Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage

The effect of dietary soybean oil on lipid and protein oxidation in low and high fat pork patties made from quadriceps femoris during chill storage in a high oxygen atmosphere packaging (80% O2/20% CO2) in the dark for 7 days was investigated. Pigs were fed either a standard diet or a diet added 2% soybean oil. After slaughter high fat pork patties were prepared for both feeding regimes by addition of back fat from pigs fed the same diet whereas low fat pork patties were prepared without addition of back fat. The 2% soybean diet increased the amount of unsaturated fat in the pork. Secondary lipid oxidation products determined as thiobarbituric acid reactive substances (TBARS) were found to increase in the pork patties with increased unsaturated fat. Increased unsaturated fat in the pork patties had no effect on protein oxidation determined as free protein thiol content and protein carbonyl content. A small, but significant increase in protein oxidation was found in the high fat pork patties independent on dietary fat. In conclusion, protein oxidation is unaffected by dietary fat in pork patties during chill storage for periods normally used in retail trade, and lipid and protein oxidation are not coupled under these conditions.