共轭亚油酸对冷藏牛肉饼颜色和脂质氧化的影响。
Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage.
作者信息
Hur S J, Ye B W, Lee J L, Ha Y L, Park G B, Joo S T
机构信息
Division of Applied Life Science, Graduate School, Gyeongsang National University, Chinju, Kyeongnam 660-701, South Korea.
出版信息
Meat Sci. 2004 Apr;66(4):771-5. doi: 10.1016/S0309-1740(03)00104-9.
The effects of conjugated linoleic acid (CLA) on color and lipid oxidation of beef patties were investigated. Ground beef was divided into three batches. The control patties were prepared with 90% lean meat and 10% tallow. The second treatment consisted of 90% lean meat with 9.5% tallow+0.5% CLA sources. The third treatment consisted of 90% lean meat with 8% tallow+2% CLA sources. The patties were wrap-packaged and then stored at 4° for 14 days. The CLA concentration significantly increased (P<0.05) by substituting CLA sources for fat. Storage of the patties did not alter the CLA concentration in beef patties. The treatment substituted with CLA sources had significantly lower TBARS (2-thiobarbituric acid-reactive substances) values (P<0.05) than the control. For oxymyoglobin contents and a* value, substituted CLA sources treatments had significantly higher values than the control. However, L* value significantly increased by substituting CLA sources for fat.
研究了共轭亚油酸（CLA）对牛肉饼颜色和脂质氧化的影响。将绞碎的牛肉分成三批。对照肉饼由90%的瘦肉和10%的牛脂制成。第二种处理方法是90%的瘦肉加9.5%的牛脂+0.5%的CLA来源。第三种处理方法是90%的瘦肉加8%的牛脂+2%的CLA来源。将肉饼进行包装，然后在4℃下储存14天。用CLA来源替代脂肪后，CLA浓度显著增加（P<0.05）。肉饼的储存并未改变牛肉饼中的CLA浓度。用CLA来源替代的处理组的硫代巴比妥酸反应物（TBARS）值显著低于对照组（P<0.05）。对于氧合肌红蛋白含量和a值，用CLA来源替代的处理组的值显著高于对照组。然而，用CLA来源替代脂肪后，L值显著增加。
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