Campus di Scienze degli Alimenti, Università di Bologna, 47023 Cesena (FC), Italy.
J Sci Food Agric. 2010 Apr 30;90(6):1050-5. doi: 10.1002/jsfa.3918.
The type of packaging atmosphere has been reported as a technological factor that consistently affects the quality of lipid fraction in meat. Oxidation of cholesterol and lipids was evaluated before and after pan frying in commercial refrigerated minced beef stored under aerobic atmosphere for 1 and 8 days.
In raw beef, cholesterol and lipid oxidation developed at a slow rate. Cholesterol oxidation products (COPs) did not significantly vary (approximately 8 microg COPs g(-1) of fat) over 8 days, while in the same period thiobarbituric acid reactive substances (TBARS) less than doubled (from 0.7 to 1.2 malondialdehyde equivalents kg(-1) of muscle). Pan frying did not influence the oxidative degree in the fresh product but consistently catalyzed cholesterol oxidation in stored beef. A significant increase was assessed in beef at the end of storage: from 8.6 to 30.0 microg COPs g(-1) of fat in raw and cooked beef, respectively.
Aerobic packaging did not appear as a pro-oxidant factor in fresh minced beef with a good oxidative quality during a short period of refrigerated storage.
包装气氛的类型被报道为一种技术因素，它会持续影响肉中脂质部分的质量。在有氧气氛下商业冷藏绞碎牛肉中储存 1 天和 8 天后，进行了煎前和煎后的胆固醇和脂质氧化评估。
在生牛肉中，胆固醇和脂质氧化以缓慢的速度发展。胆固醇氧化产物（COPs）在 8 天内没有显著变化（约 8μg COPs/g 脂肪），而在同一时期，硫代巴比妥酸反应物（TBARS）增加了不到一倍（从 0.7 到 1.2 毫克当量/千克肌肉）。煎制并没有影响新鲜产品的氧化程度，但在储存的牛肉中一致地催化了胆固醇氧化。在储存结束时，牛肉中的氧化程度评估有了显著增加：从生牛肉和熟牛肉中的 8.6μg COPs/g 脂肪分别增加到 30.0μg COPs/g 脂肪。
在冷藏储存的短时间内，有氧包装并没有成为新鲜绞碎牛肉中具有良好氧化质量的促氧化剂因素。
