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אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Effects of vitamin E supplementation on lipid peroxidation and color retention of salted calf muscle from a diet rich in polyunsaturated fatty acids
Year:
2001
Authors :
אהרוני, יואב
;
.
אורלוב, אלה
;
.
אנגל, שמואל
;
.
אקירי, בצלאל
;
.
גרניט, רינה
;
.
הולצר, צבי
;
.
קנר, יוסף
;
.
Volume :
49
Co-Authors:
Granit, R., Department of Food Science, Institute for Technology and Storage of Agricultural Products, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Angel, S., Department of Food Science, Institute for Technology and Storage of Agricultural Products, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Akiri, B., Department of Food Science, Institute for Technology and Storage of Agricultural Products, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Holzer, Z., Department of Beef Cattle, Agricultural Research Organization, Newe-Yaar Research Center, P.O. Box 1021, Ramat-Yishay 30095, Israel
Aharoni, Y., Department of Beef Cattle, Agricultural Research Organization, Newe-Yaar Research Center, P.O. Box 1021, Ramat-Yishay 30095, Israel
Orlov, A., Department of Beef Cattle, Agricultural Research Organization, Newe-Yaar Research Center, P.O. Box 1021, Ramat-Yishay 30095, Israel
Kanner, J., Department of Food Science, Institute for Technology and Storage of Agricultural Products, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
5951
To page:
5956
(
Total pages:
6
)
Abstract:
The color of fresh meat is one of the most important quality criteria of raw muscle foods. This red color is principally due to the presence of oxymyoglobin. The present study was undertaken to examine the effect of a diet rich in polyunsaturated fatty acids (PUFA), the addition of NaCl, and the influence of dietary supplementation with vitamin E on calf muscle oxymyoglobin oxidation (color) and lipid peroxidation. Vitamin E was added to the feed at a concentration of 4000 mg/day for 90 days before slaughter. This diet increased the α-tocopherol concentration in muscle membrane from 2.6-2.8 to 6.5-7.0 μg/g of fresh weight. It was found that the diet rich in PUFA and, especially, the addition of NaCl increased muscle lipid peroxidation and oxymyoglobin oxidation as indicated by the contents of thiobarbituric acid-reactive substances and substances that impaired color value readings during storage at 4°C. Both undesirable reactions during storage were controlled very efficiently by the presence of a critically high concentration of α-tocopherol in the muscle tissues. The findings concerning the antioxidant activity of α-tocopherol in this study form additional evidence of its efficient protection against oxidative reactions during storage of muscle tissues and its potential to maintain a high nutritional value in them.
Note:
Related Files :
Animal
animal experiment
animal tissue
cattle
color
drug effect
food storage
meat
myoglobin
oxidation
עוד תגיות
תוכן קשור
More details
DOI :
10.1021/jf010459s
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
32365
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:09
Scientific Publication
Effects of vitamin E supplementation on lipid peroxidation and color retention of salted calf muscle from a diet rich in polyunsaturated fatty acids
49
Granit, R., Department of Food Science, Institute for Technology and Storage of Agricultural Products, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Angel, S., Department of Food Science, Institute for Technology and Storage of Agricultural Products, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Akiri, B., Department of Food Science, Institute for Technology and Storage of Agricultural Products, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Holzer, Z., Department of Beef Cattle, Agricultural Research Organization, Newe-Yaar Research Center, P.O. Box 1021, Ramat-Yishay 30095, Israel
Aharoni, Y., Department of Beef Cattle, Agricultural Research Organization, Newe-Yaar Research Center, P.O. Box 1021, Ramat-Yishay 30095, Israel
Orlov, A., Department of Beef Cattle, Agricultural Research Organization, Newe-Yaar Research Center, P.O. Box 1021, Ramat-Yishay 30095, Israel
Kanner, J., Department of Food Science, Institute for Technology and Storage of Agricultural Products, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Effects of vitamin E supplementation on lipid peroxidation and color retention of salted calf muscle from a diet rich in polyunsaturated fatty acids
The color of fresh meat is one of the most important quality criteria of raw muscle foods. This red color is principally due to the presence of oxymyoglobin. The present study was undertaken to examine the effect of a diet rich in polyunsaturated fatty acids (PUFA), the addition of NaCl, and the influence of dietary supplementation with vitamin E on calf muscle oxymyoglobin oxidation (color) and lipid peroxidation. Vitamin E was added to the feed at a concentration of 4000 mg/day for 90 days before slaughter. This diet increased the α-tocopherol concentration in muscle membrane from 2.6-2.8 to 6.5-7.0 μg/g of fresh weight. It was found that the diet rich in PUFA and, especially, the addition of NaCl increased muscle lipid peroxidation and oxymyoglobin oxidation as indicated by the contents of thiobarbituric acid-reactive substances and substances that impaired color value readings during storage at 4°C. Both undesirable reactions during storage were controlled very efficiently by the presence of a critically high concentration of α-tocopherol in the muscle tissues. The findings concerning the antioxidant activity of α-tocopherol in this study form additional evidence of its efficient protection against oxidative reactions during storage of muscle tissues and its potential to maintain a high nutritional value in them.
Scientific Publication
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