Abstract

The effect of hot smoking and drying on reindeer meat (M. semimembranosus) was investigated with regard to vitamin content, fatty acids (FA), lipid oxidation and lipolysis. In smoked and dried meat, free fatty acids were found to increase (P < 0.001), whereas polar lipids, cholesterol and triacylglycerols decreased. Only slight changes in FA composition of the smoked meat were found but the composition of the dried meat differed significantly from both smoked and fresh meat. Fresh and smoked meat were found to have low values (0.11 mug/g dry matter (DM); 0.21 mug/g DM) of thiobarbituric acid reacting substances but dried meat had high values (8.33 mug/g DM; P < 0.001). Retinol was found only in the fresh meat and the tocopherol content decreased significantly (P < 0.001) as a result of the processing. We conclude that the smoking process slightly changed FA composition, lipid class composition and vitamin content, whereas drying resulted in major changes in all the analysed parameters. (C) 2004 Elsevier Ltd. All rights reserved

Keywords

Fatty acids; Lipid classes; Oxidation; Phospholipids; Reindeer meat; TBARS; Vitamins

Published in

Meat Science
2004, Volume: 67, number: 3, pages: 523-532
Publisher: ELSEVIER SCI LTD

SLU Authors

• Wiklund, Eva

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Pickova, Jana

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Sampels, Sabine

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1016/j.meatsci.2003.12.006

Permanent link to this page (URI)

https://res.slu.se/id/publ/3935