期刊
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
卷 223, 期 4, 页码 461-468出版社
SPRINGER
DOI: 10.1007/s00217-005-0225-5
关键词
protein oxidation; lipid oxidation; antioxidants; phenolics; meat
In this study protein-containing by-products of deoiling processes rich in phenolics were applied to meat to be used as potential food ingredients in developing meat products with antioxidant effect. The effect of rapeseed meal (Brassica rapa L.), camelina meal (Camelina sativa), soy meal and soy flour (from soybean, Glycene max L.), in inhibiting oxidation of lipids and proteins was tested in cooked pork meat patties. A commercial CO2 extract from rosemary (Rosmarinus officinalis) was used as a reference material alone and in combination with the other plant materials. The cooked pork meat with added plant materials was oxidized for 10 days at 5 degrees C under light. The oxidation was followed by measuring the formation of hexanal, pentanal and propanal by headspace gas chromatography and the formation of protein carbonyls by converting them to 2,4-dinitrophenylhydrazones (DNPH). Rapeseed meal (0.5 and 0.7 g/100 g meat) and camelina meal (0.7 g/100 g meat) as such and their combination (addition of 0.5 g/100 g) with rosemary extract (0.04 g/100 g) were effective antioxidants toward both protein and lipid oxidation while soy meal and flour were effective only in combination with rosemary extract.
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