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High pressure effects on lipid oxidation in minced pork.
MedLine Citation:
PMID:  22060567     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Washed muscle fibres and minced pork were subjected to high pressure treatment at 800 MPa for 20 min at 20 °C prior to storage at 4 °C. In both cases, high pressure treated samples oxidised more rapidly than the controls, as measured by 2-thiobarbituric (TBA) number. The rate of lipid oxidation of the high pressure treated samples was similar to that induced by heat (80 °C for 15 min). No significant increased rate of oxidation was observed in minced meat samples treated at 300 MPa but above this pressure the rate increased with intensity. Minced meat samples pressure treated in air had higher initial TBA numbers than those treated in nitrogen, but upon storage both oxidised more rapidly than untreated samples. Differential scanning calorimetry, reflectance spectrophotometry and electrophoresis showed that treatment above 300-400 MPa caused marked denaturation of the myofibrillar and sarcoplasmic proteins and conversion of reduced myoglobin/oxymyoglobin to the denatured ferric form. The possible role of these reactions in catalysing lipid oxidation is discussed.
Authors:
P B Cheah; D A Ledward
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  43     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  1996 Jun 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  123-34     Citation Subset:  -    
Affiliation:
Department of Food Science and Technology, University of Reading, Whiteknights P.O. Box 226, Reading RG6 2AP, UK.
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