullStr | Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins |
| title_full_unstemmed | Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins |
| title_short | Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins |
| title_sort | relationships among consumer liking lipid and volatile compounds from new zealand commercial lamb loins |
| topic | Calidad de los Alimentos Carne de Cordero Ácidos Grasos Sabor Compuesto Volátil Food Quality Lamb Meat Fatty Acids Flavour Volatile Compounds |
| url | http://hdl.handle.net/20.500.12123/13455 https://www.mdpi.com/2304-8158/10/5/1143 https://doi.org/10.3390/foods10051143 |
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