Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking

Sujiwo, Joko; Lee, Sangrok; Kim, Dongwook; Lee, Hee-Jeong; Oh, Soomin; Jung, Yousung; Jang, Aera

doi:10.3390/foods13020280

Open AccessArticle

Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking

by

Joko Sujiwo

^†

,

Sangrok Lee

^†,

Dongwook Kim

,

Hee-Jeong Lee

,

Soomin Oh

,

Yousung Jung

and

Aera Jang

^*

Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Republic of Korea

^*

Author to whom correspondence should be addressed.

^†

These authors contributed equally to this work.

Foods 2024, 13(2), 280; https://doi.org/10.3390/foods13020280

Submission received: 29 November 2023 / Revised: 12 January 2024 / Accepted: 13 January 2024 / Published: 16 January 2024

(This article belongs to the Section Meat)

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Abstract

The purpose of this study was to evaluate the effect of temperature and time of sous-vide cooking method on the characteristics of Thoroughbred horse loin. Sliced portions (200 ± 50 g) were cooked by boiling (control) and sous-vide (65 and 70 °C for 12, 18, and 24 h). The samples were analyzed for proximate composition, pH, color, texture, microstructure, sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), microbiology, volatile organic compounds (VOCs), nucleotide content, and fatty acids composition. The color analysis showed decreased redness at elevated temperatures. Improved tenderness, demonstrated by reduced shear force values (36.36 N at 65 °C for 24 h and 35.70 N at 70 °C for 24 h). The micrographs indicated dense fiber arrangements at 70 °C. The SDS-PAGE revealed muscle protein degradation with extended sous-vide cooking. The VOC analysis identified specific compounds, potentially distinctive markers for sous-vide cooking of horse meat including 1-octen-3-ol, decanal, n-caproic acid vinyl ester, cyclotetrasiloxane, octamethyl, and 3,3-dimethyl-1,2-epoxybutane. This study highlights the cooking time’s primary role in sous vide-cooked horse meat tenderness and proposes specific VOCs as potential markers. Further research should explore the exclusivity of these VOCs to sous-vide cooking.

Keywords: aroma; cooking temperature; cooking time; flavor; tenderness; shear force; volatile organic compound

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MDPI and ACS Style

Sujiwo, J.; Lee, S.; Kim, D.; Lee, H.-J.; Oh, S.; Jung, Y.; Jang, A. Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking. Foods 2024, 13, 280. https://doi.org/10.3390/foods13020280

AMA Style

Sujiwo J, Lee S, Kim D, Lee H-J, Oh S, Jung Y, Jang A. Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking. Foods. 2024; 13(2):280. https://doi.org/10.3390/foods13020280

Chicago/Turabian Style

Sujiwo, Joko, Sangrok Lee, Dongwook Kim, Hee-Jeong Lee, Soomin Oh, Yousung Jung, and Aera Jang. 2024. "Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking" Foods 13, no. 2: 280. https://doi.org/10.3390/foods13020280

APA Style

Sujiwo, J., Lee, S., Kim, D., Lee, H.-J., Oh, S., Jung, Y., & Jang, A. (2024). Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking. Foods, 13(2), 280. https://doi.org/10.3390/foods13020280

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Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking

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