alexa Effect of oxidized dietary lipid and vitamin E on the colour stability of pork chops.


Journal of Nutrition & Food Sciences

Author(s): Monahan FJ, Asghar A, Gray JI, Buckley DJ, Morrissey PA

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Abstract The effect of oxidized corn oil and vitamin E (α-tocopheryl acetate) in pig diets on the oxidative stability of muscle lipids and on the surface colour characteristics of fresh and previously frozen pork chops in refrigerated storage was investigated. Lipid oxidation (TBARS values) and surface redness (Hunter 'a' values) were significantly influenced (P < 0·01) by dietary α-tocopheryl acetate levels but not by degree of oxidation of dietary corn oil. Lipid oxidation and colour deterioration during refrigerated storage were greater in previously frozen chops compared to fresh chops. TBARS values were lower and Hunter 'a' values higher in pork chops from pigs fed 100 and 200 mg α-tocopheryl acetate/kg diet compared to pigs fed 10 mg/kg diet after 2, 4, 6 and 8 days of refrigerated storage. Hunter 'a' values were significantly correlated (P < 0·01) with the logarithm of TBARS values. The results suggest that oxidation of myoglobin precedes oxidation of muscle lipids in pork chops stored at 4°C. Copyright © 1994. Published by Elsevier Ltd. This article was published in Meat Sci and referenced in Journal of Nutrition & Food Sciences

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