Oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids

Li Zhen Ma; You Ling Xiong

doi:10.4028/www.scientific.net/AMR.236-238.2860

Oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids

Li Zhen Ma, You Ling Xiong

Animal and Food Sciences

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

1 Scopus citations

Abstract

The overall objective of the study was to create marbling in pork with acceptable textural attributes through the injection of antioxidant-containing lipid emulsions. Pork was injected with 5% water as control (CW) or 5% emulsion with no tocopherols (E) or with 0.1% tocopherols (ET) and packaged in a modified atmosphere (80%O₂/20%CO₂) during refrigerated (2 °C) storage for 3 weeks. The results clearly showed that the protein of marbling-like muscles was found to form less carbonyls, disulfhydryl, protein aggregate of myosin and intermolecular cross-links than the controls, indicating that protein oxidation were well prevented, and these emulsion systems were stability.

Original language	English
Title of host publication	Application of Chemical Engineering
Pages	2860-2863
Number of pages	4
DOIs	https://doi.org/10.4028/www.scientific.net/AMR.236-238.2860
State	Published - 2011
Event	2011 International Conference on Chemical Engineering and Advanced Materials, CEAM 2011 - Changsha, China Duration: May 28 2011 → May 30 2011

Publication series

Name	Advanced Materials Research
Volume	236-238
ISSN (Print)	1022-6680

Conference

Conference	2011 International Conference on Chemical Engineering and Advanced Materials, CEAM 2011
Country/Territory	China
City	Changsha
Period	5/28/11 → 5/30/11

Keywords

Emulsion
Marbling
Oxidative stability
Pork

ASJC Scopus subject areas

Engineering (all)

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10.4028/www.scientific.net/AMR.236-238.2860

Cite this

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title = "Oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids",

abstract = "The overall objective of the study was to create marbling in pork with acceptable textural attributes through the injection of antioxidant-containing lipid emulsions. Pork was injected with 5% water as control (CW) or 5% emulsion with no tocopherols (E) or with 0.1% tocopherols (ET) and packaged in a modified atmosphere (80%O2/20%CO2) during refrigerated (2 °C) storage for 3 weeks. The results clearly showed that the protein of marbling-like muscles was found to form less carbonyls, disulfhydryl, protein aggregate of myosin and intermolecular cross-links than the controls, indicating that protein oxidation were well prevented, and these emulsion systems were stability.",

keywords = "Emulsion, Marbling, Oxidative stability, Pork",

author = "Ma, {Li Zhen} and Xiong, {You Ling}",

note = "Copyright: Copyright 2011 Elsevier B.V., All rights reserved.; 2011 International Conference on Chemical Engineering and Advanced Materials, CEAM 2011 ; Conference date: 28-05-2011 Through 30-05-2011",

year = "2011",

doi = "10.4028/www.scientific.net/AMR.236-238.2860",

language = "English",

isbn = "9783037851210",

series = "Advanced Materials Research",

pages = "2860--2863",

booktitle = "Application of Chemical Engineering",

}

Ma, LZ & Xiong, YL 2011, Oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids. in Application of Chemical Engineering. Advanced Materials Research, vol. 236-238, pp. 2860-2863, 2011 International Conference on Chemical Engineering and Advanced Materials, CEAM 2011, Changsha, China, 5/28/11. https://doi.org/10.4028/www.scientific.net/AMR.236-238.2860

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T1 - Oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids

AU - Ma, Li Zhen

AU - Xiong, You Ling

PY - 2011

Y1 - 2011

N2 - The overall objective of the study was to create marbling in pork with acceptable textural attributes through the injection of antioxidant-containing lipid emulsions. Pork was injected with 5% water as control (CW) or 5% emulsion with no tocopherols (E) or with 0.1% tocopherols (ET) and packaged in a modified atmosphere (80%O2/20%CO2) during refrigerated (2 °C) storage for 3 weeks. The results clearly showed that the protein of marbling-like muscles was found to form less carbonyls, disulfhydryl, protein aggregate of myosin and intermolecular cross-links than the controls, indicating that protein oxidation were well prevented, and these emulsion systems were stability.

AB - The overall objective of the study was to create marbling in pork with acceptable textural attributes through the injection of antioxidant-containing lipid emulsions. Pork was injected with 5% water as control (CW) or 5% emulsion with no tocopherols (E) or with 0.1% tocopherols (ET) and packaged in a modified atmosphere (80%O2/20%CO2) during refrigerated (2 °C) storage for 3 weeks. The results clearly showed that the protein of marbling-like muscles was found to form less carbonyls, disulfhydryl, protein aggregate of myosin and intermolecular cross-links than the controls, indicating that protein oxidation were well prevented, and these emulsion systems were stability.

KW - Emulsion

KW - Marbling

KW - Oxidative stability

KW - Pork

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SN - 9783037851210

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BT - Application of Chemical Engineering

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Y2 - 28 May 2011 through 30 May 2011

ER -

Oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids

Abstract

Publication series

Conference

Keywords

ASJC Scopus subject areas

Access to Document

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