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

Figures & data

Table 1. pH, moisture and fat levels of kavurma groups produced with animal fat combinations (mean ± standard deviation).

Fat	pH	Moisture (%)	Fat (%)
BIF (100%)	6.19 ± 0.09b	30.76 ± 3.44e	34.44 ± 2.19a
BKF (100%)	6.25 ± 0.14a	36.98 ± 2.97c	30.80 ± 1.22c
STF (100%)	6.19 ± 0.07b	40.85 ± 2.51a	27.01 ± 0.41e
BIF (50%) + BKF (50%)	6.13 ± 0.02c	36.99 ± 2.05c	29.75 ± 0.80d
BIF (50%) + STF (50%)	6.14 ± 0.03c	38.03 ± 3.29b	29.58 ± 2.36d
BIF (35%) + BKF (35%) + STF (30%)	6.28 ± 0.02a	35.78 ± 0.94d	31.73 ± 0.67b
Significance	**	**	**

**p ˂ 0.01; BIF: Beef intermuscular fat; BKF: Beef kidney fat; STF: Sheep tail fat. a–e: Any two means in the same column having the same letters in the same section are not significantly different at p > 0.05.

Table 2. Sensorial properties of kavurma groups produced with animal fat combinations (mean± standard deviation).

	Overall appearance	Taste and odor	Texture	Fat color	General acceptability
Fat/Fat mixture
BIF (100%)	7.38 ± 0.35a	7.44 ± 0.09a	7.25 ± 0.18a	7.63 ± 0.00b	7.25 ± 0.18ab
BKF (100%)	7.50 ± 0.00a	7.31 ± 0.27a	7.06 ± 0.09ab	7.88 ± 0.00a	7.63 ± 0.00a
STF (100%)	5.50 ± 1.18b	5.81 ± 0.09c	6.81 ± 0.09b	6.00 ± 0.00e	6.00 ± 0.00c
BIF (50%) + BKF (50%)	7.75 ± 0.53a	7.50 ± 0.00a	7.19 ± 0.27ab	7.88 ± 0.00a	6.88 ± 0.53b
BIF (50%) + STF (50%)	6.31 ± 0.44b	6.50 ± 0.35b	6.38 ± 0.53c	6.44 ± 0.62d	6.19 ± 0.62c
BIF (35%) + BKF (35%) + STF (30%)	7.44 ± 0.27a	7.44 ± 0.09a	7.19 ± 0.09ab	7.31 ± 0.09c	7.19 ± 0.09ab
Significance	**	**	**	**	**

**p ˂ 0.01;, BIF: Beef intermuscular fat; BKF: Beef kidney fat; STF: Sheep tail fat. a–e: Any two means in the same column having the same letters in the same section are not significantly different at p > 0.05.

Table 3. Fatty acid composition of kavurma groups produced with animal fat combinations (mean± standard deviation) (% of total identified fatty acids).

