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https://doi.org/10.31727/m.22.5.2

Quality parameters and oxidative stability of lamb during ageing

Iva Zahija ; Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Tomaž Polak ; Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Mateja Lušnic Polak ; Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Mojca Kuhar orcid id orcid.org/0000-0003-4261-752X ; Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Lea Demšar orcid id orcid.org/0000-0003-2408-4256 ; Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia


Puni tekst: engleski pdf 356 Kb

str. 357-367

preuzimanja: 90

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Sažetak

The aim was to determine the quality parameters and oxidative stability of colour, lipids and proteins (formation of carbonyls) of vacuum packed lamb at a constant temperature of 2 °C ±1 °C up to 15 days post mortem. The suitability of lamb loin (longissimus lumborum) for ageing and optimal ageing period to obtain optimum sensory properties, especially tenderness and aroma was determined. A sample of 100 g lamb meat contains 23.48 g protein, 69.66 g water and 5.48 g fat. Lamb samples were the most tender after 11 days (both, sensory assessed and instrumentally measured – share force decreased by 61%) and had the best aroma after 15 days post mortem. In the meantime, the lamb became significantly brighter and more saturated (higher L*, a* and b* values), the content of secondary lipid oxidation products increased (1.7 times higher amount of malondialdehyde), and the content of protein carbonyls decreased to the initial value, despite an initial increase observed 11 days post mortem. We found that lamb loin is suitable piece for ageing; the optimal duration of ageing of loins is 15 days post mortem.

Ključne riječi

lamb, ageing, physico-chemical parameters, oxidation products, protein carbonyls, sensory attributes

Hrčak ID:

245053

URI

https://hrcak.srce.hr/245053

Podaci na drugim jezicima: talijanski španjolski njemački hrvatski

Posjeta: 671 *




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