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Cao S, Fu Y. Lipid degradation contributes to flavor formation during air-dried camel jerky processing. Food Chem X 2024; 23:101683. [PMID: 39157658 PMCID: PMC11327448 DOI: 10.1016/j.fochx.2024.101683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2024] [Revised: 07/15/2024] [Accepted: 07/20/2024] [Indexed: 08/20/2024] Open
Abstract
Lipids play an important role in flavor formation in meat products. To determine the contribution of lipids to flavor formation during air-dried camel jerky processing, lipid changes were analyzed by UHPLC-Q-Exactive Orbitrap MS/MS in this study, and volatile compounds were identified by HS-SPME-GC-ToF-MS. Results showed that 606 lipid molecules belonging to 30 subclasses were identified and 206 differential lipid molecules were screened out (VIP > 1, P < 0.05); Cer/NS (d18:1/20:0), LPE (18:1), FA (18:0), GlcADG (12:0/24:1), and PE (18:2e/22:5) were identified as potential lipid biomarkers. A total of 96 volatile compounds were also identified, and 16 of these were identified as key aroma compounds in air-dried camel jerky. Meanwhile, 11 differential lipids significantly, negatively correlated with 7 key aroma compounds (P < 0.05) during processing, indicating that the precursors produced by the degradation of lipid molecules were important sources of volatile flavor substances in air-dried camel jerky.
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Affiliation(s)
- Shenyi Cao
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi, Xinjiang 830017, China
| | - Yinghua Fu
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi, Xinjiang 830017, China
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Yao M, Chang L, Xu S, Zhang J, Li P, Tian B, Luo L, Yang D, Long Q, Zou X. Comparison of production performance and meat quality characteristics between Guizhou Black goats and F4 generation hybrids of South African Kalahari Goats. Sci Rep 2024; 14:18608. [PMID: 39127724 PMCID: PMC11316849 DOI: 10.1038/s41598-024-69174-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Accepted: 08/01/2024] [Indexed: 08/12/2024] Open
Abstract
This study spanned 6 years and 4 generations, involving the progressive crossbreeding of South African Kalahari Goat (SK) and Guizhou Black Goat (GB) over three generations, followed by cross fixation F3 with F1 in the fourth generation, accompanied by the use of molecular markers technology to select a high fertility population, resulting in the creation of a hybrid goat, BKF4 (11/16 SK lineage and 5/16 GB lineage). A comparative evaluation of the BKF4 hybrid breed and its parental breeds was conducted. Reproductive and production parameters of GB, SK, and BKF4 goat groups were monitored, including lambing rate (LR), survival rate (SR), daily weight gain at 3 months of age (DWG), and adult body weight (ABW) (n = 110, 106, 112 per group). In addition, dressing percentage (DP) (n = 12 per group) and analyses of amino acids (n = 8, 6, 10 per group) and fatty acids (n = 6 per group) were conducted to evaluate meat quality indicators. Results: (1) Reproductive and production performance: The index of LR reached 199%, significantly higher than GB and SK (p ≤ 0.001), with a SR of 95.0%, markedly higher than SK (p ≤ 0.001); DWG was 276.5 g, ABW reached 56.6 kg and with a dressing percentage (DP) of 54.5%, they are significantly surpassing GB (p ≤ 0.001). (2) Regarding meat quality: pH45-value and crude protein content (CP) increased, while intramuscular fat content increased compared to GB and ash content decreased. The amino acid composition was similar to GB, but the taste was more similar to SK. However, there were some negative impacts on fatty acid composition and functionality. (3) PCA analysis revealed that: BKF4 exhibited superior meat quality compared to GB and SK, influenced by two key factors contributing 83.49% and 16.51% to the explained variance, respectively. The key factors affecting meat quality include intramuscular fat (IMF), nutrient index (NI), PUFAs/MUFAs, n-6FAs, and drip loss (DL).
