Izvorni znanstveni članak
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
orcid.org/0000-0001-9024-3855
; Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Mateja Lušnic Polak
; Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Mojca Kuhar
orcid.org/0000-0003-4261-752X
; Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Lea Demšar
orcid.org/0000-0003-2408-4256
; Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Puni tekst: engleski pdf 356 Kb
str. 357-367
preuzimanja: 227
citiraj
APA 6th Edition
Zahija, I., Polak, T., Lušnic Polak, M., Kuhar, M. i Demšar, L. (2020). Quality parameters and oxidative stability of lamb during ageing. MESO: Prvi hrvatski časopis o mesu, 22. (5.), 357-367. https://doi.org/10.31727/m.22.5.2
MLA 8th Edition
Zahija, Iva, et al. "Quality parameters and oxidative stability of lamb during ageing." MESO: Prvi hrvatski časopis o mesu, vol. 22., br. 5., 2020, str. 357-367. https://doi.org/10.31727/m.22.5.2. Citirano 12.09.2024.
Chicago 17th Edition
Zahija, Iva, Tomaž Polak, Mateja Lušnic Polak, Mojca Kuhar i Lea Demšar. "Quality parameters and oxidative stability of lamb during ageing." MESO: Prvi hrvatski časopis o mesu 22., br. 5. (2020): 357-367. https://doi.org/10.31727/m.22.5.2
Harvard
Zahija, I., et al. (2020). 'Quality parameters and oxidative stability of lamb during ageing', MESO: Prvi hrvatski časopis o mesu, 22.(5.), str. 357-367. https://doi.org/10.31727/m.22.5.2
Vancouver
Zahija I, Polak T, Lušnic Polak M, Kuhar M, Demšar L. Quality parameters and oxidative stability of lamb during ageing. MESO: Prvi hrvatski časopis o mesu [Internet]. 2020 [pristupljeno 12.09.2024.];22.(5.):357-367. https://doi.org/10.31727/m.22.5.2
IEEE
I. Zahija, T. Polak, M. Lušnic Polak, M. Kuhar i L. Demšar, "Quality parameters and oxidative stability of lamb during ageing", MESO: Prvi hrvatski časopis o mesu, vol.22., br. 5., str. 357-367, 2020. [Online]. https://doi.org/10.31727/m.22.5.2
Preuzmi JATS datoteku
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
Datum izdavanja:
14.10.2020.
Podaci na drugim jezicima:
talijanski
španjolski
njemački
hrvatski
Posjeta: 1.996
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