Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

Abstract

The aim of this study was to evaluate the influence of the diet (chestnut vs. commercial feed) and cooking techniques (roasting, grilling, frying and microwaving) on the quality of the Biceps femoris muscle of the Celta pig breed. Chemical composition, physicochemical parameters, oxidative stability and volatile profile were analysed. Overall, the inclusion of chestnuts did not affect the chemical composition, except for intramuscular fat content, which was higher in chestnut-fed pigs. The colour and shear force of cooked Biceps femoris were not affected by the finishing diet. However, a significant increase in cooking losses and thiobarbituric acid reactive substances (TBARS) value was found with the chestnuts included in the diet. In addition, the inclusion of chestnuts also modified some volatile compound that could be associated with the diet, such as furan, 2-pentyl. On the other hand, the cooking method significantly affected chemical composition (moisture, fat, protein and ash content), colour parameters, cooking loss, TBARS and volatile profile, whereas the shear force was not affected. Concretely, fried and microwave were the techniques that led to a greater presence of intramuscular fat. In addition, the frying method also showed the highest a* value, whereas the microwaved technique displayed the highest cooking loss. Regarding lipid oxidation, the fried method displayed the lower TBARS and hexanal content. On the other hand, the major volatile compounds were aldehydes in all cooking methods except for the frying technique in chestnut samples. Finally, method-frying displayed the lowest amount of total volatiles compounds, unlike grilling.

Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed)

“…At the same time, these findings are consistent with those obtained for muscles of Iberian pigs, where it was observed that pigs supplemented with feeds that had a higher content of antioxidant compounds showed greater antioxidant capacities [ 48 , 61 ]. In addition, these aftermaths agree with those obtained in a previous study of our research group, where it was observed that the inclusion of chestnut in the finishing diet of Celta pigs increased lipid oxidation of Biceps femoris muscle cooked through different culinary techniques compared with the muscles of pigs fed with commercial feed [ 86 ]. This fact could be justified with the findings of the present investigation, meaning it is seen that tissues of pigs fed commercial feed has a higher TPC and higher antioxidant activities.…”

Influence of feeding system on Longissimus thoracis et lumborum volatile compounds of an Iberian local lamb breed

“…On this matter, the use of volatile compounds as feeding biomarkers to distinguish between commercial and grass-fed animals are of particular relevance because some of these substances have previously been related to specific diets (Almela et al, 2010;Echegaray et al, 2020;Gravador et al, 2015;Lorenzo et al, 2013Lorenzo et al, , 2014Sivadier et al, 2010). This occurrence is due to the fact that several volatile compounds can be transferred to animal tissues directly from the diet (Vasta et al, 2010) or they can appear as a consequence of their generation from certain characteristic substances of the feed.…”

Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis

“…YU et al found that heat treatment causes a series of changes in meat proteins, including structural (denaturation of sarcoplasmic protein and myofibrillar protein) and molecular (protein carbonylation, modification of aromatic residues, generation of Maillard reaction products) changes [30], which affect the moisture, juiciness, color, etc., of meat. Previous studies indicated that the increase in fat content of meat samples after cooking can be attributed to cooking oil usage, such as in pan-frying and deep-frying [31]. It may also vary between raw materials.…”