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