Publication:
Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display

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dc.contributor.advisorBañón Arias, Sancho
dc.contributor.authorOrtuño, Jordi
dc.contributor.authorMateo, Leticia
dc.contributor.authorRodríguez-Estrada, María
dc.contributor.authorBañón, Sancho
dc.contributor.departmentTecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned2024-01-24T12:15:23Z
dc.date.available2024-01-24T12:15:23Z
dc.date.issued2020-08-26
dc.description.abstractThe 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
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dc.format.extent12es
dc.identifier.citationMeat Science, ISSN: 0309-1740, Vol: 171, Page: 108287
dc.identifier.doihttps://doi.org/10.1016/j.meatsci.2020.108287
dc.identifier.urihttp://hdl.handle.net/10201/137677
dc.languageenges
dc.publisherElsevieres
dc.relationProyecto 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.rightsinfo:eu-repo/semantics/openAccesses
dc.subjectcookinges
dc.subjectgrillinges
dc.subjectcateringes
dc.subjectlipid oxidationes
dc.subjectCholesterol oxidationes
dc.subjectVolatile compoundses
dc.subject.otherCDU::6 - Ciencias aplicadases
dc.titleEffects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated displayes
dc.typeinfo:eu-repo/semantics/articlees
dspace.entity.typePublicationes
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