Vedecký časopis

55 2016

Journal of Food and Nutrition Research
Súhrny čísla 1 / 2016

Brodowska, M. – Guzek, D. – Kołota, A. – Głąbska, D. – Górska-Horczyczak, E. – Wojtasik-Kalinowska, I. – Wierzbicka, A.
Effect of diet on oxidation and profile of volatile compounds of pork after freezing storage
Journal of Food and Nutrition Research, 55, 2016, č. 1, s. 40-47

Marta Brodowska, Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 c, 02-776 Warsaw, Poland.
Tel.: (48 22) 59 37 014, e-mail: marta_brodowska@sggw.pl

Received 7 August 2015; 1st revised 17 October 2015; accepted 21 October 2015; published online 1 February 2016.

Súhrn: The aim of this study was to evaluate the effect of dietary antioxidants (complex of 100 mg·kg-1 vitamin E and 1 mg·kg-1 of organic selenium added to fodder) on lipid oxidation and flavour of pork after freezing storage. Meat was derived from animals fed with control fodder, fodder containing linseed oil (rich in polyunsaturated fatty acids) or fodder containing linseed oil and antioxidants. The oxidation process was assessed by analysis of thiobarbituric acid reactive substances (TBARS) and volatile organic compounds, which were analysed using the electronic nose based on the technique of gas chromatography. The level of TBARS was in range from (2.16 ± 0.89) mg·kg-1 to (2.94 ± 1.41) mg·kg-1 and was associated with the stage of oxidation in all experimental groups. There was no effect of dietary supplementation of antioxidants on lipid oxidation of pork meat after 9 months of freezing storage. In all samples, organic volatile compounds characteristic for oxidation process were identified, but there were differences in the volatile profile between experimental groups and the control group. After a prolonged period of freezing storage, the process of lipid oxidation occurred, regardless from the diet, but the volatile compounds profile varied.

Kľúčové slová: thiobarbituric acid reactive substances; volatile compounds; lipids oxidation; pork meat; freezing

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