Volatile profile and fatty acid composition of kavurma (a cooked uncured meat product) produced with animal fat combinations

• Published in: International journal of food properties Vol. 21; no. 1; pp. 364 - 373
• Main Authors: Şişik Oğraş, Şeyma, Akköse, Ahmet, Kaban, Güzin, Kaya, Mükerrem
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis 01.01.2018; Taylor & Francis Ltd; Taylor & Francis Group
• Subjects: Aldehydes; Beef; Beef intermuscular fat; Beef kidney fat; Cooked meat; Fatty acid composition; Fatty acids; Hexanal; Kavurma; Kidneys; Meat; Meat products; Odor; Sensory evaluation; Sensory properties; Sheep tail fat
• ISSN: 1094-2912; 1532-2386
• DOI: 10.1080/10942912.2017.1409763

In this research, the effects of animal fat combinations (100% beef intermuscular fat, BIF); 100% beef kidney fat, BKF; 100% sheep tail fat, STF; 50% BIF + 50% BKF; 50% BIF + 50% STF; 35% BIF + 35% BKF + 30% STF) on volatile profile and fatty acid composition as well as selected physicochemical and sensorial properties of kavurma (a traditional Turkish cooked uncured meat product) were investigated. The group containing 50% BIF + 50% BKF had higher scores than other groups in terms of overall apperance, and taste-odor. The use of STF had a negative effect on sensory parameters. The lowest and the highest saturated fatty acid ratio were determined in the group with 100% STF and the group with 100% BKF, respectively. Among volatile compounds identified, aldehydes were the mostly found chemical group and hexanal was determined as major compound in all groups. As a result, the use of sheep tail fat increased unsaturated fatty acid ratio but negatively affected sensory properties of kavurma.