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

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• 作者：Mar Roldan ; Teresa Antequera ; Monica Armenteros ; Jorge Ruiz
• 关键词：Sous-vide cooking ; Lamb meat ; Oxidation ; Conjugated dienes ; TBARS ; Protein carbonyls ; 伪-Aminoadipic and 纬-glutamic semialdehydes
• 刊名：Food Chemistry
• 出版年：15 April, 2014
• 年：2014
• 卷：149
• 期：Complete
• 页码：129-136
• 全文大小：824 K

文摘

Forty-five lamb loins were subjected to sous-vide cooking at different combinations of temperature (60, 70 and 80 掳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 伪-aminoadipic (AAS) and 纬-glutamic semialdehydes (GGS) increased when cooking at 60 掳C but not at 80 掳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.