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

Producción científica: Conference contribution › revisión exhaustiva

1 Cita (Scopus)

Resumen

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.

Idioma originalEnglish
Título de la publicación alojadaApplication of Chemical Engineering
Páginas2860-2863
Número de páginas4
DOI
EstadoPublished - 2011
Evento2011 International Conference on Chemical Engineering and Advanced Materials, CEAM 2011 - Changsha, China
Duración: may 28 2011 → may 30 2011

Serie de la publicación

NombreAdvanced Materials Research
Volumen236-238
ISSN (versión impresa)1022-6680

Conference

Conference2011 International Conference on Chemical Engineering and Advanced Materials, CEAM 2011
País/TerritorioChina
CiudadChangsha
Período5/28/11 → 5/30/11

ASJC Scopus subject areas

  • General Engineering

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