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℃, those heated at 80℃ showed a slow temperature increase and a low rate of weight loss. Moreover, heating at 80℃ resulted in greater hydrophilic L-carnitine and low molecular weight acetylcarnitine than heating at 100℃. On the other hand, levels of hydrophobic hexanoylcarnitine, myristoylcarnitine, and palmitoylcarnitine were greater at 100℃. Determinations of physical properties showed that samples heated at 80℃ were significantly tenderer than those heated at 100℃. Furthermore, sensory evaluation results showed that samples heated at 80℃ scored highly in the following three attributes：toughness (palatability); umami; and overall palatability. Based on these results, we propose that heating at 80℃ is more desirable with respect to functionality and palatability for promoting the utilization of venison as a functional food.
