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...
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doaj-93040fa5ded44510b57148ccb803fb872020-11-25T03:53:54ZengMDPI AGFoods2304-81582020-10-0191444144410.3390/foods9101444Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb CutsKevin Kantono0Nazimah Hamid1Indrawati Oey2Yan Chao Wu3Qianli Ma4Mustafa Farouk5Diksha Chanda6Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New ZealandDepartment of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New ZealandDepartment of Food Science, University of Otago, Dunedin 9016, New ZealandDepartment of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New ZealandDepartment of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New ZealandAgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New ZealandDepartment of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New ZealandThe 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.https://www.mdpi.com/2304-8158/9/10/1444high-pressure processinglamb cutsfatty acidsamino acidslipid oxidation |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Kevin Kantono Nazimah Hamid Indrawati Oey Yan Chao Wu Qianli Ma Mustafa Farouk Diksha Chanda |
spellingShingle |
Kevin Kantono Nazimah Hamid Indrawati Oey Yan Chao Wu Qianli Ma Mustafa Farouk Diksha Chanda Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts Foods high-pressure processing lamb cuts fatty acids amino acids lipid oxidation |
author_facet |
Kevin Kantono Nazimah Hamid Indrawati Oey Yan Chao Wu Qianli Ma Mustafa Farouk Diksha Chanda |
author_sort |
Kevin Kantono |
title |
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_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_sort |
effect of high hydrostatic pressure processing on the chemical characteristics of different lamb cuts |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2020-10-01 |
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. |
topic |
high-pressure processing lamb cuts fatty acids amino acids lipid oxidation |
url |
https://www.mdpi.com/2304-8158/9/10/1444 |
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