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

Roldán, Mar; Antequera, Teresa; Armenteros, Mónica; Ruiz, Jorge

doi:10.1016/j.foodchem.2013.10.079

Cited by 141 publications

(134 citation statements)

References 30 publications

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“…Similar oxidative deterioration has been reported to occur in proteins from cooked chicken (Xiao et al 2011) and beef (Gatellier et al 2010). In a recent study, Roldán et al (2014) found an effect of the combination of time and temperature on the extent of protein carbonylation in sous-vide cooked lamb and hypothesized whether the oxidative damage to meat proteins may have an impact on the color and texture of the final product. The occurrence of protein oxidation in processed meats has also been linked to a loss of nutritional value (Soladoye et al 2015).…”

Section: Introductionsupporting

confidence: 64%

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

et al. 2016

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Broiler breast (pectoralis major) meat was submitted to salting with NaCl ? NaNO 3 followed by a drying process to produce jerky-type chicken. The final product (raw broiler charqui) was desalted and then cooked using grilled, roasted, fried and sous-vide techniques. Sous-vide cooked samples showed lowest results of moisture loss compared to roasted and fried ones. Fatty acid profile suffered minor changes after cooking of broiler charqui. Regarding to protein oxidation, tryptophan fluorescence, protein carbonylation and disulphide bonds formation of chicken charqui were affected by cooking temperature while free thiol groups, Schiff base formation and hardness were mostly impacted by the length of cooking. Instrumental color of broiler charqui was affected by the type of cooking, being closely related with Maillard products formation. In conclusion, sous-vide technique seems to be the most advantageous cooking method to obtain high-quality ready-to-eat chicken charqui.

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Section: Introductionsupporting

confidence: 64%

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

et al. 2016

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“…The carbonyl value increased from 0.06 to 1.00, and free SH decreased from 237.29 to 114.43 mmol/g soluble protein after steaming the raw pork belly, indicating that steaming caused significant ( p < .05) protein oxidation in the pork belly sample. This was consistent with the results of Roldan, Antequera, Armenteros, and Ruiz (), who showed that the degree of protein oxidation was higher in cooked samples at different time/temperature combinations than in raw samples. After addition of PDM, the degree of protein oxidation was reduced but was significantly ( p < .05) higher than that of raw samples.…”

Section: Resultssupporting

confidence: 93%

Effects of Chinese pickled and dried mustard on nutritional quality, sensory quality, and shelf life of steamed pork belly

Shen

Wang

Tian

et al. 2018

Food Science & Nutrition

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Steamed pork with pickled and dried mustard (PDM) is a famous Chinese dish. Here, we examined the effects of PDM on nutritional quality, sensory quality, and shelf life of steamed pork belly. Proximate composition, lipid oxidation, fatty acid profiles, protein hydrolysis and oxidation, sensory evaluation, and induction period (IP) of steamed pork belly were determined after addition of different levels (0–100%, WPDM/W pork belly) of PDM. The results demonstrated that PDM could significantly (p < .05) enhance the loss of moisture and fat, increase the ratio of unsaturated to saturated fatty acids, and decrease lipid and protein oxidation in steamed pork belly. Additionally, IP values and steamed pork belly preservation times increased as the amount of added PDM increased. Best sensory quality was achieved when moderate levels of PDM (40%) were added to steamed pork belly. These findings provide insights into the beneficial effects of PDM on steamed pork belly.

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“…TBARS jest miarą wtórnych produktów utleniania lipidów, głównie aldehydów (jak np. aldehyd malonowy -MDA) (26,53), ale również karbonylów czy węglowodorów, które przyczyniają się do powstawania niepożądanego zapachu i smaku mięsa (26). Wszystkie oznaczone wartości TBARS w badaniach własnych (tab.…”

Section: Wyniki I Omówienieunclassified

Effect of ageing on the physicochemical properties of musculus longissimus lumborum of young bulls of five breeds

Domaradzki¹,

Litwińczuk²,

Florek³

et al. 2017

Medycyna Weterynaryjna

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SummaryRecent years have seen increasing interest in the conservation and use of native breeds of livestock raised in traditional farming systems. The experience of many European countries shows that promotion of raw materials and products derived from these breeds through a labelling system has a beneficial effect on the sustainable development of rural areas, contributes to preservation of the cultural heritage of the countryside, and increases the population of the breeds. As yet no beef produced in Poland has been included on the European list of traditional and regional products. 5 N and 59.1 N). On the last, 14 th day of ageing, the instrumental WBSF shear force for the breeds evaluated was definitely more homogeneous and did not differ significantly (shear force in the range of 56.3-65.7 N; P > 0.05). Compared to the muscle of native breeds, that of the Polish Holstein-Friesians showed significantly lower haem pigments (on average 35 ppm less; P < 0.01) and a lower proportion of redness (a*) (P < 0.01) on the 2 nd and 7 th days post mortem. The MLL muscle of young bulls of the Polish Red breed had the lowest (P < 0.01) percentage content of yellowness (b*) during the whole ageing period. Significantly (P < 0.01) lower oxidative stability (higher TBARS value) was found in the meat from young bulls of the Polish Holstein-Friesian breed (on the 2 nd and 7 th days post mortem) and the White-Backed breed (on the 14 th day) compared to all other breeds analysed. In general, the ageing time had a positive influence on the muscle quality, as the determinants of the visual and sensory attractiveness of the meat, which are also important in the meat industry, remained stable (pH), improved (colour and water-holding capacity G-H) or became more similar among the breeds (tenderness assessed on the basis of shear force, cooking loss).

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

Cited by 141 publications

References 30 publications

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

Effects of Chinese pickled and dried mustard on nutritional quality, sensory quality, and shelf life of steamed pork belly

Effect of ageing on the physicochemical properties of musculus longissimus lumborum of young bulls of five breeds

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