Abstract
Donkey meat samples obtained from muscle Longissimus Thoracis Lumborum (LTL) taken from 14 entire donkey males slaughtered at 20 months and aged for 1, 8 and 15 days were analysed with the aim of determining the chemical composition, physical attributes, fatty acid profile and volatile compounds. Ageing did not significantly affect the chemical composition and colour parameters, while cooking loss was significantly (p < 0.05) higher at 8 and 15 days of ageing. Thiobarbituric acid reactive substances (TBARS) content significantly (p < 0.01) increased during ageing, while shear force values significantly (p < 0.01) decreased. Ageing significantly (p < 0.05) increased polyunsaturated fatty acids (PUFAs) determined both at 8 and 15 days after slaughter. Volatile compounds were analysed using solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). Among 109 volatile compounds determined in donkey meat, hydrocarbons were the most common molecules detected. Ageing affected 21 of the detected volatile compounds; both total aldehydes and total ketones contents were significantly (p < 0.05) higher 15 days after slaughter. Total furans and total alcohols were significantly (p < 0.01) higher 15 days after slaughter, as well. Significant modifications of donkey meat volatile compounds can be attributed to ageing periods longer than 7 days.
Highlights
Flavour is a very important sensorial characteristic in determining meat total quality, and for this reason, several studies have been performed in order to understand the chemistry of meat flavour and to determine the different factors that can influence flavour formation [1]
Donkey meat samples obtained from muscle Longissimus Thoracis Lumborum (LTL) taken from 14 entire donkey males slaughtered at 20 months and aged for 1, 8 and 15 days were analysed with the aim of determining the chemical composition, physical attributes, fatty acid profile and volatile compounds
The aim of the present study was to evaluate the effects of the ageing period (1, 8 and 15 days) on the chemical composition, physical attributes, fatty acid profile and volatile organic compounds in previously vacuum-packaged, cooked meat obtained from 14 crossbred donkey males reared in the Apennine mountain region of Italy
Summary
Flavour is a very important sensorial characteristic in determining meat total quality, and for this reason, several studies have been performed in order to understand the chemistry of meat flavour and to determine the different factors that can influence flavour formation [1]. Ageing improves the eating quality and the release of compounds such as free amino acids or fatty acids, which are the substrates for the formation of flavour compounds [4]. Another important fraction in the formation of volatile compounds is represented by fat content, the degradation of which causes the formation of several volatile compounds, such as carboxylic acids, alcohols, esters, aliphatic hydrocarbons, aldehydes or ketones [5]
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