Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

• Published in: Meat science Vol. 100; pp. 52 - 57
• Main Authors: Roldán, Mar, Ruiz, Jorge, del Pulgar, José Sánchez, Pérez-Palacios, Trinidad, Antequera, Teresa
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.02.2015
• Subjects: Aldehydes - analysis; Amino Acids - metabolism; Animals; Cooking; Hot Temperature; Humans; Lamb loin; Lipid Peroxidation; Low temperature–long time cooking; Meat - analysis; Muscle, Skeletal; Sheep; Sous-vide; Taste; Volatile compounds; Volatile Organic Compounds - analysis; Low temperature–long time cooking; Volatile compounds; Lamb loin; Sous-vide
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2014.09.010

Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60 and 80°C) and time (6 and 24h) to assess the effect on the volatile compound profile. Major chemical families in cooked samples were aliphatic hydrocarbons and aldehydes. The volatile compound profile in sous-vide cooked lamb loin was affected by the cooking temperature and time. Volatile compounds arising from lipid oxidation presented a high abundance in samples cooked at low or moderate cooking conditions (60°C for 6 and 24h, 80°C for 6h), while a more intense time and temperature combination (80°C for 24h) resulted on a higher concentration of volatile compounds arising from Strecker degradations of amino acids, as 2-methylpropanal and 3-methylbutanal. Therefore, sous-vide cooking at moderately high temperatures for long times would result in the formation of a stronger meaty flavor and roast notes in lamb meat. •Cooking time-temperature affected the volatile profile of sous-vide cooked lamb loins.•Aldehydes, ketones, alcohols and sulfur compounds affected by cooking temperature.•Milder cooking conditions led to higher proportion of compounds from lipid oxidation.•More intense cooking favored the formation of Strecker degradation compounds.