DIETARY ALPHA-TOCOPHERYL ACETATE CONTRIBUTES TO LIPID STABILITY IN COOKED BEEF

被引：33

作者：

LIU, Q ^{[1
]}

SCHELLER, KK ^{[1
]}

SCHAEFER, DM ^{[1
]}

ARP, SC ^{[1
]}

WILLIAMS, SN ^{[1
]}

机构：

[1] HOFFMANN LA ROCHE INC,DIV VITAMIN & FINE CHEM,PARAMUS,NJ 07652

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 02期

关键词：

VITAMIN E; BEEF; COOKING; LIPID OXIDATION;

D O I：

10.1111/j.1365-2621.1994.tb06949.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lipid oxidation was investigated in cooked gluteus medius from Holstein steers fed diets including four levels of alpha-tocopheryl acetate (0, 250, 500 and 2,000 mg/steer daily) for 42 or 126 days. Alpha-tocopherol (vitamin E) concentrations increased in fresh and cooked muscle due to level and duration of supplementation (P<0.01). Cooking did not affect cl-tocopherol concentration in the muscle. Dietary alpha-tocopheryl acetate delayed (P<0.01) accumulation of lipid oxidation products in cooked muscle during 6 days of display at 4 degrees C. Daily supplementation of 500 mg alpha-tocopheryl acetate for 126 days resulted in 3.4 mu g alpha-tocopherol/g cooked gluteus medius.

引用

页码：288 / 290

页数：3

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