Meat Science最新文献_第5页

Salt reduction strategies for dry cured meat products: The use of KCl and microencapsulated spices and aromatic plant extracts 干腌肉制品的减盐策略：使用氯化钾和微胶囊香料和芳香植物提取物。

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2024-11-29 DOI: 10.1016/j.meatsci.2024.109719

P. Bernardo , M.J. Fernandes , M.H. Fernandes , M.P. Teixeira , C.M. Alfaia , C. Serrano , L. Patarata , M.J. Fraqueza

The World Health Organization set a goal of reducing salt intake by 30 % by 2025. This study investigates the impact of replacing 33 % NaCl with KCl and microencapsulated spices and aromatic plant extracts (ME) in a dry-cured meat sausage (CMS). Microbial, physico-chemical, and sensory analyses were conducted throughout processing and storage. Three batches of CMS were prepared with four formulations: Control (1.5 % NaCl), F1 (1 % NaCl, 0.5 % KCl), F2 (1 % NaCl, 0.5 % ME, 0.3 % KCl), and F3 (1 % NaCl, 0.5 % ME). The absence of Listeria monocytogenes was confirmed. The formulations did not affect the growth of lactic acid bacteria (7.8 log cfu/g), Enterococci (6.5 log cfu/g), and coagulase-negative staphylococci (5.6 log cfu/g). Biogenic amines increased significantly (P < 0.05) during storage, with cadaverine (from 166 to 456 mg/kg), tyramine (163 to 424 mg/kg) and putrescine (from 31.0 to 90.5 mg/kg), being the most abundant. All low sodium CMS had lower TBARS values (F1 = 0.59 mg MDA/kg, F2 = 0.56 mg MDA/kg and F3 = 0.47 mg MDA/kg) compared to control (0.78 mg MDA/kg). Colour parameters lightness (L*) and yellowness (b*) remained stable (P > 0.05) while sausages with KCl and/or ME were redder. CMS F1 was considered with the ideal saltiness by 54 % consumers, that is usually considered enough to launch the product in the market. The use of ME in CMS has potential but still requires optimization. The study demonstrates that a 33 % NaCl replacement with KCl is feasible without jeopardize the organoleptic characteristics or safety of CMS.

世界卫生组织设定了到2025年将盐摄入量减少30%的目标。研究了用KCl和微囊化香料及芳香植物提取物（ME）代替33% NaCl对干腌肉肠（CMS）的影响。在整个加工和储存过程中进行微生物、物理化学和感官分析。采用对照（1.5% NaCl）、F1 （1% NaCl、0.5% KCl）、F2 （1% NaCl、0.5% ME、0.3% KCl）和F3 (1% NaCl、0.5% ME) 4种配方制备了3批CMS。证实未检出单核增生李斯特菌。该制剂对乳酸菌（7.8 log cfu/g）、肠球菌（6.5 log cfu/g）和凝固酶阴性葡萄球菌（5.6 log cfu/g）的生长没有影响。添加KCl和/或ME的香肠颜色较红，生物胺含量显著增加（P 0.05）。54%的消费者认为CMS F1具有理想的咸味，这通常被认为足以在市场上推出产品。在CMS中使用ME具有潜力，但仍需要优化。研究表明，用KCl代替33%的NaCl是可行的，且不会影响CMS的感官特性和安全性。

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引用次数: 0

MarblingPredictor: A software to analyze the quality of dry-cured ham slices MarblingPredictor：一款分析干腌火腿片质量的软件。

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2024-11-28 DOI: 10.1016/j.meatsci.2024.109713

Eva Cernadas , Manuel Fernández-Delgado , Manisha Sirsat , Elena Fulladosa , Israel Muñoz

Dry-cured ham is a traditional Mediterranean meat product consumed throughout the world. This product is very variable in terms of composition and consumer's acceptability is influenced by different factors, among others, visual intramuscular fat and its distribution across the slice, also known as marbling. On-line inter and intramuscular fat evaluation and marbling assessment is of interest for classification purposes at the industry. Currently, this assessment can only be performed by visual inspection and traditional sensory panels. The current work presents the software MarblingPredictor, which predicts the marbling score of the three most representative ham muscles from square regions of interest automatically extracted from a ham slice. It also estimates the rate of subcutaneous and intermuscular fat content in the ham slice. Using MarblingPredictor, the mean absolute error between the true and predicted marbling scores was 0.53, very similar to the error of sensory panellist, which is 0.50. The correlation between the computer and sensory scores is 0.68, which means a moderate to good recognition. This result underscores the relevance of this tool for its application in the ham industry for quality control and categorization purposes.

