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Lipid Classes, Fatty Acids, Flavor and Storage Stability of Washed Sheep Meat
Author(s) -
RHEE K.S.,
CHO S.H.,
KIM J.O.,
KIM M.N.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15702.x
Subject(s) - flavor , food science , chemistry , lipid oxidation , cooked meat , extraction (chemistry) , chromatography , biochemistry , antioxidant
Lamb was used for all experiments, except flavor evaluations for which mutton was used. Washing ground lamb 4 times with high‐pH (8.2) tap water, at a meat‐to‐water ratio of 1:4 and with a 15 min extraction/washing cycle, sharply lowered total fat content (primarily by removing neutral lipids), lipid oxidation potential, and the volatile branched‐chain fatty acids which reportedly contribute to undesirable species‐related flavor of sheep meat. A trained sensory panel determined that washed‐cooked mutton had “very weak” species‐related flavor (<2 on a 9‐point scale).