| Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté |
| |
| 引用本文： | Estévez M,Cava R.Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté[J].Meat Science,2004,68(4):551-558. |
| |
| 作者姓名： | Estévez M Cava R |
| |
| 摘 要： |
|
| 收稿时间： | 22 January 2004 |
| 修稿时间： | 8 May 2004 |
Lipid and protein oxidation,release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté |
| |
| Estévez Mario,Cava Ramón.Lipid and protein oxidation,release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté[J].Meat Science,2004,68(4):551-558. |
| |
| Authors: | Estévez Mario Cava Ramón |
| |
| Affiliation: | 1. Suleyman Demirel University, Faculty of Engineering, Department of Food Engineering, 32260 Isparta, Turkey;2. Suleyman Demirel University, Egirdir Vocational School, Department of Food Processing, Isparta, Turkey;3. University of Wisconsin-Madison, Meat Science and Muscle Biology Building, 1805 Linden Drive, Madison, WI 53706, United States;1. Food and Consumer Product Safety Authority (NVWA), Akkermaalsbos 4, 6708 WB Wageningen, the Netherlands;2. Food and Consumer Product Safety Authority (NVWA), Catharijnesingel 59, 3511 GG Utrecht, Utrecht, the Netherlands;3. National Institute of Public Health and the Environment (RIVM), Anthonie van Leeuwenhoeklaan 9, 3721 MA Bilthoven, the Netherlands;1. Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, Santiago de Compostela 15872, Spain;2. Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain;3. Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn 10-468, Poland;4. Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain |
| |
| Abstract: | In the present work, lipid and protein oxidation, increase of non-heme iron (NHI) content and colour changes occurring during refrigerated storage (90 days/4 °C) of liver pâtés from Iberian and white pigs were studied. Iberian pigs were reared outdoors and fed on natural resources (grass, acorns) while white pigs were intensively reared and fed on a mixed diet. Lipid and protein oxidation were, respectively, measured by determining TBA reactive substances (TBARS) and protein carbonyl groups. Pâtés from Iberian pigs had better oxidative stability at all stages of storage, having lower amounts of TBARS and carbonyls compared to those from white pigs (p<0.05). NHI increased during refrigerated storage of liver pâtés, with those from white pigs having a higher amount of NHI at all stages of storage (p<0.05). During refrigerated storage, L*-values tended to increase while the evolution of a* and b* depended on the group and did not seem to be related to the oxidative processes. |
| |
| Keywords: | Pâté Iberian pigs White pigs Refrigeration Oxidation stability Non-heme iron Instrumental colour |
| 本文献已被 ScienceDirect PubMed 等数据库收录！ |
|
