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

Ortuño, Jordi; Mateo, Leticia; Rodríguez-Estrada, María; Bañón, Sancho

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

dc.contributor.author	Ortuño, Jordi
dc.contributor.author	Mateo, Leticia
dc.contributor.author	Rodríguez-Estrada, María
dc.contributor.author	Bañón, Sancho
dc.contributor.department	Tecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned	2024-01-28T11:23:10Z
dc.date.available	2024-01-28T11:23:10Z
dc.date.issued	2020
dc.description	©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	es
dc.description.abstract	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.	es
dc.format	application/pdf	es
dc.format.extent	12	es
dc.identifier.citation	Meat Science Volume 171, January 2021, 108287
dc.identifier.doi	https://doi.org/10.1016/j.meatsci.2020.108287
dc.identifier.issn	0309-1740
dc.identifier.uri	http://hdl.handle.net/10201/137846
dc.language	eng	es
dc.publisher	Elsevier	es
dc.relation	Nacional. Ministerio de Ciencia y Competitividad. Recursos y tecnologías agrarias en coordinación con las comunidades autónomas. RTA2013-00104-0O2-02. Diferenciación y revalorización de la producción semiextensiva de carne de cordero segureño en zonas rurales desfavorecidas	es
dc.rights.accessRights	info:eu-repo/semantics/restrictedAccess
dc.subject	Sous vide cooking	es
dc.subject	Grilling	es
dc.subject	Catering	es
dc.subject	Lipid oxidation	es
dc.subject	Cholesterol oxidation	es
dc.subject	Volatile compounds	es
dc.subject.other	CDU::6 - Ciencias aplicadas	es
dc.title	Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display	es
dc.type	info:eu-repo/semantics/article	es
dspace.entity.type	Publication	es