ALPHA-TOCOPHEROL CONTENTS AND LIPID OXIDATION IN PORK MUSCLE AND ADIPOSE-TISSUE DURING STORAGE

被引：156

作者：

PFALZGRAF, A

FRIGG, M

STEINHART, H

机构：

[1] UNIV HAMBURG,INST BIOCHEM & FOOD CHEM,D-20146 HAMBURG,GERMANY

[2] F HOFFMANN LA ROCHE & CO LTD,ANIM NUTR & HLTH,CH-4002 BASEL,SWITZERLAND

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1995年 / 43卷 / 05期

关键词：

TOCOPHEROL; PORK TISSUE; STORAGE STABILITY;

D O I：

10.1021/jf00053a039

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

In an on-farm study 1220 pigs were fed diets containing either a basal (40 mg/kg of feed) or supplemented (200 mg/kg of feed) level of alpha-DL-tocopheryl acetate. The changes in alpha-tocopherol levels and lipid oxidation in longissimus dorsi muscle (mid) and adipose (backfat) tissue were studied after slaughtering during 14 days of storage of the chops at 4 degrees C. The a-tocopherol levels were higher in the muscle and adipose tissue from the supplemented group. In muscle tissue from the basal feeding group, there was a marked rise in the amounts of thiobarbituric acid reactive substances (TBARS) by 7 days storage. In muscle from the supplemented group the development of the TBARS remained low during storage. The alpha-tocopherol levels of muscle tissue did not change during storage. In adipose tissue the alpha-tocopherol concentration decreased and lipid oxidation occurred.

引用

页码：1339 / 1342

页数：4

共 20 条

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