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：38

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

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