title: Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature.
abstract: This study aimed to determine the influence of cooking temperature (either 60 ℃ or 80 ℃) and time (6 h or 24 h) on the physicochemical (weight loss, moisture content, instrumental color, instrumental texture, lipid and protein oxidation) and microbiological changes underwent by sous-vide cooked lamb loins during refrigerated storage for 30 days. There was a slight trend to decreasing weight losses in some of the cooking treatments, but only in samples cooked at 60 ℃ for 6 h it was paralleled with an increase in moisture content. The only noteworthy oxidative change was a marked decrease in conjugated dienes after two weeks of storage in samples cooked at 80 ℃ for 24 h. Neither instrumental texture nor color showed noticeable variations during the storage. Microbial population remained quite low during the whole refrigerated storage. Overall, most of the studied parameters showed only scarce changes throughout 30 days of refrigerated storage that most likely would not influence the quality of sous-vide cooked loin lambs.
authors.affiliation: Food Science, School of Veterinary Science, University of Extremadura, Caceres, Spain.
authors.forename: Mar
authors.initials: M
authors.lastname: Roldán
authors.affiliation: Food Science, School of Veterinary Science, University of Extremadura, Caceres, Spain tantero@unex.es.
authors.forename: Teresa
authors.initials: T
authors.lastname: Antequera
authors.affiliation: Food Hygiene, School of Agricultural Engineering, University of Extremadura, Caceres, Spain.
authors.forename: Alejandro
authors.initials: A
authors.lastname: Hernández
authors.affiliation: Dpt. Food Science, University of Copenhagen, Frederiksberg C, Denmark.
authors.forename: Jorge
authors.initials: J
authors.lastname: Ruiz
mesh_terms: D000005:Abdomen; D000818:Animals; D055598:Chemical Phenomena; D003296:Cooking; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis / Q000737:chemistry; D063427:Food Quality; D061353:Food Storage; D057141:Food, Preserved / Q000032:analysis* / Q000382:microbiology; D006090:Gram-Negative Bacteria / Q000254:growth & development / Q000302:isolation & purification; D006094:Gram-Positive Bacteria / Q000254:growth & development / Q000302:isolation & purification; D006358:Hot Temperature; D008460:Meat / Q000032:analysis* / Q000382:microbiology; D055595:Mechanical Phenomena; D050296:Microbial Viability; D010084:Oxidation-Reduction; D012034:Refrigeration; D033081:Shear Strength; D034561:Sheep, Domestic; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D013997:Time Factors; D014867:Water / Q000032:analysis
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins; D017392:Thiobarbituric Acid Reactive Substances; D014867:Water
keywords: Cold storage; food preservation and processing; meat products; physical properties; thermal processing