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Natalello A, Menci R, Luciano G, Monahan F, Gravador RS, Valenti B, Pauselli M, Belvedere G, Scerra M, Priolo A. Effect of dietary pomegranate by-product on lamb flavour. Meat Sci 2023; 198:109118. [PMID: 36681062 DOI: 10.1016/j.meatsci.2023.109118] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 01/11/2023] [Accepted: 01/13/2023] [Indexed: 01/18/2023]
Abstract
This study evaluated the effect of the dietary inclusion of whole pomegranate by-product (WPB) on lamb flavour. Seventeen Comisana male lambs (body weight 14.82 kg ± 2 kg) were assigned to 2 treatments. During 36-day feeding trial, the control group (n = 8) received a conventional concentrate diet; the other group (n = 9) received a concentrate diet containing 200 g/kg (dry matter) of WPB, replacing part of barley and corn. After slaughter, fatty acids were determined in raw meat, while volatile organic compounds, SMart nose, and sensory traits were analysed in cooked meat. The concentrations of total polyunsaturated fatty acids, vaccenic and rumenic acid were higher in WPB meat. Most of volatile compounds that arise from lipid degradation (i.e., aldehydes, alcohols, ketones, and hydrocarbons) were found at higher concentrations in the WPB meat than in the control, except for 2-pentanone that was greater in control meat. Although SMart nose clearly discriminated between dietary treatments, consumer panel did not detect differences in meat flavour.
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Affiliation(s)
- Antonio Natalello
- University of Catania, Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Via Valdisavoia 5, Catania 95123, Italy
| | - Ruggero Menci
- University of Catania, Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Via Valdisavoia 5, Catania 95123, Italy
| | - Giuseppe Luciano
- University of Catania, Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Via Valdisavoia 5, Catania 95123, Italy.
| | - Frank Monahan
- School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Rufielyn S Gravador
- School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Bernardo Valenti
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, Perugia 06123, Italy
| | - Mariano Pauselli
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, Perugia 06123, Italy
| | - Gianni Belvedere
- CoRFiLaC, Regione Siciliana, s.p. 25 km 5 Ragusa Mare, Ragusa 97100, Italy
| | - Manuel Scerra
- University of Reggio Calabria, Dipartimento di Agraria, Produzioni Animali, Via dell'Università, 25, Reggio Calabria 89124, Italy
| | - Alessandro Priolo
- University of Catania, Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Via Valdisavoia 5, Catania 95123, Italy
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Huang Y, Xu H, Ding M, Li J, Wang D, Li H, Sun M, Xia F, Bai H, Wang M, Mo M, Shi L. Screening of Rosemary Essential Oils with Different Phytochemicals for Antioxidant Capacity, Keratinocyte Cytotoxicity, and Anti-Proliferative Activity. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020586. [PMID: 36677644 PMCID: PMC9865278 DOI: 10.3390/molecules28020586] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/21/2022] [Accepted: 12/26/2022] [Indexed: 01/11/2023]
Abstract
Nowadays, the demand for rosemary essential oils (REOs) in the cosmetic, food, and pharmaceutical industries is increasing, and the abundant germplasm resources of rosemary provide more possibilities for functional applications. The REOs from six cultivars were selected to evaluate and compare their bioactivities. REOs have good cellular antioxidant activity in scavenging reactive oxygen species, and the technology for order preference by similarity to an ideal solution (TOPSIS)-random forest multivariate model indicated that 'Dutch Mill' REO has the best antioxidant activity, which is closely related to its verbenone content. In addition, α-pinene-dominant REOs are more toxic to human keratinocytes, which is closely related to the content of α-pinene, as revealed by multivariate analyses. Moreover, anti-proliferative assays on six cancer cell lines showed that all REOs have a higher anti-proliferative ability against human pancreatic cancer cell line SW1990 and gastric epithelial cell line NCI-N87. Among them, 'Miss Jessopp's Upright' and 'Blue Lagoon' REOs exhibit more prominent anti-proliferative activity. Our study provides a reference value for exploring the application potential of different REOs by evaluating their differences in chemical composition and bioactivity.
