Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats

Ma, Qianli; Hamid, Nazimah; Oey, Indrawati; Kantono, Kevin; Faridnia, Farnaz; Yoo, Michelle; Farouk, M.M.

doi:10.1016/j.ifset.2016.04.009

Cited by 57 publications

(39 citation statements)

References 59 publications

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“…Angsupanich and Ledward [ 7 ] also reported an increase in lipid oxidation at 400 MPa and higher pressures at ambient temperature in cod muscle. It was further found that the pressure required to initiate lipid changes in turkey [ 8 ] and beef muscle was lower (200 MPa) [ 9 ] than that required for pork and chicken. Beltran et al [ 8 ] reported that pressure treatment of minced chicken breast at pressures up to 500 MPa had no significant effect on lipid oxidation.…”

Section: Introductionmentioning

confidence: 99%

Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts

Kantono

Hamid

Oey

et al. 2020

Foods

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The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application of HPP on New Zealand lamb meat. In this study, the effect of HPP, at different pressure treatments (200–600 MPa) on eight different lamb meat cuts in terms of lipid oxidation, fatty acid and free amino acid content were investigated. In general treatments between 400 and 600 MPa resulted in higher oxidation values in eye of loin, flat, heel, and tenderloin cuts. Saturated and monounsaturated fatty acid content were significantly lower with HPP treatment of almost all cuts (except rump and heel cuts) at all pressures. Polyunsaturated fatty acid content was significantly lower in HPP-treated inside, knuckle, and tenderloin cuts at 600 MPa compared to control. Nine essential free amino acids (valine, leucine, isoleucine, methionine, phenylalanine, lysine, histidine, tyrosine and tryptophan), and eight non-essential free amino acids (alanine, glycine, threonine, serine, proline, aspartic acid, glutamic acids and ornithine) were identified in the lamb cuts. HPP increased the total free amino acid composition significantly compared to control at all pressures for almost all cuts except the inside and eye of loin cuts. This study suggests that higher pressure treatments (i.e., 400 and 600 MPa) resulted in higher TBARS oxidation levels. Additionally, significant decreases in saturated and monounsaturated fatty acids and increase free amino acid content were observed in the majority of HPP-treated samples compared to control.

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Section: Introductionmentioning

confidence: 99%

Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts

Kantono

Hamid

Oey

et al. 2020

Foods

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“…The Consumer x Attributes Interaction indicated that consumers used attributes differently from T2 to T20. This may be due to differences in the chewing and salivation of each consumer (Foster et al, 2011;Ma et al 2016). The aforementioned results indicate that the TDS panel was discriminant and consensual (Product x Consumer Interaction) as indicated by Lepage et al, (2014).…”

Section: Tds: Panel Performance and Sensory Profilementioning

confidence: 87%

Impact of fermented whey addition on resulting sensory characteristics and consumer preference of ripened cheeses

Ramos-Gabriel¹,

Herrera‐Corredor

Alvarado³

et al. 2019

Emir J Food Agric

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The objective of this research was to evaluate the impact of fermented whey on the sensory characteristics of ripened cheeses and consumer preference. Ripened cheeses from 24, 25, 26, 27 and 28 months were characterized. The sensory techniques used were: Quantitative Descriptive Analysis®, Temporal Dominance of Sensations and External Preference Mapping. The results showed that the ripened cheeses of 24 to 27 months they were characterized by white color, acidified milk smell, fat aroma and acidified cream smell. The cheese of 28 months of ripened was perceived as fermented milk smell, cow smell and fat smell. The dominant attributes were fat aroma, bitter aftertaste, acid aftertaste and salty. Consumers preferred cheeses from 26 and 27 months of ripening. These results demonstrate the potential use of fermented whey as an alternative to produce ripened cheeses with sensory characteristics and their relation to consumer preference.

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“…Several studies have confirmed the potential of PEF for improving the tenderness of muscles during aging (Bekhit, Suwandy, Carne, van de Ven, & Hopkins, ; Faridnia et al., ; Khan et al., ; Ma et al., ; Suwandy, Carne, van de Ven, Bekhit, & Hopkins, , , , ). Unlike other methods, such as electrical stimulation or Tenderstretch TM, which do not affect all muscles equally, PEF is a stand‐alone technology where process parameters can be optimized for different muscles (Suwandy et al., ).…”

Section: Introductionmentioning

confidence: 88%

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

Bhat

Morton

Mason

et al. 2018

Comp Rev Food Sci Food Safe

124

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The tenderization process, which can be influenced by both pre-and post-slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post-slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, technological advancement resulted in development of several novel methods, for maximizing the tenderness, which are being projected as quick, economical, nonthermal, green, and energy-efficient technologies. Comparison of these advanced technological methods with the current applied industrial methods is necessary to understand the feasibility and benefits of the novel technology. This review discusses the benefits and advantages of different emerging tenderization techniques such as hydrodynamic-pressure processing, high-pressure processing, pulsed electric field, ultrasound, SmartStretch TM , Pi-Vac Elasto-Pack R system, and some of the current applied methods used in the meat industry.

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Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats

Cited by 57 publications

References 59 publications

Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts

Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts

Impact of fermented whey addition on resulting sensory characteristics and consumer preference of ripened cheeses

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

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