Effects of temperature and NaCl percentage on lipid oxidation in pork muscle and exploration of the controlling method using response surface methodology (RSM) |
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Authors: | Guofeng Jin Lichao HeJianhao Zhang Xiang YuJiamei Wang Feng Huang |
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Affiliation: | a Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, PR China b National R&D Center for Egg Processing, Huazhong Agricultural University, Wuhan 430070, PR China |
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Abstract: | This study investigated the effects of temperature (15, 20, 25, 30 or 35 °C) and sodium chloride (NaCl) (0.5%, 1.0%, 2.0%, 3.0% or 4.0%) on lipid oxidation by measuring the peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) in minced pork muscle. Both temperature and NaCl showed significant (P < 0.05) pro-oxidant effect within studied range. The activation energy (92.35 kJ/mol) for PV was higher than that (65.66 kJ/mol) for TBARS, indicating that lipid primary oxidation was more affected by temperature than the secondary oxidation. Temperature and NaCl had extremely significant (P < 0.001) interaction for lipid oxidation. Elevating temperature could significantly (P < 0.05) decrease the threshold value of NaCl concentration affecting lipid oxidation in the minced pork muscle. Based on the results, a relatively high temperature and a moderate or slightly lower level of NaCl, are recommended conditions for the fastest lipid primary oxidation rate in pork muscle. |
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Keywords: | Belly muscle Temperature NaCl Lipid oxidation Controlling method Response surface methodology |
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