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Affiliation(s)
- Yeqin Huang
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Heran Xu
- Beijing Key Laboratory of Plant Research and Development, College of Chemistry and Materials Engineering of Beijing Technology and Business University, Beijing 100048, China
| | - Mengting Ding
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Jingyi Li
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
| | - Di Wang
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
| | - Hui Li
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
| | - Meiyu Sun
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
| | - Fei Xia
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
| | - Hongtong Bai
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
| | - Min Wang
- Beijing Key Laboratory of Plant Research and Development, College of Chemistry and Materials Engineering of Beijing Technology and Business University, Beijing 100048, China
| | - Meiling Mo
- Sinno Cosmetics Co., Ltd., Zhongshan 528451, China
| | - Lei Shi
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
- China National Botanical Garden, Beijing 100093, China
- Correspondence:
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Zhao Y, Zhang Y, Khas E, Ao C, Bai C. Effects of Allium mongolicum Regel ethanol extract on three flavor-related rumen branched-chain fatty acids, rumen fermentation and rumen bacteria in lambs. Front Microbiol 2022; 13:978057. [PMID: 36187944 PMCID: PMC9520700 DOI: 10.3389/fmicb.2022.978057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Accepted: 08/31/2022] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to evaluate the effect of Allium mongolicum Regel ethanol extract (AME) on the concentration of three branched-chain fatty acids (BCFAs) related to flavor, fermentation parameters and the bacteria and their correlations in the rumen of lambs. A total of thirty 3-month-old male, Small-tailed Han sheep (33.60 ± 1.23 kg) were randomly distributed into 2 groups as follows: control group (CON) was fed a basal diet and AME group was fed a basal diet supplemented with 2.8 g⋅lamb–1⋅d–1A. mongolicum Regel ethanol extract. AME supplementation decreased (P = 0.022) 4-methyloctanoic acid (MOA) content and tended to lower (P = 0.055) 4-methylnonanoic acid (MNA) content in the rumen. Compared to CON group, the ruminal concentrations of valerate and isovalerate were higher (P = 0.046 and P = 0.024, respectively), and propionate was lower (P = 0.020) in the AME group. At the phylum level, the AME group had a lower abundance of Bacteroidetes (P = 0.014) and a higher abundance of Firmicutes (P = 0.020) than the CON group. At the genus level, the relative abundances of Prevotella (P = 0.001), Christensenellaceae_R-7_group (P = 0.003), Succiniclasticum (P = 0.004), and Selenomonas (P = 0.001) were significantly lower in the AME group than in the CON group, while the relative abundances of Ruminococcus (P < 0.001), Quinella (P = 0.013), and Lachnospiraceae_XPB1014_group (P = 0.001) were significantly higher. The relative abundances of Prevotella (P = 0.029, R = 0.685; P = 0.009, R = 0.770), Christensenellaceae_R-7_group (P = 0.019, R = 0.721; P = 0.029, R = 0.685), and Succiniclasticum (P = 0.002, R = 0.842; P = 0.001, R = 0.879) was positively correlated with MOA and MNA levels, and the relative abundance of Lachnospiraceae_XPB1014_group (P = 0.033, R = −0.673) was negatively correlated with MOA. The relative abundance of Christensenellaceae_R-7_group (P = 0.014, R = −0.744) and Prevotellaceae_UCG-003 (P = 0.023, R = −0.706) correlated negatively with the EOA content. In conclusion, these findings suggest that the AME affected the concentration of BCFAs, fermentation parameters and the rumen bacteria in the rumen of lambs.
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Studies on the Volatiles Composition of Stored Sheep Wool, and Attractancy toward Aedes aegypti Mosquitoes. INSECTS 2022; 13:insects13020208. [PMID: 35206782 PMCID: PMC8879698 DOI: 10.3390/insects13020208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 02/13/2022] [Accepted: 02/16/2022] [Indexed: 02/05/2023]
Abstract
To discover new natural materials for insect management, commercially available stored sheep wool was investigated for attractancy to female adult Aedes aegypti mosquitoes. The volatiles from sheep wool were collected by various techniques of headspace (HS) extractions and hydrodistillation. These extracts were analyzed using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-flame ionization detector (GC-FID) coupled with GC-MS. Fifty-two volatile compounds were detected, many of them known for their mosquito attractant activity. Seven compounds were not previously reported in sheep products. The volatile composition of the extracts varied significantly across collections, depending on the extraction techniques or types of fibers applied. Two types of bioassay were conducted to study attractancy of the sheep wool volatiles to mosquitoes: laboratory bioassays using glass tubes, and semi-field bioassays using large, screened outdoor cages. In bioassays with glass tubes, the sheep wool hydrodistillate and its main component, thialdine, did not show any significant attractant activity against female adult Ae. aegypti mosquitoes. Semi-field bioassays in two large screened outdoor cages, each equipped with a U.S. Centers for Disease Control (CDC) trap and the various bait setups with Vortex apparatus, revealed that vibrating wool improved mosquito catches compared to the setups without wool or with wool but not vibrating. Sheep wool, when vibrated, may release intensively volatile compounds, which could serve as olfactory cues, and play significant role in making the bait attractive to mosquitoes. Sheep wool is a readily available, affordable, and environment-friendly material. It should have the potential to be used as a mosquito management and surveillance component in dynamic bait setups.
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Álvarez-Rodríguez J, Urrutia O, Lobón S, Ripoll G, Bertolín JR, Joy M. Insights into the role of major bioactive dietary nutrients in lamb meat quality: a review. J Anim Sci Biotechnol 2022; 13:20. [PMID: 35125115 PMCID: PMC8819927 DOI: 10.1186/s40104-021-00665-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Accepted: 12/07/2021] [Indexed: 12/24/2022] Open
Abstract
Feed supplementation with α-linolenic acid (ALA) and linoleic acid (LA) increases their content in muscle, ALA increases n-3 polyunsaturated fatty acids and decrease n-6/n-3 ratio in muscle, and LA increases rumenic acid. However, high LA supplementation may have negative effects on lambs’ lipid oxidative stability of meat. When the sources of ALA and LA are fed as fresh forage, the negative effects are counterbalanced by the presence of other bioactive compounds, as vitamin E (mainly α-tocopherol) and polyphenols, which delay the lipid oxidation in meat. There is a wide consensus on the capability of vitamin E delaying lipid oxidation on lamb meat, and its feed content should be adjusted to the length of supplementation. A high dietary inclusion of proanthocyanidins, phenolic compounds and terpenes reduce the lipid oxidation in muscle and may improve the shelf life of meat, probably as a result of a combined effect with dietary vitamin E. However, the recommended dietary inclusion levels depend on the polyphenol type and concentration and antioxidant capacity of the feedstuffs, which cannot be compared easily because no routine analytical grading methods are yet available. Unless phenolic compounds content in dietary ingredients/supplements for lambs are reported, no specific association with animal physiology responses may be established.