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Affiliation(s)
- Min Yao
- Institute of Fungus Resources, College of Life Sciences, Guizhou University, Guiyang, 550025, Guizhou Province, China
- Guizhou Testing Center for Livestock and Poultry Germplasm, Guiyang, 550018, Guizhou Province, China
| | - Lingle Chang
- Institute of Agro-Bioengineering/Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region and Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region (Ministry of Education), College of Life Sciences and College of Animal Science, Guizhou University, Guiyang, 500025, Guizhou Province, China
| | - Suyun Xu
- Institute of Fungus Resources, College of Life Sciences, Guizhou University, Guiyang, 550025, Guizhou Province, China
| | - Jing Zhang
- Institute of Animal Husbandry and Veterinary Sciences, Guiyang, 550005, Guizhou Province, China
| | - Ping Li
- Guizhou Testing Center for Livestock and Poultry Germplasm, Guiyang, 550018, Guizhou Province, China
| | - Bing Tian
- Guizhou Testing Center for Livestock and Poultry Germplasm, Guiyang, 550018, Guizhou Province, China
| | - Li Luo
- Institute of Fungus Resources, College of Life Sciences, Guizhou University, Guiyang, 550025, Guizhou Province, China
| | - Danpin Yang
- Guizhou Kalahari Goat Breeding Company, Qianxinan, 562400, Guizhou Province, China
| | - Qingmeng Long
- Guizhou Testing Center for Livestock and Poultry Germplasm, Guiyang, 550018, Guizhou Province, China.
| | - Xiao Zou
- Institute of Fungus Resources, College of Life Sciences, Guizhou University, Guiyang, 550025, Guizhou Province, China.
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Beriain MJ, Gómez I, García S, Urroz JC, Diéguez PM, Ibañez FC. Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds. Foods 2024; 13:2443. [PMID: 39123634 PMCID: PMC11311495 DOI: 10.3390/foods13152443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2024] [Revised: 07/24/2024] [Accepted: 07/31/2024] [Indexed: 08/12/2024] Open
Abstract
The effect of fuel (hydrogen vs. butane) on the formation of volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) was evaluated for grilled horse meat (very low-fat and low-fat) cooking vertically. Gas chromatography-mass spectrometry was used to analyze PAHs and VOCs. An electronic nose was used to evaluate the odor profile. Total high-molecular-weight PAHs ranged from 19.59 to 28.65 µg/kg with butane and from 1.83 to 1.61 µg/kg with hydrogen. Conversely, total low-molecular-weight PAHs went from 184.41 to 286.03 µg/kg with butane and from 36.88 to 41.63 µg/kg with hydrogen. Aldehydes and alkanes were the predominant family in a total of 59 VOCs. Hydrogen gas-grilling reduced significantly (p < 0.05) the generation of VOCs related to lipid oxidation. The odor profile was not modified significantly despite the change of PAHs and VOCs. The findings indicate that hydrogen is a viable alternative to butane for grilling horse meat. Hydrogen gas-grilling may be regarded as a safe cooking procedure of meat from a PAH contamination point and perhaps sustainable environmentally compared to a conventional technique. The present study provides the basis for the use of hydrogen gas in grilled meat.
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Affiliation(s)
- María José Beriain
- ISFOOD Research Institute, Public University of Navarre, 31006 Pamplona, Spain;
| | - Inmaculada Gómez
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, 09001 Burgos, Spain;
| | - Susana García
- Department of Sciences, Public University of Navarre, 31006 Pamplona, Spain;
| | - José Carlos Urroz
- School of Industrial & ICT Engineering, Public University of Navarre, Campus de Arrosadía, E-31006 Pamplona, Spain; (J.C.U.); (P.M.D.)
| | - Pedro María Diéguez
- School of Industrial & ICT Engineering, Public University of Navarre, Campus de Arrosadía, E-31006 Pamplona, Spain; (J.C.U.); (P.M.D.)
