Amino acid and fatty acid profiles in raw and cooked swamp buffalo meat (Bubalus bubalis)

Thassawan Somchan, Sawitree Wongtangtintharn and Suthipong Uriyapongson
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Thassawan Somchan: Graduate School, Khon Kaen University, Khon Kaen, Thailand
Sawitree Wongtangtintharn: Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, Thailand
Suthipong Uriyapongson: Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, Thailand

Czech Journal of Food Sciences, vol. preprint

Abstract: The purpose of this study was to assess the amino acid and fatty acid profiles of swamp buffalo meat (Bubalus bubalis) obtained from a local market. The extractable free amino acids and free fatty acids of raw and cooked loin (Longissimus lumborum: LL) and round (Semimembranosus: SM) buffalo meat were analysed. These experiments were performed in a 2 × 2 factorial in randomised complete block design (RCBD) and there were four treatments combinations, including raw-loin, cooked-loin, raw-round and cooked-round with five replications. The results revealed the amino acid composition for the raw-loin included leucine [4.51 mg.(100 g)-1 sample) and isoleucine [4.56 mg.(100 g)-1 sample], whereas methionine, aspartic acid and asparagine were the least common amino acids found in both raw and cooked swamp buffalo meat [0.002, 0.020 and 0.034 mg.(100 g)-1] of the sample. The amino acid composition of the cooked meat decreased by 50% as compared to raw meat. Swamp buffalo meat contains 10 fatty acids, including saturated fatty acids (SFAs) such as myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0) and docosanoic acid (C22:0); monounsaturated fatty acids (MUFAs) such as palmitoleic acid (C16:1, n-7) and oleic acid (C18:1); and polyunsaturated fatty acids (PUFAs) such as linoleic acid (C18:2, n-6, ω6), gamma-linolenic acid (C18:3, n-6, ω6), eicosatetraenoic acid (C20:5, n-3, ω3) and docosahexaenoic acid (C22:4, n-6, ω6). Stearic acid (C18:0) was the most abundant saturated fatty acids found in the lipid component of buffalo meat. Other medium- and long-chain saturated fatty acids (C14:0, C16:0, C22:0) contributed to around 3-4% of the total fatty acid composition. The most abundant MUFAs and PUFAs were oleic acid (C18:1) and eicosapentaenoic acid (C20:5). The PUFA/SFA ratio, total polyunsaturated fatty acids n-3, total polyunsaturated fatty 64 acids n-6, and n-6/n-3 ratios were not significantly different between raw and cooked buffalo meat.

Keywords: meat quality; cooking effect; amino acid composition; fatty acid composition (search for similar items in EconPapers)
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DOI: 10.17221/131/2024-CJFS

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