| Title: | "How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat" |
| Author(s): | Maggiolino A; Lorenzo JM; Centoducati G; Dominguez R; Dinardo FR; Marino R; Malva AD; Bragaglio A; De Palo P; |
| Address: | "Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, Bari, Italy. Centro Tecnologico de la Carne de Galicia, Parque Tecnologico de Galicia, 32900 Ourense, Spain. Area Tecnologia de los Alimentos, Facultad Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain. Department of Agricultural Food and Environmental Sciences, University of Foggia, 71121 Foggia, Italy" |
| ISSN/ISBN: | 2076-2615 (Print) 2076-2615 (Electronic) 2076-2615 (Linking) |
| 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 degrees 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" |
| Keywords: | donkey meat oxidative profile sensory evaluation volatile compounds; |
| Notes: | "PubMed-not-MEDLINEMaggiolino, Aristide Lorenzo, Jose Manuel Centoducati, Gerardo Dominguez, Ruben Dinardo, Francesca Rita Marino, Rosaria Malva, Antonella Della Bragaglio, Andrea De Palo, Pasquale eng Switzerland 2020/11/20 Animals (Basel). 2020 Nov 16; 10(11):2126. doi: 10.3390/ani10112126" |