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Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids. Animals (Basel) 2022; 12:ani12020139. [PMID: 35049761 PMCID: PMC8772539 DOI: 10.3390/ani12020139] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 01/04/2022] [Accepted: 01/05/2022] [Indexed: 12/23/2022] Open
Abstract
The aim of this study was to assess the effects of dietary anthocyanin addition on volatile compounds of meat from goat kids during ageing. For this work, 60 male and female kids were divided into two groups: red orange and lemon extract (RLE group; n = 30), which received an RLE extract (90 mg/kg of live weight); and control (CON group; n = 30). The phytoextract in dry powder form was rich in bioflavonoids such as flavanones (about 16%) and anthocyanins (about 3%). After slaughtering, the longissimus thoracis et lumborum muscle was aged at 4 °C. The volatile organic compound (VOC) and sensorial analyses were carried out at 1, 3 and 7 days. A total of 10 chemical families were identified during the ageing process. Aldehydes were the most abundant VOC, followed by ketones and alcohols. Their contents increased during the process, showing after 7 days of ageing mean values of 20,498, 2193 and 1879 ng/g of meat, respectively. Regarding dietary effects, carboxylic acids, hydrocarbons and thiols presented significant differences between treatments, with higher carboxylic acid contents observed in RLE samples (437 vs. 467 ng/g of meat for CON and RLE batches, respectively; p < 0.05). On the contrary, hydrocarbons (436 vs. 254 ng/g of meat for CON and RLE batches, respectively) and thiols (160 vs. 103 ng/g of meat for CON and RLE batches, respectively) displayed significantly (p < 0.01) higher amounts in CON compared to the RLE group. Regarding ageing time, the tenderness, juiciness, odour and overall assessment parameters showed significantly higher scores at the end of the whole process (p < 0.05). On the other hand, only odour displayed significant differences between treatments, reaching higher scores in CON samples (p < 0.05). Therefore, ageing time improved the sensorial properties (tenderness, juiciness, odour and overall assessment) and the VOC content, whereas the inclusion of anthocyanins in the kids' diet did not have a great impact on the properties of aged meat.
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Ruiz-Hernández K, Sosa-Morales ME, Cerón-García A, Gómez-Salazar JA. Physical, Chemical and Sensory Changes in Meat and Meat Products Induced by the Addition of Essential Oils: A Concise Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1939369] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Karla Ruiz-Hernández
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - María Elena Sosa-Morales
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - Abel Cerón-García
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - Julián Andrés Gómez-Salazar
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
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Maggiolino A, Sgarro MF, Natrella G, Lorenzo JM, Colucci A, Faccia M, De Palo P. Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability. Foods 2021; 10:1080. [PMID: 34068173 PMCID: PMC8152972 DOI: 10.3390/foods10051080] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 05/12/2021] [Accepted: 05/12/2021] [Indexed: 11/16/2022] Open
Abstract
Flavor is one of the main factors involved in consumer meat-purchasing decision and use of natural antioxidants in animal feeding had a great appeal for consumers. The aim of this trial is to evaluate the effect of Pinus taeda hydrolyzed lignin (PTHL) feed addition on oxidative stability, volatile compounds characteristics, and sensory attributes of 35 days dry-aged beef steaks. Forty steer six months old were randomly divided into a control group (CON; n = 20) and an experimental group (PTHL; n = 20). Both groups were fed ad libitum for 120 days with the same TMR and only the PTHL group received PTHL supplement. Samples of LT muscle were removed from carcasses and dry aged for 35 days at 2 °C, 82% of humidity, and 0.4 m/s of ventilation and then analyzed. Meat of CON group showed lower yellowness (p < 0.01) and higher TBARS (p < 0.01) values. Moreover, CON meat showed higher volatile aldehydes and lower sulfur compounds (p < 0.01), with higher unpleasant odor (p < 0.05) and meaty odor (p < 0.01) score revealed by sensory assessors. PTHL inclusion in beef diet delayed the oxidative mechanisms in 35 days dry-aged steaks, resulting in an improved colorimetric, volatolomic, and sensory profile.
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Affiliation(s)
- Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, 70010 Bari, Italy; (M.F.S.); (P.D.P.)
| | - Maria Federica Sgarro
- Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, 70010 Bari, Italy; (M.F.S.); (P.D.P.)
| | - Giuseppe Natrella
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (G.N.); (A.C.); (M.F.)
| | - Josè Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain;
- Area Tecnologia de los Alimentos, Facultad Ciencias de Oruesnse, Universidad de Vigo, 32004 Ourense, Spain
| | - Annamaria Colucci
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (G.N.); (A.C.); (M.F.)
| | - Michele Faccia
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; (G.N.); (A.C.); (M.F.)
| | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, 70010 Bari, Italy; (M.F.S.); (P.D.P.)
