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

References

• Hao, J.; Yang, W.; Yang, H.; Ma, L. The Application of a Compound Natural Preservative Solution to Chilled Beef and Mutton under Vacuum Packaging during Refrigerated Storage. Food Science and Technology Research 2013, 19, 591–599. DOI: 10.3136/fstr.19.591.
   Web of Science ®Google Scholar
• Food and Agriculture Organization of the United Nations, Methods of meat preservation without refrigeration 2016. Available at: [http://www.fao.org/docrep/t0562e/t0562e04.htm].
   Google Scholar
• Vural, H.; Öztan, A. Geleneksel Et Ürünümüz Kavurma I. Et Ve Balık Kur. Dergisi 1989, 58, 22–28.
   Google Scholar
• Gökalp, H. Y.; Kaya, M.; Zorba, Ö. Et Ürünleri İşleme Mühendisliği. Atatürk Üniv. Yayın No: 786, Ziraat Fak. Yayın No: 320, Ders Kitapları serisi No: 70, Atatürk Üniv. Ziraat Fak. Ofset Tesisi: Erzurum, 2004.
   Google Scholar
• Sağır, I.; Turhan, S. The Effect of Ethanol Extracts from Nettle, Rosemary and Myrtle Leaves on Lipid Oxidation and Microbial Growth of Kavurma during Refrigerated Storage. Food Science and Technology Research 2013, 19, 173–180. DOI: 10.3136/fstr.19.173.
   Web of Science ®Google Scholar
• Aksu, M. İ.;. Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of Kavurma. Journal of Food Science 2009, 74, 65–72. DOI: 10.1111/j.1750-3841.2008.01025.x.
   PubMed Web of Science ®Google Scholar
• Bozkurt, H.; Belibağlı, B. K. Changes in Physical and Chemical Attributes of a Cooked Meat Product (Kavurma). Fleischwirt. Int 2009, 24, 73–77.
   Google Scholar
• Kılıç, B.;. Current Trends in Traditional Turkish Meat Products and Cuisine. LWT- Food Science Technology 2009, 42, 1581–1589. DOI: 10.1016/j.lwt.2009.05.016.
   Web of Science ®Google Scholar
• Yetim, H.; Kayacier, A.; Kesmen, Z.; Sagdic, O. The Effects of Nitrite on the Survival of Clostridium Sporogenes and the Autoxidation Properties of the Kavurma. Meat Science 2006, 72, 206–210. DOI: 10.1016/j.meatsci.2005.07.002.
   PubMed Web of Science ®Google Scholar
• Uzun, A.; Bozkurt, H. Changes in Headspace Flavour Component Composition and Texture of Kavurma during Cooking Process. Fleischwirt. Int. 2010, 2, 137–140.
   Google Scholar
• Gökalp, H. Y.; Kaya, M.; Tülek, Y.; Zorba, Ö. Et Ve Ürünlerinde Kalite Kontrolü Ve Laboratuar Uygulama Kılavuzu. Atatürk Üniv. Yayın No: 751, Ziraat Fak. Yayın No:318, Ders Kitapları Serisi, No: 69, Atatürk Üniv. Ziraat Fak. Ofset Tesisi, Erzurum. 2001.
   Google Scholar
• Folch, J.; Lees, M.; Sloane Stanley, G. H. A Simple Method for the Isolation and Purification of Total Lipids from Animal Tissues. Journal of Biological Chemistry 1957, 226, 497–509.
   PubMed Web of Science ®Google Scholar
• Metcalfe, L. D.; Schmitz, A. A. The Rapid Preparation of Fatty Acid Esters for Gas Chromatographic Analysis. Analytical Chemistry 1961, 33, 363–364. DOI: 10.1021/ac60171a016.
   Web of Science ®Google Scholar
• Kaban, G.;. Changes in the Composition of Volatile Compounds and in Microbiological and Physicochemical Parameters during Pastırma Processing. Meat Science 2009, 82, 17–23. DOI: 10.1016/j.meatsci.2008.11.017.
   PubMed Web of Science ®Google Scholar
• Danowska-Oziewicz, M.; Karpinska-Tymoszcyk, M.; Borowski, J.; Bialobrzewski, I.; Zapotoczny, P. The Effect of Cooking in a Steam-Convection Oven and Storage in Vacuum on the Quality of Turkey Meat. Food Science and Technology International 2009, 15, 345–356. DOI: 10.1177/1082013209346580.
   Web of Science ®Google Scholar
• Hernandez, P.; Navarro, J. L.; Toldra, F. Lipids of Pork Meat as Affected by Various Cooking Techniques. Food Science and Technology International 1999, 5, 501–508. DOI: 10.1177/108201329900500608.
   Web of Science ®Google Scholar
• Ordonez, J. A.; Hierro, E. M.; Bruna, J. M.; Hoz, L. Changes in the Components of Dry- Fermented Sausages during Ripening. Critical Reviews in Food Science and Nutrition 1999, 39, 329–367. DOI: 10.1080/10408699991279204.
   PubMed Web of Science ®Google Scholar
• Wettasinghe, M.; Vasanthan, T.; Temelli, F.; Swallow, K. Volatile Flavour Composition of Cooked By-Product Blends of Chicken, Beef and Pork: A Quantitative GC-MS Investigation. Food Research International 2001, 34, 149–158. DOI: 10.1016/S0963-9969(00)00146-0.
   Web of Science ®Google Scholar
• Min, B.; Ahn, D. U. Mechanism of Lipid Peroxidation in Meat and Meat Products - A Review. Food Science and Biotechnology 2005, 14, 152–163.
   Web of Science ®Google Scholar
• Price, A.; Diaz, P.; Bana, S.; Garrido, M. D. Natural Extracts versus Sodium Ascorbate to Extend the Shelf Life of Meat-Based Ready-To-Eat Meals. Food Science and Technology International 2012, 19, 427–438. DOI: 10.1177/1082013212455345.
   Web of Science ®Google Scholar
• Medina, A. L.; Silva, M. A. O.; Barbosa, H. S.; Arruda, M. A. Z.; Marsaioli, J. R. A.; Bargagnolo, N. Rapid Microwave Assisted Extraction of Meat Lipids. Food Research International 2015, 78, 124–130. DOI: 10.1016/j.foodres.2015.10.028.
   PubMed Web of Science ®Google Scholar
• Zhang, Y.; Wu, H.; Tang, J.; Huang, M.; Zhao, J.; Zhang, J. Influence of Partial Replacement of NaCl with KCl on Formation of Volatile Compounds in Jinhua Ham during Processing. Food Science and Biotechnology 2016, 25, 379–391. DOI: 10.1007/s10068-016-0053-3.
   PubMed Web of Science ®Google Scholar