The Effect Of High Hydrostatic Pressure Processing On The...
Effect of high hydrostatic pressure processing on the chemical characteristics of different lamb cuts
Wu, Y. C.a, Hamid, N.a*, Oey, I.b, Ma, Q. L. a, Farouk, M.c
aSchool of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University
of Technology, Auckland, New Zealand bDepartment of Food Science, University of Otago,
Dunedin, New Zealand cAgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123,
Hamilton 3240, New Zealand
*Corresponding author:
Dr. Nazimah Hamid
School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of
Technology
Private Bag 92006, New Zealand
Phone: +64 9 921999 extn: 6453
Fax: +64 9 9219627
Email:
[email protected] Abstract
This study investigates the effects of high hydrostatic pressure processing (HPP) treatments (200
600 MPa) of eight different lamb cuts on lipid oxidation, fatty acid and free amino acid content. In
general, the eye of loin, flat, heel and tenderloin cuts treated between 400 and 600MPa had higher
oxidation values exceeding 0.5 mg MDA/kg. Saturated and monounsaturated fatty acids content
were lower in HPP treatment of almost all cuts (except rump and heel cuts) at all pressures.
Polyunsaturated fatty acids content was lower in HPP treated inside, knuckle, and tenderloin cuts
at 600 MPa compared to control. Nine essential and 8 non essential amino acids were identified in
the lamb cuts. HPP increased the total free amino acids composition significantly (P
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