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Abstract
Twenty Beni-Guil-PGI female lambs were used to study the effects of rearing season on meat quality characteristics, fatty acids profile, and lipid content. The animals were reared according to the pastoral-transhumant system in the eastern region of Morocco. The treatments consisted of 10 female lambs reared in summer-autumn (SA) and slaughtered at winter season and 10 female lambs reared in winter-spring (WS) and slaughtered at spring season. After the slaughter, the longissimus lumborum was collected for each animal for meat quality analysis. Compared to lambs reared in SA, the meat from the WS group showed higher (
) pH, chroma, and lightness values (5.79 vs. 5.72, 23.97 vs. 18.46, and 47.03 vs. 41.04, respectively). On the other hand, the meat from WS presented higher (
) intramuscular fat content (5.14 % vs. 3.82%, respectively). However, the intramuscular fat of the lambs reared in SA was characterized by greater (
) PUFA percentage (16.82% vs. 12.40%, respectively), thrombogenic (
) and atherogenic index (
), and PUFA/SFA ratio (
; 0.42 vs. 0.25, respectively). Nevertheless, those reared in WS season have a higher (
) PUFA n − 3 (2.58% vs. 1.14%, respectively) content, and therefore favorable (
) n − 6/n − 3 ratio (3.78 vs. 12.98, respectively).
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Kantono K, Hamid N, Ma Q, Oey I, Farouk M. Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing. Food Res Int 2021; 141:110092. [PMID: 33641968 DOI: 10.1016/j.foodres.2020.110092] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 12/25/2020] [Accepted: 12/26/2020] [Indexed: 12/11/2022]
Abstract
There has been recent interest in the use of pulse electric field (PEF) processing of muscle foods to improve food quality. In this study, the effects of PEF processing and storage (0 and 7 days) on the physicochemical properties and sensory characteristics of different frozen thawed and chilled lamb meat cuts were investigated. Seven lamb cuts (knuckle, rump, topside, shoulder shank, loin and rib) were treated at electric field strengths of 1-1.4 kV.cm-1, specific energy of 88-109 kJ.kg-1, frequency of 90 Hz, pulse width of 20 µs, and pulse number of 964. PEF had less effects on cooking loss when applied to frozen-thawed meat compared to chilled meat samples. PEF treatment of all chilled cuts at 0 and 7 days storage significantly decreased fatty acids. PEF treated chilled topside, knuckle, rump anf loin cuts stored for 7 days resulted in significantly increased amino acids content. PEF treatment of almost all frozen lamb cuts (except rib cut) that were stored for 7 days significantly increased TBARS value, decreased fatty acids, and increased amino acids content.
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Affiliation(s)
- Kevin Kantono
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Nazimah Hamid
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand.
| | - Qianli Ma
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Indrawati Oey
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand; Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Mustafa Farouk
- AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand
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Belhaj K, Mansouri F, Benmoumen A, Sindic M, Fauconnier ML, Boukharta M, Serghini CH, Elamrani A. Fatty acids, health lipid indices, and cholesterol content of sheep meat of three breeds from Moroccan pastures. Arch Anim Breed 2020; 63:471-482. [PMID: 33473372 PMCID: PMC7810224 DOI: 10.5194/aab-63-471-2020] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Accepted: 11/02/2020] [Indexed: 11/21/2022] Open
Abstract
The lipid analysis of commercial lamb's meat, from two main Moroccan production areas Middle Atlas and highlands of eastern Morocco, was conducted. This study concerns the lipid quality of sheep meat from Beni Guil (BG) and Timahdite (Ti) as indigenous breeds and that of the Ouled Djellal (ODj) breed of Algerian origin. To study the effect of the geographical area, the meat samples from the Beni Guil breed were taken in the two main locations of this breed: in the region of Ain Beni Mathar (BGA) and that of Tendrara (BGT). The fatty acid profiles of the sheep meats analyzed showed the following: (i) polyunsaturated fatty acid (PUFA) richness was of 12.87 % and 20.59 % respectively for BGA and BGT breeds; (ii) polyunsaturated / saturated fatty acid ratios were ranged between 0.28 to 0.50 respectively for BGA and Ti breed; and (iii) PUFA- n - 3 content was 1.71 % for ODj breed and 2.13 % for BGA. Thus, the PUFA- n - 6 / PUFA n - 3 ratios range between 4.92 and 9.6 for BGA and Ti sheep meat, respectively. The cholesterol content was 0.08 % and 0.12 % of fresh meat respectively for ODj and BGA. Finally, meats of BGA and ODj have similar thrombogenicity (1.23 and 1.27 respectively) and atherogenicity indices (0.71 and 0.68 respectively). Statistically, these values were significantly higher than those registered for Ti breed (IT: 1.04 and AI: 0.51). In conclusion, from a nutritional point of view, it can be deduced that these meats have an interesting lipid quality due to their richness in desirable fatty acid (UFA + C18 : 0).
