| Effect of antioxidant on the fatty acid composition and lipid oxidation of intramuscular lipid in pressurized pork. | |
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MedLine Citation:
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PMID: 22317893 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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To investigate the effect of antioxidants on lipid oxidation and fatty acid composition in pressurized pork, minced pork with or without 1% Na(2)EDTA was pressurized at 500MPa before 7days storage at 4°C. TBARS value, lipid content and fatty acid composition in untreated and high-pressure (HP) treated samples were analyzed. HP treatment induced marked increases in TBARS values and lipolysis of partial phospholipids causing an increase of free fatty acid content. Preferential hydrolysis for polyunsaturated fatty acids (PUFA) in phospholipids resulted in the percentage of PUFA in phospholipids decreasing markedly and thereby that in free fatty acids increasing significantly. Addition of 1% Na(2)EDTA to minced pork before HP significantly decreased the TBARS values in pressurized samples, but did not inhibit the lipolysis of phospholipids, causing the fatty acid composition of phospholipids and free fatty acids to change similarly to those samples without Na(2)EDTA. |
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Authors:
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Yechuan Huang; Zhifei He; Hongjun Li; Feng Li; Zhaomin Wu |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2012-1-16 |
Journal Detail:
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Title: Meat science Volume: - ISSN: 1873-4138 ISO Abbreviation: - Publication Date: 2012 Jan |
Date Detail:
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Created Date: 2012-2-9 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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Copyright © 2012 Elsevier Ltd. All rights reserved. |
Affiliation:
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College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, PR China; College of Food Science, Southwest University, Chongqing 400716, PR China. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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