As part of this work, we also present the dataset HamMarbling of annotated ham slices used to train and test the software with the marbling scores provided by the panellists. The MarblingPredictor software and images are available from https://citius.usc.es/transferencia/software/marblingpredictor for Windows- and Linux-based systems for research purposes.

干腌火腿是一种传统的地中海肉制品，在世界各地都有食用。这种产品的成分变化很大，消费者的接受程度受到不同因素的影响，其中包括视觉肌内脂肪及其在切片上的分布，也被称为大理石纹。在线肌间和肌内脂肪评估和大理石纹评估对行业的分类目的很感兴趣。目前，这种评估只能通过目视检查和传统的感官面板来完成。目前的工作提出了MarblingPredictor软件，它可以预测从火腿切片中自动提取的方形感兴趣区域中最具代表性的三个火腿肌肉的大理石纹分数。它还估计了火腿片中皮下和肌间脂肪含量的比率。使用MarblingPredictor，真实大理石纹和预测大理石纹评分之间的平均绝对误差为0.53，与感官小组的误差0.50非常相似。计算机和感官评分之间的相关性为0.68，这意味着中等到良好的识别。这一结果强调了该工具在火腿工业中用于质量控制和分类目的的应用的相关性。作为这项工作的一部分，我们还提供了带注释的火腿切片的数据集HamMarbling，用于训练和测试由小组成员提供的大理石纹分数的软件。MarblingPredictor软件和图像可从https://citius.usc.es/transferencia/software/marblingpredictor获得，用于基于Windows和linux的系统，用于研究目的。

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引用次数: 0

Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging system 利用高光谱成像系统根据冷冻条件和解冻损失对冷冻解冻猪里脊肉进行分类

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2024-11-26 DOI: 10.1016/j.meatsci.2024.109716

Seul-Ki-Chan Jeong , Kyung Jo , Seonmin Lee , Hayeon Jeon , Yun-Sang Choi , Samooel Jung

This study investigated the suitability of a hyperspectral imaging (HSI) system for the classification of frozen-thawed pork loins according to their quality properties. The pork loin slices were frozen at −20, −50, and −70 °C for 1, 2, and 3 months (the 9 freezing conditions). After thawing pork loins at 2 °C, the hyperspectral image was obtained. The photomicrographs of the loins showed that the extracellular spaces were the biggest in the loins frozen at −20 °C for 3 months. The denaturation of myofibrillar proteins measured by the intrinsic tryptophan intensity and surface hydrophobicity was higher in the loins frozen at −20 °C than that of loins frozen at −50 and −70 °C for 2 and 3 months (P < 0.05). The highest and lowest thawing loss was observed in loins frozen at −20 °C for 3 months (9.1 %) and at −70 °C for 1 month (3.6 %), respectively. The classification by the HSI system for 10-class (the 9 freezing conditions and the 1 fresh loin) showed that the highest correct classification (CC%) rates were 83.20 % and 81.82 % in the calibration and prediction sets, respectively, when partial least squares discriminant analysis (PLS-DA) with pre-processing by baseline offset and second derivative was used. In addition, 93.36 % and 91.92 % of CC in the calibration and prediction sets, respectively, were found in the classification of 4-class (the 3 thawing losses and the 1 fresh loin) with the PLS-DA and read-once-write-many-columnar. This study demonstrates that the HSI system can be used to present information on the quality of frozen-thawed pork loin.

本研究调查了高光谱成像（HSI）系统是否适合根据冷冻解冻猪里脊肉的质量特性对其进行分类。猪里脊肉片分别在 -20、-50 和 -70 °C 下冷冻 1、2 和 3 个月（9 种冷冻条件）。在 2 ℃ 下解冻猪里脊肉后，获得高光谱图像。里脊肉的显微照片显示，在-20 °C下冷冻3个月的里脊肉细胞外空隙最大。用色氨酸固有强度和表面疏水性测量的肌纤维蛋白变性程度，在-20 °C冷冻2个月和3个月的腰肉高于在-50 °C和-70 °C冷冻的腰肉（P <0.05）。在-20°C冷冻3个月（9.1%）和-70°C冷冻1个月（3.6%）的里脊的解冻损失分别最高和最低。HSI 系统对 10 个类别（9 种冷冻条件和 1 种新鲜里脊肉）的分类结果表明，当使用偏最小二乘判别分析（PLS-DA）并通过基线偏移和二次导数进行预处理时，校准集和预测集的最高正确分类率（CC%）分别为 83.20% 和 81.82%。此外，在使用 PLS-DA 和 "一次读写多列 "对 4 类（3 个解冻损失和 1 个新鲜里脊）进行分类时，校准集和预测集中的 CC 分别为 93.36 % 和 91.92 %。这项研究表明，人脸识别系统可用于呈现冷冻解冻猪里脊肉的质量信息。

