Hostname: page-component-586b7cd67f-rdxmf Total loading time: 0 Render date: 2024-11-23T03:40:49.699Z Has data issue: false hasContentIssue false
  • English
  • Français

Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere

Published online by Cambridge University Press:  04 March 2016

J. Ortuño ,
R. Serrano  and
S. Bañón
J. Ortuño
Affiliation:
Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Campus Espinardo, 30071 Murcia, Spain
R. Serrano
Affiliation:
Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Campus Espinardo, 30071 Murcia, Spain
S. Bañón*
Affiliation:
Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Campus Espinardo, 30071 Murcia, Spain
*
†E-mail: [email protected]
Get access

Abstract

The objective of the present study was to determine the inhibitory effect of dietary rosemary diterpenes on the formation of the volatile organic compounds (VOCs) responsible for rancid flavour in raw lamb meat. The lamb diet was supplemented during the fattening stage with two levels (200 and 400 mg/kg feed) of a dietary rosemary extract (DRE) containing carnosic acid and carnosol (1 : 1, w/w). The formation of VOCs (determined by headspace solid-phase microextraction at 40°C and MS) and odour deterioration (assessed by quantitative descriptive analysis) were monitored in meat fillets (longissimus dorsi-lumborum muscle) packed in a 70/30 O2/CO2 protective atmosphere and kept at 2°C for up to 14 days. The raw meat odour deteriorated under pro-oxidizing conditions due to the development of an incipient rancidity caused by the formation of volatiles from lipid oxidation. A total of 46 volatile compounds were determined in lamb headspace: 18 aldehydes, seven alcohols, seven organic acids, six ketones, four furan compounds, two benzene compounds, one ester and one terpenoid. The use of DRE contributed to inhibit VOC formation and rancidity. Heptanal, octanal, nonanal and 2-pentyl-furan were the only VOCs affected (P<0.05) by the diet at any storage time. In general, VOC formation rate during storage was lower (P<0.05) in the meat from lambs that received a diet supplemented with 400 mg DRE/kg feed than in the meat from lambs receiving no dietary supplementation. VOC inhibition was less effective when the dose of DRE was reduced to 200 mg/DRE kg, although it depended on the VOC analysed. The intensity of rancid odour correlated (P<0.05) with the values of 43 of the 46 VOCs. The highest coefficients were obtained for octanol and octanal (R>0.75; P<0.001), although similar values were obtained for the coefficients of a large number of carbonyl, alcohols and furan compounds, among other volatiles, which can be considered molecular markers of rancidity in raw lamb meat. Principal component analysis confirmed that the differences in the VOC profile make it possible to identify whether or not samples have been reinforced with dietary rosemary diterpenes. Thus, VOC profiling can be regarded as a useful tool for assessing the dietary treatments used in sheep to improve the oxidative stability of lamb meat.

