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

被引：34

作者：

Coombs, Cassius E. O. ^{[1
,2
,3
]}

Holman, Benjamin W. B. ^{[1
,2
]}

Ponnampalam, Eric N. ^{[4
]}

Morris, Stephen ^{[5
]}

Friend, Michael A. ^{[2
]}

Hopkins, David L. ^{[1
,2
]}

机构：

[1] NSW Dept Primary Ind, Ctr Red Meat & Sheep Dev, Cowra, NSW 2974, Australia

[2] Charles Sturt Univ, Graham Ctr Agr Innovat, Wagga Wagga, NSW 2650, Australia

[3] Charles Sturt Univ, Sch Anim & Vet Sci, Wagga Wagga, NSW 2650, Australia

[4] Dept Econ Dev Jobs Transport & Resources, Agr Victoria Res Div, Atwood, Vic 3049, Australia

[5] NSW Dept Primary Ind, Wollongbar Primary Ind Inst, Wollongbar, NSW 2477, Australia

来源：

MEAT SCIENCE | 2018年 / 136卷

关键词：

Preservation; Lipid peroxidation; Rancidity; Nutritional quality; Health-claimable fatty acids; GLUTATHIONE-PEROXIDASE ACTIVITY; SOLUBLE SELENIUM CONTENT; LONG-CHAIN OMEGA-3; MEAT QUALITY; COLOR STABILITY; SENSORY QUALITY; FREEZING METHOD; CARCASS TRAITS; SHEEPMEAT ODOR; RETAIL COLOR;

D O I：

10.1016/j.meatsci.2017.10.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the effects of chilled and frozen storage conditions on the fatty acid profile and lipid oxidation in lamb M. longissimus Itunborwn (LL). Muscle LL (n = 360) were randomly selected at 24 h postmortem from a commercial Australian abattoir and maintained chilled for five periods (0, 2, 4, 6 and 8 weeks) followed by frozen for six periods (0, 4, 8, 12, 24 and 52 weeks) at 12 degrees C or 18 degrees 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.

引用

页码：116 / 122

页数：7

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