کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4563135 1330749 2006 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of cracklings hydrolysates on oxidative stability of pork meatballs fat
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effect of cracklings hydrolysates on oxidative stability of pork meatballs fat
چکیده انگلیسی

The aim of this work was to determine the effect of cracklings hydrolysates addition on the oxidative stability of fat and cholesterol in meatballs during 7 days of refrigerated storage.Changes in peroxide value (PV), anisidine value (AV), thiobarbituric acid reactive substances (TBARS) and cholesterol oxidation products (COPs) were determined. Cholesterol and oxysterols were analyzed as trimethylsilyl derivatives (TMS) by gas chromatography. Stability properties of antioxidants so employed were characterized by their inhibition activity.Analyzed enzymatic and acid hydrolysates of cracklings (EHC and AHC) obtained from meat industry by-product showed stability properties against fat and cholesterol. AHC exhibited a superior inhibition activity against fat oxidation than that of EHC because of smaller PV, AV and TBARS values. EHC showed a better inhibition activity against the formation of COPs in stored meatballs. After 7 days of storage, inhibition of formation of the oxysterols in samples with added hydrolysates was 29–54%. The antioxidative properties of EHC and AHC based on PV, AV and TBARS values were weaker than that of BHT. On the other hand, BHT was a poorer antioxidant than the hydrolysates against cholesterol oxidation in stored meatballs.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 39, Issue 8, October 2006, Pages 924–931
نویسندگان
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