Food Science, School of Veterinary Science, University of Extremadura, Spain.
Food Chem. 2014 Apr 15;149:129-36. doi: 10.1016/j.foodchem.2013.10.079. Epub 2013 Oct 26.
Forty-five lamb loins were subjected to sous-vide cooking at different combinations of temperature (60, 70 and 80 °C) and time (6, 12 and 24 h) to assess the effect on the oxidative stability of lipids and proteins. Heating induced both lipid and protein oxidation in lamb loins. Higher cooking temperature-time combinations increased conjugated dienes and decreased thiobarbituric reactive substances (TBARS) values and hexanal. Total protein carbonyls increased throughout time at all cooking temperatures considered, while α-aminoadipic (AAS) and γ-glutamic semialdehydes (GGS) increased when cooking at 60 °C but not at 80 °C. Links between the decrease in secondary compounds from lipid oxidation due to cooking at higher temperatures and for longer times with the increased levels of 3-methylbutanal and greater differences between total protein carbonyls and AAS plus GGS were hypothesised.
四十五份羊里脊肉样品分别在不同的温度（60、70 和 80°C）和时间（6、12 和 24 小时）下进行低温慢煮烹饪，以评估其对脂质和蛋白质氧化稳定性的影响。加热会导致羊里脊肉中的脂质和蛋白质氧化。较高的烹饪温度-时间组合会增加共轭二烯的含量，降低硫代巴比妥酸反应物（TBARS）值和己醛的含量。在所有考虑的烹饪温度下，总蛋白质羰基含量随着时间的推移而增加，而在 60°C 下烹饪时α-氨基己二酸（AAS）和γ-谷氨酰半醛（GGS）增加，但在 80°C 下则没有增加。据推测，由于在较高温度下烹饪时间较长，导致脂质氧化的次级化合物减少，与 3-甲基丁醛水平升高之间存在关联，并且总蛋白质羰基与 AAS 加 GGS 之间的差异更大。
