Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking

Sujiwo, Joko; Lee, Sangrok; Kim, Dongwook; Lee, Hee-Jeong; Oh, Soomin; Jung, Yousung; Jang, Aera

doi:10.3390/foods13020280

Cited by 2 publications

(1 citation statement)

References 51 publications

(78 reference statements)

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“…In this study, the presence of undesirable odors in HO may be attributed to compounds such as 1-octen-3-ol and nonanal. While we cannot state that these compounds are solely responsible for the undesirable odor in HO, their detection in our study aligns with findings from horse meat in previous studies ( Beldarrain et al, 2022 ; Maggiolino et al, 2019 ; Sujiwo et al, 2024 ; Tateo et al, 2020 ). These VOCs were also present among VOCs detected in other meat sources ( Bleicher et al., 2022 ) and salami ( Moretti et al., 2004 ).…”

Section: Resultssupporting

confidence: 91%

Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents

Anneke,

Kim,

Kim

et al. 2024

Food Sci Anim Resour

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This study investigated the impact of activated carbon, palm activated carbon, and zeolite on horse oil (HO) extracted from horse neck fat using supercritical fluid extraction with deodorant-untreated HO (CON) as a comparison. The yield and lipid oxidation of deodorant untreated HO (CON) were not significantly affected by the three deodorants. However, deodorant-treated HOs exhibited significantly elevated levels of α-linolenic acid (C18:3n3) and eicosenoic acid (C20:1n9) compared to CON (p<0.05), while other fatty acids remained consistent. Zeolite-purified HO demonstrated significantly lower levels of volatile organic compounds (VOCs) than other treatments (p<0.05). Remarkably, zeolite decreased the concentration of pentane, 2,3-dimethyl (gasoline odor), by over 90%, from 177.17 A.U. ×10 6 in CON to 15.91 A.U. ×10 6 . Zeolite also effectively eliminates sec-butylamine (ammonia and fishy odor) as compared to other deodorant-treated HOs (p<0.05). Additionally, zeolite reduced VOCs associated with the fruity citrus flavor, such as nonanal, octanal, and D-limonene in HO (p<0.05). This study suggests that integrating zeolite in supercritical fluid extraction enhances HO purification by effectively eliminating undesirable VOCs, presenting a valuable approach for producing high-quality HO production in the cosmetic and functional food industries.

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Section: Resultssupporting

confidence: 91%

Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents

Anneke,

Kim,

Kim

et al. 2024

Food Sci Anim Resour

Self Cite

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Effect of Various Thermal Processing Methods on the Sensory, Textural, and Physicochemical Characteristics of Foal Meat

Stanisławczyk,

Żurek,

Rudy

et al. 2024

Molecules

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Previous research on the impact of various heat treatment methods on meat has primarily focused on conventional meats from common livestock animals, with limited studies on the effects of different heat treatments on foal meat. The aim of this study was to evaluate how different heat treatments, including sous-vide, affect the sensory, textural, and physicochemical characteristics of foal meat. This allowed for the identification of the most effective heat treatment method to preserve the optimal quality attributes of foal meat while enhancing sensory and textural qualities preferred by consumers. Samples of m. longissimus thoracis were subjected to traditional cooking in two variants: in water at 100 °C in a foil bag for 1.5 h, and cooked to a core temperature of 85 °C (16 half-carcasses × 2 traditional heat treatment methods = 32 samples). Additionally, m. longissimus thoracis was subjected to sous-vide at 55 °C and 65 °C for 4 and 24 h (16 half-carcasses × 2 temperature settings × 2 time settings = 64 samples). Chemical composition, physicochemical properties, color parameters, hem pigment levels, texture characteristics, and sensory properties were analyzed. Compared to sous-vide samples, traditionally cooked foal meat exhibited higher weight loss (p = 0.002), higher fat content (p = 0.003), and lower water content (p = 0.03). Significant improvements in tenderness were observed in sous-vide samples, with the lowest shear force values (52.86 N/cm2 at 55 °C and 48.39 N/cm2 at 65 °C; p = 0.001) and meat hardness (102.44 N and 101.27 N, respectively; p = 0.015) after 24 h of thermal processing. Moreover, sous-vide cooking significantly improved sensory properties of foal meat, particularly juiciness (p = 0.002), tenderness (p = 0.002), and flavor desirability (p = 0.03), which were highly rated by consumers.

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Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking

Cited by 2 publications

References 51 publications

Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents

Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents

Effect of Various Thermal Processing Methods on the Sensory, Textural, and Physicochemical Characteristics of Foal Meat

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