Title of article :
Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors
Author/Authors :
Roldan، نويسنده , , Mar and Loebner، نويسنده , , Jürgen and Degen، نويسنده , , Julia and Henle، نويسنده , , Thomas and Antequera، نويسنده , , Teresa and Ruiz-Carrascal، نويسنده , , Jorge، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2015
Pages :
9
From page :
487
To page :
495
Abstract :
The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied. FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more markedly than in roasted ones. FES added meat showed higher contents of furosine; 1,2-dicarbonyl compounds and 5-hydroxymethylfurfural did not reach detectable levels. N-ε-carboxymethyllysine amounts were rather low and not influenced by the studied factors. Cooked meat seems to be a minor dietary source of MR products, regardless the presence of reducing sugars and the cooking method.
Keywords :
Ages , Lamb meat , Colour , sensory , Protein glycation
Journal title :
Food Chemistry
Serial Year :
2015
Journal title :
Food Chemistry
Record number :
1979334
Link To Document :
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