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Article

Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts

1
Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand
2
Department of Food Science, University of Otago, Dunedin 9016, New Zealand
3
Riddet Institute, Massey University, Palmerston North 4474, New Zealand
4
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
5
AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand
*
Author to whom correspondence should be addressed.
Foods 2020, 9(10), 1444; https://doi.org/10.3390/foods9101444
Received: 16 August 2020 / Revised: 22 September 2020 / Accepted: 1 October 2020 / Published: 12 October 2020
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. View Full-Text
Keywords: high-pressure processing; lamb cuts; fatty acids; amino acids; lipid oxidation high-pressure processing; lamb cuts; fatty acids; amino acids; lipid oxidation
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MDPI and ACS Style

Kantono, K.; Hamid, N.; Oey, I.; Wu, Y.C.; Ma, Q.; Farouk, M.; Chadha, D. Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts. Foods 2020, 9, 1444. https://doi.org/10.3390/foods9101444

AMA Style

Kantono K, Hamid N, Oey I, Wu YC, Ma Q, Farouk M, Chadha D. Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts. Foods. 2020; 9(10):1444. https://doi.org/10.3390/foods9101444

Chicago/Turabian Style

Kantono, Kevin, Nazimah Hamid, Indrawati Oey, Yan C. Wu, Qianli Ma, Mustafa Farouk, and Diksha Chadha. 2020. "Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts" Foods 9, no. 10: 1444. https://doi.org/10.3390/foods9101444

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