Impact of cooking and refrigerated storage on 25-hydroxyvitamin D levels, quality characteristics and lipid peroxidation of the camel meat

In domestic ruminants, color, quality characteristics and oxidant status of meat may be affected by by cooking, cold storage and 25-hydroxyvitamin D (25-0H-D) content. We investigated the impact of cooking and refrigerated storage on 25-0H-D total and malondialdehyde (MDA) levels and running quality parameters in meat of the dromedary camel (Camelusdromedarius). Five 5- to 7-year-old male dromedary camels were carried to the municipal slaughterhouse of Casablanca in Morocco. The required amounts of external oblique abdominal muscle were cut from the left side of each carcasse at 4 h post-mortem. Connective tissue and exterior fat of the muscles were removed. After packaging in zipped plastic bags, meat samples were placed in an insulated cool box and carried to our laboratory. The samples were divided into 2 parts: a part as raw meat and a part which was cooked. Raw and cooked meat were kept in a refrigerator (4-5°(} for analyzis 25-0H-D and MDA levels, and quality measurements (pH, ashes, moisture, drip loss, cooking loss, expressed juice, redness of juice) on days 0(4h), 3, 5, 7 and 10 post-mortem. Concerning the cooking method, meat samples with approximate thickness of 1 cm were weighed, put in zipped plastic bags, heated in a water bath at 90° C for 40 min. The 25-0H-D assay was a two-step procedure using rapid extraction of 25-0H-D with acetonitrile followed by RIA analysis in the National Center of Science and Nuclear Technical Energy in Maamoura, Morocco. During cold storage of raw and cooked meat, pH, drip loss, cooking loss, redness and MDA were significantly higher than those measured at day 0, but the decrease of expressed juice becomed significant on day 10 postmortem. However, moisture, ashes and 25-0H-D showed no significant variation during all storage times. Compared to raw meat, cooked meat showed a significant increase of 25-0H-D and MDA levels on days 3, 5, 7 and 10 postmortem storage, but all the other parameters showed no significant difference during all storage period. Our results indicated that 25-0H-D content in raw and cooked meat, was positively correlated with pH and negatively correlated with redness of juice, drip loss and MDA levels. To conclude, cooking and cold storage of camel meat induced lipid peroxidation without significant alteration of 25-0H-D content. This metabolite may be implicated in antioxidant status of camel meat.

Bibliographic Details

Main Authors:	El Khasmi, Mohammed, Tabite, Rabab, Farh, Mohamed, El Abbadi, Najia, Riad, Fouad, Tahri, El Hassan, Abouhafs, Rachid, Faye, Bernard
Format:	conference_item biblioteca
Language:	eng
Published:	ISOCARD
Online Access:	http://agritrop.cirad.fr/591639/ http://agritrop.cirad.fr/591639/1/ID591639.pdf
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