Bellés M, Leal L N, Díaz V, Alonso V, Roncalés P, Beltrán J A
Grupo de Investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón -IA2- (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, Spain.
Trouw Nutrition Research and Development, Boxmeer, The Netherlands.
Food Chem. 2018 Jan 15;239:1-8. doi: 10.1016/j.foodchem.2017.06.076. Epub 2017 Jun 13.
This study evaluated the effect of dietary vitamin E supplementation (1000mg of DL-α-tocopheryl acetate/kg of basal diet) on physicochemical and fatty acid stability of fresh and thawed lamb leg chops, frozen stored for 3, 6 and 9months. Legs were chopped, modified atmosphere packaged (70%O/30%CO) and maintained under retail conditions (4±0.5°C, with 14h fluorescent light) for 9days. Muscle α-tocopherol concentration was over 3.5-fold higher in supplemented samples than in control lambs. The effect of dietary vitamin E was independent of frozen storage, so these effects were analysed separately. Vitamin E supplementation reduced lipid oxidation (P≤0.001) and decreased metmyoglobin formation, leading to a more attractive colour of meat. Moreover, supplementation led to a higher percentage of polyunsaturated fatty acids. Therefore, vitamin E supplementation could be recommended for preserving either fresh or thawed lamb.
本研究评估了在基础日粮中添加维生素E（1000mg DL-α-生育酚醋酸酯/千克基础日粮）对新鲜和解冻羊腿排理化性质及脂肪酸稳定性的影响，这些羊腿排在-20℃下冷冻储存3、6和9个月。将羊腿切块，采用气调包装（70%O₂/30%CO₂），并在零售条件（4±0.5℃，14小时荧光光照）下保存9天。添加维生素E的样本中肌肉α-生育酚浓度比对照羔羊高出3.5倍以上。日粮维生素E的作用与冷冻储存无关，因此对这些作用进行了单独分析。添加维生素E可降低脂质氧化（P≤0.001）并减少高铁肌红蛋白的形成，使肉的颜色更具吸引力。此外，添加维生素E可使多不饱和脂肪酸的比例更高。因此，建议添加维生素E来保存新鲜或解冻的羊肉。
