Abstract
This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 and 600 MPa. Thiobarbituric acid reactive substances (TBARS) values significantly increased with pressure increase from 200 to 600 MPa for loin cut, and 300 to 600 MPa for shoulder and shank cuts. Saturated fatty acid and polyunsaturated fatty acid content significantly decreased with pressure increase from 200 to 600 MPa for shank and shoulder cuts, and 300 to 600 MPa for loin cut. Free amino acids content significantly increased in shank and loin cuts with pressure increase after 200 MPa, and in shoulder cuts after 400 MPa. In addition, samples treated with HPP at high pressure levels of 400 and 600 MPa were associated with browned, livery and oxidized flavours. The pressure levels applied and type of cuts used are important considerations during HPP processing as they influenced physicochemical and sensory properties of lamb samples.
Highlights
Consumer demand for products that are fresh tasting, additive-free, microbiologically safe, convenient to use and shelf stable is increasing
There were no significant differences in L*, a*, and b* values observed between non-High pressure processing (HPP) treated control shank, loin, and shoulder cuts
Mixed model ANOVA results in our study showed that the lipid oxidation of lamb samples was significantly (p < 0.05) affected by HPP treatments and the different cuts, as well as their interactions
Summary
Consumer demand for products that are fresh tasting, additive-free, microbiologically safe, convenient to use and shelf stable is increasing. Thermal processing, on the other hand, may inactivate microorganisms and enzymes but in turn can adversely affect the sensory qualities of the final product such as appearance, taste and flavour as well as its nutritional value [2]. High pressure processing (HPP) is an industrially tested technology that offers a more natural and environmentally friendly alternative for shelf life extension of food products [3]. HPP is considered a “non-thermal process”, its use in high-fat foods causes a significant increase in oxidative processes such as lipid oxidation in minced beef [4], ham [5], turkey thigh muscles [6], chicken breast
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