Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects

被引：112

作者：

Suleman, Raheel ^{[1
]}

Wang, Zhenyu ^{[1
]}

Aadil, Rana Muhammad ^{[2
]}

Hui, Teng ^{[1
]}

Hopkins, David L. ^{[3
]}

Zhang, Dequan ^{[1
]}

机构：

[1] Chinese Agr Sci Sci, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Key Lab Agroprod Proc, 1 Nongda South Rd, Beijing 100193, Peoples R China

[2] Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad 38000, Pakistan

[3] Ctr Red Meat & Sheep Dev, NSW Dept Primary Ind, Cowra, NSW 2794, Australia

来源：

MEAT SCIENCE | 2020年 / 167卷

基金：

国家重点研发计划;

关键词：

Lamb meat; Cooking; Quality; Hazards; Novel technologies; POLYCYCLIC AROMATIC-HYDROCARBONS; FATTY-ACID-COMPOSITION; LIPID OXIDATION; HETEROCYCLIC AMINES; ELECTRICAL-CONDUCTIVITY; NATURAL ANTIOXIDANTS; SUPERHEATED STEAM; PROCESSED MEAT; CHICKEN MEAT; COOKED MEAT;

D O I：

10.1016/j.meatsci.2020.108172

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lamb meat is cooked using different methods which help to impart good taste, flavour and aroma and they also improve the nutritional quality and ensure food safety. However traditional methods also induce some potential health hazards i.e. formation of polyaromatic hydrocarbons, heterocyclic aromatic amines and acrylamides. These harmful compounds are produced through protein aggregation (protein increased with loss of water), lipid degradation (lipid breakdown due to cooking), oxidation (radicals formation due to heat and oxygen combination), and the Maillard reaction (reaction between sugars and amino acids). This review focuses on: 1) the use of modern cooking technologies to reduce the generation of hazardous compounds by a) applying low temperature cooking with minimum contact with the meat; b) faster cooking, with the added benefits of minimum nutritional losses and less energy consumption 2) the adoption of natural plant sources as extracts to: a) inhibit lipid oxidation; b) improve the stability of meat products to limit the generation of hazardous compounds.

引用

页数：12

共 122 条

[21] Effect of boiling on dietary phosphate and nitrogen intake [J].