dc.contributor.author | Morán Lobato, Lara | |
dc.contributor.author | Aldai Elkoro-Iribe, Noelia | |
dc.contributor.author | Rodríguez Barrón, Luis Javier ![ORCID](/themes/Mirage2//images/orcid_16x16.png) | |
dc.date.accessioned | 2024-05-22T17:00:58Z | |
dc.date.available | 2024-05-22T17:00:58Z | |
dc.date.issued | 2021-08 | |
dc.identifier.citation | Food Chemistry 352 : (2021) // Article ID 129380 | es_ES |
dc.identifier.issn | 0308-8146 | |
dc.identifier.issn | 1873-7072 | |
dc.identifier.uri | http://hdl.handle.net/10810/68110 | |
dc.description.abstract | Solid-phase microextraction coupled to gas chromatography-mass spectrometry is a common approach to analyze the volatile profile of cooked meat. The present study aims to investigate the combined effect of sample preparation, including meat presentation (minced and steak) and cooking method (stewed and grilled), and extraction temperature (30, 60 and 80 °C) and time (30 and 50 min) on the volatile composition of cooked deer meat. The statistical results indicated that extraction temperature was the most relevant factor affecting the meat volatile profile of cooked meat followed by the extraction time. Higher extraction temperatures improved the detection of heavy volatile compounds, while sample preparation had little influence on the meat volatile profile, probably due to the accurate control of the parameters used for meat presentation and cooking methods. The results of this work can assist in the standardization of analytical procedures for the characterization of volatile compounds in cooked meat. | es_ES |
dc.description.sponsorship | The present experiment was performed with the financial support provided by the Basque Country Government (IT944-16). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ | * |
dc.subject | deer meat | es_ES |
dc.subject | volatile compounds | es_ES |
dc.subject | extraction temperature and time | es_ES |
dc.subject | meat preparation | es_ES |
dc.subject | cooking method | es_ES |
dc.subject | stewed meat | es_ES |
dc.subject | grilled meat | es_ES |
dc.title | Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.holder | © 2021 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license
(http://creativecommons.org/licenses/by-nc-nd/4.0/) | es_ES |
dc.rights.holder | Atribución-NoComercial-SinDerivadas 3.0 España | * |
dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S0308814621003861 | es_ES |
dc.identifier.doi | 10.1016/j.foodchem.2021.129380 | |
dc.departamentoes | Farmacia y ciencias de los alimentos | es_ES |
dc.departamentoeu | Farmazia eta elikagaien zientziak | es_ES |