Effect of dietary administration of red orange and lemon extract on volatile compounds: profile and sensory parameters of lamb meat

• Published in: Italian journal of animal science 2024-12, Vol.23 (1), p.101-113
• Main Authors: Sgarro, Maria Federica, Maggiolino, Aristide, Forte, Lucrezia, Matera, Roberta, Bifulco, Giovanna, Claps, Salvatore, Natrella, Giuseppe, De Palo, Pasquale
• Format: Article
• Language: English
• Subjects: Aging; Alcohols; Aldehydes; anthocyanins; Aroma compounds; Colostrum; lamb meat; Meat; Sensory evaluation; sensory profile; Sensory properties; Slaughter; Thiols; VOCs; volatile compounds profile; Volatile organic compounds
• ISSN: 1828-051X; 1594-4077; 1828-051X
• DOI: 10.1080/1828051X.2023.2293863

The aim of this work was to study the effects of red orange and lemon extract (RLE) inclusion on volatile organic compounds (VOCs) and sensory profile of lamb meat aged seven days. A total of 44 Merino lambs were randomly divided into two experimental groups: one that received the RLE (n = 22) and the control group (CON; n = 22). The RLE extract was orally and individually administered (90 mg/kg of live weight) to each lamb every day from colostrum assumption until slaughter (40 ± 1 days). Longissimus lumborum muscle was sampled and dry aged at 4 °C for seven days. The VOC and sensorial analyses were carried out at 1, 3 and 7 days. A total of 65 VOCs were detected. Aldehyde family was the most abundant, followed by ketones and alcohols in both groups. Extending ageing period, content of aldehydes and thiols increased only in control group (p < 0.01), but no differences were observed 24 h after slaughtering (p > 0.05). Regardless of dietary treatment, sensory evaluation, tenderness and juiciness showed a similar trend in both groups. Along ageing days, a significant improvement in these patterns was observed (p < 0.05). Our results showed that RLE inclusion did not have effects on both volatile compounds and sensory profile after slaughtering; ageing improves some sensory characteristics of lamb meat and the inclusion of RLE also seems to have a positive effect on the production of VOCs and on sensory properties such as meaty odour and overall liking.