Journal
MOLECULES
Volume 25, Issue 11, Pages -Publisher
MDPI
DOI: 10.3390/molecules25112665
Keywords
high pressure processing; fatty acids; free amino acids; oxidative stability; lamb; non-thermal processing
Funding
- School of Science, Auckland University of Technology
Ask authors/readers for more resources
This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 and 600 MPa. Thiobarbituric acid reactive substances (TBARS) values significantly increased with pressure increase from 200 to 600 MPa for loin cut, and 300 to 600 MPa for shoulder and shank cuts. Saturated fatty acid and polyunsaturated fatty acid content significantly decreased with pressure increase from 200 to 600 MPa for shank and shoulder cuts, and 300 to 600 MPa for loin cut. Free amino acids content significantly increased in shank and loin cuts with pressure increase after 200 MPa, and in shoulder cuts after 400 MPa. In addition, samples treated with HPP at high pressure levels of 400 and 600 MPa were associated with browned, livery and oxidized flavours. The pressure levels applied and type of cuts used are important considerations during HPP processing as they influenced physicochemical and sensory properties of lamb samples.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available