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

Mar Roldan, Teresa Antequera, Monica Armenteros, Jorge Ruiz Carrascal*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

151 Citations (Scopus)

Abstract

Forty-five lamb loins were subjected to sous-vide cooking at different combinations of temperature (60, 70 and 80 C) and time (6, 12 and 24 h) to assess the effect on the oxidative stability of lipids and proteins. Heating induced both lipid and protein oxidation in lamb loins. Higher cooking temperature-time combinations increased conjugated dienes and decreased thiobarbituric reactive substances (TBARS) values and hexanal. Total protein carbonyls increased throughout time at all cooking temperatures considered, while α-aminoadipic (AAS) and γ-glutamic semialdehydes (GGS) increased when cooking at 60 C but not at 80 C. Links between the decrease in secondary compounds from lipid oxidation due to cooking at higher temperatures and for longer times with the increased levels of 3-methylbutanal and greater differences between total protein carbonyls and AAS plus GGS were hypothesised.

Original languageEnglish
JournalFood Chemistry
Volume149
Pages (from-to)129-136
Number of pages8
ISSN0308-8146
DOIs
Publication statusPublished - 2014
Externally publishedYes

Keywords

  • α-Aminoadipic and γ-glutamic semialdehydes
  • Conjugated dienes
  • Lamb meat
  • Oxidation
  • Protein carbonyls
  • Sous-vide cooking
  • TBARS

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