Aristide Maggiolino1, Josè M Lorenzo2, Rosaria Marino3, Antonella Della Malva3, Pasquale Centoducati1, Pasquale De Palo1. 1. Department of Veterinary Medicine, University 'Aldo Moro' of Bari, Valenzano, Italy. 2. Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain. 3. Department of Agricultural Food and Environmental Sciences, University of Foggia, Foggia, Italy.
Abstract
BACKGROUND: Cooked meat flavor arises through a combination of thermally generated aroma volatile and nonvolatile compounds in a matrix of muscle fiber, connective tissue, and fat. Ageing could affect meat odor, taste, and flavor by the development of odor compounds in the raw product. The aim of the work is to assess the ageing effect on the volatile compounds profile by solid-phase microextraction and gas chromatography-mass spectrometry analysis of foal meat vacuum packaged for storage at 4 °C for a period of 14 days. RESULTS: Only pentane and 3,7-dimethylnonane were significantly affected by ageing time (P < 0.01). Octanal and nonanal presented an increasing trend with higher values at 14 ageing days compared with six ageing days (P < 0.01). CONCLUSIONS: Ageing poorly affects the volatile compounds production of foal meat. Probably, 14 days is considered to be a short maturation time in vacuum packaging for foal meat.
BACKGROUND: Cooked meat flavor arises through a combination of thermally generated aroma volatile and nonvolatile compounds in a matrix of muscle fiber, connective tissue, and fat. Ageing could affect meat odor, taste, and flavor by the development of odor compounds in the raw product. The aim of the work is to assess the ageing effect on the volatile compounds profile by solid-phase microextraction and gas chromatography-mass spectrometry analysis of foal meat vacuum packaged for storage at 4 °C for a period of 14 days. RESULTS: Only pentane and 3,7-dimethylnonane were significantly affected by ageing time (P < 0.01). Octanal and nonanal presented an increasing trend with higher values at 14 ageing days compared with six ageing days (P < 0.01). CONCLUSIONS: Ageing poorly affects the volatile compounds production of foal meat. Probably, 14 days is considered to be a short maturation time in vacuum packaging for foal meat.
Authors: Rubén Domínguez; Mirian Pateiro; Mohammed Gagaoua; Francisco J Barba; Wangang Zhang; José M Lorenzo Journal: Antioxidants (Basel) Date: 2019-09-25
Authors: Noemí Echegaray; Rubén Domínguez; Vasco A P Cadavez; Roberto Bermúdez; Laura Purriños; Ursula Gonzales-Barron; Ettiene Hoffman; José M Lorenzo Journal: Foods Date: 2021-06-22
Authors: Maria Federica Sgarro; Aristide Maggiolino; Mirian Pateiro; Rubén Domínguez; Francesco Iannaccone; Pasquale De Palo; José M Lorenzo Journal: Animals (Basel) Date: 2022-01-07 Impact factor: 2.752