Original scientific paper
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
Full text: english pdf 356 Kb
page 357-367
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cite
APA 6th Edition
Zahija, I., Polak, T., Lušnic Polak, M., Kuhar, M. & 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., no. 5., 2020, pp. 357-367. https://doi.org/10.31727/m.22.5.2. Accessed 12 Sep. 2024.
Chicago 17th Edition
Zahija, Iva, Tomaž Polak, Mateja Lušnic Polak, Mojca Kuhar and Lea Demšar. "Quality parameters and oxidative stability of lamb during ageing." MESO: Prvi hrvatski časopis o mesu 22., no. 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.), pp. 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 [cited 2024 September 12];22.(5.):357-367. https://doi.org/10.31727/m.22.5.2
IEEE
I. Zahija, T. Polak, M. Lušnic Polak, M. Kuhar and L. Demšar, "Quality parameters and oxidative stability of lamb during ageing", MESO: Prvi hrvatski časopis o mesu, vol.22., no. 5., pp. 357-367, 2020. [Online]. https://doi.org/10.31727/m.22.5.2
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Abstract
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.
Keywords
lamb; ageing; physico-chemical parameters; oxidation products; protein carbonyls; sensory attributes
Hrčak ID:
245053
URI
https://hrcak.srce.hr/245053
Publication date:
14.10.2020.
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