Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté
| Autor: | María C. García Fontán, Mirian Pateiro, Javier Carballo, José M. Lorenzo |
|---|---|
| Rok vydání: | 2013 |
| Předmět: |
Fat content
Swine Cold storage Food chemistry Shelf life Analytical Chemistry Lipid peroxidation Fats chemistry.chemical_compound biology.animal parasitic diseases Animals Non heme iron Food science biology Bacteria Chemistry Proteins General Medicine Lipids Cold Temperature Meat Products Foal Biochemistry Food Storage Liver Oxidation-Reduction Food Science |
| Zdroj: | Food chemistry. 155 |
| ISSN: | 1873-7072 |
| Popis: | The effect of fat content (30%, 35% and 40%) on physical, microbial, lipid and protein changes, during chill storage, of foal liver pâté was studied. Microbial counts showed differences (P0.05) during storage time and among fat levels. Lightness and redness values gradually decreased over time, while yellowness increased during the whole period and displayed the highest values at the end of storage. The significant increase of protein carbonyls, during chill storage, of foal liver pâté reflects the intense oxidative degradation of the muscle proteins. The fat level presented significant differences in lipid oxidation, since foal pâtés with higher fat content (HF) showed significant higher TBARs values, compared to pâtés with lower fat content (LF) (0.54 vs. 0.46 mg MDA/kg pâtés; P0.001). Finally, NHI (non heme iron) increased during refrigerated storage of foal liver pâté, with the contents in the HF group being higher at all stages of storage (P0.05). |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect