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Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display Time.
Mungure, Tanyaradzwa E; Birch, E John; Ponnampalam, Eric N; Stewart, Ian; Ahmed, Isam A Mohamed; Al-Juhaimi, Fahad Y; Bekhit, Alaa El-Din A.
Afiliação
  • Mungure TE; Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
  • Birch EJ; Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
  • Ponnampalam EN; Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, AgriBio, Bundoora, Victoria 3083, Australia.
  • Stewart I; Chemistry Department, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
  • Ahmed IAM; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia.
  • Al-Juhaimi FY; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia.
  • Bekhit AEA; Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
Foods ; 9(1)2020 Jan 03.
Article em En | MEDLINE | ID: mdl-31947758
The present study investigated the effect of processing parameters comprising rigor temperature, ageing and display time on conjugated linoleic acid (CLA) concentrations, stability and the development of cholesterol oxidation products in hot boned beef semimembranosus muscles. Meat samples, having attained rigor mortis at 5 °C and 25 °C, were vacuum packed and aged for 7 and 14 days and then displayed under aerobic conditions for 7 days at 4 °C. Lipid was extracted at each time interval then 1H NMR and GC-FID were used for CLA quantification. The cholesterol oxidation products (COPs) were separated from lipids via column chromatography and derivatized for GC-FID. The CLA content was not affected by the rigor temperature, ageing and display time (p > 0.05). The cholesterol oxidative stability was not affected by rigor temperature (p > 0.05) but was affected by ageing and display time (p < 0.05). The COPs, 7α- and 7ß-hydroxycholesterol, and 7-ketocholesterol were positively identified and their quantities increased with ageing and display time (p < 0.05). These results demonstrate that the production of COPs in semimembranosus muscle was significantly altered by the ageing and display time parameters but not by the rigor temperature used in this study.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Nova Zelândia País de publicação: Suíça

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Nova Zelândia País de publicação: Suíça