Kantono Kevin, Hamid Nazimah, Oey Indrawati, Wu Yan Chao, Ma Qianli, Farouk Mustafa, Chadha Diksha
Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand.
Department of Food Science, University of Otago, Dunedin 9016, New Zealand.
Foods. 2020 Oct 12;9(10):1444. doi: 10.3390/foods9101444.
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.
非热高压处理（HPP）技术已被用于延长食品保质期，同时不损害其营养和感官品质。本研究旨在探索HPP在新西兰羊肉上的潜在应用。在本研究中，研究了不同压力处理（200 - 600兆帕）的HPP对八种不同羊肉切块的脂质氧化、脂肪酸和游离氨基酸含量的影响。一般来说，400至600兆帕的处理导致腰部眼肉、牛腩、小腿肉和里脊肉切块的氧化值较高。在所有压力下，几乎所有切块（除了臀肉和小腿肉切块）经HPP处理后，饱和脂肪酸和单不饱和脂肪酸含量显著降低。与对照组相比，在600兆帕下经HPP处理的内里脊肉、肘肉和里脊肉切块中，多不饱和脂肪酸含量显著降低。在羊肉切块中鉴定出9种必需游离氨基酸（缬氨酸、亮氨酸、异亮氨酸、蛋氨酸、苯丙氨酸、赖氨酸、组氨酸、酪氨酸和色氨酸）和8种非必需游离氨基酸（丙氨酸、甘氨酸、苏氨酸、丝氨酸、脯氨酸、天冬氨酸、谷氨酸和鸟氨酸）。与对照组相比，在所有压力下，几乎所有切块（除了内里脊肉和腰部眼肉切块）经HPP处理后，总游离氨基酸组成显著增加。本研究表明，较高压力处理（即400和600兆帕）导致硫代巴比妥酸反应物（TBARS）氧化水平较高。此外，与对照组相比，在大多数经HPP处理的样品中观察到饱和脂肪酸和单不饱和脂肪酸显著减少，游离氨基酸含量增加。
