کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2451884 | 1109698 | 2007 | 8 صفحه PDF | دانلود رایگان |

Previous research has demonstrated that vitamin E (tocopherol) applied to muscle foods using an oil carrier targets the neutral lipid fraction (NLF: triacylglycerols) instead of the polar lipid fraction (PLF: phospholipids) and therefore does not act as an effective antioxidant. This paper demonstrates that δ-tocopherol (TOH) applied using a polar carrier was effectively incorporated into the PLF of ground beef and reduced subsequent TBARs development. TOH was incorporated in the PLF at 2820 ± 231 μg TOH/g lipid and in the NLF at 167 ± 66.2 μg TOH/g lipid. Cooking ground beef (patties) did not result in loss of absolute amount of δ-tocopherol (5020 ± 975 μg vs. 6220 ± 1510 μg TOH, respectively). In addition, the development of thiobarbituric reactive substances (TBARs) in cooked product was significantly (p<0.05)(p<0.05) lowered by TOH incorporation on days 2, 9, 15, and 22.
Journal: Meat Science - Volume 76, Issue 2, June 2007, Pages 308–315