title: Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.
abstract: The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied. FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more markedly than in roasted ones. FES added meat showed higher contents of furosine; 1,2-dicarbonyl compounds and 5-hydroxymethylfurfural did not reach detectable levels. N-ε-carboxymethyllysine amounts were rather low and not influenced by the studied factors. Cooked meat seems to be a minor dietary source of MR products, regardless the presence of reducing sugars and the cooking method.
authors.affiliation: Food Science, Faculty of Veterinary Science, University of Extremadura, Spain.
authors.forename: Mar
authors.initials: M
authors.lastname: Roldan
authors.affiliation: Institute of Food Chemistry, Technische Universität Dresden, Germany.
authors.forename: Jürgen
authors.initials: J
authors.lastname: Loebner
authors.affiliation: Institute of Food Chemistry, Technische Universität Dresden, Germany.
authors.forename: Julia
authors.initials: J
authors.lastname: Degen
authors.affiliation: Institute of Food Chemistry, Technische Universität Dresden, Germany.
authors.forename: Thomas
authors.initials: T
authors.lastname: Henle
authors.affiliation: Food Science, Faculty of Veterinary Science, University of Extremadura, Spain.
authors.forename: Teresa
authors.initials: T
authors.lastname: Antequera
authors.affiliation: Department of Food Science, University of Copenhagen, Denmark. Electronic address: jorgeruiz@food.ku.dk.
authors.forename: Jorge
authors.initials: J
authors.lastname: Ruiz-Carrascal
mesh_terms: D000818:Animals; D003116:Color; D003296:Cooking / Q000379:methods*; D003545:Cysteine / Q000737:chemistry; D005421:Flavoring Agents / Q000737:chemistry*; D005662:Furaldehyde / Q000031:analogs & derivatives / Q000737:chemistry; D005947:Glucose / Q000737:chemistry; D017127:Glycation End Products, Advanced / Q000032:analysis*; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D012266:Ribose / Q000737:chemistry; D012756:Sheep; D013649:Taste; D013997:Time Factors; D014867:Water / Q000032:analysis
chemical_list: D005421:Flavoring Agents; D017127:Glycation End Products, Advanced; D014867:Water; D012266:Ribose; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde; D005947:Glucose; D003545:Cysteine
keywords: AGEs; Colour; Lamb meat; Protein glycation; Sensory