Sammanfattning

Oxygen-enriched modified atmosphere packaging (MAP) represents an important means to stabilize meat colour but may lead to an increase in lipid oxidation, influencing the acceptability and safety of the product. In this work, the effect on cholesterol and lipid susceptibility to oxidation was investigated in commercial minced beef held under MAP (80% O-2/20% CO2). Cholesterol oxidation products (COPs), peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were determined, before and after pan frying, at 1, 8 and 15 days since packaging under refrigerated storage (3-4 degrees C). 7 alpha-Hydroxycholesterol, 7 beta-hydroxycholesterol and 7-ketocholesterol were the more abundant COPs identified. COPs significantly increased in raw beef during storage: after 1, 8 and 15 days since packaging COPs were at the levels of 10.4, 30.7 and 60.5 mu g/g of fat, respectively. Cooking did not affect cholesterol oxidation in freshly packaged minced beef but led to a rise in COPs amount with respect to raw muscle after 8 and 15 days of storage. The trend in cholesterol oxidation reflected the progressive increase in lipid peroxidation rate brought by MAP conditions. (C) 2008 Elsevier Ltd. All rights reserved.

Nyckelord

cholesterol oxidation products; lipid oxidation; minced beef; modified atmosphere packaging; pan frying

Publicerad i

Meat Science
2008, Volym: 80, nummer: 3, sidor: 681-685
Utgivare: ELSEVIER SCI LTD

SLU författare

• Dutta, Paresh

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

UKÄ forskningsämne

Livsmedelsvetenskap


Publikationens identifierare

DOI: https://doi.org/10.1016/j.meatsci.2008.03.005

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/20774