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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: 2020
Editorial: Elsevier
Cita bibliográfica: Meat Science Volume 171, January 2021, 108287
ISSN: 0309-1740
Materias relacionadas: CDU::6 - Ciencias aplicadas
Palabras clave: Sous vide 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 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
Facultad/Departamentos/Servicios: Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología
URI: http://hdl.handle.net/10201/137846
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/embargoedAccess
Descripción: ©2020. This document is the Published, version of a Published Work that appeared in final form in Meat Science. To access the final edited and published work see https://doi.org/10.1016/j.meatsci.2020.108287
Aparece en las colecciones:Artículos: Tecnología de Alimentos, Nutrición y Bromatología

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