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
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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