期刊
JOURNAL OF FOOD SCIENCE
卷 71, 期 3, 页码 C233-C238出版社
WILEY
DOI: 10.1111/j.1365-2621.2006.tb15623.x
关键词
n-3 PUFAs fortification; cooking; meat color; antioxidant; lipid oxidation
This study was carried out to determine the effect of processing and cooking on n-3 polyunsaturated fatty acid (PUFA) stability and to determine the efficacy of antioxidants (ANTI) to minimize lipid oxidation in cooked n-3 PUFA-fortified meat products. An emulsion of n-3 PUFAs (25% algal oil) was incorporated into ground turkey, pork sausages, or restructured hams (500 mg n-3 PUFA/110 g meat) with or without an antioxidant cocktail containing citrate (0.5% w/w), erythorbate (1 g/kg product), and rosemary (0.2% w/w). Ground turkey and pork sausages were frozen 2 d, then cooked to 71 degrees C, and stored at 4 degrees C for 2 d. Cooked, restructured hams were sliced, vacuum packaged, and stored at 4 degrees C, or frozen and thawed with subsequent storage at 4 degrees C. Treatments were CON (control), n-3 (n-3 PUFAs), CON + ANTI and n-3 + ANTI. Products were analyzed for color, lipid oxidation (TBARS and peroxide values), and n-3 PUFA profile. TBARS, of n-3 PUFA-fortified treatments in ground turkey and pork sausages increased with storage (P < 0.05); there were no changes in TBARS for CON + ANTI and n-3 + ANTI groups (P > 0.05). For restructured hams nitrite curing appeared to delay lipid oxidation such that antioxidant treatment effects were unobservable (P > 0.05). Overall recovery of n-3 PUFAs after heat processing was 69% to 85%, and there was no effect of storage on n-3 PUFA concentration in raw or cooked products (P > 0.05). Sensory scores for n-3 treated restructured hams were lower than controls (P < 0.05). Results suggested that cooking resulted in some losses of n-3 PUFAs in fortified meat products and that an antioxidant cocktail protected against lipid oxidation during subsequent storage in non-cured meat products.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据