Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins

TY - JOUR

T1 - Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins

AU - Roldán, Mar

AU - Antequera, Teresa

AU - Pérez-Palacios, Trinidad

AU - Ruiz Carrascal, Jorge

PY - 2014/5

Y1 - 2014/5

N2 - This study evaluated the effect of brining with phosphates on the physico-chemical and sensory features of sous-vide and roasted cooked lamb. Lamb loins (n = 48) were injected with either 10% w/w of distilled water or a solution containing 0.2% or 0.4% (w/v) of a mixture of phosphate salts. After injection, samples were either sous-vide cooked (12. h-60. °C) or oven roasted (180. °C until 73. °C of core temp.). Expressible moisture, cooking loss, instrumental color, pH, water holding capacity, instrumental texture and sensory properties were evaluated. Brining with phosphates led to lower cooking loss in both sous-vide and oven roasted samples, but only the former showed significantly higher moisture content. Phosphates increased instrumental hardness and shear force values in sous-vide samples, while this effect was not as evident in roasted ones. Toughness was reduced and juiciness was improved as a consequence of phosphate addition. Overall, injection of a phosphate solution appears as a potential procedure for improving sensory textural features of cooked lamb whole cuts.

AB - This study evaluated the effect of brining with phosphates on the physico-chemical and sensory features of sous-vide and roasted cooked lamb. Lamb loins (n = 48) were injected with either 10% w/w of distilled water or a solution containing 0.2% or 0.4% (w/v) of a mixture of phosphate salts. After injection, samples were either sous-vide cooked (12. h-60. °C) or oven roasted (180. °C until 73. °C of core temp.). Expressible moisture, cooking loss, instrumental color, pH, water holding capacity, instrumental texture and sensory properties were evaluated. Brining with phosphates led to lower cooking loss in both sous-vide and oven roasted samples, but only the former showed significantly higher moisture content. Phosphates increased instrumental hardness and shear force values in sous-vide samples, while this effect was not as evident in roasted ones. Toughness was reduced and juiciness was improved as a consequence of phosphate addition. Overall, injection of a phosphate solution appears as a potential procedure for improving sensory textural features of cooked lamb whole cuts.

U2 - 10.1016/j.meatsci.2014.01.012

DO - 10.1016/j.meatsci.2014.01.012

M3 - Journal article

C2 - 24530991

SN - 0289-0542

VL - 97

SP - 69

EP - 75

JO - Meat Science

JF - Meat Science

IS - 1

ER -