Department of Animal Sciences, University of Illinois, Urbana, IL.
Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Republic of Korea.
J Anim Sci. 2018 Jun 29;96(7):2723-2733. doi: 10.1093/jas/sky179.
Objectives were to evaluate effects of feeding soybean oil (SO) with varying levels of peroxidation on fresh belly characteristics, processing yields, and shelf life of commercially manufactured bacon stored under food-service-style conditions. Fifty-six barrows were randomly assigned to 1 of 4 diets containing 10% fresh SO (22.5 °C) or thermally processed SO (45 °C for 288 h, 90 °C for 72 h, or 180 °C for 6 h), each infused with air at a rate of 15 L/min. Individually housed pigs were provided ad libitum access to feed for 81 d. On day 82, pigs were slaughtered, and on day 83, carcasses were fabricated and bellies collected for recording of weight, dimensions, and flop distance. Belly adipose tissue cores were collected for the analysis of iodine value (IV) by near-infrared spectroscopy (NIR-IV). Bacon was manufactured at a commercial processing facility, and sliced bacon was subsequently transferred to food-service-style packaging and subjected to 0-, 30-, 60-, or 90-d storage at -20 °C. Stored bacon was evaluated for thiobarbituric acid reactive substances (TBARS) and trained sensory evaluation of oxidized odor and flavor. Fresh belly and bacon processing traits were analyzed as a 1-way ANOVA with the fixed effect of SO, whereas shelf life traits were analyzed as a 1-way ANOVA repeated in time. There was no effect (P ≥ 0.30) of SO on belly weight, length, width, or thickness, but bellies of pigs fed 90 °C SO had greater (P ≤ 0.04) flop distance (more firm) than all other SO treatments. Belly fat NIR-IV of pigs fed 90 °C SO were 10.22 units less (P < 0.0001) than pigs fed 180 °C SO, which were 2.99 and 3.29 units less than belly adipose tissue of pigs fed 22.5 and 45 °C SO, respectively. There was no effect of SO on brine uptake or cooking yield of commercially manufactured bacon. There was a trend (P = 0.09) for bacon manufactured from bellies of pigs fed 45 and 90 °C SO to have greater slicing yields than those from pigs fed 22.5 and 180 °C SO. There were no SO × storage time interactions (P ≥ 0.27) for any shelf life trait. There was no difference in TBARS, oxidized odor, or oxidized flavor among the 4 SO treatments, although all 3 shelf life metrics increased (P < 0.0001) with storage time. Overall, feeding SO thermally processed at 90 and 180 °C reduced belly adipose tissue IV, but feeding peroxidized SO did not affect processing yields or shelf life characteristics of commercially manufactured bacon.
目的在于评估不同过氧化水平的大豆油（SO）对商业生产的培根的新鲜腹部特征、加工产率和货架期的影响，这些培根在食品服务式条件下储存。将 56 头阉公猪随机分配到 4 种饮食中的 1 种，每种饮食均含有 10%的新鲜 SO（22.5°C）或经过热处理的 SO（45°C 处理 288 小时，90°C 处理 72 小时或 180°C 处理 6 小时），并以 15L/min 的速度注入空气。单独饲养的猪可以自由采食饲料 81 天。在第 82 天，猪被屠宰，在第 83 天，胴体被加工，并收集腹部以记录重量、尺寸和翻滚距离。腹部脂肪组织芯用于通过近红外光谱法（NIR-IV）分析碘值（IV）。在商业加工设施中制造培根，然后将切片培根转移到食品服务式包装中，并在-20°C 下储存 0、30、60 或 90 天。储存的培根进行硫代巴比妥酸反应物质（TBARS）和经过训练的氧化气味和风味的感官评估。新鲜腹部和培根加工特性作为 SO 的固定效应进行 1 方式方差分析，而货架期特性作为重复时间的 1 方式方差分析。SO 对腹部重量、长度、宽度或厚度没有影响（P≥0.30），但饲喂 90°C SO 的猪的腹部翻滚距离（更结实）大于其他 SO 处理组（P≤0.04）。饲喂 90°C SO 的猪的腹部脂肪 NIR-IV 比饲喂 180°C SO 的猪低 10.22 个单位（P<0.0001），而饲喂 22.5 和 45°C SO 的猪的腹部脂肪 NIR-IV 分别比饲喂 180°C SO 的猪低 2.99 和 3.29 个单位。SO 对商业生产的培根的盐水吸收或蒸煮产率没有影响。有趋势（P=0.09）表明，饲喂 45 和 90°C SO 的猪的腹部制造的培根的切片产率大于饲喂 22.5 和 180°C SO 的猪。在任何货架期特性中，SO 和储存时间之间都没有交互作用（P≥0.27）。在 4 种 SO 处理中，TBARS、氧化气味或氧化风味没有差异，尽管所有 3 种货架期指标都随着储存时间的增加（P<0.0001）而增加。总的来说，饲喂 90 和 180°C 热处理的 SO 降低了腹部脂肪组织的 IV，但饲喂过氧化 SO 不会影响商业生产的培根的加工产率或货架期特征。
