Influence of the Inclusion of Chestnut () in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Muscle

Overview

Journal Foods

Specialty Biotechnology

Date 2020 Jun 11

PMID 32517270

Citations 4

Authors

Noemi Echegaray

Mirian Pateiro

Wangang Zhang

Ruben Dominguez

Paulo C B Campagnol

Javier Carballo

Jose M Lorenzo

Affiliations

Soon will be listed here.

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 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 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.

Citing Articles

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

Liu J, Han L, Han W, Gui L, Yuan Z, Hou S Molecules. 2023; 28(1).

PMID: 36615360 PMC: 9822090. DOI: 10.3390/molecules28010165.

The Effect of the Improvement Technology on the Quality of Midu Pork Roll.

Xiao X, Wang B, Zhao P, Ge C, Li S, Xiao Z Foods. 2022; 11(22).

PMID: 36429275 PMC: 9689817. DOI: 10.3390/foods11223684.

A Review of the Stress Resistance, Molecular Breeding, Health Benefits, Potential Food Products, and Ecological Value of .

Wang Y, Liu C, Fang Z, Wu Q, Xu Y, Gong B Plants (Basel). 2022; 11(16).

PMID: 36015414 PMC: 9416426. DOI: 10.3390/plants11162111.

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

Echegaray N, Munekata P, Centeno J, Dominguez R, Pateiro M, Carballo J Antioxidants (Basel). 2020; 10(1).

PMID: 33374557 PMC: 7822432. DOI: 10.3390/antiox10010005.

References

Moroney N, OGrady M, ODoherty J, Kerry J . Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: influence on the quality and shelf-life of fresh pork. Meat Sci. 2012; 92(4):423-9. DOI: 10.1016/j.meatsci.2012.05.005. View

Lorenzo J, Cittadini A, Munekata P, Dominguez R . Physicochemical properties of foal meat as affected by cooking methods. Meat Sci. 2015; 108:50-4. DOI: 10.1016/j.meatsci.2015.05.021. View

Sojic B, Pavlic B, Ikonic P, Tomovic V, Ikonic B, Zekovic Z . Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels. Meat Sci. 2019; 157:107879. DOI: 10.1016/j.meatsci.2019.107879. View

Hovenier R, Kanis E, Verhoeven J . Repeatability of taste panel tenderness scores and their relationships to objective pig meat quality traits. J Anim Sci. 1993; 71(8):2018-25. DOI: 10.2527/1993.7182018x. View

Ji J, Zhou L, Huang Y, Zheng M, Liu X, Zhang Y . A whole-genome sequence based association study on pork eating quality traits and cooking loss in a specially designed heterogeneous F6 pig population. Meat Sci. 2018; 146:160-167. DOI: 10.1016/j.meatsci.2018.08.013. View

OGrady M, Carpenter R, Lynch P, OBrien N, Kerry J . Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork. Meat Sci. 2011; 78(4):438-46. DOI: 10.1016/j.meatsci.2007.07.011. View

Swigert K, McKeith F, Carr T, Brewer M, Culbertson M . Effects of dietary vitamin D(3), vitamin E, and magnesium supplementation on pork quality. Meat Sci. 2011; 67(1):81-6. DOI: 10.1016/j.meatsci.2003.09.008. View

Soladoye O, Shand P, Dugan M, Gariepy C, Aalhus J, Estevez M . Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon. Food Res Int. 2017; 99(Pt 1):660-669. DOI: 10.1016/j.foodres.2017.06.029. View

Wang Y, Zhang Q, Bian W, Ye L, Yang X, Song X . Preservation of traditional Chinese pork balls supplemented with essential oil microemulsion in a phase-change material package. J Sci Food Agric. 2020; 100(5):2288-2295. DOI: 10.1002/jsfa.10262. View

10.

Yim D, Jo C, Mahabbat A, Park J, Lee S, Nam K . Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder. Food Sci Anim Resour. 2019; 39(3):510-519. PMC: 6612785. DOI: 10.5851/kosfa.2019.e46. View

11.

Alfaia C, Alves S, Lopes A, Fernandes M, Costa A, Fontes C . Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Sci. 2010; 84(4):769-77. DOI: 10.1016/j.meatsci.2009.11.014. View

12.

Echegaray N, Dominguez R, Franco D, Lorenzo J, Carballo J . Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen. Food Res Int. 2018; 114:114-122. DOI: 10.1016/j.foodres.2018.07.036. View

13.

Elmore J, Mottram D, Enser M, Wood J . Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles. J Agric Food Chem. 1999; 47(4):1619-25. DOI: 10.1021/jf980718m. View

14.

Simonetti A, Perna A, Gambacorta E . Comparison of antioxidant compounds in pig meat from Italian autochthonous pig Suino Nero Lucano and a modern crossbred pig before and after cooking. Food Chem. 2019; 292:108-112. DOI: 10.1016/j.foodchem.2019.04.057. View

15.

Vittadini E, Rinaldi M, Chiavaro E, Barbanti D, Massini R . The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi. Meat Sci. 2011; 69(4):749-56. DOI: 10.1016/j.meatsci.2004.11.005. View

16.

Seo J, Parvin R, Yim D, Zahid M, Yang H . Effects on quality properties of cooked pork sausages with L. extract during cold storage. J Food Sci Technol. 2019; 56(11):4946-4955. PMC: 6828988. DOI: 10.1007/s13197-019-03965-6. View

17.

Maggiolino A, Lorenzo J, Marino R, Della Malva A, Centoducati P, De Palo P . Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle. J Sci Food Agric. 2018; 99(4):1660-1667. DOI: 10.1002/jsfa.9350. View

18.

Park K, Pyo H, Kim W, Yoon K . Effects of cooking methods and tea marinades on the formation of benzo[a]pyrene in grilled pork belly (Samgyeopsal). Meat Sci. 2017; 129:1-8. DOI: 10.1016/j.meatsci.2017.02.012. View

19.

Estevez M, Ventanas S, Ramirez R, Cava R . Influence of the addition of rosemary essential oil on the volatiles pattern of porcine frankfurters. J Agric Food Chem. 2005; 53(21):8317-24. DOI: 10.1021/jf051025q. View

20.

Dominguez R, Pateiro M, Gagaoua M, Barba F, Zhang W, Lorenzo J . A Comprehensive Review on Lipid Oxidation in Meat and Meat Products. Antioxidants (Basel). 2019; 8(10). PMC: 6827023. DOI: 10.3390/antiox8100429. View