Department of Food Hygiene, Estonian University of Life Sciences, Kreutzwaldi 58A, 51014, Tartu, Estonia.
Meat Sci. 2012 Dec;92(4):870-3. doi: 10.1016/j.meatsci.2012.06.016. Epub 2012 Jun 19.
The oxidation of lipids in different prefabricated meat products may have detrimental effects on the organoleptic properties and/or safety of meat, and poses a serious health concern. The oxidation processes may be accelerated by acids that are added to some products, e.g., marinated meat. In this work, the oxidation of free polyunsaturated fatty acids during pork marination in the presence of different acidifiers was investigated. It was demonstrated by the measurement of thiobarbituric acid reactive substances (TBARS) and by liquid chromatography - tandem mass spectroscopy that the highest degree of oxidation occurred in acetic acid and lactic acid marinades, whereas the oxidation was significantly suppressed by citric and ascorbic acids. Among the primary products of oxidation, 9,12,13-trihydroxy-10-octadecenoic acid and two isomers of hydroxy-epoxy-octadecenoic acid were dominating. A nearly linear correlation between TBARS values and total content of these two hydroxy-fatty acids was observed.
不同预制肉产品中脂质的氧化可能对肉的感官特性和/或安全性产生不利影响，并对健康构成严重威胁。这些氧化过程可能会被添加到某些产品中的酸加速，例如腌制肉。在这项工作中，研究了不同酸化剂存在下猪肉腌制过程中游离多不饱和脂肪酸的氧化。通过测定硫代巴比妥酸反应物（TBARS）和液相色谱-串联质谱法表明，在乙酸和乳酸腌泡液中发生了最高程度的氧化，而柠檬酸和抗坏血酸则显著抑制了氧化。在氧化的主要产物中，9,12,13-三羟基-10-十八烯酸和羟基环氧十八烯酸的两种异构体占主导地位。TBARS 值与这两种羟基脂肪酸总含量之间存在近乎线性的相关性。
