Maggiolino Aristide, Forte Lucrezia, Landi Vincenzo, Pateiro Mirian, Lorenzo José Manuel, De Palo Pasquale
Department of Veterinary Medicine, University of Bari Aldo Moro, Italy, Strada Provinciale per Casamassima km 3, 70010, Valenzano, Bari, Italy.
Centro Tecnológico de la Carne de Galicia, Rúa Galicia 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
Food Chem X. 2024 Jul 23;23:101687. doi: 10.1016/j.fochx.2024.101687. eCollection 2024 Oct 30.
This study assesses the impact of wet and dry aging, over 35 days, on various physico-chemical, colorimetric, oxidative, volatolomic, and sensory attributes of meat from culled ewes. Water holding capacity of dry-aged (DA) meat increased from day 28 and was significantly higher than wet-aged (WA) meat. Cooking loss of DA meat decreased, and it was lower than that of WA meat. Warner Bratzler shear force increased in DA meat but decreased in WA meat during aging. Higher oxidation product concentration in DA meat likely results from oxygen exposure. Some aldehydes and ketones peaked at day 7 in DA meat, surpassing levels in WA meat. Overall liking scores favored DA meat at day 14 and 21 but declined from day 14 to 35, coinciding with increased pentanal content. Dry aging could improve the acceptability of culled ewes' meat more than wet aging, but in short aging time (14 days).
本研究评估了35天内湿腌和干腌对淘汰母羊肉的各种物理化学、比色、氧化、挥发物组学和感官特性的影响。干腌肉的持水能力从第28天开始增加，且显著高于湿腌肉。干腌肉的烹饪损失减少，且低于湿腌肉。在老化过程中，干腌肉的沃纳·布拉茨勒剪切力增加，而湿腌肉的则下降。干腌肉中较高的氧化产物浓度可能是由于暴露于氧气所致。一些醛和酮在干腌肉的第7天达到峰值，超过了湿腌肉中的水平。总体喜好评分在第14天和第21天时偏向于干腌肉，但从第14天到第35天有所下降，这与戊醛含量增加一致。与湿腌相比，干腌可以在更短的老化时间（14天）内提高淘汰母羊肉的可接受性。
