Lipid and protein oxidation during cooking in meat of lambs reared indoors and on pasture

T. Popova, P. Marinova

Abstract: Lipid and protein oxidation during cooking in m. Longissimus dorsi was studied in male lambs of Northeastern Bulgarian Fine Wool Breed and cross of this breed with Ile de France, reared indoors and on pasture. Cooking was carried out at 100ºC for 45 and 60 minutes. The oxidation of the lipids was determined by quantification of 2-thiobarbituric acid reactive substances and the degree of protein oxidation was determined by measuring the amount of carbonyls, formed before and after different duration of thermal heating. Rearing had significant influence (P<0.001) on formation of the 2-thiobarbituric acid reactive substances in m. Longissimus dorsi in the fresh samples and after 45th minute of cooking while the carbonyl formation was influenced by the rearing before heat treatment (P<0.01) and after 60 min (P<0.05). The duration of the cooking affected significantly the dynamics of lipid and protein oxidation showing increased contents of both 2 thiobarbituric acid reactive substances and carbonyls in the cooked meat.

Keywords: carbonyls; cooking; meat; rearing; TBARS

Date published: 2019-02-27