title: Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins.
abstract: This study evaluated the effect of brining with phosphates on the physico-chemical and sensory features of sous-vide and roasted cooked lamb. Lamb loins (n=48) were injected with either 10% w/w of distilled water or a solution containing 0.2% or 0.4% (w/v) of a mixture of phosphate salts. After injection, samples were either sous-vide cooked (12h-60°C) or oven roasted (180°C until 73°C of core temp.). Expressible moisture, cooking loss, instrumental color, pH, water holding capacity, instrumental texture and sensory properties were evaluated. Brining with phosphates led to lower cooking loss in both sous-vide and oven roasted samples, but only the former showed significantly higher moisture content. Phosphates increased instrumental hardness and shear force values in sous-vide samples, while this effect was not as evident in roasted ones. Toughness was reduced and juiciness was improved as a consequence of phosphate addition. Overall, injection of a phosphate solution appears as a potential procedure for improving sensory textural features of cooked lamb whole cuts.
authors: Food Science, School of Veterinary Science, University of Extremadura, Spain.
authors: Mar
authors: M
authors: Roldán
authors: Food Science, School of Veterinary Science, University of Extremadura, Spain.
authors: Teresa
authors: T
authors: Antequera
authors: Food Science, School of Veterinary Science, University of Extremadura, Spain.
authors: Trinidad
authors: T
authors: Pérez-Palacios
authors: Dpt. Food Science, University of Copenhagen, Denmark. Electronic address: jorgeruiz@food.ku.dk.
authors: Jorge
authors: J
authors: Ruiz
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D003116:Color; D003296:Cooking / Q000379:methods*; D018857:Food Packaging; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D010710:Phosphates / Q000032:analysis*; D012492:Salts / Q000032:analysis; D034561:Sheep, Domestic; D013649:Taste; D013696:Temperature; D014867:Water / Q000032:analysis
chemical_list: D010710:Phosphates; D012492:Salts; C017082:brine; D014867:Water
keywords: Cooking loss; Lamb; Oven roasting; Phosphate; Sous-vide; Texture