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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., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

This study evaluated the effect of brining with phosphates on the physico-chemical and sensory features of sous-vide and roasted cooked lamb. Lamb loins (n=48) were injected with either 10% w/w of distilled water or a solution containing 0.2% or 0.4% (w/v) of a mixture of phosphate salts. After injection, samples were either sous-vide cooked (12h-60°C) or oven roasted (180°C until 73°C of core temp.). Expressible moisture, cooking loss, instrumental color, pH, water holding capacity, instrumental texture and sensory properties were evaluated. Brining with phosphates led to lower cooking loss in both sous-vide and oven roasted samples, but only the former showed significantly higher moisture content. Phosphates increased instrumental hardness and shear force values in sous-vide samples, while this effect was not as evident in roasted ones. Toughness was reduced and juiciness was improved as a consequence of phosphate addition. Overall, injection of a phosphate solution appears as a potential procedure for improving sensory textural features of cooked lamb whole cuts., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

This work aimed to investigate the effect of pre-cure freezing Iberian hams on proteolysis phenomena throughout the ripening process. Non-protein nitrogen (NPN), peptide nitrogen (PN) and amino acid nitrogen (AN) as well as amino acid and dipeptide evolution followed the same trend in both refrigerated (R) and pre-cure frozen (F) Iberian hams during processing. At the different stages of ripening, there were no differences in the content of NPN and AN while F dry-cured hams had higher levels of PN than R hams at the final step. This seemed to be more related to the salt content (lower in F than in R hams) than to the pre-cure freezing treatment. Most amino acids and dipeptides detected showed higher concentrations in F than in R Iberian hams at the green stage, being rather similar at the intermediate phases. At the final stage, the effects of pre-cure freezing of Iberian hams were not well defined, higher levels of some amino acids and dipeptides were found in R than in F Iberian hams whereas other amino acids were lower in R than in F hams., (Copyright (c) 2010 Elsevier Ltd. All rights reserved.)

This paper aims to study the profile of phospholipid (PL) classes of Iberian ham throughout its processing and the changes it underwent due to the influence of the pre-cure freezing treatment. The general profile of each PL class did not vary during the ripening stage. Phosphatidylcholine (PC) showed the highest proportion, followed by phosphatidyletanolamine (PE) and phosphatidylserine (PS) and phosphatidylinositol (PI) being the minor PL. The four PL classes were highly hydrolysed during the salting stage and their degradation continued during the rest of the processing. Pre-cure freezing of Iberian ham influenced the levels of the four PL classes at the initial stage, all of them being higher in refrigerated (R) than in pre-cure frozen (F) hams. Moreover, the pattern of hydrolysis was not the same in these two groups., (Copyright 2009 Elsevier Ltd. All rights reserved.)

The present work was aimed to study the feasibility of classifying Iberian pigs fattened with two different diets, acorns and grass (AG) and oleic acid enriched concentrate (HO), by means of comparing the fatty acid profile and the content of different compounds of the unsaponifiable lipid fraction (neophytadiene and α- and γ-tocopherol) of subcutaneous (SCF) and intramuscular (IMF) fat of Biceps femoris and Semimembranosus muscles. The proportions of palmitic (C16:0), stearic (C18:0) and linoleic (C18:2 n-6) acids of the three studied tissues did not show a consistent behaviour as influenced by the feeding. The proportion of oleic acid (C18:1 n-9) was significantly affected by the diet in SCF and IMF of Semimembranosus muscle but not in IMF of B. femoris. Some minor fatty acids, such as arachidonic (C20:4 n-6) and linolenic (C18:3 n-3) acids, showed the best ability for the classification of the animals according to their feeding background and the obtained values showed significant differences caused by the diet in the three studied tissues. Neophytadiene and γ-tocopherol contents were statistically higher in AG than in HO pigs, while there were not differences in the α-tocopherol levels between experimental groups. Thus, it seems that procedures based on the quantification of arachidonic (C20:4 n-6) and linoleic (C18:3 n-3) acids as well as neophytadiene and γ-tocopherol levels would be useful to differentiate Iberian pigs fattened outdoors on acorns and grass from those fed MUFA enriched diets.