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引用次数: 0

Micronized olive pomace: A sustainable and innovative strategy to improve the oxidative stability of omega-3 enriched salamis 微粉橄榄渣：一个可持续和创新的策略，以提高氧化稳定性的omega-3浓缩香肠

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2024-11-26 DOI: 10.1016/j.meatsci.2024.109715

Marcos Roberto Casarin Jovanovichs , Bibiana Alves dos Santos , Camila Sant'Anna Monteiro , Douglas Pedro , Letícia Pereira Correa , Madison Willy Silva Cordeiro , Mariana Basso Pinton , Alexandre José Cichoski , Carlos Augusto Mallmann , Roger Wagner , Tatiana Emanuelli , Paulo Cezar Bastianello Campagnol

This study explored the potential of Micronized Olive Pomace (MOP) to improve the oxidative stability of omega-3-enriched salamis while also offering a thorough examination of their technological, microbiological, and nutritional properties. Linseed oil gels containing different concentrations of MOP (0 %, 5 %, 10 %, and 15 %) were prepared and used to replace 30 % of the animal fat in salami, resulting in final MOP concentrations of 0 % (MOP_0%), 0.3 % (MOP_0.3%), 0.6 % (MOP_0.6%), and 0.9 % (MOP_0.9%) in the meat mass. The lipid reformulation did not negatively affect the salami ripening. The fat content of the reformulated treatments was reduced by 6.8 % to 8.1 %, compared to the control, which had 30.7 % fat, while the reformulated treatments contained between 28.2 % and 28.6 % fat. Additionally, the levels of alpha-linolenic acid increased from 0.28 to 1.61–2.23 g/100 g of sample. MOP significantly mitigated the increase in lipid oxidation caused by the inclusion of n-3 PUFAs, particularly in the MOP_0.9% treatment, which showed a 48 % reduction in TBARS values compared to the MOP_0% sample and only a 12 % increase compared to the control after 90 days of storage. This treatment showed a pronounced presence of beneficial volatile compounds from carbohydrate fermentation and amino acid catabolism. It also demonstrated the highest color stability during storage, evidenced by the lowest ΔE values. Thus, this study demonstrated the potential of MOP as an innovative ingredient to enhance the oxidative stability of meat products enriched with n-3 PUFAs, responding to a critical demand in the meat industry for healthier and more sustainable foods.

本研究探索了微粉橄榄渣（MOP）在提高富含omega-3的意大利腊肠的氧化稳定性方面的潜力，同时也对其技术、微生物学和营养特性进行了全面的研究。制备了含有不同MOP浓度（0%、5%、10%和15%）的亚麻籽油凝胶，用于替代意大利腊肠中30%的动物脂肪，最终得到的MOP浓度分别为0% （MOP0%）、0.3% （MOP0.3%）、0.6% （MOP0.6%）和0.9% （MOP0.9%）。脂质重组对腊肠的成熟没有负面影响。与脂肪含量为30.7%的对照组相比，重新配方治疗的脂肪含量减少了6.8%至8.1%，而重新配方治疗的脂肪含量在28.2%至28.6%之间。α -亚麻酸含量从0.28 g/100 g增加到1.61 ~ 2.23 g/100 g。MOP显著减轻了由n-3 PUFAs引起的脂质氧化的增加，特别是在MOP0.9%处理中，与MOP0%样品相比，TBARS值降低了48%，而在储存90天后，与对照组相比，TBARS值仅增加了12%。这种处理表明，从碳水化合物发酵和氨基酸分解代谢中明显存在有益的挥发性化合物。在储存期间，它也表现出最高的颜色稳定性，最低的ΔE值证明了这一点。因此，本研究证明了MOP作为一种创新成分的潜力，可以增强富含n-3 PUFAs的肉制品的氧化稳定性，响应肉类行业对更健康、更可持续食品的关键需求。

