Abstract
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.
Highlights
Lipid oxidation can adversely affect the quality of meat and meat products during processing and may confer negative effects on colour [1], flavour [2], and nutrition [3]
The aim of this study is to investigate the effects of high hydrostatic pressure processing (HPP) treatments (200–600 MPa) of eight different lamb cuts on lipid oxidation, fatty acid and free amino acid content
Other factors that can influence the level of lipid oxidation include breed, age, and gender
Summary
Lipid oxidation can adversely affect the quality of meat and meat products during processing and may confer negative effects on colour [1], flavour [2], and nutrition [3]. Increased oxidation of pressure-treated pork was significant at high pressures that exceeded 300MPa [6]. Angsupanich and Ledward [7] reported an increase in lipid oxidation at 400 MPa and higher pressures at ambient temperature in cod muscle. Foods 2020, 9, 1444; doi:10.3390/foods9101444 www.mdpi.com/journal/foods (200 MPa) [9] than that required for pork and chicken. Beltran et al [8] reported that pressure treatment of minced chicken breast at pressures up to 500 MPa had no significant effect on lipid oxidation
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
