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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.creator | Botsoglou, E. | en |
dc.creator | Govaris, A. | en |
dc.creator | Ambrosiadis, I. | en |
dc.creator | Fletouris, D. | en |
dc.date.accessioned | 2015-11-23T10:24:01Z | |
dc.date.available | 2015-11-23T10:24:01Z | |
dc.date.issued | 2012 | |
dc.identifier | 10.1016/j.meatsci.2012.05.022 | |
dc.identifier.issn | 0309-1740 | |
dc.identifier.uri | http://hdl.handle.net/11615/26371 | |
dc.description.abstract | The 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.source | Meat Science | en |
dc.source.uri | <Go to ISI>://WOS:000309085800031 | |
dc.subject | Olive leaves | en |
dc.subject | Linseed oil | en |
dc.subject | Lipid oxidation | en |
dc.subject | Protein oxidation | en |
dc.subject | alpha-Tocopheryl acetate | en |
dc.subject | Cooked pork | en |
dc.subject | DRY-CURED LOIN | en |
dc.subject | LINSEED OIL | en |
dc.subject | SENSORY CHARACTERISTICS | en |
dc.subject | FATTY-ACIDS | en |
dc.subject | VITAMIN-E | en |
dc.subject | ANTIOXIDANT CAPACITY | en |
dc.subject | PHENOLIC-COMPOUNDS | en |
dc.subject | OXIDIZED PROTEINS | en |
dc.subject | LONGISSIMUS-DORSI | en |
dc.subject | COOKED PORK | en |
dc.subject | Food Science & Technology | en |
dc.title | 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 | en |
dc.type | journalArticle | en |
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