文章基本信息

标题：In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility
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作者：Renyu Zhang ; Michelle J. Y. Yoo ; Carolina E. Realini 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：1
页码：41
DOI：10.3390/foods10010041
出版社：MDPI Publishing
摘要：The aim of this study was to produce in-bag dry-aged lamb and compare its meat quality, consumer acceptability, oxidative stability and in vitro digestibility to the wet-aged equivalents. Significantly higher pH, weight loss and reduced cook loss were observed in dry-aged lamb compared to the wet-aged (p 0.05). Ageing regimes had no impact on overall digestibility; however, a greater gastric digestibility was observed in dry-aged lamb through the increased release of free amino acids (FAAs) compared to the wet-aged. Outcomes of this study demonstrated for the first time the possibility of producing dry-aged lamb legs of acceptable quality, oxidative stability and superior digestibility compared to the equivalent wet-aged lamb.
关键词：in-bag dry-ageing; lamb chops; consumer acceptability; lipid oxidation; protein carbonyl; digestibility; free amino acids in-bag dry-ageing ; lamb chops ; consumer acceptability ; lipid oxidation ; protein carbonyl ; digestibility ; free amino acids