	BIF (100%)	BKF (100%)	STF (100%)	BIF (50%) BKF (50%)	BIF (50%) STF (50%)	BIF (35%) BKF (35%) STF (30%)	S
Saturated fatty acids
C14:0	1.24 ± 0.15b	0.68 ± 0.04a	1.72 ± 0.35c	0.90 ± 0.11a	0.75 ± 0.01a	0.80 ± 0.14a	**
C15:0	0.37 ± 0.01a	0.56 ± 0.07b	1.42 ± 0.02e	0.48 ± 0.03b	0.86 ± 0.01d	0.74 ± 0.02c	**
C16:0	26.06 ± 1.63bc	26.98 ± 0.08c	23.07 ± 0.30a	26.67 ± 0.04c	24.80 ± 0.52b	25.06 ± 0.34b	**
C17:0	0.80 ± 0.01a	0.96 ± 0.04b	1.18 ± 0.03c	0.91 ± 0.00b	0.99 ± 0.04b	0.97 ± 0.00b	**
C18:0	16.63 ± 2.38b	28.78 ± 0.20e	14.64 ± 1.70a	23.69 ± 2.99d	17.13 ± 3.01b	21.50 ± 2.93c	**
C20:0	0.53 ± 0.16a	0.55 ± 0.11a	0.30 ± 0.04a	0.46 ± 0.07a	0.32 ± 0.12a	0.33 ± 0.07a	ns
SFA	45.61 ± 3.71b	58.51 ± 0.23e	42.31 ± 1.63a	53.10 ± 2.80d	44.83 ± 3.35b	49.11 ± 3.79c	**
Unsaturated fatty acids
C14:1	0.24 ± 0.01a	0.52 ± 0.07d	0.34 ± 0.01b	0.38 ± 0.01c	0.25 ± 0.03ab	0.36 ± 0.03c	**
C15:1	0.31 ± 0.01a	0.49 ± 0.04c	0.35 ± 0.01ab	0.40 ± 0.01b	0.34 ± 0.04ab	0.37 ± 0.04ab	**
C16:1n7	3.60 ± 0.45c	1.57 ± 0.13a	3.40 ± 0.32c	2.51 ± 0.30b	3.54 ± 0.28c	2.66 ± 0.35b	**
C16:2n4	1.01 ± 0.08a	1.44 ± 0.01c	3.17 ± 0.11f	1.28 ± 0.06b	2.11 ± 0.03e	1.81 ± 0.11d	**
C16:3n4	0.81 ± 0.14b	0.51 ± 0.02a	2.21 ± 0.04e	0.71 ± 0.01b	1.39 ± 0.11d	1.14 ± 0.13c	**
C17:1	0.17 ± 0.01a	0.26 ± 0.17a	0.35 ± 0.08a	0.23 ± 0.01a	0.24 ± 0.01a	0.30 ± 0.01a	ns
C18:1n9	46.81 ± 2.93c	34.35 ± 1.20a	45.35 ± 0.91c	40.16 ± 2.50b	45.54 ± 3.21c	42.22 ± 2.49b	**
C18:2n6	0.47 ± 0.11a	0.84 ± 0.01d	0.72 ± 0.12c	0.57 ± 0.02ab	0.57 ± 0.05ab	0.67 ± 0.15bc	**
C18:3n3	0.38 ± 0.04b	0.29 ± 0.05a	1.24 ± 0.08e	0.31 ± 0.06ab	0.75 ± 0.11d	0.56 ± 0.06c	**
C20:1n11	0.31 ± 0.01a	0.45 ± 0.33a	0.21 ± 0.07a	0.15 ± 0.02a	0.22 ± 0.15a	0.27 ± 0.09a	ns
C20:1n9	0.30 ± 0.11a	0.60 ± 0.40a	0.38 ± 0.27a	0.23 ± 0.03a	0.26 ± 0.10a	0.26 ± 0.03a	ns
USFA	54.39 ± 3.71d	41.30 ± 0.50a	57.70 ± 1.61e	46.90 ± 2.79b	55.18 ± 3.37d	50.11 ± 2.69c	**
MUFA	51.73 ± 3.49d	38.23 ± 0.54a	50.37 ± 1.48d	44.05 ± 2.78b	50.37 ± 3.13d	45.96 ± 2.53c	**
PUFA	2.67 ± 0.22a	3.07 ± 0.04b	7.33 ± 0.13e	2.85 ± 0.01a	4.81 ± 0.24d	4.15 ± 0.16c	**

**p ˂ 0.01; ns: not significant; BIF: Beef intermuscular fat; BKF: Beef kidney fat; STF: Sheep tail fat. a–f: Any two means in the same row having the same letters in the same section are not significantly different at p > 0.05.

Table 4. Volatile compounds of kavurma groups produced with animal fat combinations (mean ± standard deviation).

