Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature

Sen, Arup; Naveena, B. M.; Muthukumar, M.; Vaithiyanathan, S.

doi:10.1007/s13197-011-0557-z

Cited by 33 publications

(19 citation statements)

References 20 publications

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“…Significant increases in TBARS values were observed for all sausage samples after cooking (Table ), indicating increased lipid oxidation. It is likely that the cooking process promotes lipid oxidation due to lipolysis during heating, inactivation of antioxidant compounds and release of iron from haem pigments that accelerate lipid oxidation by catalytic reactions (Sen et al ., ; Kilic et al ., ). Free radicals may also be generated during cooking by the interactions between pro‐oxidants and low molecular weight metals which could propagate oxidative reactions (Akcan et al ., ).…”

Section: Resultsmentioning

confidence: 96%

“…Table also shows that the cooked sausage L* values were increased, while a* and b* values were decreased relative to raw sausage. The cooking process causes myoglobin denaturation, thus increasing soluble myoglobin content and decreasing redness a* value (Sen et al ., ). The redness values of cooked chicken sausages fortified with brewer's spent grain fibre were also lower compared to uncooked samples (Choi et al ., ).…”

Section: Resultsmentioning

confidence: 97%

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Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage

Fang

Lin

et al. 2018

Int J of Food Sci Tech

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Improving functional and eating qualities of processed meat products through incorporation of plant fibre is of interest to both consumers and food industry. This project investigated the physicochemical and sensory properties of chicken sausages with incorporation of up to 3% sugarcane fibre, a by-product of sugarcane processing. Compared with no sugarcane fibre sample, the cooking yield of chicken sausage with 3% of fibre and 10% of water addition was increased from 94.20% to 97.52%, total phenolic content from 25.43 to 57.09 mg GAE/100 g and radical scavenging activity from 28.11% to 60.72%, whereas lipid oxidation of Thiobarbituric acid reactive substances value was decreased from 0.535 to 0.428 malondialdehyde mg kg À1 . Moreover, consumer overall liking of chicken sausages was not affected by the incorporation of sugarcane fibre. This research suggested that incorporation of sugarcane fibre could improve eating quality and health benefits of the chicken sausage product, and add value to both the food and sugarcane industry.

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Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 97%

Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage

Fang

Lin

et al. 2018

Int J of Food Sci Tech

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“…Cooking process resulted the increasing of meat lightness (Sen et al, 2014) due to the denaturation of meat protein. The colors of juices significantly interfere with the original lightness of marinated samples.…”

Section: Cooked Samplementioning

confidence: 99%

Sensory-related Attributes of Raw and Cooked Meat of Culled Saanen Goat Marinated in Ginger and Pineapple Juices

Putra

Wattanachant

2019

Trop. Anim. Sci. J.

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The effects of ginger and pineapple juices on pH, color (L*, a*, b*), thiobarbituric acid reactive substances (TBARS), sensory intensity, and sensory preference of culled goat meat were determined. Completely randomized design (CRD) and randomized completely block design (RCBD) were applied for physicochemical attributes and sensory profiles, respectively. In raw condition, the pH of ginger-marinated sample was higher than that of pineapple-marinated sample. The increased trend in pH was found in the ginger-marinated and control-marinated samples, while the decreased trend was found in pineapple-marinated sample. A better redness stability of ginger-marinated sample was observed during the storage. Both plant juices had significant effects on controlling the malonaldehyde (MDA) formation. Ginger-marinated sample exhibited a brighter red color, less gamey odor, stronger marinated odor, and higher preference. In cooked samples, increasing pH but still with similar trend as in all raw samples was recorded. L* and b* of all samples were decreased on the fifth day of storage, while a* of ginger-treated sample was immensely elevated. Marinated juices were significant on retarding MDA formation along with less browning color and gamey aroma intensities. Reddish-brown color and stronger marinated odor resulted in high preferences on ginger-marinated sample. Less brown color in pineapple-marinated sample contributes to lower color and overall acceptances. In conclusion, ginger juice had a significant effect on covering the gamey flavor and showed positive effect on other sensory-supported attributes.

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“…The statistically higher value (P<0.05) of this parameter was observed for roasted meat compared to microwaved samples. Many consumers believe that the meat color after heat treatment is an indicator of doneness, and that safety from microbal standpoint has been attained (Sen et al, 2014). The meat color is primarily determined by myoglobin and its reactions of oxygenation, oxidation and reduction during cooking procedures (Pathare and Roskilly, 2016).…”

Section: Resultsmentioning

confidence: 99%

The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle

Rant¹,

Niżnikowski²,

Szymańska

2019

Emir J Food Agric

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The effect of microwaving and roasting on physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle was investigated. The meat samples from 24 ram lambs of meat and wool purpose of Polish lowland sheep was analyzed. Lamb meat cooked in the microwave resulted in a higher cooking loss (P<0.05) compared to roasting. Compared to raw meat microwaving and roasting caused a significant increase in intramuscular fat, protein and collagen content. The samples cooked in microwave and roasted were brighter (P<0.05) (higher L* values) in comparison to raw meat. Cooking did not change the contents of SFA and MUFA of meat only the sum of PUFA and PUFA/SFA ratio decreased (P<0.05) for microwave treatment but did not change n-6/n-3 index. The applied cooking methods did not affect significant changes in the content of C18:2 c9, t11 (CLA) isomer.

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Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature

Cited by 33 publications

References 20 publications

Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage

Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage

Sensory-related Attributes of Raw and Cooked Meat of Culled Saanen Goat Marinated in Ginger and Pineapple Juices

The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle

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