Changes in carnitine content and physical properties of venison under various sous-vide processing temperatures

Abstract

For the purpose of promoting the utilization of venison as a functional food, we investigated the carnitine content and physical properties of venison subjected to different sous-vide (cooking by steam heating under vacuum) processing temperatures. The present work aimed to quantify free carnitine and acylcarnitine using liquid chromatography-tandem mass spectrometry. Compared to meat samples heated at 100°C, those heated at 80°C showed a slow temperature increase and a low rate of weight loss. Moreover, heating at 80°C resulted in greater hydrophilic L-carnitine and low molecular weight acetylcarnitine than heating at 100°C. On the other hand, levels of hydrophobic hexanoylcarnitine, myristoylcarnitine, and palmitoylcarnitine were greater at 100°C. Determinations of physical properties showed that samples heated at 80°C were significantly tenderer than those heated at 100°C. Furthermore, sensory evaluation results showed that samples heated at 80°C scored highly in the following three attributes?toughness (palatability); umami; and overall palatability. Based on these results, we propose that heating at 80°C is more desirable with respect to functionality and palatability for promoting the utilization of venison as a functional food.