Ann Short Rep | Volume 1, Issue 5 | Research Article | Open Access
Tangkham W*
Department of Agricultural Sciences, McNeese State University, USA
*Correspondance to: Tangkham W
Fulltext PDFIn this experiment, 4-methyloctanoic acid concentrations were measured in kidney and body fat from goats harvested at 9 months of age. For instrumental analysis, samples were extracted by using the saponification technique to obtain free fatty acids. Then, Gas Chromatography-Mass Spectrometry (GC-MS) was used after direct saponification with KOH/methanol and derivatization with N, O-Bis Trimethylsilyltri Fluoroacet Amide (BSTFA). In addition to the chemical analyses, 4-methyloctanoic acid was added at ratios of 0, 0.02, 0.05, 0.07, 0.10, 0.20, and 0.5 ml to goat meat and evaluated through sensory testing, by 13 trained-panelists using the descriptive method with 8 scales (8 = desirable, 7 = moderately desirable, 6 = slightly desirable, 5 = neither desirable nor dislike, 4= dislike slightly, 3 = dislike moderately, 2 = dislike very much, 1= undesirable). Results showed that the 4-methyloctanoic acid concentration was found at 0.0005 mg/ml of kidney fat and 0.0003 mg/ml in body fat of goats harvested at 9 months. For sensory testing, most panelists can detect the 4-methyloctanoic acid concentration at level of 0.05 ml or higher levels. Therefore, the result of this project was provided value to improve the goat flavor in meat industry.
Goat meat; 4-methyloctanoic Acid; Descriptive method
Tangkham W. Evaluation of 4-Methyloctanoic Acid Compound in Goat Meat. Ann Short Reports. 2018;1:1021.