000150089 001__ 150089
000150089 005__ 20251017144546.0
000150089 0247_ $$2doi$$a10.1016/j.foodres.2013.08.003
000150089 0248_ $$2sideral$$a84980
000150089 037__ $$aART-2013-84980
000150089 041__ $$aeng
000150089 100__ $$0(orcid)0000-0002-5904-8506$$aBueno, Mónica$$uUniversidad de Zaragoza
000150089 245__ $$aEffect of freezing method and frozen storage duration on odour-active compounds and sensory perception of lamb
000150089 260__ $$c2013
000150089 5060_ $$aAccess copy available to the general public$$fUnrestricted
000150089 5203_ $$aThe effects of different freezing methods (nitrogen freezing tunnel, air blast freezer and home freezer) and frozen storage duration (1 month and 10 months) have been studied by sensory analyses and chemical analyses of odor-active compounds. The sensory analyses showed that fresh meat was significantly (p < 0.05) juicier than frozen meat. Meat frozen in the air blast freezer (ABF) and stored during 10 months had the highest lamb flavor intensity, significantly different from meat frozen in a home freezer (stored for 1 and 10 months) or in a nitrogen tunnel and stored for 1 month. The fresh sample was characterized by lower levels of Strecker aldehydes, 2-phenoxyethanol, cresols and to a lesser extent 2-methylbenzaldehyde, and higher levels of furaneol, which was not even detected in frozen samples. These compounds, together with the relative levels of octanoic acid and ethyl hexanoate, could be used as markers to detect whether lamb meat has been frozen. In chemical terms, the ABF samples were the most similar to fresh meat. Remarkably, in most cases the relative chemical aroma composition had no significant differences as a result of freezing. This helps explain the high sensory similarity observed. Only pyrazine levels changed significantly with frozen storage duration. No oxidation aromas or rancidity have been detected in fresh or frozen lamb.
000150089 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000150089 590__ $$a3.05$$b2013
000150089 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b14 / 121 = 0.116$$c2013$$dQ1$$eT1
000150089 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000150089 700__ $$0(orcid)0000-0002-2713-5939$$aResconi, Virginia
000150089 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, Mari Mar$$uUniversidad de Zaragoza
000150089 700__ $$0(orcid)0000-0001-9601-6688$$aCacho, Juan$$uUniversidad de Zaragoza
000150089 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza
000150089 700__ $$0(orcid)0000-0003-1658-1770$$aEscudero Carra, Ana María$$uUniversidad de Zaragoza
000150089 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000150089 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000150089 773__ $$g54 (2013), 772-780$$pFood res. int.$$tFood Research International$$x0963-9969
000150089 8564_ $$s319122$$uhttps://zaguan.unizar.es/record/150089/files/texto_completo.pdf$$yPostprint
000150089 8564_ $$s707390$$uhttps://zaguan.unizar.es/record/150089/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000150089 909CO $$ooai:zaguan.unizar.es:150089$$particulos$$pdriver
000150089 951__ $$a2025-10-17-14:09:44
000150089 980__ $$aARTICLE