Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parameters

Cassius E O Coombs; Benjamin W B Holman; Eric N Ponnampalam; Stephen Morris; Michael A Friend; David L Hopkins

doi:10.1016/j.meatsci.2017.10.013

Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parameters

Meat Sci. 2018 Feb:136:116-122. doi: 10.1016/j.meatsci.2017.10.013. Epub 2017 Oct 19.

Authors

Cassius E O Coombs¹, Benjamin W B Holman², Eric N Ponnampalam³, Stephen Morris⁴, Michael A Friend⁵, David L Hopkins²

Affiliations

¹ Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2974, Australia; Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia; School of Animal and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2650, Australia. Electronic address: cassius.coombs@gmail.com.
² Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2974, Australia; Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
³ Agriculture Victoria Research Division, Department of Economic Development, Jobs, Transport and Resources, Atwood, VIC 3049, Australia.
⁴ Wollongbar Primary Industries Institute, NSW Department of Primary Industries, Wollongbar, NSW 2477, Australia.
⁵ Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.

PMID: 29125943
DOI: 10.1016/j.meatsci.2017.10.013

Abstract

This study investigated the effects of chilled and frozen storage conditions on the fatty acid profile and lipid oxidation in lamb M. longissimus lumborum (LL). Muscle LL (n=360) were randomly selected at 24h post-mortem from a commercial Australian abattoir and maintained chilled for five periods (0, 2, 4, 6 and 8weeks) followed by frozen for six periods (0, 4, 8, 12, 24 and 52weeks) at -12°C or -18°C. Samples were analysed for fatty acid profile and lipid oxidative parameters (TBARS, oxidation-reduction potential and peroxidase activity). Health-claimable polyunsaturated fatty acids (EPA and DHA) were unaffected by neither storage period nor temperature. TBARS levels did not exceed rancidity thresholds recommended in the literature, with these and other lipid peroxidation parameters showing broad increases in concentration with more 'long-term' chilled and frozen storage periods. Combined, the results suggest nutritional and eating quality were maintained across the various chilled and frozen storage conditions applied in this study.

Keywords: Health-claimable fatty acids; Lipid peroxidation; Nutritional quality; Preservation; Rancidity.

MeSH terms

Animals
Fatty Acids / analysis*
Food Storage / methods*
Freezing*
Lipid Peroxidation
Muscle, Skeletal / chemistry
Oxidation-Reduction
Red Meat / analysis*
Refrigeration*
Sheep
Thiobarbituric Acid Reactive Substances / analysis
Time Factors

Substances

Fatty Acids
Thiobarbituric Acid Reactive Substances