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引用次数: 0

Oxygen concentration in MAP can be reduced with minimal impact on eating quality of lamb 降低MAP中的氧浓度对羊肉的食用品质影响最小

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2024-11-23 DOI: 10.1016/j.meatsci.2024.109717

M.T. Corlett , G.E. Gardner , D.W. Pethick , C.G. Jose , K.R. Kelman , L. Pannier

This study evaluated the impact of high oxygen modified atmosphere packaging (MAP) in four different combinations, 80 % oxygen and 20 % carbon dioxide (MAP80), 40 % oxygen, 20 % carbon dioxide and 40 % nitrogen (MAP40(20CO₂)), 40 % oxygen, 60 % carbon dioxide (MAP40(60CO₂)), and vacuum skin packaging (VSP) under different retail display times (3 or 8 days) on the sensory scores of lamb meat. Untrained consumer sensory scores for overall liking, tenderness, juiciness and liking of flavour were assessed on the M. longissimus lumborum (loin) and M. semimembranosus (topside) of 144 lambs. In general, MAP40(20CO₂) samples received higher sensory scores than MAP80 (P < 0.05). While the high carbon dioxide MAP mixture MAP40(60CO₂) scored similar to MAP80 (P > 0.05). Therefore, MAP40(20CO₂) minimised the detrimental effects on eating quality and is a viable alternative to the widely used MAP80. However, the highest eating quality scores were still obtained with VSP (P < 0.05).

本研究评估了在不同零售陈列时间（3天或8天）下，80%氧气和20%二氧化碳（MAP80）、40%氧气、20%二氧化碳和40%氮气（MAP40(20CO2)）、40%氧气、60%二氧化碳（MAP40(60CO2)）和真空皮包装（VSP）四种不同组合下，高氧修饰气氛包装（MAP）对羊肉感官评分的影响。未经训练的消费者对144只羔羊的腰长肌（腰部）和半膜肌（上部）进行了总体喜好，嫩度，多汁性和风味喜好的感官评分评估。总体而言，MAP40（20CO2）样品的感官评分高于MAP80 (P <；0.05)。而高二氧化碳MAP混合物MAP40（60CO2）得分与MAP80 (P >；0.05)。因此，MAP40（20CO2）将对饮食质量的不利影响降至最低，是广泛使用的MAP80的可行替代品。然而，VSP仍然获得最高的饮食质量评分(P <；0.05)。

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引用次数: 0

Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes 稻壳强化牛肉香肠：胆固醇氧化产物、理化特性和感官属性

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2024-11-22 DOI: 10.1016/j.meatsci.2024.109714

Kazeem D. Adeyemi , Isiaka O. Kolade , Amidat O. Siyanbola , Faidhat O. Bhadmus , Rafiat M. Shittu , Hakeem Ishola , Chanporn Chaosap , Panneepa Sivapirunthep , Kehinde M. Okukpe , Victoria O. Chimezie , Oluwasayope I. Alli , Rasheed O. Sulaimon , Babatunde H. Ajao

The effect of rice husk flour (RHF) supplementation on the physicochemical properties, oxidative stability, and sensory attributes of beef sausages was examined. Beef sausages were formulated with either 0 % RHF + 15 % wheat flour (WF), RHF-0; 5 % RHF + 10 % WF, RHF-5; 10 % RHF + 5 % WF, RHF-10, or 15 % RHF + 0 % WF, RHF-15, and cooked at 200 °C for 20 min. RHF supplementation significantly increased dietary fiber while decreasing moisture content (P < 0.05). Beef sausages with RHF had lower L*, a*, TBARS, carbonyl content, hardness, chewiness, and gumminess, and a higher pH (P < 0.05). RHF-10 and RHF-15 sausages exhibited greater cook loss compared to other formulations (P < 0.05). The levels of 7-ketocholesterol decreased with increasing RHF levels, while 7α-hydroxycholesterol and 7-hydroperoxycholesterol were higher in RHF-0 and RHF-10 sausages compared to RHF-5 and RHF-15 sausages (P < 0.05). In addition, RHF improved the taste, juiciness, appearance, and overall acceptance of beef sausages. These findings suggest that RHF can be a valuable ingredient in beef sausages by increasing fiber content, reducing oxidative degradation, and maintaining sensory quality despite some moisture loss.

