Klupsaite Dovile, Buckiuniene Vilija, Sidlauskiene Sonata, Lele Vita, Sakiene Vytaute, Zavistanaviciute Paulina, Klementaviciute Jolita, Viskontaite Ema, Bartkiene Elena
Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania.
Anim Sci J. 2020 Jan-Dec;91(1):e13346. doi: 10.1111/asj.13346.
The aim of this research was to perform comparison studies of the chemical, physical, technological, and microbiological characteristics, including biogenic amines (BAs) and volatile compounds (VC), of the European roe deer (RDM), boar (BoM), red deer (ReDM), and beaver (BM) hunted wild game meat (HWGM). The outcome of this study showed a significant effect (p < .05) of animal species on protein content, pH, drip loss, shear force, cooking loss, color coordinates, total count of enterobacteria, and most of the VC. ReDM had the highest protein content (23.15%), cooking loss, L* and b* values. The lowest protein and cholesterol content and L* value and the highest pH, shear force, drip loss, and fat content were established in BM having the highest content of unsaturated fatty acids (UFA) (64.12% from total FA). The total UFA content in ReDM and BM was almost twofold higher, compared with saturated FA. Small amounts of main BAs (<7.8 mg/kg) were found in ReDM and BM, while a higher content of putrescine in RDM and BoM was established. The main VCs in HWGM were acetoin, pelargonic, and acetic acid. These findings provide a valuable data about the HWGM quality characteristics and might aid food manufacturers to improve and enhance the processing of the HWGM.
本研究的目的是对欧洲狍（RDM）、野猪（BoM）、马鹿（ReDM）和河狸（BM）等野生动物肉（HWGM）的化学、物理、工艺和微生物特性进行比较研究，包括生物胺（BAs）和挥发性化合物（VC）。本研究结果表明，动物种类对蛋白质含量、pH值、滴水损失、剪切力、蒸煮损失、颜色坐标、肠杆菌总数以及大多数VC有显著影响（p < 0.05）。马鹿的蛋白质含量最高（23.15%）、蒸煮损失、L值和b值最高。河狸的蛋白质和胆固醇含量最低、L*值最低、pH值、剪切力、滴水损失和脂肪含量最高，其不饱和脂肪酸（UFA）含量最高（占总脂肪酸的64.12%）。与饱和脂肪酸相比，马鹿和河狸的总UFA含量几乎高出两倍。在马鹿和河狸中发现少量主要生物胺（<7.8 mg/kg），而狍和野猪中的腐胺含量较高。野生动物肉中的主要挥发性化合物是3-羟基-2-丁酮、壬酸和乙酸。这些发现为野生动物肉的质量特性提供了有价值的数据，并可能有助于食品制造商改进和加强野生动物肉的加工。