| | - Francisco C. Ibañez
- ISFOOD Research Institute, Public University of Navarre, 31006 Pamplona, Spain;
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Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés. Foods 2022; 11:foods11213342. [PMID: 36359954 PMCID: PMC9655113 DOI: 10.3390/foods11213342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 10/17/2022] [Accepted: 10/21/2022] [Indexed: 11/17/2022] Open
Abstract
This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2), with 50% of the animal fat replaced by microcapsules containing algal oil mixed with walnut oil (T1) or pistachio oil (T2). The reformulated samples presented significant (p < 0.001) diminutions of fat contents, which achieved reductions of 34.22% (“reduced fat content”) and 28.17% in the T1 and T2 samples, respectively, and the lipid reformulation did not affect (p > 0.05) the texture or lipid oxidation of the samples. Furthermore, both microencapsulated oil mixtures significantly (p < 0.001) reduced (11−15%) saturated fatty acid (SFA) concentrations and increased (p < 0.001) mono- (T2) and polyunsaturated (T1) fatty acid contents (8% and 68%, respectively), contributing to the obtainment of nutritional indices in line with health recommendations. Additionally, consumer acceptability did not display significant (p > 0.05) differences among samples. Hence, the outcomes indicated that the incorporation of these microencapsulated oil mixtures as partial animal fat replacers, especially the T1 mixture, represents a promising strategy to obtain healthier foal pâtés, without compromising consumer approval.
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Effects of Ageing on Donkey Meat Chemical Composition, Fatty Acid Profile and Volatile Compounds. Foods 2022; 11:foods11060821. [PMID: 35327244 PMCID: PMC8949164 DOI: 10.3390/foods11060821] [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: 02/23/2022] [Revised: 03/03/2022] [Accepted: 03/11/2022] [Indexed: 01/27/2023] Open
Abstract
Donkey meat samples obtained from muscle Longissimus Thoracis Lumborum (LTL) taken from 14 entire donkey males slaughtered at 20 months and aged for 1, 8 and 15 days were analysed with the aim of determining the chemical composition, physical attributes, fatty acid profile and volatile compounds. Ageing did not significantly affect the chemical composition and colour parameters, while cooking loss was significantly (p < 0.05) higher at 8 and 15 days of ageing. Thiobarbituric acid reactive substances (TBARS) content significantly (p < 0.01) increased during ageing, while shear force values significantly (p < 0.01) decreased. Ageing significantly (p < 0.05) increased polyunsaturated fatty acids (PUFAs) determined both at 8 and 15 days after slaughter. Volatile compounds were analysed using solid-phase microextraction (SPME) and gas chromatography−mass spectrometry (GC−MS). Among 109 volatile compounds determined in donkey meat, hydrocarbons were the most common molecules detected. Ageing affected 21 of the detected volatile compounds; both total aldehydes and total ketones contents were significantly (p < 0.05) higher 15 days after slaughter. Total furans and total alcohols were significantly (p < 0.01) higher 15 days after slaughter, as well. Significant modifications of donkey meat volatile compounds can be attributed to ageing periods longer than 7 days.
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Cittadini A, Sarriés MV, Domínguez R, Pateiro M, Lorenzo JM. Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals. Animals (Basel) 2022; 12:ani12050568. [PMID: 35268137 PMCID: PMC8908835 DOI: 10.3390/ani12050568] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 02/07/2022] [Accepted: 02/12/2022] [Indexed: 02/04/2023] Open
Abstract
The purpose of this study was to investigate the influence of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate and straw, diet 1 (D1), vs. silage and organic feed, diet 2 (D2), on chemical composition and quality parameters of the longissimus thoracis et lumborum muscle from forty-six foals. Animals were reared under a semi-extensive system and slaughtered at a mean age of 21 months. The results reported that both studied effects had a significant (p < 0.05) impact on meat quality; however, it was the breed to strongly influence the majority of the parameters evaluated. In particular, BU foals reported the highest amounts of intramuscular fat, positively affecting the meat properties of marbling and texture traits. Moreover, this group presented higher values for L* and b* and the lowest cholesterol contents. As regards the diet, D1 increased the fat content in foals supplemented with this diet, improving the organoleptic properties of this group. On the other hand, the combination of silage and organic feed (D2) had an opposite trend. Thus, both BU and D1 groups presented enhanced quality attributes, such as marbling, juiciness and reduced hardness, which are some of the most demanded by meat consumers.
