Influence of heating time and oxygen availability on lipid oxidation in meat emulsions

被引：40

作者：

Andreo, AI ^{[1
]}

Doval, MM ^{[1
]}

Romero, AM ^{[1
]}

Judis, MA ^{[1
]}

机构：

[1] Univ Nacl Nordeste, Fac Agroind, Dept Technol, RA-3700 Saenz Pena, Chaco, Argentina

来源：

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2003年 / 105卷 / 05期

关键词：

oxidative deterioration; peroxide value; heat treatment; chill storage; TBARS;

D O I：

10.1002/ejlt.200390042

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of the present study was to investigate the effect of heating time and oxygen availability on lipid oxidation during chill storage, using different step indicators, in a meat emulsion model. Lipid oxidation was measured by conjugated dienes, hydroperoxides and 2-thiobarbituric acid reactive substances formation on raw and cooked meat emulsion at 80 degreesC in different oxygen availability bags, at 0 degreesC during 35 d. The results obtained showed that heat treatment and oxygen availability affected conjugated dienes, hydroperoxides and 2-thiobarbituric acid reactive substances formation during chill storage. Besides cooked meat emulsion did not have a similar behaviour to that of raw samples. Thus, is very important to follow primary and secondary products of oxidative deterioration to understand the effect of heat treatment and oxygen availability overall lipid oxidation process in meat emulsion.

引用

页码：207 / 213

页数：7

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