Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat
Autor: | José M. Lorenzo, Francesca Rita Dinardo, Antonella della Malva, Andrea Bragaglio, Alessandra Tateo, Aristide Maggiolino, Rosaria Marino, Edmondo Ceci, Rubén Domínguez, Pasquale De Palo |
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Rok vydání: | 2020 |
Předmět: |
3309.03 Antioxidantes en Los Alimentos
Antioxidant sensory evaluation Thiobarbituric acid medicine.medical_treatment 3309.21 Alimentos Proteínicos Vacuum packing Protein oxidation Article Superoxide dismutase chemistry.chemical_compound 0404 agricultural biotechnology Lipid oxidation volatile organic compounds lcsh:Zoology foal meat medicine TBARS 3309.13 Conservación de Alimentos lcsh:QL1-991 Food science chemistry.chemical_classification lcsh:Veterinary medicine General Veterinary biology Chemistry vacuum packaging Glutathione peroxidase oxidative status technology industry and agriculture 0402 animal and dairy science 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science body regions surgical procedures operative biology.protein lcsh:SF600-1100 Animal Science and Zoology |
Zdroj: | Animals : an Open Access Journal from MDPI Animals Volume 10 Issue 9 Animals, Vol 10, Iss 1495, p 1495 (2020) |
ISSN: | 2076-2615 |
Popis: | The study aimed to evaluate the effect of 14-day vacuum aging on the volatile compounds (VOC) profile, oxidative profile, antioxidant enzymes activity, and sensory evaluation in the Longissimusthoracis muscle of foal meat under vacuum aging. Longissimusthoracis (LT) was sampled in 20 mm thick slices, vacuum packed, and stored at 4 ° C. Samples were randomly assigned to different aging times (1, 6, 9, 14 days after slaughtering). VOCs, thiobarbituric acid reactive substances (TBARs), hydroperoxides, carbonyl proteins, superoxide dismutase, catalase, and glutathione peroxidase were analyzed, and a sensory test was performed. A nested one-way analysis of variance (ANOVA) was performed for aging time as an independent variable. Significance was set at p < 0.05. The main VOCs originating from cooked steaks were aldehydes, (from 47.18% to 58.81% of the total volatile compounds), followed by hydrocarbons (from 9.32% and 31.99%). TBARs and hydroperoxides did not show variations due to aging (p > 0.05), instead, protein carbonyls showed higher values at the 14th day (p < 0.01). Catalase, superoxide dismutase, and glutathione peroxidase showed increasing values during aging time (p < 0.01). Vacuum aging slowed down lipid oxidation, and protein oxidation was shown to be present. However, the best vacuum aging duration is in the range of 6&ndash 9 days from slaughtering, with an improvement of sensory evaluation. |
Databáze: | OpenAIRE |
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