Dept. of Agricultural, Food and Nutritional Science, Univ. of Alberta, Edmonton, AB, T6H 2V8, Canada.
J Food Sci. 2010 Mar;75(2):T25-34. doi: 10.1111/j.1750-3841.2009.01478.x.
The influence of vitamin E and selenomethionine (SeMet) on lipid oxidation in frozen-raw and cooked omega-3 enriched dark chicken meat was evaluated. Feed was supplemented with 2 levels of vitamin E (250 and 50 IU/kg of feed) and selenium (0.1 mg of sodium selenite/kg of feed and 0.3 mg of SeMet/kg of feed). An extruded linseed product was used as the alpha-linolenic acid source. Fatty acid (FA) profile, oxysterols, and thiobarbituric reactive acid substances (TBARs) were analyzed in frozen-raw, boiled, pan-fried, and roasted meat. After 6 mo of storage, oxysterols in frozen-raw meat remained stable with either high or low levels of dietary antioxidants. During cooking, high levels of vitamin E reduced oxysterol formation, whereas high levels of SeMet were inconsistent and even increased oxysterols during roasting. TBARs in frozen-raw meat stored for 6 mo were inhibited by high levels of either antioxidant. Conversely, no protective effect during cooking was observed at this time of storage. After 12 mo at -30 degrees C no antioxidant protection was observed.
研究了维生素 E 和硒蛋氨酸（SeMet）对冷冻生肉和烹饪的富含 ω-3 的黑鸡肉中脂质氧化的影响。饲料中添加了 2 种水平的维生素 E（饲料中 250 和 50 IU/kg）和硒（饲料中 0.1 毫克亚硒酸钠和 0.3 毫克 SeMet/kg）。使用挤压亚麻籽产品作为 α-亚麻酸的来源。分析了冷冻生肉、煮肉、煎肉和烤肉中的脂肪酸（FA）谱、氧化固醇和硫代巴比妥酸反应物质（TBARs）。在 6 个月的储存期后，高或低水平的膳食抗氧化剂均使冷冻生肉中的氧化固醇保持稳定。在烹饪过程中，高水平的维生素 E 可减少氧化固醇的形成，而高水平的 SeMet 在烘烤过程中则不一致，甚至增加了氧化固醇。储存 6 个月的冷冻生肉中的 TBARs 被高水平的任何一种抗氧化剂所抑制。相反，在这个储存时间点，在烹饪过程中没有观察到保护作用。在-30°C 下储存 12 个月后，没有观察到抗氧化保护。
