Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display
The present study compared the effect of grilling (150 °C until 72 °C core temperature) and sous-vide (SV) cooking (75 °C for 35 min in a water bath under vacuum) on lamb patties immediately after cooking and after 4 h display at 65 °C. Both methods produced patties with similar (P > 0.05) weight...
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| Veröffentlicht in: | Meat science 2021-01, Vol.171, p.108287-108287, Article 108287 |
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| container_title | Meat science |
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| creator | Ortuño, J. Mateo, L. Rodríguez-Estrada, M.T. Bañón, S. |
| description | The present study compared the effect of grilling (150 °C until 72 °C core temperature) and sous-vide (SV) cooking (75 °C for 35 min in a water bath under vacuum) on lamb patties immediately after cooking and after 4 h display at 65 °C. Both methods produced patties with similar (P > 0.05) weight loss, and moisture and fat contents. SV-cooking prevented (P |
| doi_str_mv | 10.1016/j.meatsci.2020.108287 |
| format | Article |
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Both methods produced patties with similar (P > 0.05) weight loss, and moisture and fat contents. SV-cooking prevented (P < 0.05) the formation of thiobarbituric acid reactive substances (TBARS) and oxysterols compared to grilled patties, which showed a larger proportion of highly peroxidisable polyunsaturated fatty acids. Heated display induced dehydration, surface darkening and a reduction in the hexanal/3-methylbutanal ratio, suggesting the progression of Maillard reactions. Moreover, TBARS and some lipid oxidation-derived volatiles increased (P < 0.001), while cooked-meat aroma compounds were reduced (P < 0.001). SV-cooking inhibited (P < 0.05) the formation of malondialdehyde, and 7α- and 7β-hydroxycholesterol, and lowered the cholesterol oxidation ratio during heated display. 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Both methods produced patties with similar (P > 0.05) weight loss, and moisture and fat contents. SV-cooking prevented (P < 0.05) the formation of thiobarbituric acid reactive substances (TBARS) and oxysterols compared to grilled patties, which showed a larger proportion of highly peroxidisable polyunsaturated fatty acids. Heated display induced dehydration, surface darkening and a reduction in the hexanal/3-methylbutanal ratio, suggesting the progression of Maillard reactions. Moreover, TBARS and some lipid oxidation-derived volatiles increased (P < 0.001), while cooked-meat aroma compounds were reduced (P < 0.001). SV-cooking inhibited (P < 0.05) the formation of malondialdehyde, and 7α- and 7β-hydroxycholesterol, and lowered the cholesterol oxidation ratio during heated display. Overall, SV-cooking may be considered a healthier way of cooking when lamb meat is to be kept warm for considerable periods before consumption.</description><subject>Animals</subject><subject>Catering</subject><subject>Cholesterol - chemistry</subject><subject>Cholesterol oxidation</subject><subject>Color</subject><subject>Cooking - methods</subject><subject>Grilling</subject><subject>Lipid oxidation</subject><subject>Lipids - chemistry</subject><subject>Red Meat - analysis</subject><subject>Sheep, Domestic</subject><subject>Sous vide cooking</subject><subject>Thiobarbituric Acid Reactive Substances - analysis</subject><subject>Volatile compounds</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkM1q3DAUhUVoSCY_j5CiZTee6seS5VUpIW0KgWyStZCl6xlNZGsq2QPz9pWZabfd6IL4zj3cD6EHStaUUPl1tx7ATNn6NSNs-VNMNRdoRVXDq5py9QmtCCdtRZuaXKObnHeEEMqZukLX5W1l09QrlJ76HuyUcexxjnPGB-8AHzLeJB-CHzd4gGkbXQFGHMzQ4aUW2xjinLAZHQ5-7x3Ok-l88NMRuzktMRvjxzIXZFsi4LDzeR_M8Q5d9iZkuD_PW_T-4-nt8bl6ef356_H7S2W5FFPlDFNdQ5xiQvayJUZxLngnRNfbtm0k8I5RMAwEcTVnQIFDJ2sppFWEC8Fv0ZfT3n2Kv2fIkx58thCCGaFcqlldE9W2SsmCihNqU8w5Qa_3yQ8mHTUletGtd_qsWy-69Ul3yX0-V8zdAO5f6q_fAnw7AVAOPXhIuqyA0YLzqWjXLvr_VPwBSfmUOg</recordid><startdate>202101</startdate><enddate>202101</enddate><creator>Ortuño, J.</creator><creator>Mateo, L.</creator><creator>Rodríguez-Estrada, M.T.</creator><creator>Bañón, S.</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>202101</creationdate><title>Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display</title><author>Ortuño, J. ; Mateo, L. ; Rodríguez-Estrada, M.T. ; Bañón, S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c365t-da28b70d8256f690a83353b55bfc9976e3b21ea2e50d432e1e3eb64656c803553</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Animals</topic><topic>Catering</topic><topic>Cholesterol - chemistry</topic><topic>Cholesterol oxidation</topic><topic>Color</topic><topic>Cooking - methods</topic><topic>Grilling</topic><topic>Lipid oxidation</topic><topic>Lipids - chemistry</topic><topic>Red Meat - analysis</topic><topic>Sheep, Domestic</topic><topic>Sous vide cooking</topic><topic>Thiobarbituric Acid Reactive Substances - analysis</topic><topic>Volatile compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ortuño, J.</creatorcontrib><creatorcontrib>Mateo, L.</creatorcontrib><creatorcontrib>Rodríguez-Estrada, M.T.</creatorcontrib><creatorcontrib>Bañón, S.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ortuño, J.</au><au>Mateo, L.</au><au>Rodríguez-Estrada, M.T.</au><au>Bañón, S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2021-01</date><risdate>2021</risdate><volume>171</volume><spage>108287</spage><epage>108287</epage><pages>108287-108287</pages><artnum>108287</artnum><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>The present study compared the effect of grilling (150 °C until 72 °C core temperature) and sous-vide (SV) cooking (75 °C for 35 min in a water bath under vacuum) on lamb patties immediately after cooking and after 4 h display at 65 °C. Both methods produced patties with similar (P > 0.05) weight loss, and moisture and fat contents. SV-cooking prevented (P < 0.05) the formation of thiobarbituric acid reactive substances (TBARS) and oxysterols compared to grilled patties, which showed a larger proportion of highly peroxidisable polyunsaturated fatty acids. Heated display induced dehydration, surface darkening and a reduction in the hexanal/3-methylbutanal ratio, suggesting the progression of Maillard reactions. Moreover, TBARS and some lipid oxidation-derived volatiles increased (P < 0.001), while cooked-meat aroma compounds were reduced (P < 0.001). SV-cooking inhibited (P < 0.05) the formation of malondialdehyde, and 7α- and 7β-hydroxycholesterol, and lowered the cholesterol oxidation ratio during heated display. 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| source | MEDLINE; Elsevier ScienceDirect Journals Complete |
| subjects | Animals Catering Cholesterol - chemistry Cholesterol oxidation Color Cooking - methods Grilling Lipid oxidation Lipids - chemistry Red Meat - analysis Sheep, Domestic Sous vide cooking Thiobarbituric Acid Reactive Substances - analysis Volatile compounds |
| title | Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display |
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