hrcak mascot   Srce   HID

Izvorni znanstveni članak

Quality parameters and oxidative stability of lamb during ageing

Iva Zahija ; University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, 1000 Ljubljana
Tomaž Polak ; University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, 1000 Ljubljana
Mateja Lušnic Polak ; University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, 1000 Ljubljana
Mojca Kuhar ; University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, 1000 Ljubljana
Lea Demšar   ORCID icon orcid.org/0000-0003-2408-4256 ; University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, 1000 Ljubljana

Puni tekst: engleski, pdf (5 MB) str. 357-367 preuzimanja: 0* 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, XXII (5), 357-367. Preuzeto s https://hrcak.srce.hr/245053
MLA 8th Edition
Zahija, Iva, et al. "Quality parameters and oxidative stability of lamb during ageing." MESO: Prvi hrvatski časopis o mesu, vol. XXII, br. 5, 2020, str. 357-367. https://hrcak.srce.hr/245053. Citirano 21.10.2020.
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 XXII, br. 5 (2020): 357-367. https://hrcak.srce.hr/245053
Harvard
Zahija, I., et al. (2020). 'Quality parameters and oxidative stability of lamb during ageing', MESO: Prvi hrvatski časopis o mesu, XXII(5), str. 357-367. Preuzeto s: https://hrcak.srce.hr/245053 (Datum pristupa: 21.10.2020.)
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 21.10.2020.];XXII(5):357-367. Dostupno na: https://hrcak.srce.hr/245053
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.XXII, br. 5, str. 357-367, 2020. [Online]. Dostupno na: https://hrcak.srce.hr/245053. [Citirano: 21.10.2020.]

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

[hrvatski] [njemački] [talijanski] [španjolski]

Posjeta: 0 *