Influence of Grape Pomace Intake on Nutritional Value, Lipid Oxidation and Volatile Profile of Poultry Meat
Abstract
:1. Introduction
2. Materials and Methods
2.1. Animals Management and Sampling
2.2. Evaluation of pH and Color
2.3. Drip Loss, Cooking Loss, and Chemical Composition of Meat Samples
2.4. Fatty Acid Composition and Lipid Oxidation
2.5. Volatile Compounds Evaluation
2.6. High Performance Liquid Chromatography for the Analysis of Biogenic Amines
2.7. Statistical Analysis
3. Results
3.1. Physical and Chemical Characterization of Chicken Breast Meat
3.2. Fatty Acid Composition and Lipid Oxidative Stability
3.3. Identification of Volatile Compounds in Chicken Meat
3.4. Evaluation of Biogenic Amines
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Trait | CG | EG1 | EG2 | EG3 | |
---|---|---|---|---|---|
pH48 | 5.93 ± 0.10 | 5.88 ± 0.15 | 6.04 ± 0.17 | 5.95 ± 0.12 | |
Drip loss, % | 2.30 ± 0.24 a | 2.35 ± 0.26 a | 2.60 ± 0.27 b | 2.89 ± 0.24 b | |
Cooking loss, % | 12.4 ± 1.41 | 10.4 ± 1.73 | 11.4 ± 1.92 | 11.7 ± 1.52 | |
Chromaticity coordinates | L* | 55.9 ± 3.22 | 54.6 ± 2.75 | 56.2 ± 2.29 | 54.2 ± 1.12 |
a* | −2.37 ± 0.65 a | −0.88 ± 0.16 b | −1.07 ± 0.19 b | −0.74 ± 0.11 b | |
b* | 7.88 ± 0.89 a | 11.3 ± 1.46 b | 11.9 ± 1.27 b | 11.9 ± 1.81 b | |
Chemical composition, % | |||||
Moisture | 74.4 ± 1.56 | 73.5 ± 1.10 | 73.5 ± 1.83 | 73.1 ± 1.17 | |
Dry matter † (DM) | 25.6 ± 1.56 | 26.5 ± 1.10 | 26.5 ± 1.83 | 26.9 ± 1.17 | |
Total lipids † | 1.14 ± 0.14 | 1.16 ± 0.07 | 1.22 ± 0.17 | 1.25 ± 0.10 | |
Proteins † | 23.4 ± 0.74 | 24.2 ± 1.04 | 23.8 ± 0.77 | 24.3 ± 1.13 | |
Ash † | 1.08 ± 0.06 | 1.08 ± 0.05 | 1.02 ± 0.05 | 1.09 ± 0.02 |
Fatty Acid † | CG | EG1 | EG2 | EG3 |
---|---|---|---|---|
C14:0 | 0.80 ± 0.10 | 0.66 ± 0.07 | 0.69 ± 0.09 | 0.72 ± 0.09 |
C14:1 | 0.07 ± 0.01 | 0.06 ± 0.01 | 0.06 ± 0.01 | 0.07 ± 0.01 |
C15:0 | 0.14 ± 0.02 | 0.11 ± 0.01 | 0.11 ± 0.02 | 0.16 ± 0.03 |
C16:0 | 26.6 ± 2.27 | 25.5 ± 1.16 | 24.1 ± 1.03 | 24.9 ± 1.89 |
C16:1 | 1.99 ± 0.24 | 2.02 ± 0.21 | 1.72 ± 0.18 | 2.15 ± 0.21 |
C17:0 | 0.36 ± 0.05 | 0.38 ± 0.03 | 0.36 ± 0.05 | 0.37 ± 0.06 |
C18:0 | 12.5 ± 0.74 | 12.9 ± 0.36 | 10.6 ± 0.52 | 10.9 ± 1.65 |
C18:1 cis 9 | 28.8 ± 2.36 | 28.8 ± 1.49 | 30.6 ± 2.22 | 29.5 ± 1.16 |
C18:2 | 22.6 ± 1.37 a | 23.7 ± 1.14 a | 25.7 ± 1.31 b | 25.8 ± 1.53 b |
C18:3 | 1.56 ± 0.17 | 1.58 ± 0.15 | 1.53 ± 0.24 | 1.66 ± 0.33 |
SFA | 40.4 ± 1.82 a | 38.6 ± 1.20 ab | 35.8 ± 1.07 b | 37.1 ± 1.57 b |
