Queen's University Belfast, Institute for Global Food Security, Belfast, Northern Ireland, UK.
Department of Food Technology, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain.
Meat Sci. 2021 Jan;171:108287. doi: 10.1016/j.meatsci.2020.108287. Epub 2020 Aug 26.
The present study compared the effect of grilling (150 °C until 72 °C core temperature) and sous-vide (SV) cooking (75 °C for 35 min in a water bath under vacuum) on lamb patties immediately after cooking and after 4 h display at 65 °C. Both methods produced patties with similar (P > 0.05) weight loss, and moisture and fat contents. SV-cooking prevented (P < 0.05) the formation of thiobarbituric acid reactive substances (TBARS) and oxysterols compared to grilled patties, which showed a larger proportion of highly peroxidisable polyunsaturated fatty acids. Heated display induced dehydration, surface darkening and a reduction in the hexanal/3-methylbutanal ratio, suggesting the progression of Maillard reactions. Moreover, TBARS and some lipid oxidation-derived volatiles increased (P < 0.001), while cooked-meat aroma compounds were reduced (P < 0.001). SV-cooking inhibited (P < 0.05) the formation of malondialdehyde, and 7α- and 7β-hydroxycholesterol, and lowered the cholesterol oxidation ratio during heated display. Overall, SV-cooking may be considered a healthier way of cooking when lamb meat is to be kept warm for considerable periods before consumption.
本研究比较了烧烤（150°C 至 72°C 中心温度）和低温真空烹调（SV；在真空水浴中 75°C 烹调 35 分钟）对烹饪后立即以及在 65°C 展示 4 小时后的羊肉饼的影响。两种方法制作的肉饼具有相似的（P＞0.05）失重率，水分和脂肪含量。与烧烤肉饼相比，SV 烹饪可防止（P＜0.05）形成硫代巴比妥酸反应物（TBARS）和氧化固醇，烧烤肉饼显示出更大比例的高度过氧化物化多不饱和脂肪酸。加热展示会导致脱水、表面变暗以及己醛/3-甲基丁醛比例降低，表明美拉德反应的进行。此外，TBARS 和一些脂质氧化衍生的挥发性物质增加（P＜0.001），而熟肉香气化合物减少（P＜0.001）。SV 烹饪抑制了（P＜0.05）丙二醛、7α-和 7β-胆固醇的形成，并降低了在加热展示过程中的胆固醇氧化比。总的来说，当羊肉在食用前需要长时间保温时，SV 烹饪可能被认为是一种更健康的烹饪方式。
