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Meat Sci

Title:		Volatile compound profile of sous-vide cooked lamb loins at different temperature-time combinations
Author(s):		Roldan M; Ruiz J; del Pulgar JS; Perez-Palacios T; Antequera T;
Address:		"Food Science, School of Veterinary Science, University of Extremadura, Spain. Dept. of Food Science, University of Copenhagen, Denmark. Food Quality and Nutrition Department, IASMA Research and Innovation Centre, Fondazione Edmund Mach, Italy. Food Science, School of Veterinary Science, University of Extremadura, Spain. Electronic address: tantero@unex.es"
Journal Title:		Meat Sci
Year:		2015
Volume:		20140928
Issue:
Page Number:		52 - 57
DOI:		10.1016/j.meatsci.2014.09.010
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60 and 80 degrees 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 degrees C for 6 and 24h, 80 degrees C for 6h), while a more intense time and temperature combination (80 degrees 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"
Keywords:		"Aldehydes/analysis Amino Acids/metabolism Animals *Cooking *Hot Temperature Humans Lipid Peroxidation Meat/*analysis Muscle, Skeletal Sheep *Taste Volatile Organic Compounds/*analysis Lamb loin Low temperature-long time cooking Sous-vide Volatile compound;"
Notes:		"MedlineRoldan, Mar Ruiz, Jorge Del Pulgar, Jose Sanchez Perez-Palacios, Trinidad Antequera, Teresa eng Comparative Study Research Support, Non-U.S. Gov't England 2014/10/13 Meat Sci. 2015 Feb; 100:52-57. doi: 10.1016/j.meatsci.2014.09.010. Epub 2014 Sep 28"