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The effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storage

机译：补充槲皮素对冷藏过程中兔肉品质和挥发性的影响

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摘要

Thirty-four New Zealand White rabbits of both sexes were fed a control or supplemented (2 g/kg quercetin dihydrate) diet from weaning until slaughter (13 weeks). After post-mortem chilling, excised and minced Longissimus thoracis et lumborum muscles were stored at 3.2 degrees C under oxygen-permeable wrapping for 1, 3 or 5 days. Colour, pH, lipid oxidation (TBARS), antioxidant capacity (FRAP), volatile profile (day 1 and 5) and microbial count (day 5) were determined. Quercetin reduced alkane (day 5) and hexanal (day 1) concentrations, but otherwise had minimal antioxidant effect, and did not benefit microbial quality, and thus did not substantially improve the shelf-life. The sex effect was similarly limited. Overall, the pH increased and FRAP decreased during storage, but TBARS did not change and discolouration seemed delayed. The volatile profile was dominated by esters, alcohols and heterocyclic compounds, and while it changed during storage, lipid oxidation products did not increase as expected, suggesting that rabbit meat may have relatively active reducing mechanisms.
机译：从断奶至屠宰（13周），对34只新西兰白兔进行了对照或补充（2 g / kg槲皮素二水合物）饮食。死后冷却后，将切下的和切碎的Longissimus thoracis et lumborum肌肉在透氧性包装下于3.2摄氏度下保存1、3或5天。测定颜色，pH，脂质氧化（TBARS），抗氧化能力（FRAP），挥发物分布（第1天和第5天）和微生物计数（第5天）。槲皮素降低了烷烃（第5天）和己醛（第1天）的浓度，但否则具有最小的抗氧化作用，并且不利于微生物质量，因此并没有实质性地提高其货架期。性影响同样受到限制。总体而言，在储存过程中pH升高而FRAP降低，但TBARS不变，变色似乎有所延迟。挥发性成分主要由酯，醇和杂环化合物组成，尽管在储存过程中会发生变化，但脂质氧化产物并未如预期的那样增加，表明兔肉可能具有相对活跃的还原机制。

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  • 来源
    《Meat Science》 |2019年第12期|107905.1-107905.11|共11页
  • 作者

    North Megan K.; Zotte Antonella Dalle; Hoffman Louwrens C.;

  • 作者单位

    Stellenbosch Univ Dept Anim Sci Private Bag X1 ZA-7602 Stellenbosch South Africa;

    Univ Padua Dept Anim Med Prod & Hlth Agripolis Viale Univ 16 I-35020 Padua Italy;

    Stellenbosch Univ Dept Anim Sci Private Bag X1 ZA-7602 Stellenbosch South Africa|Univ Queensland Ctr Nutr & Food Sci QAAFI Hlth & Food Sci Precinct 39 Kessels Rd Coopers Plains Qld 4108 Australia;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Aromatics; Flavonoid; Microbial spoilage; New Zealand White; Oxidation; Shelf-life;

    机译：芳香族;类黄酮;微生物变质;新西兰白;氧化;保质期;

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