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Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts
The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application of HPP on New Zealand lamb meat. In this study, the effect of HPP, at different...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601600/ https://www.ncbi.nlm.nih.gov/pubmed/33053733 http://dx.doi.org/10.3390/foods9101444 |
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author | Kantono, Kevin Hamid, Nazimah Oey, Indrawati Wu, Yan Chao Ma, Qianli Farouk, Mustafa Chadha, Diksha |
author_facet | Kantono, Kevin Hamid, Nazimah Oey, Indrawati Wu, Yan Chao Ma, Qianli Farouk, Mustafa Chadha, Diksha |
author_sort | Kantono, Kevin |
collection | PubMed |
description | The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application of HPP on New Zealand lamb meat. In this study, the effect of HPP, at different pressure treatments (200–600 MPa) on eight different lamb meat cuts in terms of lipid oxidation, fatty acid and free amino acid content were investigated. In general treatments between 400 and 600 MPa resulted in higher oxidation values in eye of loin, flat, heel, and tenderloin cuts. Saturated and monounsaturated fatty acid content were significantly lower with HPP treatment of almost all cuts (except rump and heel cuts) at all pressures. Polyunsaturated fatty acid content was significantly lower in HPP-treated inside, knuckle, and tenderloin cuts at 600 MPa compared to control. Nine essential free amino acids (valine, leucine, isoleucine, methionine, phenylalanine, lysine, histidine, tyrosine and tryptophan), and eight non-essential free amino acids (alanine, glycine, threonine, serine, proline, aspartic acid, glutamic acids and ornithine) were identified in the lamb cuts. HPP increased the total free amino acid composition significantly compared to control at all pressures for almost all cuts except the inside and eye of loin cuts. This study suggests that higher pressure treatments (i.e., 400 and 600 MPa) resulted in higher TBARS oxidation levels. Additionally, significant decreases in saturated and monounsaturated fatty acids and increase free amino acid content were observed in the majority of HPP-treated samples compared to control. |
format | Online Article Text |
id | pubmed-7601600 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-76016002020-11-01 Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts Kantono, Kevin Hamid, Nazimah Oey, Indrawati Wu, Yan Chao Ma, Qianli Farouk, Mustafa Chadha, Diksha Foods Article The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application of HPP on New Zealand lamb meat. In this study, the effect of HPP, at different pressure treatments (200–600 MPa) on eight different lamb meat cuts in terms of lipid oxidation, fatty acid and free amino acid content were investigated. In general treatments between 400 and 600 MPa resulted in higher oxidation values in eye of loin, flat, heel, and tenderloin cuts. Saturated and monounsaturated fatty acid content were significantly lower with HPP treatment of almost all cuts (except rump and heel cuts) at all pressures. Polyunsaturated fatty acid content was significantly lower in HPP-treated inside, knuckle, and tenderloin cuts at 600 MPa compared to control. Nine essential free amino acids (valine, leucine, isoleucine, methionine, phenylalanine, lysine, histidine, tyrosine and tryptophan), and eight non-essential free amino acids (alanine, glycine, threonine, serine, proline, aspartic acid, glutamic acids and ornithine) were identified in the lamb cuts. HPP increased the total free amino acid composition significantly compared to control at all pressures for almost all cuts except the inside and eye of loin cuts. This study suggests that higher pressure treatments (i.e., 400 and 600 MPa) resulted in higher TBARS oxidation levels. Additionally, significant decreases in saturated and monounsaturated fatty acids and increase free amino acid content were observed in the majority of HPP-treated samples compared to control. MDPI 2020-10-12 /pmc/articles/PMC7601600/ /pubmed/33053733 http://dx.doi.org/10.3390/foods9101444 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Kantono, Kevin Hamid, Nazimah Oey, Indrawati Wu, Yan Chao Ma, Qianli Farouk, Mustafa Chadha, Diksha Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts |
title | Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts |
title_full | Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts |
title_fullStr | Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts |
title_full_unstemmed | Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts |
title_short | Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts |
title_sort | effect of high hydrostatic pressure processing on the chemical characteristics of different lamb cuts |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601600/ https://www.ncbi.nlm.nih.gov/pubmed/33053733 http://dx.doi.org/10.3390/foods9101444 |
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