Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

Mar Roldán; Jorge Ruiz Carrascal; José Sánchez del Pulgar; Trinidad Pérez-Palacios; Teresa Antequera

doi:10.1016/j.meatsci.2014.09.010

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

Mar Roldán, Jorge Ruiz Carrascal, José Sánchez del Pulgar, Trinidad Pérez-Palacios, Teresa Antequera

Dairy, Meat and Plant Product Technology

34 Citations (Scopus)

Abstract

Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60 and 80. °C) and time (6 and 24. h) 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 24. h, 80. °C for 6. h), while a more intense time and temperature combination (80. °C for 24. h) 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.

Original language	English
Journal	Meat Science
Volume	100
Pages (from-to)	52-57
Number of pages	6
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2014.09.010
Publication status	Published - 1 Feb 2015

Access to Document

10.1016/j.meatsci.2014.09.010

Cite this

@article{f38184c4106f4c339f30171a7f87ec4c,

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 24. h) 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 24. h, 80. °C for 6. h), while a more intense time and temperature combination (80. °C for 24. h) 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.",

author = "Mar Rold{\'a}n and {Ruiz Carrascal}, Jorge and {del Pulgar}, {Jos{\'e} S{\'a}nchez} and Trinidad P{\'e}rez-Palacios and Teresa Antequera",

year = "2015",

month = feb,

day = "1",

doi = "10.1016/j.meatsci.2014.09.010",

language = "English",

volume = "100",

pages = "52--57",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

}

TY - JOUR

T1 - Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

AU - Roldán, Mar

AU - Ruiz Carrascal, Jorge

AU - del Pulgar, José Sánchez

AU - Pérez-Palacios, Trinidad

AU - Antequera, Teresa

PY - 2015/2/1

Y1 - 2015/2/1

N2 - Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60 and 80. °C) and time (6 and 24. h) 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 24. h, 80. °C for 6. h), while a more intense time and temperature combination (80. °C for 24. h) 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.

AB - Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60 and 80. °C) and time (6 and 24. h) 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 24. h, 80. °C for 6. h), while a more intense time and temperature combination (80. °C for 24. h) 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.

U2 - 10.1016/j.meatsci.2014.09.010

DO - 10.1016/j.meatsci.2014.09.010

M3 - Journal article

C2 - 25306511

SN - 0309-1740

VL - 100

SP - 52

EP - 57

JO - Meat Science

JF - Meat Science

ER -

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

Abstract

Access to Document

Fingerprint

Cite this