Cargando…
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...
Autores principales: | , , , , , , , , |
---|---|
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 |
_version_ | 1783615658771087360 |
---|---|
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. |
format | Online Article Text |
id | pubmed-7697703 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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 |
work_keys_str_mv | AT maggiolinoaristide howvolatilecompoundsoxidativeprofileandsensoryevaluationcanchangewithvacuumagingindonkeymeat AT lorenzojosemanuel howvolatilecompoundsoxidativeprofileandsensoryevaluationcanchangewithvacuumagingindonkeymeat AT centoducatigerardo howvolatilecompoundsoxidativeprofileandsensoryevaluationcanchangewithvacuumagingindonkeymeat AT dominguezruben howvolatilecompoundsoxidativeprofileandsensoryevaluationcanchangewithvacuumagingindonkeymeat AT dinardofrancescarita howvolatilecompoundsoxidativeprofileandsensoryevaluationcanchangewithvacuumagingindonkeymeat AT marinorosaria howvolatilecompoundsoxidativeprofileandsensoryevaluationcanchangewithvacuumagingindonkeymeat AT malvaantonelladella howvolatilecompoundsoxidativeprofileandsensoryevaluationcanchangewithvacuumagingindonkeymeat AT bragaglioandrea howvolatilecompoundsoxidativeprofileandsensoryevaluationcanchangewithvacuumagingindonkeymeat AT depalopasquale howvolatilecompoundsoxidativeprofileandsensoryevaluationcanchangewithvacuumagingindonkeymeat |