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https://doi.org/10.1016/j.meatsci.2020.108287
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Título: | Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display |
Fecha de publicación: | 26-ago-2020 |
Editorial: | Elsevier |
Cita bibliográfica: | Meat Science, ISSN: 0309-1740, Vol: 171, Page: 108287 |
Materias relacionadas: | CDU::6 - Ciencias aplicadas |
Palabras clave: | cooking grilling catering lipid oxidation Cholesterol oxidation Volatile compounds |
Resumen: | The present study compared the effect of grilling (150°C until 72°C core temperature) and sous-vide (SV) cooking (75°C for 35 min in a water bath under vacuum) on lamb patties immediately after cooking and after 4 h display at 65°C. Both methods produced patties with similar (P>0.05) weight loss, and moisture and fat contents. SV-cooking prevented (P<0.05) the formation of thiobarbituric acid reactive substances (TBARS) and oxysterols compared to grilled patties, which showed a larger proportion of highly peroxidisable polyunsaturated fatty acids. Heated display induced dehydration, surface darkening and a reduction in the hexanal/3-methylbutanal ratio, suggesting the progression of Maillard reactions. Moreover, TBARS and some lipid oxidation-derived volatiles increased (P<0.001), while cooked-meat aroma compounds were reduced (P<0.001). SV-cooking inhibited (P<0.05) the formation of malondialdehyde, and 7α- and 7β-hydroxycholesterol, and lowered the cholesterol oxidation ratio during heated display. Overall, SV-cooking may be considered a healthier way of cooking when lamb meat is to be kept warm for considerable periods before consumption. |
Autor/es principal/es: | Ortuño, Jordi Mateo, Leticia Rodríguez-Estrada, María Bañón, Sancho |
Director/es: | Bañón Arias, Sancho |
Facultad/Departamentos/Servicios: | Facultad de Veterinaria |
URI: | http://hdl.handle.net/10201/137677 |
DOI: | https://doi.org/10.1016/j.meatsci.2020.108287 |
Tipo de documento: | info:eu-repo/semantics/article |
Número páginas / Extensión: | 12 |
Derechos: | info:eu-repo/semantics/openAccess |
Aparece en las colecciones: | Artículos: Tecnología de Alimentos, Nutrición y Bromatología |
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