老化时间影响脂肪酸谱和挥发性化合物煮熟的泰国本土牛肉。

IF 1.5 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE
Journal of Advanced Veterinary and Animal Research Pub Date : 2025-03-25 eCollection Date: 2025-03-01 DOI:10.5455/javar.2025.l885
Watcharawit Meenongyai, Kunwadee Kaewka, Kannika Wongpanit, Piyamas Phongkaew, Pichad Khejornsart, Panuwat Khumpeerawat, Alexander Michael Stelzleni
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引用次数: 0

摘要

目的:本研究旨在评估老化时间对肉类质量、脂肪酸谱和泰国本土牛肉挥发性化合物的影响。材料与方法:实验采用随机完全区组设计,以老化时间(0、7、14、21、28天)为处理组,以泰国本土牛(n = 4)的胸腰最长肌为区组。结果:肉色和Warner-Bratzler剪切力值随老化时间的延长而降低。随着陈化时间的延长,水分含量降低,蛋白质和灰分含量增加。脂肪酸的比例随老化时间的不同而有显著差异。这些脂肪酸在14天干熟牛肉样品中所占比例最高。随着老化时间的延长,短链醛(戊醛、庚醛、辛醛、壬醛、癸醛和2-壬醛)和醇(1-己醇和1-辛醇)的含量降低。而随着陈化时间的延长,长链醛(十四烷、十六烷、十七烷和十八烷)的含量增加。此外,14天干熟牛肉中的甲苯、十二烷、三烷、甲基吡嗪、2,5-二甲基吡嗪、三甲基吡嗪和二甲基三硫化物含量高于未熟牛肉。此外,还发现干熟牛肉样品中6种重要脂肪酸的数量与熟牛肉中12种挥发性化合物的数量之间存在相关性。结论:我们的研究结果表明,老化时间显著影响泰国本土牛肉的脂肪酸谱,这反过来又与特征挥发性化合物相关。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Aging time influences fatty acid profiles and volatile compounds in cooked Thai native beef.

Objective: This study aims to assess the impact of aging time on the quality of meat, fatty acid profiles, and volatile compounds in cooked Thai native beef.

Materials and methods: The experiment utilized a randomized complete block design, where the aging time (0, 7, 14, 21, and 28 days) served as the treatment and the longissimus thoracis et lumborum muscle from Thai native cattle (n = 4) was considered a block.

Results: Meat color and Warner-Bratzler shear force values decreased as the aging time increased. Furthermore, the moisture content decreased while the protein and ash content increased with a longer aging time. The proportions of fatty acids showed significant differences with varying aging times. These fatty acids exhibited the highest proportions in the 14-day dry-aged beef samples. The levels of short-chain aldehydes (pentanal, heptanal, octanal, nonanal, decanal, and 2-nonenal) and alcohols (1-hexanol and 1-octanol) decreased as the aging time increased. However, there was an increase in long-chain aldehydes (tetradecanal, hexadecanal, heptadecanal, and octadecanal) with longer aging time. In addition, the levels of toluene, dodecane, tridecane, methyl-pyrazine, 2,5-dimethyl-pyrazine, trimethyl-pyrazine, and dimethyl trisulfide were higher in 14-day dry-aged beef compared to beef that had not been aged. Furthermore, a correlation was found between the number of the 6 significant fatty acids in the dry-aged beef samples and the 12 volatile compounds in cooked beef.

Conclusion: Our results suggest that aging times significantly influence the fatty acid profiles of Thai native beef, which in turn are correlated with the characteristic volatile compounds.

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来源期刊
CiteScore
2.70
自引率
7.10%
发文量
41
审稿时长
6 weeks
期刊介绍: Journal of Advanced Veterinary and Animal Research (JAVAR) - is an open access, international, peer-reviewed, quarterly, highly-indexed scientific journal publishing original research findings and reviews on all aspects of veterinary and animal sciences. Basic and applied researches on- - Anatomy & histology - Animal health economics - Animal nutrition - Animal reproduction - Animal science - Antimicrobial resistance (AMR) - Biochemistry - Biotechnology - Dairy science - Epidemiology - Food hygiene and technology - Genetics and breeding - Immunology - Microbiology - Parasitology - Pathology - Pharmacology & toxicology - Physiology - Poultry science - Preventive veterinary medicine - Public health - Surgery & obstetrics - Veterinary extension studies - Wildlife & aquatic medicine - Zoo animal medicine.
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