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Affiliation(s)
- Kamal Belhaj
- Laboratory for Improving Agricultural Productions, Biotechnology and Environment (LAPABE),
Faculty of Sciences, University Mohammed First, 717, Oujda, 60000, Morocco
- Analysis Quality and Risk Unit, Laboratory of Food Quality and Safety (QSPA), Gembloux
Agro-Bio Tech, University of Liège, Gembloux, 5030, Belgium
| | - Farid Mansouri
- Laboratory for Improving Agricultural Productions, Biotechnology and Environment (LAPABE),
Faculty of Sciences, University Mohammed First, 717, Oujda, 60000, Morocco
| | - Abdessamad Benmoumen
- Laboratory for Improving Agricultural Productions, Biotechnology and Environment (LAPABE),
Faculty of Sciences, University Mohammed First, 717, Oujda, 60000, Morocco
| | - Marianne Sindic
- Analysis Quality and Risk Unit, Laboratory of Food Quality and Safety (QSPA), Gembloux
Agro-Bio Tech, University of Liège, Gembloux, 5030, Belgium
| | - Marie-Laure Fauconnier
- General and Organic Chemistry Unit, Gembloux Agro Bio-Tech, University of Liège,
Gembloux, 5030, Belgium
| | - Mohamed Boukharta
- Institute of Agricultural Industries, High School of Charlemagne, Huy, 4500, Belgium
| | - C. Hana Serghini
- Laboratory for Improving Agricultural Productions, Biotechnology and Environment (LAPABE),
Faculty of Sciences, University Mohammed First, 717, Oujda, 60000, Morocco
| | - Ahmed Elamrani
- Laboratory for Improving Agricultural Productions, Biotechnology and Environment (LAPABE),
Faculty of Sciences, University Mohammed First, 717, Oujda, 60000, Morocco
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Kantono K, Hamid N, Oey I, Wu YC, Ma Q, Farouk M, Chadha D. Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts. Foods 2020; 9:E1444. [PMID: 33053733 PMCID: PMC7601600 DOI: 10.3390/foods9101444] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 09/22/2020] [Accepted: 10/01/2020] [Indexed: 11/16/2022] Open
Abstract
The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application of HPP on New Zealand lamb meat. In this study, the effect of HPP, at different pressure treatments (200-600 MPa) on eight different lamb meat cuts in terms of lipid oxidation, fatty acid and free amino acid content were investigated. In general treatments between 400 and 600 MPa resulted in higher oxidation values in eye of loin, flat, heel, and tenderloin cuts. Saturated and monounsaturated fatty acid content were significantly lower with HPP treatment of almost all cuts (except rump and heel cuts) at all pressures. Polyunsaturated fatty acid content was significantly lower in HPP-treated inside, knuckle, and tenderloin cuts at 600 MPa compared to control. Nine essential free amino acids (valine, leucine, isoleucine, methionine, phenylalanine, lysine, histidine, tyrosine and tryptophan), and eight non-essential free amino acids (alanine, glycine, threonine, serine, proline, aspartic acid, glutamic acids and ornithine) were identified in the lamb cuts. HPP increased the total free amino acid composition significantly compared to control at all pressures for almost all cuts except the inside and eye of loin cuts. This study suggests that higher pressure treatments (i.e., 400 and 600 MPa) resulted in higher TBARS oxidation levels. Additionally, significant decreases in saturated and monounsaturated fatty acids and increase free amino acid content were observed in the majority of HPP-treated samples compared to control.
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Affiliation(s)
- Kevin Kantono
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (Y.C.W.); (Q.M.); (D.C.)
| | - Nazimah Hamid
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (Y.C.W.); (Q.M.); (D.C.)
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin 9016, New Zealand;
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yan Chao Wu
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (Y.C.W.); (Q.M.); (D.C.)
| | - Qianli Ma
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (Y.C.W.); (Q.M.); (D.C.)
- AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand;
| | - Mustafa Farouk
- Riddet Institute, Massey University, Palmerston North 4474, New Zealand;
| | - Diksha Chadha
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (Y.C.W.); (Q.M.); (D.C.)
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Ma Q, Hamid N, Oey I, Kantono K, Farouk M. The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts. Molecules 2020; 25:E2665. [PMID: 32521814 PMCID: PMC7321250 DOI: 10.3390/molecules25112665] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 06/02/2020] [Accepted: 06/03/2020] [Indexed: 01/17/2023] Open
Abstract
This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 and 600 MPa. Thiobarbituric acid reactive substances (TBARS) values significantly increased with pressure increase from 200 to 600 MPa for loin cut, and 300 to 600 MPa for shoulder and shank cuts. Saturated fatty acid and polyunsaturated fatty acid content significantly decreased with pressure increase from 200 to 600 MPa for shank and shoulder cuts, and 300 to 600 MPa for loin cut. Free amino acids content significantly increased in shank and loin cuts with pressure increase after 200 MPa, and in shoulder cuts after 400 MPa. In addition, samples treated with HPP at high pressure levels of 400 and 600 MPa were associated with browned, livery and oxidized flavours. The pressure levels applied and type of cuts used are important considerations during HPP processing as they influenced physicochemical and sensory properties of lamb samples.
