Lipid Oxidation in Cooked Pork as Affected by Vitamin E, Cooking and Storage Conditions |
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| Authors: | ER KINGSTON FJ MONAHAN DJ BUCKLEY PB LYNCH |
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| Affiliation: | Authors Kingston and Monahan are with the Dept. of Food Science, Univ. College Dublin, Belfield, Dublin 4, Ireland.;Author Buckley is with the Dept. of Food Technology, Univ. College Cork, Ireland.;Author Lynch is with the Pig Husbandry Unit, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland. Direct inquiries to Dr. Frank J. Monahan. |
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| Abstract: | The individual and combined effects of muscle vitamin E level, cooking conditions (duration, temperature and rate) and packaging on lipid oxidation in refrigerated cooked pork were examined. Oxidative stability following cooking was higher in pork with a higher vitamin E level (p<0.01), cooked at a lower cooking temperature (p<0.01), cooked for a shorter time (p<0.01), cooked at a faster cooking rate (p<0.05) or stored in vacuum packs (p<0.01). Significant two-way and three-way interactions were observed between the effects of muscle vitamin E level, cooking conditions and packaging on lipid oxidation. Adopting more than one of these approaches to minimize lipid oxidation was more effective than adopting a single approach. |
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| Keywords: | pork lipid oxidation vitamin E cooking packaging |
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