TBARS公司
牛脂
化学
维生素E
食品科学
脂质氧化
生育酚醋酸酯
油菜籽
维生素
生育酚
抗氧化剂
脂质过氧化
生物化学
作者
Yvan Mercier,Philippe Gatellier,Michelle Viau,Hervé Rémignon,Michel Renerre
出处
期刊:Meat Science
[Elsevier BV]
日期:1998-03-01
卷期号:48 (3-4): 301-318
被引量:269
标识
DOI:10.1016/s0309-1740(97)00113-7
摘要
The objectives of the study were to investigate the effects of dietary fat (6% soya oil or rapeseed oil or tallow), together with tocopheryl acetate at either a basal (30 ppm) or a supplemented (400 ppm) level for 16 weeks on lipid and protein oxidation, including myoglobin, during refrigerated storage of turkey muscles. When turkeys were fed tallow in particular, vitamin E supplementation improved the vitamin E status of the muscles. Vitamin E supplementation significantly delayed lipid oxidation measured by TBARS, whatever the dietary fat. TBARS were highest in meat from animals fed soya oil. Vitamin E supplementation had no positive effect on colour stability of meat during refrigerated storage. Feeding soya oil induced significantly higher oxidation of proteins (carbonyl content) than rapeseed oil or tallow and vitamin E supplementation induced a slight decrease in carbonyl content at day 9 of storage for M. sartorius. SH content was significantly higher in vitamin E supplemented M. sartorius and M. pectoralis than in controls.
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