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Affiliation(s)
- Qianli Ma
- Department of Food Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand; (Q.M.); (K.K.)
| | - Nazimah Hamid
- Department of Food Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand; (Q.M.); (K.K.)
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand;
- Riddet Institute, Massey University, Palmerston North 4474, New Zealand
| | - Kevin Kantono
- Department of Food Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand; (Q.M.); (K.K.)
| | - Mustafa Farouk
- AgResearch MIRINZ, Ruakura Research Centre, Hamilton 3240, New Zealand;
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Rivaroli DC, del Mar Campo M, Sañudo C, Guerrero A, Jorge AM, Vital ACP, Valero MV, do Prado RM, do Prado IN. Effect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlot. ANIMAL PRODUCTION SCIENCE 2020. [DOI: 10.1071/an18620] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context
Natural additives have been studied to increase animal performance and the quality of meat as alternatives to the use of antibiotics.
Aims
The present work investigated the effects of an essential oil blend (oregano, rosemary, lemon, garlic, eucalyptus, thyme and sweet orange) incorporated into the diet of crossbred heifers on the meat quality.
Methods
Thirty 12-month-old half-sister crossbred heifers (1/2 Angus vs 1/2 Nellore) with an average weight of 219.8 ± 8.8 kg were allocated in individual pens for 3 months. Three diets were tested: E0.0 (without the essential oil blend); E3.5 (with 3.5 g of the essential oil blend/animal.day); E7.0 (7.0 g of the essential oil blend/animal.day). The fatty acid composition (chemical) and profile of the Longissimus muscle were evaluated. In addition, the effect of aging (1, 7 and 14 days in vacuum packs at 2°C) on the colour, cooking and thawing losses, texture, and lipid oxidation were determined.
Key results
The essential oil blend did not affect (P > 0.05) the meat. It did not impact on the decrease in shear force, increased lipid oxidation or changes in colour with aging.
Conclusions
The chemical composition, water holding capacity, shear force, lipid oxidation, and fatty acid profile were not influenced by including the essential oil blend in the diet of heifers.
Implications
The use of low dosages of an essential oil blend could be applied in the diet of heifers, without affecting meat quality.
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Effect of Ferulago angulata (Chavil) essential oil supplementation on lamb growth performance and meat quality characteristics. Small Rumin Res 2018. [DOI: 10.1016/j.smallrumres.2018.07.026] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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16
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Cherif M, Valenti B, Abidi S, Luciano G, Mattioli S, Pauselli M, Bouzarraa I, Priolo A, Ben Salem H. Supplementation of Nigella sativa seeds to Barbarine lambs raised on low- or high-concentrate diets: Effects on meat fatty acid composition and oxidative stability. Meat Sci 2018; 139:134-141. [DOI: 10.1016/j.meatsci.2018.01.022] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2017] [Revised: 01/23/2018] [Accepted: 01/24/2018] [Indexed: 10/18/2022]
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17
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Effects of dose and administration form of rosemary essential oils on meat quality and fatty acid profile of lamb. Small Rumin Res 2018. [DOI: 10.1016/j.smallrumres.2017.10.007] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Erasmus SW, Muller M, Alewijn M, Koot AH, van Ruth SM, Hoffman LC. Proton-transfer reaction mass spectrometry (PTR-MS) for the authentication of regionally unique South African lamb. Food Chem 2017; 233:331-342. [PMID: 28530582 DOI: 10.1016/j.foodchem.2017.04.131] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2017] [Revised: 04/14/2017] [Accepted: 04/19/2017] [Indexed: 11/30/2022]
Abstract
The volatile fingerprints of South African lamb meat and fat were measured by proton-transfer mass spectrometry (PTR-MS) to evaluate it as an authentication tool. Meat and fat of the Longissimus lumborum (LL) of lambs from six different regions were assessed. Analysis showed that the volatile fingerprints were affected by the origin of the meat. The classification of the origin of the lamb was achieved by examining the calculated and recorded fingerprints in combination with chemometrics. Four different partial least squares discriminant analysis (PLS-DA) models were fitted to the data to classify lamb meat and fat samples into "region of origin" (six different regions) and "origin" (Karoo vs. Non-Karoo). The estimation models classified samples 100% correctly. Validation of the first two models gave 42% (fat) and 58% (meat) correct classification of region, while the second two models performed better with 92% (fat) and 83% (meat) correct classification of origin.
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Affiliation(s)
- Sara W Erasmus
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
| | - Magdalena Muller
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
| | - Martin Alewijn
- Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The Netherlands
| | - Alex H Koot
- Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The Netherlands
| | - Saskia M van Ruth
- Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The Netherlands
| | - Louwrens C Hoffman
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.
