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Lipid and protein oxidation of alpha-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or alpha-tocopheryl acetate

dc.creatorBotsoglou, E.en
dc.creatorGovaris, A.en
dc.creatorAmbrosiadis, I.en
dc.creatorFletouris, D.en
dc.date.accessioned2015-11-23T10:24:01Z
dc.date.available2015-11-23T10:24:01Z
dc.date.issued2012
dc.identifier10.1016/j.meatsci.2012.05.022
dc.identifier.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/11615/26371
dc.description.abstractThe objective of this study was to evaluate the effect of diet supplementation with olive leaves or alpha-tocopheryl acetate on lipid and protein oxidation of raw and cooked n-3 enriched-pork during refrigerated storage. Enrichment of pork with alpha-linolenic acid through diet supplementation with linseed oil enhanced (p <= 0.05) lipid oxidation in both raw and cooked chops but had no effect (p>0.05) on protein oxidation during refrigerated storage while decreasing (p <= 0.05) the sensory attributes of cooked pork. Diet supplementation with olive leaves or alpha-tocopheryl acetate had no effect (p>0.05) on the fatty acid composition of pork but decreased (p <= 0.05) lipid oxidation while exerting no effect (p>0.05) on protein oxidation in both raw and cooked alpha-linolenic acid-enriched chops stored and chilled for 9 days. Moreover, olive leaves and alpha-tocopheryl acetate supplemented at 10 g/kg and 200 mg/kg diet, respectively, exerted (p <= 0.05) a beneficial effect on the sensory attributes of cooked alpha-linolenic acid-enriched pork chops. (C) 2012 Elsevier Ltd. All rights reserved.en
dc.sourceMeat Scienceen
dc.source.uri<Go to ISI>://WOS:000309085800031
dc.subjectOlive leavesen
dc.subjectLinseed oilen
dc.subjectLipid oxidationen
dc.subjectProtein oxidationen
dc.subjectalpha-Tocopheryl acetateen
dc.subjectCooked porken
dc.subjectDRY-CURED LOINen
dc.subjectLINSEED OILen
dc.subjectSENSORY CHARACTERISTICSen
dc.subjectFATTY-ACIDSen
dc.subjectVITAMIN-Een
dc.subjectANTIOXIDANT CAPACITYen
dc.subjectPHENOLIC-COMPOUNDSen
dc.subjectOXIDIZED PROTEINSen
dc.subjectLONGISSIMUS-DORSIen
dc.subjectCOOKED PORKen
dc.subjectFood Science & Technologyen
dc.titleLipid and protein oxidation of alpha-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or alpha-tocopheryl acetateen
dc.typejournalArticleen


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