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

Li Zhen Ma, You Ling Xiong

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-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 languageEnglish
Title of host publicationApplication of Chemical Engineering
Pages2860-2863
Number of pages4
DOIs
StatePublished - 2011
Event2011 International Conference on Chemical Engineering and Advanced Materials, CEAM 2011 - Changsha, China
Duration: May 28 2011May 30 2011

Publication series

NameAdvanced Materials Research
Volume236-238
ISSN (Print)1022-6680

Conference

Conference2011 International Conference on Chemical Engineering and Advanced Materials, CEAM 2011
Country/TerritoryChina
CityChangsha
Period5/28/115/30/11

Keywords

  • Emulsion
  • Marbling
  • Oxidative stability
  • Pork

ASJC Scopus subject areas

  • General Engineering

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