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Simitzis PE. Enrichment of Animal Diets with Essential Oils-A Great Perspective on Improving Animal Performance and Quality Characteristics of the Derived Products. MEDICINES 2017; 4:medicines4020035. [PMID: 28930250 PMCID: PMC5590071 DOI: 10.3390/medicines4020035] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 05/30/2017] [Accepted: 06/01/2017] [Indexed: 01/20/2023]
Abstract
Food industry operates in a competitive market and is continually facing challenges to retain or even increase its market share. Consistent high-quality animal products are required to maintain consumer confidence and consumption. Enrichment of foods with bioactive compounds such as the essential oils appears to improve quality characteristics of the derived products and protects consumers against oxidation and bacterial spoilage effects. Synthetic additives are nowadays questioned due to their suspected carcinogenic potential, and therefore extensive research has been undertaken to identify safe and efficient alternatives. Aromatic plants and their respective essential oils belong to natural products and are generally used in pig, poultry, rabbit and ruminant nutrition. The inclusion of essential oils in livestock diets is nowadays becoming a common practice, since dietary supplementation has been proven a simple and convenient strategy to effectively inhibit the oxidative reactions or microbial spoilage at their localized sites. A wide range of essential oils contain bioactive compounds that have the potential to act as multifunctional feed supplements for animals including effects on growth performance, digestive system, pathogenic bacterial growth and lipid oxidation. However, further studies are needed to clarify their exact action and establish their regular use in animal production.
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Affiliation(s)
- Panagiotis E Simitzis
- Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, Athens 11855, Greece.
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20
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Ortuño J, Serrano R, Bañón S. Incorporating rosemary diterpenes in lamb diet to improve microbial quality of meat packed in different environments. Anim Sci J 2017; 88:1436-1445. [DOI: 10.1111/asj.12768] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2016] [Revised: 10/03/2016] [Accepted: 11/14/2016] [Indexed: 02/05/2023]
Affiliation(s)
- Jordi Ortuño
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science; University of Murcia; Murcia Spain
| | - Rafael Serrano
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science; University of Murcia; Murcia Spain
| | - Sancho Bañón
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science; University of Murcia; Murcia Spain
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21
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Realini CE, Bianchi G, Bentancur O, Garibotto G. Effect of supplementation with linseed or a blend of aromatic spices and time on feed on fatty acid composition, meat quality and consumer liking of meat from lambs fed dehydrated alfalfa or corn. Meat Sci 2016; 127:21-29. [PMID: 28110126 DOI: 10.1016/j.meatsci.2016.12.013] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2016] [Revised: 12/24/2016] [Accepted: 12/26/2016] [Indexed: 12/01/2022]
Abstract
Cross-bred lambs (n=72) were fed finishing diets using a factorial arrangement of treatments: BASAL DIET (alfalfa pellets or corn), SUPPLEMENT (none, linseed or aromatic spices), TIME ON FEED (41 or 83days). Carcass and meat quality traits, fatty acid composition, color stability and consumer liking were determined. Feeding alfalfa improved sensory ratings and fatty acid composition of lamb. However, corn or longer alfalfa feeding would be recommended if heavier and fatter carcasses are sought. Consumer liking and fatty acid composition of lamb were improved with addition of spices and linseed, respectively. But additional antioxidant strategies should be considered to delay meat color deterioration during storage if lambs are fed corn-linseed for 83days. Although alfalfa basal diet and linseed supplementation improved fatty acid composition, feeding the basal diets for at least 41days resulted in low n-3 fatty acid concentrations in muscle.
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Affiliation(s)
- C E Realini
- Ruminant Production Group, Facultad de Ciencias, CENUR Noroeste, Gral. Rivera 1350, Salto, Uruguay.
| | - G Bianchi
- Department of Animal Production, Estación Experimental "Dr. Mario A. Cassinoni", Facultad de Agronomía, Ruta 3 km 363.500, CP: 60000 Paysandú, Uruguay
| | - O Bentancur
- Biometrics Department of Statistics and Computing, Estación Experimental "Dr. Mario A. Cassinoni", Facultad de Agronomía, Ruta 3 km 363.500, CP: 60000 Paysandú, Uruguay
| | - G Garibotto
- Department of Animal Production, Estación Experimental "Dr. Mario A. Cassinoni", Facultad de Agronomía, Ruta 3 km 363.500, CP: 60000 Paysandú, Uruguay
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22
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Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.04.009] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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23
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Wojtasik-Kalinowska I, Guzek D, Górska-Horczyczak E, Głąbska D, Brodowska M, Sun DW, Wierzbicka A. Volatile compounds and fatty acids profile in Longissimus dorsi muscle from pigs fed with feed containing bioactive components. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.023] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere. Animal 2016; 10:1391-401. [PMID: 26940773 DOI: 10.1017/s1751731116000392] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
The objective of the present study was to determine the inhibitory effect of dietary rosemary diterpenes on the formation of the volatile organic compounds (VOCs) responsible for rancid flavour in raw lamb meat. The lamb diet was supplemented during the fattening stage with two levels (200 and 400 mg/kg feed) of a dietary rosemary extract (DRE) containing carnosic acid and carnosol (1 : 1, w/w). The formation of VOCs (determined by headspace solid-phase microextraction at 40°C and MS) and odour deterioration (assessed by quantitative descriptive analysis) were monitored in meat fillets (longissimus dorsi-lumborum muscle) packed in a 70/30 O2/CO2 protective atmosphere and kept at 2°C for up to 14 days. The raw meat odour deteriorated under pro-oxidizing conditions due to the development of an incipient rancidity caused by the formation of volatiles from lipid oxidation. A total of 46 volatile compounds were determined in lamb headspace: 18 aldehydes, seven alcohols, seven organic acids, six ketones, four furan compounds, two benzene compounds, one ester and one terpenoid. The use of DRE contributed to inhibit VOC formation and rancidity. Heptanal, octanal, nonanal and 2-pentyl-furan were the only VOCs affected (P0.75; P<0.001), although similar values were obtained for the coefficients of a large number of carbonyl, alcohols and furan compounds, among other volatiles, which can be considered molecular markers of rancidity in raw lamb meat. Principal component analysis confirmed that the differences in the VOC profile make it possible to identify whether or not samples have been reinforced with dietary rosemary diterpenes. Thus, VOC profiling can be regarded as a useful tool for assessing the dietary treatments used in sheep to improve the oxidative stability of lamb meat.
