Trombetti Fabiana, Minardi Paola, Mordenti Attilio Luigi, Badiani Anna, Ventrella Vittoria, Albonetti Sabrina
Department of Veterinary Medical Sciences, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano Emilia, Italy.
Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin 42, 40127 Bologna, Italy.
Foods. 2022 Jun 27;11(13):1911. doi: 10.3390/foods11131911.
The effects and specificity of dietary supplementation of EconomasE (EcoE), mainly consisting of organic selenium (0.15 or 0.30 mg/kg feed; Se) or of vitamin E (100 or 200 mg/kg feed; VE), on lipid oxidation were evaluated in rabbit hamburgers during refrigerated storage. Oxidation data obtained by thiobarbituric acid-reactive substances (TBARS) spectrophotometric analysis and solid-phase microextraction (SPME) coupled with gas chromatography (GC) to determine hexanal content were compared. The relationships between oxidation levels, colour and pH and the discriminability of EcoE- or VE-treatment compared with control were also examined. TBARS content decreased in both VE and EcoE groups, while hexanal showed lower values only in the VE100 dietary group. The colour parameters were compatible with acceptable product quality and seemed to parallel the TBARS values up to the second day storage. Both VE and EcoE improved oxidative stability without affecting the sensory properties, but the VE effect appeared to more specifically hamper lipid oxidation, as evidenced by the determination and quantification of hexanal, a specific product of fatty acid peroxidation.
在冷藏储存期间，评估了主要由有机硒（0.15或0.30毫克/千克饲料；硒）或维生素E（100或200毫克/千克饲料；维生素E）组成的EconomasE（EcoE）膳食补充剂对兔肉汉堡脂质氧化的影响和特异性。比较了通过硫代巴比妥酸反应性物质（TBARS）分光光度分析以及固相微萃取（SPME）结合气相色谱（GC）测定己醛含量获得的氧化数据。还研究了氧化水平、颜色和pH值之间的关系，以及与对照相比EcoE或维生素E处理的可区分性。TBARS含量在维生素E和EcoE组中均降低，而己醛仅在维生素E 100膳食组中显示出较低值。颜色参数与可接受的产品质量相符，并且在储存第二天之前似乎与TBARS值平行。维生素E和EcoE均提高了氧化稳定性，而不影响感官特性，但维生素E的效果似乎更具体地抑制脂质氧化，脂肪酸过氧化的特定产物己醛的测定和定量证明了这一点。
