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How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat

SIMPLE SUMMARY: Aging in donkey meat was never investigated. It represents an important process, because it leads the muscle to become meat. There are many ways to age meat, and vacuum aging is one of these. The present paper characterised donkey meat Volatile Organic Compounds (VOCs) production dur...

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Autores principales: Maggiolino, Aristide, Lorenzo, José Manuel, Centoducati, Gerardo, Domínguez, Rubén, Dinardo, Francesca Rita, Marino, Rosaria, Malva, Antonella della, Bragaglio, Andrea, De Palo, Pasquale
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697703/
https://www.ncbi.nlm.nih.gov/pubmed/33207693
http://dx.doi.org/10.3390/ani10112126
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author Maggiolino, Aristide
Lorenzo, José Manuel
Centoducati, Gerardo
Domínguez, Rubén
Dinardo, Francesca Rita
Marino, Rosaria
Malva, Antonella della
Bragaglio, Andrea
De Palo, Pasquale
author_facet Maggiolino, Aristide
Lorenzo, José Manuel
Centoducati, Gerardo
Domínguez, Rubén
Dinardo, Francesca Rita
Marino, Rosaria
Malva, Antonella della
Bragaglio, Andrea
De Palo, Pasquale
author_sort Maggiolino, Aristide
collection PubMed
description SIMPLE SUMMARY: Aging in donkey meat was never investigated. It represents an important process, because it leads the muscle to become meat. There are many ways to age meat, and vacuum aging is one of these. The present paper characterised donkey meat Volatile Organic Compounds (VOCs) production during 14 vacuum aging days, its oxidative status and the consequent sensory evaluation. Lipid oxidative processes are delayed, but some protein oxidative processes happen, influencing VOCs production and sensory evaluation. ABSTRACT: This study aims to improve knowledge on donkey meat and the vacuum aging effect on the Volatile Organic Compounds (VOCs), oxidative profile and status and the sensory characteristics. Ten 18-month old Martina Franca donkeys’ male foals were involved in the trial. Longissimus thoracis (LT) muscle was extracted from each left half carcass, between the fourth and the ninth rib. Each muscle was divided into five sections, vacuum packaged, stored at 2 °C, and randomly assigned to one of the different aging time (1, 3, 6, 9, and 14 days of aging). Volatile compounds, oxidation parameters, and antioxidant enzymes were analysed, 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. Aldehydes are the most produced VOCs, but no changes were observed during vacuum aging (p > 0.05). Nitrogen compounds increased during aging (p < 0.01). TBARs and hydroperoxides did not change during the storage, whereas the protein carbonyls increased (p < 0.05). Vacuum aging slowed down lipid oxidation and put in evidence the presence of protein oxidation and degradation, influencing the VOCs productions and sensory evaluation.
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spelling pubmed-76977032020-11-29 How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat Maggiolino, Aristide Lorenzo, José Manuel Centoducati, Gerardo Domínguez, Rubén Dinardo, Francesca Rita Marino, Rosaria Malva, Antonella della Bragaglio, Andrea De Palo, Pasquale Animals (Basel) Article SIMPLE SUMMARY: Aging in donkey meat was never investigated. It represents an important process, because it leads the muscle to become meat. There are many ways to age meat, and vacuum aging is one of these. The present paper characterised donkey meat Volatile Organic Compounds (VOCs) production during 14 vacuum aging days, its oxidative status and the consequent sensory evaluation. Lipid oxidative processes are delayed, but some protein oxidative processes happen, influencing VOCs production and sensory evaluation. ABSTRACT: This study aims to improve knowledge on donkey meat and the vacuum aging effect on the Volatile Organic Compounds (VOCs), oxidative profile and status and the sensory characteristics. Ten 18-month old Martina Franca donkeys’ male foals were involved in the trial. Longissimus thoracis (LT) muscle was extracted from each left half carcass, between the fourth and the ninth rib. Each muscle was divided into five sections, vacuum packaged, stored at 2 °C, and randomly assigned to one of the different aging time (1, 3, 6, 9, and 14 days of aging). Volatile compounds, oxidation parameters, and antioxidant enzymes were analysed, 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. Aldehydes are the most produced VOCs, but no changes were observed during vacuum aging (p > 0.05). Nitrogen compounds increased during aging (p < 0.01). TBARs and hydroperoxides did not change during the storage, whereas the protein carbonyls increased (p < 0.05). Vacuum aging slowed down lipid oxidation and put in evidence the presence of protein oxidation and degradation, influencing the VOCs productions and sensory evaluation. MDPI 2020-11-16 /pmc/articles/PMC7697703/ /pubmed/33207693 http://dx.doi.org/10.3390/ani10112126 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Maggiolino, Aristide
Lorenzo, José Manuel
Centoducati, Gerardo
Domínguez, Rubén
Dinardo, Francesca Rita
Marino, Rosaria
Malva, Antonella della
Bragaglio, Andrea
De Palo, Pasquale
How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat
title How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat
title_full How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat
title_fullStr How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat
title_full_unstemmed How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat
title_short How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat
title_sort how volatile compounds, oxidative profile and sensory evaluation can change with vacuum aging in donkey meat
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697703/
https://www.ncbi.nlm.nih.gov/pubmed/33207693
http://dx.doi.org/10.3390/ani10112126
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