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Ortuño J, Serrano R, Bañón S. Antioxidant and antimicrobial effects of dietary supplementation with rosemary diterpenes (carnosic acid and carnosol) vs vitamin E on lamb meat packed under protective atmosphere. Meat Sci 2015; 110:62-9. [PMID: 26186399 DOI: 10.1016/j.meatsci.2015.07.011] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2014] [Revised: 07/08/2015] [Accepted: 07/09/2015] [Indexed: 01/19/2023]
Abstract
The antioxidant and antimicrobial effects on lamb meat of the dietary use of rosemary diterpenes and vitamin E were compared. Thirty fattening lambs were assigned to three diets: (C) control; (R) C plus 600 mg kg(-1) carnosic acid and carnosol at 1:1 w:w; or (E) C plus 600 mg kg(-1) α-tocopherol. The deposition of the dietary supplements in the muscle was determined. Microbial quality (total viable counts, Lactic Acid Bacteria, Enterobacteriaceae, Escherichia coli and Salmonella spp), oxidative stability (CIELab color, malondialdehyde and total carbonyls) and sensory attributes (appearance and odor) were determined in loin stored at 2°C under 70% O2/30% CO2 atmosphere. Microbial quality was ensured by packaging and chilling. The E-diet was more effective (P ≤ 0.05) than the R-diet in preventing meat oxidation, although the latter had antimicrobial effects on meat. The shelf life of lamb (assessed as the loss of freshness) could be increased by 5 (R-diet) or 10 (E-diet) days.
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Affiliation(s)
- Jordi Ortuño
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Espinardo, 30071 Murcia, Spain
| | - Rafael Serrano
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Espinardo, 30071 Murcia, Spain
| | - Sancho Bañón
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Espinardo, 30071 Murcia, Spain.
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Ortuño J, Serrano R, Jordán MJ, Bañón S. Relationship between antioxidant status and oxidative stability in lamb meat reinforced with dietary rosemary diterpenes. Food Chem 2015. [PMID: 26213076 DOI: 10.1016/j.foodchem.2015.06.060] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The relationship between the antioxidant status of fresh meat and oxidative stability of chilled-packed meat obtained from lambs fed on a diet supplemented with two different doses of a rosemary extract containing carnosic acid and carnosol was studied. The incorporation of rosemary extract in the lamb diet led to the deposition of functional levels of the diterpenic metabolite C19H22O3 in meat, which improved its stability against oxidation. The antioxidant status could be assessed through both the radical scavenging capacity (DPPH and TEAC) and the ferric reducing antioxidant power (FRAP). In general, antioxidant status values correlated better (P < 0.05) with the changes in CIELAB colour, malondialdehyde and sensory scoring than with the changes in hexanal and protein carboxylation measured in the lamb cuts kept under protective atmosphere for up to 14 days. The FRAP and DPPH assays were more suitable than the TEAC assay for predicting meat oxidation and any resulting discolouration and rancidity.
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Affiliation(s)
- Jordi Ortuño
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Espinardo 30071, Murcia, Spain
| | - Rafael Serrano
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Espinardo 30071, Murcia, Spain
| | - María José Jordán
- Institute of Agricultural and Food Research and Development, La Alberca 30150, Murcia, Spain
| | - Sancho Bañón
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Espinardo 30071, Murcia, Spain.
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28
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Mandal G, Roy A, Patra A. Effects of feeding plant additives rich in saponins and essential oils on the performance, carcass traits and conjugated linoleic acid concentrations in muscle and adipose tissues of Black Bengal goats. Anim Feed Sci Technol 2014. [DOI: 10.1016/j.anifeedsci.2014.08.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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29
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Aouadi D, Luciano G, Vasta V, Nasri S, Brogna DM, Abidi S, Priolo A, Salem HB. The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils. Meat Sci 2014; 97:237-43. [DOI: 10.1016/j.meatsci.2014.02.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Revised: 02/01/2014] [Accepted: 02/04/2014] [Indexed: 11/28/2022]
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30
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Ortuño J, Serrano R, Jordán MJ, Bañón S. Shelf life of meat from lambs given essential oil-free rosemary extract containing carnosic acid plus carnosol at 200 or 400mgkg−1. Meat Sci 2014; 96:1452-9. [DOI: 10.1016/j.meatsci.2013.11.021] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2013] [Revised: 11/19/2013] [Accepted: 11/21/2013] [Indexed: 12/15/2022]
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