Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids

Lizhen Ma; Youling L. Xiong

doi:10.1016/j.meatsci.2011.04.021

Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids

Lizhen Ma, Youling L. Xiong

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

15 Scopus citations

Abstract

The objective of the study was to create marbling-like fat in lean pork with acceptable oxidative stability through the injection of canola/olive oil-substituted emulsions. Pork loins were injected with 5% water as control (CW) or 5% emulsion containing no tocopherols (E) or 0.07% tocopherols (ET) and stored at 2 °C in an oxygen-enriched package for up to 3. weeks. Lipid oxidation was totally inhibited in ET pork but increased 3-fold to 0.20. mg malonaldehyde/kg in CW and E pork after 3. weeks. ET treatment also had a positive effect on meat red color. Emulsion-containing pork, showing less protein oxidation (carbonyl and disulfide formation), had reduced drip loss and shear force than CW samples (P< 0.05). The results indicated that incorporation of antioxidant-containing emulsions could create marbling-like texture in lean pork without compromising oxidative stability.

Original language	English
Pages (from-to)	209-216
Number of pages	8
Journal	Meat Science
Volume	89
Issue number	2
DOIs	https://doi.org/10.1016/j.meatsci.2011.04.021
State	Published - Oct 2011

Bibliographical note

Funding Information:
Author Ma was on sabbatical leave while conducting this study at the University of Kentucky, which was supported by a Tianjin Agricultural Sci-Tech Achievement Transformation and Popularization Grant (No. 201002060 ) and a USDA NRI Grant (No. 2008-35503-18790 ).

Funding

Author Ma was on sabbatical leave while conducting this study at the University of Kentucky, which was supported by a Tianjin Agricultural Sci-Tech Achievement Transformation and Popularization Grant (No. 201002060 ) and a USDA NRI Grant (No. 2008-35503-18790 ).

Funders	Funder number
Tianjin Agricultural Sci-Tech Achievement Transformation and Popularization	201002060
U.S. Department of Agriculture	2008-35503-18790

Keywords

Antioxidant
Emulsion
Lipid oxidation
Marbling
Pork

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2011.04.021

Cite this

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title = "Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids",

abstract = "The objective of the study was to create marbling-like fat in lean pork with acceptable oxidative stability through the injection of canola/olive oil-substituted emulsions. Pork loins were injected with 5% water as control (CW) or 5% emulsion containing no tocopherols (E) or 0.07% tocopherols (ET) and stored at 2 °C in an oxygen-enriched package for up to 3. weeks. Lipid oxidation was totally inhibited in ET pork but increased 3-fold to 0.20. mg malonaldehyde/kg in CW and E pork after 3. weeks. ET treatment also had a positive effect on meat red color. Emulsion-containing pork, showing less protein oxidation (carbonyl and disulfide formation), had reduced drip loss and shear force than CW samples (P< 0.05). The results indicated that incorporation of antioxidant-containing emulsions could create marbling-like texture in lean pork without compromising oxidative stability.",

keywords = "Antioxidant, Emulsion, Lipid oxidation, Marbling, Pork",

author = "Lizhen Ma and Xiong, {Youling L.}",

note = "Funding Information: Author Ma was on sabbatical leave while conducting this study at the University of Kentucky, which was supported by a Tianjin Agricultural Sci-Tech Achievement Transformation and Popularization Grant (No. 201002060 ) and a USDA NRI Grant (No. 2008-35503-18790 ).",

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AU - Xiong, Youling L.

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PY - 2011/10

Y1 - 2011/10

N2 - The objective of the study was to create marbling-like fat in lean pork with acceptable oxidative stability through the injection of canola/olive oil-substituted emulsions. Pork loins were injected with 5% water as control (CW) or 5% emulsion containing no tocopherols (E) or 0.07% tocopherols (ET) and stored at 2 °C in an oxygen-enriched package for up to 3. weeks. Lipid oxidation was totally inhibited in ET pork but increased 3-fold to 0.20. mg malonaldehyde/kg in CW and E pork after 3. weeks. ET treatment also had a positive effect on meat red color. Emulsion-containing pork, showing less protein oxidation (carbonyl and disulfide formation), had reduced drip loss and shear force than CW samples (P< 0.05). The results indicated that incorporation of antioxidant-containing emulsions could create marbling-like texture in lean pork without compromising oxidative stability.

AB - The objective of the study was to create marbling-like fat in lean pork with acceptable oxidative stability through the injection of canola/olive oil-substituted emulsions. Pork loins were injected with 5% water as control (CW) or 5% emulsion containing no tocopherols (E) or 0.07% tocopherols (ET) and stored at 2 °C in an oxygen-enriched package for up to 3. weeks. Lipid oxidation was totally inhibited in ET pork but increased 3-fold to 0.20. mg malonaldehyde/kg in CW and E pork after 3. weeks. ET treatment also had a positive effect on meat red color. Emulsion-containing pork, showing less protein oxidation (carbonyl and disulfide formation), had reduced drip loss and shear force than CW samples (P< 0.05). The results indicated that incorporation of antioxidant-containing emulsions could create marbling-like texture in lean pork without compromising oxidative stability.

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KW - Pork

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Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

Access to Document

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