"intramyocellular" - 1 õppematerjal

Liha töötlemine

1994). The relationship between some of the been associated with the lipid portion more common volatiles and their respective of meat. It may result from quantitative dif- flavors is shown in Table 2.1. ferences of several compounds (3,5-dimethyl- The lipids present in muscle tissue (sub- 1,2,4,trithiolane, 2,4,6-trimethylperhydro- cutaneous fat, intramuscular fat, intermuscu- 1,3,5-dithiazine, mercaptothiophenes, lar fat, intramyocellular lipid, and structural mercaptofurans; Shahidi et al. 1994). A beef- phospholipids) at slaughter serve as a source like aroma compound, 12-methyltridecanal, of many of these flavor constituents. These is an important contributor to species flavor lipids are composed of fatty acids that may (Mottram et al. 1982). It occurs in much be saturated, unsaturated and/or methyl- smaller amounts in species other than beef. branched (Fig. 2.2)