Fuente: PubMed "meat" Meat Sci. 2025 Nov 25;232:110000. doi: 10.1016/j.meatsci.2025.110000. Online ahead of print.ABSTRACTCumin seeds can inhibit undesirable flavors of roasted meat, but the specific mechanism remains to be elucidated. This study examined the effects of adding 1 g/100 g of cumin seeds to mutton patties roasted at 220 °C for 10-20 min on flavor characteristics and lipid oxidation. Basic indicators (fat, protein, moisture content, and roasting loss), flavor compounds, TBARS values and fatty acid degradation products were measured to this end. The introduction of cumin seeds caused a notable drop in aldehydes, particularly pyridine, isovaleraldehyde, heptanal, and octanal, which are compounds often associated with unwanted fat flavors, while concomitantly increasing the levels of ester and heterocyclic flavor compounds. This enhanced the ester aroma and roasted flavor. The introduction of terpenal and terpenoid compounds imparted citrus and spice aromas to the mutton. In relation to lipid oxidation, cumin seeds inhibited oxidative degradation of the linoleic acid system within the first 10 min and then promoted it, while concurrently promoting oxidative degradation in the oleic acid system. Furthermore, they reduce the generation of oxidative flavor substances (e.g., hexanal and octanal). Overall, adding 1 g/100 g of cumin seeds could be a promising approach to improve lipid oxidation and enhance the flavor profiles of roasted mutton patties.PMID:41317661 | DOI:10.1016/j.meatsci.2025.110000