研究了添加稻壳粉（RHF）对牛肉香肠的理化特性、氧化稳定性和感官属性的影响。牛肉香肠的配方为：0 % RHF + 15 % 小麦粉（WF），即 RHF-0；5 % RHF + 10 % WF，即 RHF-5；10 % RHF + 5 % WF，即 RHF-10；或 15 % RHF + 0 % WF，即 RHF-15，并在 200 °C 下蒸煮 20 分钟。添加 RHF 能明显增加膳食纤维，同时降低水分含量（P < 0.05）。添加了 RHF 的牛肉香肠的 L*、a*、TBARS、羰基含量、硬度、咀嚼度和胶质感较低，pH 值较高 (P < 0.05)。与其他配方相比，RHF-10 和 RHF-15 香肠的熟化损失更大（P < 0.05）。随着 RHF 含量的增加，7-酮胆固醇的含量下降，而与 RHF-5 和 RHF-15 相比，RHF-0 和 RHF-10 香肠中的 7α- 羟基胆固醇和 7- 过氧化胆固醇含量更高（P < 0.05）。此外，RHF 还能改善牛肉香肠的口感、多汁性、外观和整体接受度。这些研究结果表明，RHF 可以增加纤维含量，减少氧化降解，并在一定程度上降低水分损失的情况下保持感官质量，因此是牛肉香肠中的一种有价值的配料。

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引用次数: 0

The improved gel properties of myofibrillar protein under low salt condition by ultrasound-assisted sodium tripolyphosphate 超声辅助三聚磷酸钠改善了低盐条件下肌原纤维蛋白的凝胶特性。

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2024-11-17 DOI: 10.1016/j.meatsci.2024.109712

Rui Li , Xiaoqi Li , Chen Wang , Guiming Zhang , Yabin Niu , Fashan Wei , Lin Chen , Xianchao Feng

Excessive salt intake is associated with increased risks of cardiovascular disease, while directly reducing salt content significantly decreased the quality of meat. The objective of this study was to investigate the synergistic effects of sodium tripolyphosphate (STP) and ultrasound treatment on the gel properties of MP under low-salt conditions (0.3 M NaCl). The results of FTIR spectra showed that P₃O₁₀⁵⁻ group of STP bound to -NH₂ or -OH group of MP form C-N-P or C-O-P bond, indicating the STP was successfully introduced to MP. The addition of STP significantly increased the absolute value of Zeta-potential, suggesting that the presence of STP increased the electrostatic interaction of MP-MP. Importantly, STP combined with ultrasound treatment under low salt condition (STP-U_0.3) significantly increased solubility and decreased particle size of MP. Besides, STP-U_0.3 treatment also promoted the exposure of hydrophobic groups and improved the rheological behavior of MP, resulting in the highest gel strength (37.78 ± 0.71 g) and the lowest cooking loss (26.73 ± 0.90 %) especially in 10 mM STP combined 100 W ultrasound treatment. These results corresponded by the gradually increases of α-helix content and the decrease of tryptophan fluorescence intensity. Furthermore, results of SEM illustrated that STP-U_0.3 treatment contributed to formation of more homogeneous and dense gel network of MP gel. The above results displayed that the STP-U treatment under 0.3 M NaCl resulted in an equivalent effect to control group of 0.6 M NaCl, indicating that the combined application of STP and ultrasound has a promising potential in the low-salt meat processing industry.

盐摄入过多会增加心血管疾病的风险，而直接降低盐含量则会显著降低肉的品质。本研究旨在探讨在低盐条件（0.3 M NaCl）下，三聚磷酸钠（STP）和超声处理对 MP 凝胶特性的协同效应。傅立叶变换红外光谱结果表明，STP的P3O105-基团与MP的-NH2或-OH基团结合形成C-N-P或C-O-P键，表明STP成功引入到MP中。STP 的加入明显增加了 Zeta 电位的绝对值，表明 STP 的存在增加了 MP-MP 的静电作用。重要的是，STP 与低盐条件下的超声处理（STP-U0.3）相结合，可明显提高 MP 的溶解度并减小其粒径。此外，STP-U0.3 处理还促进了疏水基团的暴露，改善了 MP 的流变行为，从而使其凝胶强度最高（37.78 ± 0.71 g），蒸煮损失最低（26.73 ± 0.90 %），尤其是在 10 mM STP 结合 100 W 超声波处理的情况下。这些结果与α-螺旋含量的逐渐增加和色氨酸荧光强度的降低相对应。此外，扫描电镜的结果表明，STP-U0.3 处理有助于 MP 凝胶形成更均匀致密的凝胶网络。上述结果表明，STP-U 在 0.3 M NaCl 条件下的处理效果与 0.6 M NaCl 条件下的对照组效果相当，这表明 STP 和超声波的联合应用在低盐肉类加工业中具有广阔的前景。

