Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat

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. •Volatile compounds (VCs) from Korean native black goat (KNBG) meat were examined.•High pressure processing affected the patterns of VC in KNBG meat.•9,12-Octadecadienoic acid and octadecanoic acid were detected in some of the KNBG.