Maggiolino Aristide, Lorenzo José Manuel, Centoducati Gerardo, Domínguez Rubén, Dinardo Francesca Rita, Marino Rosaria, Malva Antonella Della, Bragaglio Andrea, De Palo Pasquale
Department of Veterinary Medicine, University of Bari A. Moro, 70010 Valenzano, Bari, Italy.
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, 32900 Ourense, Spain.
Animals (Basel). 2020 Nov 16;10(11):2126. doi: 10.3390/ani10112126.
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. (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 °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 < 0.05. Aldehydes are the most produced VOCs, but no changes were observed during vacuum aging ( > 0.05). Nitrogen compounds increased during aging ( < 0.01). TBARs and hydroperoxides did not change during the storage, whereas the protein carbonyls increased ( < 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.
本研究旨在增进对驴肉以及真空陈化对挥发性有机化合物（VOCs）、氧化特征与状态和感官特性影响的了解。十头18月龄的马尔蒂纳弗兰卡公驴驹参与了试验。从每头左半侧胴体的第四至第九肋骨间提取（LT）肌肉。每块肌肉被分成五部分，真空包装，储存在2℃下，并随机分配到不同的陈化时间（1、3、6、9和14天陈化）。分析了挥发性化合物、氧化参数和抗氧化酶，并进行了感官测试。以陈化时间作为自变量进行嵌套单因素方差分析（ANOVA）。显著性设定为<0.05。醛类是产生最多的挥发性有机化合物，但在真空陈化过程中未观察到变化（>0.05）。含氮化合物在陈化过程中增加（<0.01）。硫代巴比妥酸反应物（TBARs）和氢过氧化物在储存过程中没有变化，而蛋白质羰基增加（<0.05）。真空陈化减缓了脂质氧化，并表明存在蛋白质氧化和降解，影响了挥发性有机化合物的产生和感官评价。