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引用次数: 0

The construction of a sheepmeat eating quality prediction model for Australian lamb 构建澳大利亚羊肉食用质量预测模型。

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2024-11-14 DOI: 10.1016/j.meatsci.2024.109711

L. Pannier , G. Tarr , T. Pleasants , A. Ball , P. McGilchrist , G.E. Gardner , D.W. Pethick

The current sheep Meat Standards Australia (MSA) model is a pathways system designed to improve the overall eating quality of Australian lamb, yet it is unable to predict individual consumer-based eating quality scores for specific cuts. This paper describes the methodology of using consumer sensory scores to create an objective composite eating quality prediction score linked to individual quality grades for different cuts. This methodology accounts for objective carcass measures that are being commercialised within the industry, such as intramuscular fat percentage and a measure of lean meat yield percentage. The model demonstrated that through utilising these carcass grading traits, an eating quality prediction can be made with an accuracy of 75 % and 72 % for the grill and roast cooking method respectively, however individual consumer variation remained substantial. The model will allow the supply chain to allocate cuts to different marketing strategies (branding) based on their eating quality performance whilst also reducing the chances of consumers being offered products that do not meet their expectations.

现行的澳大利亚羊肉标准（MSA）模型是一个旨在提高澳大利亚羊肉整体食用品质的路径系统，但它无法预测消费者对特定切肉的个人食用品质评分。本文介绍了使用消费者感官评分来创建与不同切肉的单个质量等级相关联的客观综合食用品质预测分数的方法。该方法考虑到了行业内正在商业化的客观胴体测量指标，如肌内脂肪百分比和瘦肉率百分比。该模型表明，通过利用这些胴体分级特征，可以对烧烤和烤肉烹饪方法的食用品质进行预测，准确率分别为 75% 和 72%，但消费者的个体差异仍然很大。该模型将使供应链能够根据食用品质的表现为不同的营销策略（品牌）分配肉块，同时也减少了向消费者提供不符合其期望的产品的机会。

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引用次数: 0

Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis 利用气相色谱-质谱联用仪、电子感官评估和感官分析，研究不同地区腊肉的风味和品质特征。

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2024-11-12 DOI: 10.1016/j.meatsci.2024.109709

Yanxia Liu , Chun Liu , Lingxia Sun , Miaoyun Li , Yaodi Zhu , Wei Deng , Jiahuan Yu , Wentao Zhang , Zhenning Song

To investigate the variance in the quality and flavor profiles of bacon from different regions, gas chromatography-ion mobility spectrometry and electronic sensory techniques (including electronic nose and tongue [e-nose and e-tongue, respectively]) were employed for the flavor analysis of the sourced bacon samples. Both the e-nose and e-tongue successfully distinguished the aromas and flavors of different bacon varieties. Additionally, organic sulfides, aromatic benzenes, and short-chain alkanes, were more abundant in different bacon types. Employing GC-IMS technology, identified 52 volatile flavor compounds within diverse bacon samples, culminating in the establishment of a distinct fingerprint for each individual sample. The relative odor activity value identified 1-propene-3-methylthio, 2-heptanone, phenylacetaldehyde, furfuryl methyl sulfide, and 1-octene as the primary contributors to bacon flavor. These flavor substances were the main cause of the differences in bacon flavor in different regions. The interaction of volatile flavor compounds resulted in notable disparities between the odor profiles detected using the e-nose and e-tongue, even among bacon with similar volatile flavor constituents. In addition, the color and texture of the bacon varied significantly. Bacon from HB (Hubei), YN (Yunnan), and CQ (Chongqing) showed darkness in color. Meanwhile, the hardness of bacon from HN (Hunan), HB (Hubei), and SC (Sichuan) was relatively low. These results not only provide theoretical and technical insights for bacon flavor identification and control but also offer a foundation for consumers to make informed choices when purchasing bacon.