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Affiliation(s)
- Aurora Cittadini
- Instituto de Innovación y Sostenibilidad en la Cadena Agroalimentaria (IS-FOOD), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006 Pamplona, Spain;
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (R.D.); (M.P.)
| | - María V. Sarriés
- Instituto de Innovación y Sostenibilidad en la Cadena Agroalimentaria (IS-FOOD), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006 Pamplona, Spain;
- Correspondence: (M.V.S.); (J.M.L.); Tel.: +34-948-169-880 (M.V.S.); +34-988-548-277 (J.M.L.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (R.D.); (M.P.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (R.D.); (M.P.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain; (R.D.); (M.P.)
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain
- Correspondence: (M.V.S.); (J.M.L.); Tel.: +34-948-169-880 (M.V.S.); +34-988-548-277 (J.M.L.)
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Polidori P, Cammertoni N, Santini G, Klimanova Y, Zhang JJ, Vincenzetti S. Effects of Donkeys Rearing System on Performance Indices, Carcass, and Meat Quality. Foods 2021; 10:3119. [PMID: 34945670 PMCID: PMC8701087 DOI: 10.3390/foods10123119] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 12/13/2021] [Accepted: 12/14/2021] [Indexed: 01/14/2023] Open
Abstract
This study compared growth rates, carcass, and meat quality obtained from 24 male crossbred donkey foals reared for meat production under an intensive (I) or extensive (E) feeding system. Donkeys were slaughtered at 16 months of age; the average final body weight, hot and cold carcass weight, and hot and cold dressing percentage were significantly higher (p < 0.05) in the I group. Samples of Longissimus Thoracis et Lumborum (LTL) were taken from each foal for chemical and physical analysis. Group I showed significant (p < 0.05) higher intramuscular fat, while the E group showed significantly (p < 0.05) higher protein and unsaturated fatty acids (UFA) contents, including n-3 essential fatty acids. Saturated fatty acids (SFA) and glycogen were significantly higher (p < 0.05) in the intensive system, monounsaturated fatty acids (MUFA) were significantly higher in the extensive system. The ratio PUFA/SFA was significantly higher (p < 0.05) in group E. The Thrombogenic Index (TI) was significantly higher (p < 0.05) in the I group. Meat tenderness was significantly higher (p < 0.05) in group I. The feeding system had no effect on cholesterol content and meat color characteristics. Donkeys average daily gain, carcass weight, and some meat quality parameters were significantly affected by the rearing system.
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Affiliation(s)
- Paolo Polidori
- School of Pharmacy, University of Camerino, Via Gentile da Varano, 62032 Camerino, Italy
| | - Natalina Cammertoni
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy; (N.C.); (G.S.); (Y.K.); (J.-J.Z.); (S.V.)
| | - Giuseppe Santini
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy; (N.C.); (G.S.); (Y.K.); (J.-J.Z.); (S.V.)
| | - Yulia Klimanova
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy; (N.C.); (G.S.); (Y.K.); (J.-J.Z.); (S.V.)
| | - Jing-Jing Zhang
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy; (N.C.); (G.S.); (Y.K.); (J.-J.Z.); (S.V.)
| | - Silvia Vincenzetti
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy; (N.C.); (G.S.); (Y.K.); (J.-J.Z.); (S.V.)
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