Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins. / Roldan, Mar; Antequera, Teresa; Armenteros, Monica; Ruiz Carrascal, Jorge.

In: Food Chemistry, Vol. 149, 2014, p. 129-136.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Roldan, M, Antequera, T, Armenteros, M & Ruiz Carrascal, J 2014, 'Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins', Food Chemistry, vol. 149, pp. 129-136. https://doi.org/10.1016/j.foodchem.2013.10.079

APA

Roldan, M., Antequera, T., Armenteros, M., & Ruiz Carrascal, J. (2014). Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins. Food Chemistry, 149, 129-136. https://doi.org/10.1016/j.foodchem.2013.10.079

Vancouver

Roldan M, Antequera T, Armenteros M, Ruiz Carrascal J. Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins. Food Chemistry. 2014;149:129-136. https://doi.org/10.1016/j.foodchem.2013.10.079

Author

Roldan, Mar ; Antequera, Teresa ; Armenteros, Monica ; Ruiz Carrascal, Jorge. / Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins. In: Food Chemistry. 2014 ; Vol. 149. pp. 129-136.

Bibtex

@article{7223cb673ab64b88aee7e4a69fcb9838,
title = "Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins",
abstract = "Forty-five lamb loins were subjected to sous-vide cooking at different combinations of temperature (60, 70 and 80 C) and time (6, 12 and 24 h) to assess the effect on the oxidative stability of lipids and proteins. Heating induced both lipid and protein oxidation in lamb loins. Higher cooking temperature-time combinations increased conjugated dienes and decreased thiobarbituric reactive substances (TBARS) values and hexanal. Total protein carbonyls increased throughout time at all cooking temperatures considered, while α-aminoadipic (AAS) and γ-glutamic semialdehydes (GGS) increased when cooking at 60 C but not at 80 C. Links between the decrease in secondary compounds from lipid oxidation due to cooking at higher temperatures and for longer times with the increased levels of 3-methylbutanal and greater differences between total protein carbonyls and AAS plus GGS were hypothesised.",
keywords = "α-Aminoadipic and γ-glutamic semialdehydes, Conjugated dienes, Lamb meat, Oxidation, Protein carbonyls, Sous-vide cooking, TBARS",
author = "Mar Roldan and Teresa Antequera and Monica Armenteros and {Ruiz Carrascal}, Jorge",
year = "2014",
doi = "10.1016/j.foodchem.2013.10.079",
language = "English",
volume = "149",
pages = "129--136",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins

AU - Roldan, Mar

AU - Antequera, Teresa

AU - Armenteros, Monica

AU - Ruiz Carrascal, Jorge

PY - 2014

Y1 - 2014

N2 - Forty-five lamb loins were subjected to sous-vide cooking at different combinations of temperature (60, 70 and 80 C) and time (6, 12 and 24 h) to assess the effect on the oxidative stability of lipids and proteins. Heating induced both lipid and protein oxidation in lamb loins. Higher cooking temperature-time combinations increased conjugated dienes and decreased thiobarbituric reactive substances (TBARS) values and hexanal. Total protein carbonyls increased throughout time at all cooking temperatures considered, while α-aminoadipic (AAS) and γ-glutamic semialdehydes (GGS) increased when cooking at 60 C but not at 80 C. Links between the decrease in secondary compounds from lipid oxidation due to cooking at higher temperatures and for longer times with the increased levels of 3-methylbutanal and greater differences between total protein carbonyls and AAS plus GGS were hypothesised.

AB - Forty-five lamb loins were subjected to sous-vide cooking at different combinations of temperature (60, 70 and 80 C) and time (6, 12 and 24 h) to assess the effect on the oxidative stability of lipids and proteins. Heating induced both lipid and protein oxidation in lamb loins. Higher cooking temperature-time combinations increased conjugated dienes and decreased thiobarbituric reactive substances (TBARS) values and hexanal. Total protein carbonyls increased throughout time at all cooking temperatures considered, while α-aminoadipic (AAS) and γ-glutamic semialdehydes (GGS) increased when cooking at 60 C but not at 80 C. Links between the decrease in secondary compounds from lipid oxidation due to cooking at higher temperatures and for longer times with the increased levels of 3-methylbutanal and greater differences between total protein carbonyls and AAS plus GGS were hypothesised.

KW - α-Aminoadipic and γ-glutamic semialdehydes

KW - Conjugated dienes

KW - Lamb meat

KW - Oxidation

KW - Protein carbonyls

KW - Sous-vide cooking

KW - TBARS

U2 - 10.1016/j.foodchem.2013.10.079

DO - 10.1016/j.foodchem.2013.10.079

M3 - Journal article

C2 - 24295686

AN - SCOPUS:84887586723

VL - 149

SP - 129

EP - 136

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

ID: 123401792