为了研究不同地区腊肉品质和风味的差异，我们采用了气相色谱-离子迁移谱法和电子感官技术（包括电子鼻和电子舌[e-nose 和 e-tongue]），对采购的腊肉样本进行风味分析。电子鼻和电子舌都成功地分辨出了不同腊肉品种的香气和味道。此外，有机硫化物、芳香苯和短链烷烃在不同类型的腊肉中含量更高。利用气相色谱-质谱（GC-IMS）技术，在不同的熏肉样本中鉴定出 52 种挥发性风味化合物，最终为每个样本建立了独特的指纹图谱。相对气味活性值确定 1-丙烯-3-甲硫基、2-庚酮、苯乙醛、糠基甲基硫醚和 1-辛烯是熏肉风味的主要成分。这些风味物质是造成不同地区熏肉风味差异的主要原因。挥发性风味化合物的相互作用导致使用电子鼻和电子舌检测到的气味特征之间存在显著差异，即使在挥发性风味成分相似的熏肉中也是如此。此外，腊肉的颜色和质地也有显著差异。湖北、云南和重庆的腊肉颜色较深。同时，HN（湖南）、HB（湖北）和 SC（四川）的腊肉硬度相对较低。这些结果不仅为腊肉风味的鉴别和控制提供了理论和技术上的启示，也为消费者在购买腊肉时做出明智的选择提供了依据。

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引用次数: 0

Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growth 角豆树果肉（Ceratonia siliqua L.）和维生素 E 对猪肉颜色、氧化稳定性、脂质成分和微生物生长的影响。

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science

Pub Date : 2024-11-10 DOI: 10.1016/j.meatsci.2024.109710

Diego Nicolas Bottegal , María Ángeles Latorre , Sandra Lobón , Immaculada Argemí-Armengol , Javier Álvarez-Rodríguez

This study aimed to evaluate the impact of the dietary by-product rich in polyphenols (Carob pulp, Cp) and supra-nutritional level of vitamin (Vit) E on pork quality and shelf-life of meat stored in modified atmosphere packaging for 15 days. A total of 44 pigs (entire males and gilts, 170 ± 4.5 days of age and 127.8 ± 3.6 kg of body weight) were randomly selected from a larger group (one pig per pen). Pigs were fed ad libitum with one of four diets in a 2 × 2 factorial arrangement, with two feed inclusion levels each for Cp (0 vs. 20 %) and Vit E (30 (Low) vs. 300 IU/kg of feed (High)) for 40 days. No interactions between Cp and Vit E were detected for most variables assessed. Meat colour attributes evolved regardless of diet or sex, although metmyoglobin formation was preserved until 13 days. The Cp diets did not affect malondialdehyde nor α-tocopherol content in meat. High Vit E limited the malondialdehyde production up to 13 days and increased 1.8-fold the muscle α-tocopherol content compared to Low Vit E. The 20 %-Cp group tended to reduce total aerobic microbial count compared to 0 %-Cp group after 15 days of storage. Including Cp slightly affected the meat fatty acid (FA) profile, whereas Vit E did not modify it. Entire males presented higher content of polyunsaturated FA than gilts. Including 20 % Cp into pigs' diets does not impair meat quality, while High Vit E reduces lipid oxidation but not meat discolouration.

本研究旨在评估富含多酚的膳食副产品（角豆树果肉，Cp）和超营养水平的维生素（Vit）E对猪肉质量和在气调包装中储存 15 天的肉的货架期的影响。从一个较大的猪群中随机挑选了 44 头猪（全雄和后备母猪，日龄为 170 ± 4.5 天，体重为 127.8 ± 3.6 千克）（每栏一头猪）。猪只自由采食四种日粮中的一种，采用 2 × 2 的因子排列，Cp（0 与 20 %）和维生素 E（30（低）与 300 IU/kg 饲料（高））各占两种饲料添加水平，连续采食 40 天。在大多数评估变量中未发现 Cp 和维生素 E 之间的交互作用。肉色属性的变化与日粮或性别无关，但偏红血红蛋白的形成在 13 天前一直保持不变。Cp 日粮不影响肉中的丙二醛和 α-生育酚含量。与低维生素 E 组相比，高维生素 E 组限制了丙二醛的产生，并使肌肉中的α-生育酚含量增加了 1.8 倍。添加 Cp 会轻微影响肉的脂肪酸（FA）含量，而维生素 E 不会改变其含量。公猪的多不饱和脂肪酸含量高于母猪。在猪日粮中添加 20% 的 Cp 不会影响肉质，而高维生素 E 可减少脂质氧化，但不会使肉变色。

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引用次数: 0