Document Detail

The effect of tenderizing acids on linoleic acid oxidation during marination of pork.
MedLine Citation:
PMID:  22762994     Owner:  NLM     Status:  Publisher    
The oxidation of lipids in different prefabricated meat products may have detrimental effects on the organoleptic properties and/or safety of meat, and poses a serious health concern. The oxidation processes may be accelerated by acids that are added to some products, e.g., marinated meat. In this work, the oxidation of free polyunsaturated fatty acids during pork marination in the presence of different acidifiers was investigated. It was demonstrated by the measurement of thiobarbituric acid reactive substances (TBARS) and by liquid chromatography - tandem mass spectroscopy that the highest degree of oxidation occurred in acetic acid and lactic acid marinades, whereas the oxidation was significantly suppressed by citric and ascorbic acids. Among the primary products of oxidation, 9,12,13-trihydroxy-10-octadecenoic acid and two isomers of hydroxy-epoxy-octadecenoic acid were dominating. A nearly linear correlation between TBARS values and total content of these two hydroxy-fatty acids was observed.
Peeter Toomik; Kristina Lepp; Lembit Lepasalu; Tõnu Püssa
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-6-19
Journal Detail:
Title:  Meat science     Volume:  -     ISSN:  1873-4138     ISO Abbreviation:  -     Publication Date:  2012 Jun 
Date Detail:
Created Date:  2012-7-5     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Department of Food Hygiene, Estonian University of Life Sciences, Kreutzwaldi 58A, 51014, Tartu, Estonia.
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