کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1187069 | 963455 | 2008 | 7 صفحه PDF | دانلود رایگان |
The effect of pasture- or concentrate-diet on colour stability, lipid oxidation and protein oxidation was measured in lamb meat (M. longissimus dorsi) during refrigerated storage of 7 days under gas permeable film. Lipid and protein oxidation increased rapidly with storage time while evolution of colour parameters exhibited a biphasic curve. Diet had an important effect on lipid oxidation where animals fed concentrate showed higher thiobarbituric reactive substance (TBARS) levels than animals fed pasture-diet. However the nature of diet did not affect protein oxidation or colour parameters of meat. In parallel anti-oxidant status of meat was estimated by measurement of vitamin E content and anti-oxidant enzyme activities while pro-oxidant status was evaluated by haeminic iron, polyunsaturated fatty acid (PUFAs) and glycogen content of muscle. Statistical analysis was performed in order to relate oxidation parameters to pro- and anti-oxidant status of muscle.
Journal: Food Chemistry - Volume 109, Issue 3, 1 August 2008, Pages 573–579