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dc.contributor.authorKantono, Ken_NZ
dc.contributor.authorHamid, Nen_NZ
dc.contributor.authorChadha, Den_NZ
dc.contributor.authorMa, Qen_NZ
dc.contributor.authorOey, Ien_NZ
dc.contributor.authorFarouk, MMen_NZ
dc.date.accessioned2021-07-04T23:58:25Z
dc.date.available2021-07-04T23:58:25Z
dc.date.copyright2021en_NZ
dc.identifier.citationFoods, 10(5), 1148.
dc.identifier.issn2304-8158en_NZ
dc.identifier.urihttp://hdl.handle.net/10292/14335
dc.description.abstractThe effect of PEF processing and chilled storage on the volatile composition and sensory properties of chilled and frozen lamb cuts was investigated in this study. Results showed that PEF-treated chilled and frozen lamb cuts varied in temporal flavour attributes with storage. Storage for 7 days resulted in oxidized flavour, while PEF treatments for all chilled and frozen cuts were associated with browned and livery flavour attributes. Partial least squares regression (PLSR) was applied to determine the predictive relationships between the volatile composition, fatty acid and amino acid profiles, and sensory responses for PEF treated lamb cuts. The results showed that some volatile compounds (2-nonanone, 2-pentylfuran, pyrrole, methyl pyrazine, 2-ethyl-3-methyl pyrazine, and thiophene) correlated well with the meaty and juicy flavour of PEF treated frozen lamb cuts. In PEF treated chilled lamb cuts, meaty and juicy flavours were associated with the presence of fatty acids (C18:0, SFA, 20:5(n-3), and n-3). In contrast, livery and browned perception of both PEF processed chilled and frozen lamb cuts were associated with the presence of amino acids (threonine, phenylalanine, isoleucine, tyrosine, and methionine), and some volatile compounds (heptanal, 2-ethylfuran, pyridine, dimethyl disulphide, dimethyl trisulphide, and 3,5-diethyl-2-methyl pyrazine). Overall, these results imply that careful consideration of type of meat cuts, PEF pre-treatment, and storage are important when subjecting lamb meat to PEF processing.en_NZ
dc.languageenen_NZ
dc.publisherMDPI AGen_NZ
dc.relation.urihttps://www.mdpi.com/2304-8158/10/5/1148
dc.rightsCopyright: © 2021 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 (https://creativecommons.org/licenses/by/4.0/).
dc.subjectPulsed electric field; Lamb; sensory; Temporal dominance of sensations; Cuts; Storage; Meat
dc.titlePulsed Electric Field (PEF) Processing of Chilled and Frozen-thawed Lamb Meat Cuts: Relationships Between Sensory Characteristics and Chemical Composition of Meaten_NZ
dc.typeJournal Article
dc.rights.accessrightsOpenAccessen_NZ
dc.identifier.doi10.3390/foods10051148en_NZ
aut.relation.articlenumber1148en_NZ
aut.relation.issue5en_NZ
aut.relation.volume10en_NZ
pubs.elements-id430958
aut.relation.journalFoodsen_NZ


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