Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation of long-term frozen n-3 fatty acids-enriched pork patties

被引：36

作者：

Botsoglou, Evropi ^{[1
]}

Govaris, Alexander ^{[1
]}

Arnbrosiadis, Ioannis ^{[2
]}

Fletouris, Oimitrios ^{[3
]}

Botsoglou, Nikolas ^{[4
]}

机构：

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

[2] Aristotle Univ Thessaloniki, Fac Vet Med, Lab Food Technol, GR-54006 Thessaloniki, Greece

[3] Aristotle Univ Thessaloniki, Fac Vet Med, Lab Milk Hyg & Technol, GR-54006 Thessaloniki, Greece

[4] Aristotle Univ Thessaloniki, Fac Vet Med, Chem Lab, GR-54006 Thessaloniki, Greece

来源：

MEAT SCIENCE | 2014年 / 98卷 / 02期

关键词：

Frozen storage; n-3 Pork patties; Lipid oxidation; Protein oxidation; Olive leaf extracts; alpha-Tocopherol; ALPHA-LINOLENIC ACID; REFRIGERATED STORAGE; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; MEAT; INHIBITION; STABILITY; QUALITY; LINSEED; MUSCLE;

D O I：

10.1016/j.meatsci.2014.05.015

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Our previous study has demonstrated the protective effects of olive leaf extracts on the oxidation of pork patties from n-3 fatty acid-enriched meat during refrigerated storage. The target of the present study was to examine these effects during frozen storage. Results showed that frozen storage accelerated (P = 0.05) both lipid and protein oxidation in pork patties, but an addition of olive leaf extract at 200 mg gallic acid equivalent/kg improved sensory attributes by delaying oxidation of lipids (reduction (P = 0.05) of conjugated dienes, hydroperoxides and malondialdehyde), and of proteins (reduction (P = 0.05) of protein carbonyls and inhibition (P = 0.05) of the decrease of protein sulfhydryls). (C) 2014 Published by Elsevier Ltd.

引用

页码：150 / 157

页数：8

共 7 条

[1] Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids
Botsoglou, Evropi
Govaris, Alexandros
Ambrosiadis, Ioannis
Fletouris, Dimitrios
Papageorgiou, Georgios
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2014, 94 (02) : 227 - 234
[2] Effect of dietary olive leaves (Olea europaea L.) on lipid and protein oxidation of refrigerated stored n-3-enriched pork
Botsoglou, Evropi
Govaris, Alexander
Pexara, Andreana
Ambrosiadis, Ioannis
Fletouris, Dimitrios
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2014, 49 (01) : 42 - 50
[3] Lipid oxidation of stored eggs enriched with very long chain n-3 fatty acids, as affected by dietary olive leaves (Olea europea L.) or α-tocopheryl acetate supplementation
Botsoglou, E.
Govaris, A.
Fletouris, D.
Botsoglou, N.
FOOD CHEMISTRY, 2012, 134 (02) : 1059 - 1068
[4] 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
Botsoglou, Evropi
Govaris, Alexander
Ambrosiadis, Ioannis
Fletouris, Dimitrios
MEAT SCIENCE, 2012, 92 (04) : 525 - 532
[5] Effect of supplementation of the laying hen diet with olive leaves (Olea europea L.) on lipid oxidation and fatty acid profile of α-linolenic acid enriched eggs during storage
Botsoglou, E.
Govaris, A.
Fletouris, D.
Botsoglou, N.
BRITISH POULTRY SCIENCE, 2012, 53 (04) : 508 - 519
[6] Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality
Gatellier, Ph.
Kondjoyan, A.
Portanguen, S.
Sante-Lhoutelher, V.
MEAT SCIENCE, 2010, 85 (04) : 645 - 650
[7] Olive leaves (Olea europaea L.) versus α-tocopheryl acetate as dietary supplements for enhancing the oxidative stability of eggs enriched with very-long-chain n-3 fatty acids
Botsoglou, Evropi N.
Govaris, Alexandros K.
Ambrosiadis, Ioannis A.
Fletouris, Dimitrios J.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2013, 93 (08) : 2053 - 2060

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