Fatty Acid Content, Flavor Compounds, and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with <scp>l</scp>‐arginine and Glutamic Acid

Guo, Qian; Kong, Xiangfeng; Hu, Chengjun; Zhou, Bing; Wang, Chengtao; Shen, Qingwu

doi:10.1111/1750-3841.14959

Cited by 44 publications

(22 citation statements)

References 42 publications

(67 reference statements)

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“…Vacuum aging for 14 days affected some sensory parameters as juiciness, meaty odor, and overall licking. Aldehydes due to their low odor-detection threshold [ 37 ], had a huge impact on meat aromas [ 60 ], and their great presence in this meat (particularly Hexanal), can justify the high values recorded for meaty taste and overall licking and their increasing from the ninth aging day. Some ketones showed to change during aging, although they are produced in a little quantity, and probably could be able to affect meat aroma and so sensory evaluation [ 9 ].…”

Section: Discussionmentioning

confidence: 99%

Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat

Tateo

Maggiolino

Domínguez

et al. 2020

Animals

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The study aimed to evaluate the effect of 14-day vacuum aging on the volatile compounds (VOC) profile, oxidative profile, antioxidant enzymes activity, and sensory evaluation in the Longissimusthoracis muscle of foal meat under vacuum aging. Longissimusthoracis (LT) was sampled in 20 mm thick slices, vacuum packed, and stored at 4 °C. Samples were randomly assigned to different aging times (1, 6, 9, 14 days after slaughtering). VOCs, thiobarbituric acid reactive substances (TBARs), hydroperoxides, carbonyl proteins, superoxide dismutase, catalase, and glutathione peroxidase were analyzed, 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 p < 0.05. The main VOCs originating from cooked steaks were aldehydes, (from 47.18% to 58.81% of the total volatile compounds), followed by hydrocarbons (from 9.32% and 31.99%). TBARs and hydroperoxides did not show variations due to aging (p > 0.05), instead, protein carbonyls showed higher values at the 14th day (p < 0.01). Catalase, superoxide dismutase, and glutathione peroxidase showed increasing values during aging time (p < 0.01). Vacuum aging slowed down lipid oxidation, and protein oxidation was shown to be present. However, the best vacuum aging duration is in the range of 6–9 days from slaughtering, with an improvement of sensory evaluation.

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Section: Discussionmentioning

confidence: 99%

Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat

Tateo

Maggiolino

Domínguez

et al. 2020

Animals

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“…The volatile flavor compounds in the meat sample were measured using Headspace solid phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC–MS) as described by Guo et al [ 22 ] with minor modifications by our lab. Briefly, SPME with 65 µm PDMS/DVB fiber (Supelco, Bellefonte, PA, USA) was used to extract volatiles from 2-g samples at 70 °C for 30 min.…”

Section: Methodsmentioning

confidence: 99%

Feeding Fungal-Pretreated Corn Straw Improves Health and Meat Quality of Lambs Infected with Gastrointestinal Nematodes

Xiang

Zhao

Fang

et al. 2020

Animals

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Infections with gastrointestinal nematodes (GIN) adversely affect meat color in lambs. Although white-rot fungi (WRF) pretreatment increases nutritional value and fiber digestion of corn straw for lambs, whether it can improve meat quality of lambs infected with GINs is unknown. The objective of this experiment was to study effects of feeding WRF-pretreated corn straw on the health and meat quality of lambs infected with GINs. Sixteen healthy Ujumqin lambs were orally drenched with 3rd-stage GINs larvae and randomly divided into two dietary treatments of control (CON) and WRF diets for 70 days of feeding. Results showed that feeding WRF-pretreated corn straw decreased L* and b* values (p < 0.05) and increased a* value (p < 0.01) of both longissimus thoracis et lumborum (LTL) and semimembranosus (SM) muscles of lambs infected with GINs. Feeding WRF-pretreatment corn straw decreased fecal egg count (p = 0.014) and increased packed cell volume (p = 0.013) of lambs from 28 d of feeding and increased plasma iron content (p = 0.008) of lambs from 56 d of the feeding. Feeding WRF-pretreatment corn straw decreased myosin heavy-chain (MyHC)-I (p = 0.032) and MyHC-IIα (p = 0.025) content in LTL muscle and MyHC-I (p = 0.022) and MyHC-IIβ (p = 0.048) in SM muscle of lambs. In conclusion, although there were no significant changes in the content of most amino acids or increased intensity of better flavor compounds, meat quality and health of lambs infected with GINs was significantly improved by feeding WRF-pretreated corn straw due to increased PCV and meat color and tenderness.

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“…The addition of arginine and glutamic acid significantly increased (P <0.05) the accumulation of fat and the content of fatty acids in the muscles, promoted an increase (P <0.05) in the formation of fatty acid oxidation products, improved tenderness and juiciness of meat. This study [49] showed that feed additives containing 1.0% L-arginine and glutamic acid can be used to improve the quality of pork.…”

Section: Regulation Of Pork Composition Using Nutritional Factorsmentioning

confidence: 89%

“…It should be noted that the genotype of animals leaves an imprint on the fatty acid composition of the muscle tissue of pigs. Thus, according to (Guo, Q.et.al 2019 [49]), the total content of fatty acids in the pig muscle tissues of cross-breeds Duroc x Large White x Landrace is about 2031 -3962 mg / 100 g of meat (Table 2). According to another author (Jiang, Y.…”

Section: The Influence Of Fatty Acid and Amino Acid Composition Of Pimentioning

confidence: 99%

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Chromatographic Methods for Evaluation of the Amino Acid and Fatty Acid Compositions Related with Pork Quality

Bogolyubova¹,

Zaitsev²

2020

Preprint

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The increasing demand for high-quality livestock products dictates to develop approaches to assessing the composition of the fatty acids (CFAs) and amino acids (CAAs) in animal tissues. The review considers the following issues: chromatographic methods for the determination of CAAs and CFAs of pig tissues; factors influencing the CAAs and CFAs of pig tissues; methods of regulating CAAs and CFAs of pork using nutritional factors; the effect of CAAs and CFAs on formation of meat properties. The main methods for determining CAAs or CFAs are the ion-exchange or gas chromatography, respectively. The total FA amount and individual FAs have significant effects on the tenderness, taste, color and juiciness of pork meat (due to the different melting points of particular fatty acids, formation of lipid oxidation products during cooking, etc.). Muscle proteins of pigs with regulated fatness differ also in CAAs (decreasing by increase in “pork fat” and decrease in the protein’s amount. The significance of this review is also determined by high popularity of pork in Russia and in a number of other countries of the world.

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Fatty Acid Content, Flavor Compounds, and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with l‐arginine and Glutamic Acid

Cited by 44 publications

References 42 publications

Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat

Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat

Feeding Fungal-Pretreated Corn Straw Improves Health and Meat Quality of Lambs Infected with Gastrointestinal Nematodes

Chromatographic Methods for Evaluation of the Amino Acid and Fatty Acid Compositions Related with Pork Quality

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