Injection of conjugated linoleic acid into beef strip loins

被引：22

作者：

Baublits, R. T. ^{[1
]}

Pohlman, F. W.

Brown, A. H., Jr.

Johnson, Z. B.

Proctor, A.

Sawyer, J.

Dias-Morse, P.

Galloway, D. L.

机构：

[1] Univ Arkansas, Dept Anim Sci, Fayetteville, AR 72701 USA

[2] Univ Arkansas, Dept Food Sci, Fayetteville, AR 72701 USA

来源：

MEAT SCIENCE | 2007年 / 75卷 / 01期

关键词：

artificial marbling; beef; CLA; fatty acids; sensory characteristics; TBARS;

D O I：

10.1016/j.meatsci.2006.07.006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Beef strip loins (IMPS 180; n = 15) were sectioned in thirds and sections (n = 45) were left untreated (CNT) or injected with either a commercial powder conjugated linoleic acid (CLA) source (Powder) or a commercial oil CLA source (Oil), whose major isomers were 18:2cis-9, trans-11 and 18:2trans-10, cis-12 CLA isomers. Fresh Oil steaks had 3.20 and 3.15, Powder steaks had 4.67 and 4.62, and CNT steaks had 0.19 and 0.02 mg/g muscle tissue (wet basis) of the cis-9, trans-11 and trans-10, cis-12 CLA isomers, respectively. TBARS were similar (Oil) and lower (Powder), compared to CNT. Powder steaks had similar instrumental color, and beef and off flavor characteristics as CNT. Artificial marbling was created with Oil steaks having USDA Small(79) and Powder steaks having USDA Modest 86 marbling scores, while CNT steaks had USDA Slight 94 marbling scores. Injection of CLA can be effective in significantly increasing CLA and potentially creating artificial marbling. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：84 / 93

页数：10

共 26 条

[1]

AMSA, 2016, Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat, V2nd

[2]

*AMSA, 1991, P 44 REC MEAT C CENT

[3] Solution enhancement and post-enhancement storage effects on the quality, sensory, and retail display characteristics of beef Triceps brachii muscles [J].

Baublits, RT ;

Pohlman, FW ;

Brown, AH ;

Yancey, EJ ;

Johnson, ZB ;

Dias-Morse, P .

JOURNAL OF FOOD SCIENCE, 2006, 71 (02) :S91-S96

[4] Inhibition of carcinogenesis by conjugated linoleic acid: Potential mechanisms of action [J].

Belury, MA .

JOURNAL OF NUTRITION, 2002, 132 (10) :2995-2998

[5] Dietary conjugated linoleic acid in health: Physiological effects and mechanisms of action [J].

Belury, MA .

ANNUAL REVIEW OF NUTRITION, 2002, 22 :505-531

[6]

Boles JA, 2005, J ANIM SCI, V83, P2175

[7] Conjugated linoleic acid reduces lipid oxidation in aerobically stored, cooked ground beef patties [J].

Chae, SH ;

Keeton, JT ;

Smith, SB .

JOURNAL OF FOOD SCIENCE, 2004, 69 (08) :S306-S309

[8] Evaluation of the antioxidant effects of dried milk mineral in cooked beef, pork, and turkey [J].

Cornforth, DP ;

West, EM .

JOURNAL OF FOOD SCIENCE, 2002, 67 (02) :615-618

[9] Effect of dietary conjugated linoleic acid on the growth rate of live birds and on the abdominal fat content and quality of broiler meat [J].

Du, M ;

Ahn, DU .

POULTRY SCIENCE, 2002, 81 (03) :428-433

[10]

Gillis MH, 2004, J ANIM SCI, V82, P1419

← 1 2 3 →