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The effect of tenderizing acids on linoleic acid oxidation during marination of pork

机译：嫩肉酸对猪肉腌制过程中亚油酸氧化的影响

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摘要

The oxidation of lipids in different prefabricated meat products may have detrimental effects on the organo-leptic properties and/or safety of meat, and poses a serious health concern. The oxidation processes may be accelerated by acids that are added to some products, e.g., marinated meat. In this work, the oxidation of free polyunsaturated fatty acids during pork marination in the presence of different acidifiers was investigated. It was demonstrated by the measurement of thiobarbituric acid reactive substances (TBARS) and by liquid chromatography - tandem mass spectroscopy that the highest degree of oxidation occurred in acetic acid and lactic acid marinades, whereas the oxidation was significantly suppressed by citric and ascorbic acids. Among the primary products of oxidation, 9,12,13-trihydroxy-10-octadecenoic acid and two isomers of hydroxy-epoxy-octadecenoic acid were dominating. A nearly linear correlation between TBARS values and total content of these two hydroxy-fatty acids was observed.
机译：在不同的预制肉制品中脂质的氧化可能对有机消毒特性和/或肉的安全性产生有害影响，并引起严重的健康问题。可以通过添加到某些产品（例如腌制肉）中的酸来加速氧化过程。在这项工作中，研究了猪肉腌制过程中在不同酸化剂存在下游离多不饱和脂肪酸的氧化。通过硫代巴比妥酸反应性物质（TBARS）的测定和液相色谱-串联质谱法证明，最高的氧化程度发生在乙酸和乳酸腌泡汁中，而柠檬酸和抗坏血酸则显着抑制了氧化。在氧化的主要产物中，主要有9,12,13-三羟基-10-十八烯酸和羟基-环氧-十八烯酸的两种异构体。观察到TBARS值和这两种羟基脂肪酸的总含量之间几乎线性的相关性。

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  • 来源
    《Meat Science》 |2012年第4期|p.870-873|共4页
  • 作者

    Peeter Toomik; Kristina Lepp; Lembit Lepasalu; Tonu Puessa;

  • 作者单位

    Department of Food Hygiene, Estonian University of Life Sciences, Kreutzwaldi 58A 51014, Tartu, Estonia;

    Division of Food Science and Technology, Estonian University of Life Sciences, Kreutzwaldi 58A, 51014, Tartu, Estonia;

    Division of Food Science and Technology, Estonian University of Life Sciences, Kreutzwaldi 58A, 51014, Tartu, Estonia;

    Department of Food Hygiene, Estonian University of Life Sciences, Kreutzwaldi 58A 51014, Tartu, Estonia;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    meat marinating; fatty acid oxidation; hydroxy fatty acids; TBARS; LC ESI-MS/MS;

    机译：腌肉脂肪酸氧化;羟基脂肪酸;TBARS;LC ESI-MS / MS;

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