MUFA | 30.9 ± 2.65 | 30.9 ± 1.75 | 32.4 ± 2.06 | 31.8 ± 1.61 |
PUFA | 24.2 ± 2.09 a | 26.3 ± 1.22 ab | 27.2 ± 1.48 b | 27.4 ± 1.28 b |
PUFA/SFA | 0.60 ± 0.07 a | 0.68 ± 0.08 a | 0.76 ± 0.09 b | 0.74 ± 0.08 a,b |
VOC † | CG | EG1 | EG2 | EG3 |
---|---|---|---|---|
Pentanal | 1.67 ± 0.29 | 1.93 ± 0.31 | 2.28 ± 0.36 | 2.16 ± 0.31 |
Hexanal | 65.1 ± 5.01 a | 56.8 ± 4.15 b | 54.0 ± 4.18 b | 56.9 ± 4.49 b |
Heptanal | 3.64 ± 0.47 | 3.22 ± 0.41 | 3.86 ± 0.58 | 2.93 ± 0.42 |
Octanal | 3.20 ± 0.43 a | 4.70 ± 0.52 a | 6.47 ± 0.72 b | 5.83 ± 0.62 b |
Nonanal | 5.95 ± 0.63 | 6.64 ± 0.66 | 6.61 ± 0.60 | 6.74 ± 0.63 |
2-heptenal | 0.77 ± 0.09 | 0.90 ± 0.15 | 0.62 ± 0.18 | 0.77 ± 0.11 |
2-octenal | 0.61 ± 0.8 | 0.69 ± 0.07 | 0.63 ± 0.07 | 0.88 ± 0.11 |
1-pentanol | 0.54 ± 0.08 a | 0.86 ± 0.10 b | 0.90 ± 0.12 b | 0.96 ± 0.12 b |
1-heptanol | 0.26 ± 0.05 a | 1.56 ± 0.19 b | 1.75 ± 0.21 b | 1.62 ± 0.14 b |
1-octanol | 0.49 ± 0.06 a | 1.13 ± 0.16 b | 1.59 ± 0.21 c | 1.53 ± 0.18 c |
1-octen-3-ol | 9.24 ± 1.61 | 12.2 ± 1.95 | 12.6 ± 1.62 | 11.7 ± 1.38 |
2-octen-1-ol. (Z)- | 0.69 ± 0.11 | 0.71 ± 0.09 | 0.67 ± 0.08 | 0.53 ± 0.07 |
2,5-octanedione | 7.45 ± 0.77 | 8.14 ± 0.92 | 7.43 ± 0.58 | 7.03 ± 0.95 |
Benzaldehyde | 0.39 ± 0.05 | 0.48 ± 0.07 | 0.56 ± 0.07 | 0.49 ± 0.08 |
Biogenic Amine † | CG | EG1 | EG2 | EG3 |
Putrescine | 0.27 ± 0.04 a | 0.20 ± 0.03 b | 0.17 ± 0.02 b | 0.15 ± 0.01 b |
Cadaverine | 0.24 ± 0.04 | nd | nd | nd |
Tyramine | 0.18 ± 0.03 | 0.13 ± 0.05 | 0.20 ± 0.06 | 0.13 ± 0.04 |
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Bennato, F.; Di Luca, A.; Martino, C.; Ianni, A.; Marone, E.; Grotta, L.; Ramazzotti, S.; Cichelli, A.; Martino, G. Influence of Grape Pomace Intake on Nutritional Value, Lipid Oxidation and Volatile Profile of Poultry Meat. Foods 2020, 9, 508. https://doi.org/10.3390/foods9040508
Bennato F, Di Luca A, Martino C, Ianni A, Marone E, Grotta L, Ramazzotti S, Cichelli A, Martino G. Influence of Grape Pomace Intake on Nutritional Value, Lipid Oxidation and Volatile Profile of Poultry Meat. Foods. 2020; 9(4):508. https://doi.org/10.3390/foods9040508
Chicago/Turabian StyleBennato, Francesca, Alessio Di Luca, Camillo Martino, Andrea Ianni, Elettra Marone, Lisa Grotta, Solange Ramazzotti, Angelo Cichelli, and Giuseppe Martino. 2020. "Influence of Grape Pomace Intake on Nutritional Value, Lipid Oxidation and Volatile Profile of Poultry Meat" Foods 9, no. 4: 508. https://doi.org/10.3390/foods9040508