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Animals (Basel)

Title:		"Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat"
Author(s):		Tateo A; Maggiolino A; Dominguez R; Lorenzo JM; Dinardo FR; Ceci E; Marino R; Malva AD; Bragaglio A; Palo P;
Address:		"Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, BA, Italy. Centro Tecnologico de la Carne de Galicia, Parque Tecnologico de Galicia, 32900 Ourense, Spain. Area Tecnologia de los alimentos, Facultad ciencias de Oruesnse, Universidad de Vigo, 32004 Ourense, Spain. Department of Agricultural Food and Environmental Sciences, University of Foggia, 71121 Foggia, Italy"
Journal Title:		Animals (Basel)
Year:		2020
Volume:		20200824
Issue:		9
Page Number:		-
DOI:		10.3390/ani10091495
ISSN/ISBN:		2076-2615 (Print) 2076-2615 (Electronic) 2076-2615 (Linking)
Abstract:		"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 degrees 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 6-9 days from slaughtering, with an improvement of sensory evaluation"
Keywords:		Animals;foal meat oxidative status sensory evaluation vacuum packaging volatile organic compounds;
Notes:		"PubMed-not-MEDLINETateo, Alessandra Maggiolino, Aristide Dominguez, Ruben Lorenzo, Jose Manuel Dinardo, Francesca Rita Ceci, Edmondo Marino, Rosaria Malva, Antonella Della Bragaglio, Andrea Palo, Pasquale De eng Switzerland 2020/08/28 Animals (Basel). 2020 Aug 24; 10(9):1495. doi: 10.3390/ani10091495"