Compounds	KI	RI	BIF (100%)	BKF (100%)	STF (100%)	BIF (50%) BKF (50%)	BIF (50%) STF (50%)	BIF (35%) BKF (35%) STF (30%)	S
Aldehydes
Acetaldehyde	<500	A	4.74 ± 9.48	5.05 ± 7.38	3.16 ± 3.84	5.25 ± 7.07	7.54 ± 15.09	0.00 ± 0.00	ns
Pentanal	742	B	12.86 ± 7.38	37.49 ± 32.71	31.10 ± 33.26	30.22 ± 8.68	19.20 ± 8.23	26.49 ± 6.31	ns
Hexanal	849	A	128.25 ± 8.25	349.78 ± 87.17	326.85 ± 155.99	273.89 ± 131.24	290.62 ± 72.07	269.21 ± 82.77	ns
Heptanal	955	B	6.39 ± 0.64	21.15 ± 11.33	17.74 ± 8.02	12.40 ± 6.61	11.36 ± 2.96	10.83 ± 3.03	ns
Benzaldehyde	1024	A	4.63 ± 1.06	11.60 ± 8.86	1.33 ± 0.67	6.61 ± 1.21	6.40 ± 0.99	6.17 ± 0.55	*
Octanal	1061	A	3.81 ± 0.53	6.00 ± 4.63	8.74 ± 3.11	7.12 ± 3.48	5.87 ± 1.42	6.21 ± 1.91	ns
Nonanal	1154	B	3.37 ± 0.75	0.00 ± 0.00	8.89 ± 4.81	5.00 ± 2.14	5.98 ± 0.89	5.39 ± 1.41	**
2-methyl-3 phenyl propanal	1331	B	1.96 ± 1.02	43.55 ± 48.99	14.72 ± 26.63	2.74 ± 2.32	2.27 ± 0.54	1.99 ± 0.51	ns
Ketones
3-methyl-2-butanone	637	B	5.18 ± 5.98	40.13 ± 47.30	21.03 ± 42.07	4.40 ± 8.79	4.50 ± 8.65	1.28 ± 1.50	*
3-hydroxy-2-butanone	796	B	7.00 ± 9.01	3.68 ± 4.27	7.40 ± 8.57	5.48 ± 6.34	3.74 ± 4.64	4.33 ± 5.54	ns
2-butanone	798	B	4.24 ± 4.99	37.06 ± 43.42	16.97 ± 28.31	4.27 ± 8.53	2.61 ± 3.70	3.96 ± 4.90	ns
2-heptanone	948	B	0.00 ± 0.00	0.39 ± 0.78	0.51 ± 1.02	0.35 ± 0.70	0.75 ± 0.91	0.00 ± 0.00	ns
2-propanone-(1-acetoloxy)	942	C	3.08 ± 0.13	6.53 ± 9.55	4.86 ± 6.89	3.43 ± 1.02	1.88 ± 1.32	2.41 ± 1.68	ns
2,5-octadiene	1043	C	0.00 ± 0.00	11.15 ± 7.47	13.99 ± 16.27	9.97 ± 11.64	13.79 ± 15.95	16.29 ± 10.34	*
2,3-octadiene	1044	C	3.25 ± 0.45	0.00 ± 0.00	5.27 ± 7.31	2.25 ± 2.65	4.38 ± 5.10	0.00 ± 0.00	ns
Aliphatic hydrocarbons
Hexane	600	A	0.75 ± 1.49	3.12 ± 3.37	3.53 ± 4.92	0.00 ± 0.00	6.88 ± 13.11	0.00 ± 0.00	ns
Heptane	700	A	6.73 ± 9.76	16.06 ± 16.13	14.94 ± 12.97	12.44 ± 7.34	5.10 ± 9.89	3.18 ± 3.17	ns
Octane	800	A	3.31 ± 2.63	3.39 ± 4.06	11.11 ± 14.41	8.23 ± 2.40	3.95 ± 2.66	2.50 ± 2.91	ns
Undecane	1100	A	0.91 ± 0.13	7.59 ± 7.96	1.60 ± 1.21	0.83 ± 0.90	2.43 ± 2.38	1.40 ± 1.04	*
Dodecane	1200	A	1.26 ± 0.10	9.61 ± 17.93	12.57 ± 21.66	1.31 ± 0.38	3.22 ± 2.34	1.95 ± 0.96	ns
Tridecane	1300	A	1.99 ± 0.76	14.10 ± 17.03	4.72 ± 2.05	2.06 ± 1.47	3.76 ± 1.10	3.04 ± 1.04	ns
Tetradecane	1400	A	1.53 ± 1.77	22.84 ± 25.48	2.70 ± 2.34	0.78 ± 1.55	3.40 ± 2.75	3.60 ± 1.57	ns
Pentadecane	1500	A	0.37 ± 0.73	27.40 ± 33.47	10.26 ± 15.36	1.57 ± 0.37	2.27 ± 0.92	2.18 ± 0.95	ns
Heptane 2,2,4,6,6-pentamethyl	1019	C	2.64 ± 3.55	2.81 ± 3.51	4.18 ± 5.13	6.48 ± 7.49	3.89 ± 3.39	7.20 ± 1.89	ns
Nonane 2,2,4,4,6,8,8-heptamethyl	1055	C	0.00 ± 0.00	0.51 ± 0.79	1.05 ± 1.22	1.09 ± 1.27	0.48 ± 0.55	0.68 ± 0.93	ns
Aromatic hydrocarbons
Toluene	789	A	3.29 ± 2.40	19.17 ± 19.08	11.56 ± 5.74	4.80 ± 1.22	5.20 ± 5.04	4.20 ± 1.44	ns
p-xylene	894	B	2.23 ± 1.66	5.86 ± 9.36	5.09 ± 4.51	2.42 ± 0.84	2.25 ± 0.82	1.71 ± 0.28	ns