Keywords

ranciditysheepmeatdietary antioxidantscarnosic acidcarnosol
Type
Research Article
Information
animal , Volume 10 , Issue 8 , August 2016 , pp. 1391 - 1401
Copyright
© The Animal Consortium 2016 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Almela, E, Jordán, MJ, Martínez, C, Sotomayor, JA, Bedia, M and Bañón, S 2010. Ewe’s diet (pasture vs grain-based feed) affects volatile profile of cooked meat from light lamb. Journal of Agricultural and Food Chemistry 58, 9641–9646.CrossRefGoogle ScholarPubMed
Bañón, S, Méndez, L and Almela, E 2012. Effects of dietary rosemary extract on lamb spoilage under retail display conditions. Meat Science 90, 579–583.Google Scholar
Bueno, M, Campo, MM, Cacho, J, Ferreira, V and Escudero, A 2014. A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins. Meat Science 98, 622–628.Google Scholar
Bueno, M, Resconi, VC, Campo, MM, Cacho, J, Ferreira, V and Escudero, A 2011. Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat. Food Chemistry 129, 1909–1918.Google Scholar
deMan, JH 1990. Lipids in principles of food chemistry, 2nd edition. Van Nostrand Reinhold, New York, NY, USA.Google Scholar
Brewer, MS and Vega, JD 1995. Detectable odor thresholds of selected lipid oxidation compounds in a meat model system. Journal of Food Science 60, 592–595.Google Scholar
Frankel, EN 1998. Lipid oxidation, 2nd edition. Oily Press, Dundee, Scotland.Google Scholar
Gravador, RS, Serra, A, Luciano, G, Pennisi, P, Vasta, V, Mele, M, Pauselli, M and Priolo, A 2015. Volatiles in raw and cooked meat from lambs fed olive cake and linseed. Animal 9, 715–722.Google Scholar
ISO 4121 2003. International Organization for Standardization publications. Sensory analysis methodology. Evaluation of food products by methods using scales.www.iso.org.Google Scholar
ISO 8586 2012. International Organization for Standardization publications. Sensory analysis methodology. General guidance for the selection and training and monitoring of assessors. Part 1. Selected assessors.www.iso.org.Google Scholar
Jordán, MJ, Lax, V, Rota, MC, Lorán, S and Sotomayor, JA 2013. Influence of the bioclimatic area on the polyphenolic composition, and antioxidant and bacteriostatic activities of Rosmarinus officinalis . Natural Product Communications 8, 817–822.Google Scholar
Lee, JH, Waller, JC, Melton, SL, Saxton, AM and Pordesimo, LO 2004. Feeding encapsulated ground full-fat soybeans to increase polyunsaturated fat concentrations and effects on flavor volatiles in fresh lamb. Journal of Animal Science 82, 2734–2741.Google Scholar
Marco, A, Navarro, JL and Flores, M 2007. Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts. Journal of Agricultural and Food Chemistry 55, 3058–3065.Google Scholar
Moñino, I, Martínez, C, Sotomayor, JA, Lafuente, A and Jordán, MJ 2008. Polyphenolic transmission to Segureño lamb meat from ewes’ diet supplemented with the distillate from rosemary (Rosmarinus officinalis) leaves. Journal of Agricultural and Food Chemistry 56, 3363–3367.Google Scholar
Mottram, DS 1998. Flavour formation in meat and meat products: a review. Food Chemistry 62, 415–424.CrossRefGoogle Scholar
Nieto, G 2009. Effect of feeding pregnant ewes with rosemary (Rosmarinus officinalis, L.) and thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat quality. Doctoral Thesis, University of Murcia, Murcia, Spain.Google Scholar
Nieto, G, Bañón, S and Garrido, MD 2011. Effect of supplementing ewes’ diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat. Food Chemistry 125, 1147–1152.CrossRefGoogle Scholar
Nieto, G, Bañón, S and Garrido, MD 2012. Incorporation of thyme leaves in the diet of pregnant and lactating ewes: effect on the fatty acid profile of lamb. Small Ruminant Research 105, 140–147.Google Scholar
Olivares, A, Dryahina, K, Spanel, P and Flores, M 2012. Rapid detection of lipid oxidation in beef muscle packed under modified atmosphere by measuring volatile organic compounds using SIFT-MS. Food Chemistry 135, 1801–1808.CrossRefGoogle ScholarPubMed
Ortuño, J, Serrano, R, Jordán, MJ and Bañón, S 2014. Shelf life of meat from lambs given essential oil-free rosemary extract containing carnosic acid plus carnosol at 200 or 400 mg kg-1. Meat Science 96, 1452–1459.Google Scholar
Ortuño, J, Serrano, R, Jordán, MJ and Bañón, S 2016. Relationship between antioxidant status and oxidative stability in lamb meat reinforced with dietary rosemary diterpenes. Food Chemistry 190, 1056–1063.Google Scholar
Regulation (EC) No 1333 2008. Regulation (EC) No 1333 2008 of the European Parliament and of the Council of 16 December 2008 on food additives. Official Journal of European Union L354, 16–33.Google Scholar
Resconi, VC, Escudero, A and Campo, MM 2013. The development of aromas in ruminant meat. Molecules 18, 6748–6781.Google Scholar
Ross, CF and Smith, DM 2006. Use of volatiles as indicators of lipid oxidation in muscle foods. Comprehensive Reviews in Food Science and Food Safety 5, 18–25.CrossRefGoogle ScholarPubMed
Serrano, R, Jordán, MJ and Bañón, S 2014. Use of dietary rosemary extract in ewe and lamb to extend the shelf life of raw and cooked meat. Small Ruminant Research 116, 144–152.CrossRefGoogle Scholar
Shahidi, F 1994. Flavor of meat and meat products, an overview. In Flavor of meat and meat products (ed. F Shahidi), pp. 1–3. Blackie Academic and Professional, London, UK.CrossRefGoogle Scholar
Vasta, V, Aouadi, D, Brogna, DMR, Scerra, M, Luciano, G, Priolo, A and Ben-Salem, H 2013. Effect of the dietary supplementation of essential oils from rosemary and artemisa on muscle fatty acids and volatile compound profiles in Barbarine lambs. Meat Science 95, 235–241.Google Scholar
Supplementary material: File

Ortuño supplementary material

Ortuño supplementary material 1

Download Ortuño supplementary material(File)
File 22 KB