Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat

Shine Htet Aung; Edirisinghe Dewage Nalaka Sandun Abeyrathne; Md Altaf Hossain; Doo Yeon Jung; Hyun Cheol Kim; Cheorun Jo; Ki-Chang Nam

doi:10.5851/kosfa.2023.e25

Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat

Food Sci Anim Resour. 2023 Jul;43(4):639-658. doi: 10.5851/kosfa.2023.e25. Epub 2023 Jul 1.

Authors

Shine Htet Aung^{1

2}, Edirisinghe Dewage Nalaka Sandun Abeyrathne^{1

3}, Md Altaf Hossain^{1

4}, Doo Yeon Jung⁵, Hyun Cheol Kim⁵, Cheorun Jo⁵, Ki-Chang Nam¹

Affiliations

¹ Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.
² Department of Zoology, Kyaukse University, Kyaukse 05151, Myanmar.
³ Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka.
⁴ Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University, Chattogram 4225, Bangladesh.
⁵ Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.

Abstract

Although goat meat has several health benefits than other red meats but comsumers reluctant it due to its unpleasant flavor. This study aimed to investigate the odorant of goat meat as well as compare the quality traits of meat regarding sex status. The loin meats [non-castrated male (NCM), castrated male (CM), and female (FM)] were collected and stored at 4°C in a laboratory refrigerator and analyzed on the 1^st, 5^th, and 8^th consecutive days. The moisture content was the lowest and the protein content was highest in FM (p<0.05). Fat and ash content in NCM and FM were similar while lowest in CM. The CIE L* was significantly higher in NCM, but there were no significant differences of CIE a* and CIE b* within groups at initial day. The color intensity increased on the 5^th storage day and decreased again after the 8^th storage day, except in NCM. NCM displayed the highest thiobarbituric acid reactive substances value (p<0.05), whereas CM displayed a higher pH value than other groups throughout the storage period. Indole levels were the highest in NCM (0.031 mg/kg); however, skatole levels were not significant differences across all treatments (p>0.05). No significant difference was observed in the fatty acid composition between NCM and CM (p>0.05), whereas a significant difference was observed in FM (p<0.05). Most of the water-soluble metabolites showed significant differences between sexes. Overall, sex status effects on quality properties of meat and castration can improve the overall sensory acceptance by reducing goaty flavor of Korean native black goat meat.

Keywords: black goat meat; goaty flavor; indole; sexes; water-soluble metabolites.