Research Article: Fatty acid profile, physicochemical composition and sensorial attributes of salted and sun-dried meat from young Nellore bulls supplemented with condensed tannins

Date Published: April 26, 2019

Publisher: Public Library of Science

Author(s): Susana Melo Gesteira, Ronaldo Lopes Oliveira, Jaqueline da Silva Trajano, Cláudio Vaz Di Mambro Ribeiro, Emellinne Ingrid de Sousa Costa, Rebeca Dantas Xavier Ribeiro, Elzânia Sales Pereira, Leilson Rocha Bezerra, Juan J. Loor.

http://doi.org/10.1371/journal.pone.0216047

Abstract

The objective of this study was to evaluate the effect of condensed tannin inclusion (0, 10, 30 or 50 g/kg of dry matter (DM) total) from Acacia mearnsii extract on the fatty acid profile, physicochemical quality and sensorial analysis of salted and sun-dried meat from young Nellore bulls. The inclusion of condensed tannin extract in the young bulls’ diets promoted a quadratic reduction in the lipid content. There was a linear increase in the water retention capacity, cooking weight loss and C18:3n–3 and a linear reduction in collagen, C16:0, C16:1cis–9, C18:1, MUFAs, and Δ9–desaturaseC18 in the salted and sun-dried meat from young Nellore bulls supplemented with condensed tannin. The myristic fatty acid (C14:0) and the flavor sensory attribute presented a quadratic increase. The inclusion of condensed tannin extract in the young Nellore bulls’ diets did not influence most of the physicochemical characteristics, fatty acids and nutraceutical compounds, including CLA, atherogenicity, thrombogenicity and the h:H index, the tenderness and the global appearance of the salted and sun-dried meat. Condensed tannins reduce ruminal biohydrogenation and improve the PUFA content of salted and sun-dried meat from young Nellore bulls.

Partial Text

Salted and sun-dried meat is a processed product that is a traditional processed product that is popular in Brazil. This product is based on the sequential application of salt, dehydration and maturation, which prevent the growth of undesirable microorganisms [1]; therefore, this method is widely used for conservation purposes [2]. Therefore, salted and sun-dried meat scavenge the active forms of reactive oxygen species involved in the initiation step or progression of oxidation, and thus maintain the overall quality of meat [3].

The inclusion of condensed tannin extract in the diets of young Nellore bulls resulted in a reduction in the lipid content and cooking weight loss. However, the inclusion did not affect the color, softness and oxidation parameters. Additionally, the inclusion of condensed tannins promoted a trend in an increase in the PUFAs sum, which improved the nutritional quality of the salted and sun-dried meat, because these precursors of the n–3 and n–6 family are essential for human health. Although it did not improve the overall appearance, the salted and sun-dried meat with the inclusion of condensed tannins was considered the best tasting by consumers.

 

Source:

http://doi.org/10.1371/journal.pone.0216047

 

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