Lipid and protein oxidation of α-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or α-tocopheryl acetate

被引：42

作者：

Botsoglou, Evropi ^{[1
]}

Govaris, Alexander ^{[1
]}

Ambrosiadis, Ioannis ^{[2
]}

Fletouris, Dimitrios ^{[3
]}

机构：

[1] Univ Thessaly, Fac Vet Med, Lab Hyg Foods Anim Origin, Kardhitsa 43100, Greece

[2] Aristotle Univ Thessaloniki, Fac Vet Med, Lab Food Technol, Thessaloniki 54124, Greece

[3] Aristotle Univ Thessaloniki, Fac Vet Med, Lab Milk Hyg & Technol, Thessaloniki 54124, Greece

来源：

MEAT SCIENCE | 2012年 / 92卷 / 04期

关键词：

Olive leaves; Linseed oil; Lipid oxidation; Protein oxidation; alpha-Tocopheryl acetate; Cooked pork; DRY-CURED LOIN; SENSORY CHARACTERISTICS; FATTY-ACIDS; LINSEED OIL; VITAMIN-E; ANTIOXIDANT CAPACITY; LONGISSIMUS-DORSI; STABILITY; MEAT; PEROXIDATION;

D O I：

10.1016/j.meatsci.2012.05.022

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this study was to evaluate the effect of diet supplementation with olive leaves or alpha-tocopheryl acetate on lipid and protein oxidation of raw and cooked n-3 enriched-pork during refrigerated storage. Enrichment of pork with alpha-linolenic acid through diet supplementation with linseed oil enhanced (p <= 0.05) lipid oxidation in both raw and cooked chops but had no effect (p>0.05) on protein oxidation during refrigerated storage while decreasing (p <= 0.05) the sensory attributes of cooked pork. Diet supplementation with olive leaves or alpha-tocopheryl acetate had no effect (p>0.05) on the fatty acid composition of pork but decreased (p <= 0.05) lipid oxidation while exerting no effect (p>0.05) on protein oxidation in both raw and cooked alpha-linolenic acid-enriched chops stored and chilled for 9 days. Moreover, olive leaves and alpha-tocopheryl acetate supplemented at 10 g/kg and 200 mg/kg diet, respectively, exerted (p <= 0.05) a beneficial effect on the sensory attributes of cooked alpha-linolenic acid-enriched pork chops. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：525 / 532

页数：8

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