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| Effect of Different Natural Antioxidants on Lipid Oxidation in Beef Products with Different Thermal Processing |
| LIU Meng, SHI Zhijia*, GONG Hui, YANG Zhen |
| China Meat Research Centre, Beijing Academy of Food Sciences, Beijing 100068, China |
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Abstract The nutritional value of lipids depends on their fatty acid composition. Under aerobic conditions, thermal processing will accelerate lipid oxidation and change its fatty acid composition thereby reducing its nutritional value. This study aimed to analyze the effect of different natural antioxidants including tea polyphenol (TP), antioxidants of glycyrrhiza (AOG), rosemary extract (RE), antioxidant of bamboo leaves (AOB) and sodium phytate (SP) on lipid oxidation in beef products with different thermal processing (at 80, 100, 121 and 150 ℃). Lipid oxidation was evaluated by determining changes in fatty acid composition using gas chromatography-mass spectrometry (GC-MS). The results indicated that all natural antioxidants had different inhibitory effects on lipid oxidation in various beef products. There was a significant difference (P < 0.05) in efficacy among various natural antioxidants under the same thermal processing conditions. TP was the most effective for beef products processed at 80 and 100 ℃, resulting in maximum contents of total fatty acids, total unsaturated fatty acids and polyunsaturated fatty acids, whereas AOB and RE were the most effective for beef products processed at 150 ℃.
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GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2017, Vol. 31 
