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https://doi.org/10.1016/j.meatsci.2020.108287
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Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.advisor | Bañón Arias, Sancho | - |
dc.contributor.author | Ortuño, Jordi | - |
dc.contributor.author | Mateo, Leticia | - |
dc.contributor.author | Rodríguez-Estrada, María | - |
dc.contributor.author | Bañón, Sancho | - |
dc.contributor.other | Facultad de Veterinaria | es |
dc.date.accessioned | 2024-01-24T12:15:23Z | - |
dc.date.available | 2024-01-24T12:15:23Z | - |
dc.date.issued | 2020-08-26 | - |
dc.identifier.citation | Meat Science, ISSN: 0309-1740, Vol: 171, Page: 108287 | es |
dc.identifier.uri | http://hdl.handle.net/10201/137677 | - |
dc.description.abstract | 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. | es |
dc.format | application/pdf | es |
dc.format.extent | 12 | es |
dc.language | eng | es |
dc.publisher | Elsevier | es |
dc.relation | Proyecto nacional Agencia financiadora MINISTERIO DE ECONOMÍA Y COMPETITIVIDAD Convocatoria: RECURSOS Y TECNOLOGÍAS AGRARIAS EN COORDINACIÓN CON LAS COMUNIDADES AUTÓNOMAS Nombre del proyecto: DIFERENCIACIÓN Y REVALORIZACIÓN DE LA PRODUCCIÓN SEMIEXTENSIVA DE CARNE DE CORDERO SEGUREÑO EN ZONAS RURALES DESFAVORECIDAS. Número: RTA2013 / 00114 / C02 / 02. | es |
dc.rights | info:eu-repo/semantics/openAccess | es |
dc.subject | cooking | es |
dc.subject | grilling | es |
dc.subject | catering | es |
dc.subject | lipid oxidation | es |
dc.subject | Cholesterol oxidation | es |
dc.subject | Volatile compounds | es |
dc.subject.other | CDU::6 - Ciencias aplicadas | es |
dc.title | Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display | es |
dc.type | info:eu-repo/semantics/article | es |
dc.identifier.doi | https://doi.org/10.1016/j.meatsci.2020.108287 | - |
Aparece en las colecciones: | Artículos: Tecnología de Alimentos, Nutrición y Bromatología |
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