title: Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins.
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.
authors.affiliation: Food Science, School of Veterinary Science, University of Extremadura, Spain.
authors.forename: Mar
authors.initials: M
authors.lastname: Roldan
authors.forename: Teresa
authors.initials: T
authors.lastname: Antequera
authors.forename: Monica
authors.initials: M
authors.lastname: Armenteros
authors.forename: Jorge
authors.initials: J
authors.lastname: Ruiz
mesh_terms: D000818:Animals; D003296:Cooking / Q000379:methods*; D006358:Hot Temperature; D008055:Lipids / Q000737:chemistry*; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000737:chemistry*; D018482:Muscle, Skeletal / Q000737:chemistry*; D010084:Oxidation-Reduction; D012756:Sheep
chemical_list: D008055:Lipids; D009124:Muscle Proteins
keywords: Conjugated dienes; Lamb meat; Oxidation; Protein carbonyls; Sous-vide cooking; TBARS; α-Aminoadipic and γ-glutamic semialdehydes