Saturday, 10 June 2017

Study of morphology, chemical, and amino acid composition of red deer meat

Research (Published online: 10-06-2017)
9. Study of morphology, chemical, and amino acid composition of red deer meat
Eleonora Okuskhanova, Bahytkul Assenova, Maksim Rebezov, Kumarbek Amirkhanov, Zhanibek Yessimbekov, 
Farida Smolnikova, Almagul Nurgazezova, Gulnur Nurymkhan and Marilyne Stuart
Veterinary World, 10(6): 623-629
Aim: The aim of this study was to evaluate red deer (maral) meat quality based on chemical composition, pH, water-binding capacity (WBC), and amino acid content.
Materials and Methods: Maral meat surface morphology measurements were obtained by scanning electron microscopy. Active acidity (pH) was determined by potentiometry. Samples were analyzed for WBC by exudation of moisture to a filter paper by the application of pressure. Chemical composition (moisture, protein, fat, and ash fractions) was obtained by drying at 150°C and by extraction, using ethylic ether, and ashing at 500-600°C. The amino acid composition was obtained by liquid chromatography.
Results: Maral meat, with a pH of 5.85 and an average moisture content of 76.82%, was found to be low in fat (2.26%). Its protein content was 18.71% while its ash content was 2.21%. The amino acid composition showed that lysine (9.85 g/100 g), threonine (5.38 g/100 g), and valine (5.84 g/100 g) predominated in maral meat, while phenylalanine (4.08 g/100 g), methionine (3.29 g/100 g), and tryptophan (0.94 g/100 g) were relatively low in maral meat compared to other meats. The average WBC was found to be 65.82% and WBC was found to inversely correlate with moisture content.
Conclusion: Low-fat content, high mineral content, and balanced amino-acid composition qualify maral meat as a worthy dietary and functional food.
Keywords: amino acid, composition, maral, red deer meat, quality, water-binding capacity.

No comments:

Post a Comment

Note: only a member of this blog may post a comment.