Show simple item record

dc.contributor.authorMa, Qen_NZ
dc.contributor.authorHamid, Nen_NZ
dc.contributor.authorOey, Ien_NZ
dc.contributor.authorKantono, Ken_NZ
dc.contributor.authorFarouk, Men_NZ
dc.date.accessioned2021-07-05T04:06:14Z
dc.date.available2021-07-05T04:06:14Z
dc.date.copyright2020en_NZ
dc.identifier.citationMolecules, 25(11), 2665.
dc.identifier.issn1420-3049en_NZ
dc.identifier.issn1420-3049en_NZ
dc.identifier.urihttp://hdl.handle.net/10292/14342
dc.description.abstractThis 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.en_NZ
dc.languageengen_NZ
dc.publisherMDPI AGen_NZ
dc.relation.urihttps://www.mdpi.com/1420-3049/25/11/2665
dc.rights© 2020 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 (http://creativecommons.org/licenses/by/4.0/).
dc.subjectFatty acidsen_NZ
dc.subjectFree amino acidsen_NZ
dc.subjectHigh pressure processingen_NZ
dc.subjectLamben_NZ
dc.subjectNon-thermal processingen_NZ
dc.subjectOxidative stabilityen_NZ
dc.titleThe Impact of High-pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cutsen_NZ
dc.typeJournal Article
dc.rights.accessrightsOpenAccessen_NZ
dc.identifier.doi10.3390/molecules25112665en_NZ
aut.relation.articlenumber2665en_NZ
aut.relation.issue11en_NZ
aut.relation.volume25en_NZ
pubs.elements-id378227
aut.relation.journalMoleculesen_NZ


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record