title: Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat.
abstract: This study investigated the effects of high pressure processing (HPP) on fatty acid composition and volatile compounds in Korean native black goat (KNBG) meat. Fatty acid content in KNBG meat was not significantly (p > 0.05) different among the control goats and those subjected HPP. The 9,12-octadecadienoic acid and octadecanoic acid, well-known causes of off-flavors, were detected from meat of some KNBG. A difference between the control and HPP treatment was observed in the discriminated function analysis using an electronic nose. The results suggest that the volatile compounds in KNBG meat were affected by HPP.
authors: Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Republic of Korea. kangroot@korea.kr
authors: Geunho
authors: G
authors: Kang
authors: Soohyun
authors: S
authors: Cho
authors: Pilnam
authors: P
authors: Seong
authors: Beomyoung
authors: B
authors: Park
authors: Sangwoo
authors: S
authors: Kim
authors: Donghun
authors: D
authors: Kim
authors: Youngjun
authors: Y
authors: Kim
authors: Sunmun
authors: S
authors: Kang
authors: Kyoungmi
authors: K
authors: Park
mesh_terms: D000818:Animals; D004032:Diet; D004041:Dietary Fats / Q000032:analysis*; D004581:Electronics; D005227:Fatty Acids / Q000032:analysis*; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D006041:Goats; D006801:Humans; D007723:Korea; D008460:Meat / Q000032:analysis*; D009666:Nose; D009812:Odorants / Q000032:analysis*; D011312:Pressure; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D055549:Volatile Organic Compounds; C027369:octadecadienoic acid