Styrene	933	B	0.00 ± 0.00	0.08 ± 0.11	0.57 ± 0.66	0.16 ± 0.32	0.16 ± 0.31	0.33 ± 0.39	ns
Alcohols
Ethanol	539	A	25.91 ± 12.32	59.17 ± 31.92	35.05 ± 36.05	16.80 ± 3.76	13.50 ± 12.78	11.48 ± 10.05	*
2-octanol	874	B	0.36 ± 0.73	0.61 ± 0.78	0.00 ± 0.00	0.50 ± 0.99	0.22 ± 0.31	0.71 ± 0.88	ns
1-hexanol	935	B	0.00 ± 0.00	0.57 ± 0.68	0.40 ± 0.80	0.84 ± 0.98	0.70 ± 0.81	1.10 ± 0.79	ns
2-ethyl-1-hexanol	1084	B	0.37 ± 0.73	0.00 ± 0.00	0.64 ± 0.74	0.19 ± 0.38	0.76 ± 1.20	0.19 ± 0.37	ns
Esters
Ethyl acetate	648	A	1.96 ± 1.86	0.03 ± 0.05	4.97 ± 9.94	0.00 ± 0.00	0.03 ± 0.05	0.27 ± 0.45	ns
Butyl propionate	934	B	4.40 ± 5.07	1.03 ± 1.28	5.43 ± 4.43	2.36 ± 0.87	1.50 ± 1.11	1.64 ± 0.53	ns
Butyl 2-methyl butanoate	1077	C	1.02 ± 2.04	0.18 ± 0.37	0.27 ± 0.54	1.42 ± 2.37	0.85 ± 1.38	0.41 ± 0.81	ns
Propyl hexanoate	1125	A	3.71 ± 3.16	30.22 ± 40.26	5.85 ± 4.70	2.55 ± 1.26	6.50 ± 7.47	10.14 ± 15.43	ns
Hexyl butanoate	1222	A	11.72 ± 17.42	11.80 ± 13.32	8.24 ± 12.86	23.09 ± 17.22	7.67 ± 11.44	15.19 ± 16.64	ns
Furans
2-pentyl furan	1021	B	0.30 ± 0.59	2.12 ± 0.67	1.52 ± 1.04	1.12 ± 1.30	1.06 ± 1.22	1.02 ± 1.18	ns
Acids
Acetic acid	716	A	0.00 ± 0.00	3.66 ± 7.33	1.10 ± 2.20	0.44 ± 0.88	0.00 ± 0.00	0.96 ± 1.70	ns
Butanoic acid	890	B	0.26 ± 0.51	8.36 ± 15.14	0.00 ± 0.00	1.41 ± 1.07	0.53 ± 0.62	1.13 ± 0.87	ns
Heptanoic acid	1069	B	0.00 ± 0.00	0.32 ± 0.64	0.49 ± 0.57	0.97 ± 1.11	0.96 ± 0.66	0.76 ± 0.95	ns
Terpenes
Limonene	1054	A	0.00 ± 0.00	0.32 ± 0.64	0.49 ± 0.97	0.33 ± 0.65	1.09 ± 0.83	0.64 ± 0.74	ns
o-Cymene	1066	B	0.98 ± 0.70	4.38 ± 4.28	1.77 ± 1.19	1.25 ± 0.38	1.64 ± 1.20	1.04 ± 0.47	ns
3-ethyl-2-methyl-1.3-hexadiene	1094	C	0.00 ± 0.00	0.04 ± 0.01	0.23 ± 0.27	0.30 ± 0.35	0.24 ± 0.28	0.21 ± 0.25	ns

BIF: Beef intermuscular fat; BKF: Beef kidney fat; STF: Sheep tail fat; S: Significant; **p < 0.01; *p < 0.05; ns: not significant. Results are expressed in Arbitrary Area Units (× 10⁻⁶) as means of three replicates of each samples; RI: Reliability of identification; A: mass spectrum and retention time identical with an authentic sample; B: mass spectrum and Kovats index from literature in accordance; C: tentative identification by mass spectrum; KI: Kovats index calculated for DB-624 capillary column (60 m × 0.25 mm × 1.4 μm) installed on a gas chromatograph equipped with a mass selective detector.

Figure 1. Principal component analysis biplot of the relationships between animal fat combinations and the unsaturation level of the fatty acid composition in kavurma samples (BIF: Beef intermuscular fat, BKF: Beef kidney fat, STF: Sheep tail fat).

Figure 2. The relationship between sensorial properties and the unsaturation level of the fatty acid composition in kavurma samples (BIF: Beef intermuscular fat, BKF: Beef kidney fat, STF: Sheep tail fat).