Lee S, Faustman C, Djordjevic D, Faraji H, Decker E A
Department of Animal Science, University of Connecticut, Storrs, CT 06269 4040, United States.
Meat Sci. 2006 Jan;72(1):18-24. doi: 10.1016/j.meatsci.2005.05.022. Epub 2005 Aug 10.
The effects of an n-3 oil emulsion, with and without added antioxidants, on lipid oxidation in n-3 polyunsaturated fatty acid (PUFA)-fortified meat products were studied. An emulsion of n-3 PUFAs was prepared (25% algal oil, 2.5% whey protein isolates, 10mM sodium citrate, 0.2% potassium sorbate, 500ppm of 70% mixed tocopherols, 100μM EDTA, pH 3, pasteurized at 75°C for 30min) and incorporated into fresh ground turkey, and fresh pork sausage (20% fat) to achieve a concentration of 500mg n-3 PUFA/110g meat. An antioxidant combination containing rosemary (0.2% w/w; radical quencher), citrate (0.5% w/w; sequestrant) and erythorbate (1g/kg product; reductant) was prepared and incorporated into ground turkey patties (5cm dia, 1.5cm thick) or fresh pork sausages (5cm dia, 1.5cm thick). Meat products were stored at 4°C or -18°C and analyzed for color (L*, a*, b* values), lipid oxidation (TBARS and lipid hydroperoxides) and n-3 PUFA profile. a* Values of refrigerated ground turkey patties decreased with storage, and an antioxidant combination effect was observed after 4 days (P<0.05). For fresh pork sausages at 4°C, control+antioxidant (CON+ANTI), and n-3+antioxidant (n-3+ANTI) groups showed greater a* values than controls (CON) indicating that the antioxidant combination stabilized meat color. TBARS and lipid hydroperoxides of both n-3 PUFA-enhanced meat products increased with storage (P<0.05); there were no significant changes in TBARS or lipid hydroperoxides for treatments containing the antioxidant combination (P<0.05). The actual level of n-3 PUFA incorporation in both meat products was greater than 87%; n-3 PUFA concentrations did not change within any treatment during storage (P>0.05). These results provide support for including antioxidant protection in n-3 PUFA fortified meat products.
研究了添加和不添加抗氧化剂的n-3油乳液对n-3多不饱和脂肪酸（PUFA）强化肉制品中脂质氧化的影响。制备了n-3多不饱和脂肪酸乳液（25%藻油、2.5%乳清蛋白分离物、10mM柠檬酸钠、0.2%山梨酸钾、500ppm的70%混合生育酚、100μM乙二胺四乙酸、pH 3，75°C巴氏杀菌30分钟），并将其添加到新鲜绞碎的火鸡肉和新鲜猪肉香肠（20%脂肪）中，使n-3多不饱和脂肪酸的浓度达到500mg/110g肉。制备了一种含有迷迭香（0.2% w/w；自由基猝灭剂）、柠檬酸盐（0.5% w/w；螯合剂）和异抗坏血酸钠（1g/kg产品；还原剂）的抗氧化剂组合，并将其添加到火鸡肉饼（直径5cm，厚1.5cm）或新鲜猪肉香肠（直径5cm，厚1.5cm）中。肉制品在4°C或-18°C下储存，并分析其颜色（L*、a*、b值）、脂质氧化（硫代巴比妥酸反应物和脂质氢过氧化物）和n-3多不饱和脂肪酸谱。冷藏火鸡肉饼的a值随储存时间下降，4天后观察到抗氧化剂组合的效果（P<0.05）。对于4°C下的新鲜猪肉香肠，对照+抗氧化剂（CON+ANTI）组和n-3+抗氧化剂（n-3+ANTI）组的a*值高于对照组（CON），表明抗氧化剂组合稳定了肉的颜色。两种n-3多不饱和脂肪酸强化肉制品的硫代巴比妥酸反应物和脂质氢过氧化物均随储存时间增加（P<0.05）；含抗氧化剂组合的处理组的硫代巴比妥酸反应物或脂质氢过氧化物无显著变化（P<0.05）。两种肉制品中n-3多不饱和脂肪酸的实际添加水平均大于87%；储存期间任何处理组的n-3多不饱和脂肪酸浓度均无变化（P>0.05）。这些结果为在n-3多不饱和脂肪酸强化肉制品中添加抗氧化保护提供了支持。
