Oxidación lipídica en carne de cordero ligero: Relación entre las determinaciones instrumental y sensorial

• E. Muela ^[1] ; C. Sañudo ^[1] ; V. Alonso ^[1] ; I. Medel ^[1] ; J.A. Beltrán ^[1]
  1. [1] Universidad de Zaragoza

     Universidad de Zaragoza

     Zaragoza, España

     
• Localización: XV Jornadas sobre Producción Animal: 14 y 15 de mayo de 2013, Zaragoza / Jorge Hugo Calvo Lacosta (aut.), Isabel Casasús Pueyo (aut.), Margalida Joy Torrens (aut.), Javier Álvarez Rodríguez (aut.), Luis Varona Aguado (aut.), Begoña Panea Doblado (aut.), Carlos Calvete Margolles (aut.), Joaquín Balcells Teres (aut.), Vol. 2, 2013, ISBN 978-84-695-7684-7, págs. 700-702
• Idioma: español
• Títulos paralelos:
  • Lipid oxidation in light lamb: Relationship between instrumental and sensory determinations
• Enlaces
  • Texto Completo Libro  1 (pdf)   2 (pdf) 
• Resumen

  • There are many factors which can influence meat quality (Sañudo et al., 1998). Among them, lipid oxidation is determinant, since it is perceived at a sensory level as browning (visual) and rancidity (taste), which leads to an immediate devaluation of the product. There is a known relationship between the analysis of lipid oxidation of thiobarbituric acid reactive substances assay (TBARS) and the rancidity perception by the panel test. Thus, there has been described in the bibliography a threshold value on bovine (2 m malonaldehyde /kg meat; Campo et al., 2006) and porcine (0.5 mg malonaldehyde/kg meat; Lanari et al., 1995). However, there are scarce references to ovine and the bibliography (i.e. Camo et al., 2006; Ripoll et al., 2008) only suggest a tentative threshold. The aim of this study is to establish if there is a relationship for lipid oxidation between instrumental and sensory analysis in light lamb from the influence of two production factors that influences its value: dietary antioxidant supplementation and cooling preservation temperature.