title: Volatile compound profile of sous-vide cooked lamb loins at different temperature-time combinations.
abstract: Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60 and 80°C) and time (6 and 24h) to assess the effect on the volatile compound profile. Major chemical families in cooked samples were aliphatic hydrocarbons and aldehydes. The volatile compound profile in sous-vide cooked lamb loin was affected by the cooking temperature and time. Volatile compounds arising from lipid oxidation presented a high abundance in samples cooked at low or moderate cooking conditions (60°C for 6 and 24h, 80°C for 6h), while a more intense time and temperature combination (80°C for 24h) resulted on a higher concentration of volatile compounds arising from Strecker degradations of amino acids, as 2-methylpropanal and 3-methylbutanal. Therefore, sous-vide cooking at moderately high temperatures for long times would result in the formation of a stronger meaty flavor and roast notes in lamb meat.
authors.affiliation: Food Science, School of Veterinary Science, University of Extremadura, Spain.
authors.forename: Mar
authors.initials: M
authors.lastname: Roldán
authors.affiliation: Dept. of Food Science, University of Copenhagen, Denmark.
authors.forename: Jorge
authors.initials: J
authors.lastname: Ruiz
authors.affiliation: Food Quality and Nutrition Department, IASMA Research and Innovation Centre, Fondazione Edmund Mach, Italy.
authors.forename: José Sánchez
authors.initials: JS
authors.lastname: Del Pulgar
authors.affiliation: Food Science, School of Veterinary Science, University of Extremadura, Spain.
authors.forename: Trinidad
authors.initials: T
authors.lastname: Pérez-Palacios
authors.affiliation: Food Science, School of Veterinary Science, University of Extremadura, Spain. Electronic address: tantero@unex.es.
authors.forename: Teresa
authors.initials: T
authors.lastname: Antequera
mesh_terms: D000447:Aldehydes / Q000032:analysis; D000596:Amino Acids / Q000378:metabolism; D000818:Animals; D003296:Cooking; D006358:Hot Temperature; D006801:Humans; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal; D012756:Sheep; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000447:Aldehydes; D000596:Amino Acids; D055549:Volatile Organic Compounds; C032251:isovalerylaldehyde; C017439:isobutyraldehyde
keywords: Lamb loin; Low temperature–long time cooking; Sous-vide; Volatile compounds