Changes in Haem Pigments, Peroxide Value, TBARS, Free Fatty Acid Contents and Fatty Acid Composition of Muscles from Low Fat Pork Cuts during Chilled Storage

Abstract

This study was conducted to investigate the changes in haem pigments, peroxide value, TBARS, free fatty acid contents and fatty acid composition of five muscles from low fat pork cuts during storage at 4 o C for 14 d. The myoglobin contents (Oxy, Met and Total) did not change significantly (p>0.05) as storage time increased. In addition, the peroxide value did not change significantly (p>0.05), but the thiobarbituric acid reactive substances were significantly (p<0.05) upregulated during chilled storage. The total free fatty acid contents of the longissimus dorsi muscle were significantly (p<0.05) upregulated, but the saturated, unsaturated, mono-unsaturated and poly-unsaturated fatty acid composition of the muscles did not change significantly (p>0.05) during chilled storage.

Nitrite formation from vegetable sources and its use as a preservative in cooked sausage

“…The analysis for thiobarbituric acid reactive substances (TBARS) was performed with a modified method to measure the degree of lipid oxidation in the sausages . Each sausage was made by adding SN, VN or YN and stored at 4 °C.…”

“…The absorbance of the supernatant was measured using an ELISA reader at 532 nm. The TBARS value (mg malondialdehyde kg −1 meat) was calculated …”

“…The analysis for thiobarbituric acid reactive substances (TBARS) was performed with a modified method to measure the degree of lipid oxidation in the sausages. 24,25 Each sausage was made by adding SN, VN or YN and stored at 4 ∘ C. The TBARS values were measured on days 0, 5, 10, 15 and 20. Five grams of ground samples were weighed into a conical tube (45 mL) with 15 mL of distilled water.…”

Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life

“…Thus, lipid oxidation of meat can be restrained by low temperature storage, similar to VBN. There have been studies on the effectiveness of refrigeration on lipid oxidation in pork and the results indicated that TBARS values increase with the longer storage periods ( Choi et al, 1998 ; Kim et al, 2004 ; Seong et al, 2010 ). Superchilling was also performed to lower the TBARS of meats.…”

Effect of Rooibos (Aspalathus linearis) on Growth Control of Clostridium perfringens and Lipid Oxidation of Ready‐to‐Eat Jokbal (Pig's Trotters)

“…To measure the degree of the lipid oxidation, TBARS analysis was performed based on a modified method (Buege and Aust ; Jo and others ; Seong and others ). The Jokbal stored at 24 °C was sampled for TBARS analysis on 0, 1, 2, 3, 4, and 5 d while the sampling for the Jokbal stored at 10 °C was conducted using the TBARS analysis on 0, 2, 4, 7, 15, and 30 d. Each of the 5 g of Jokbal treated with 10% rooibos, 4% PL + SDA, or a combination of 10% rooibos and 4% PL + SDA was homogenized with 15 mL DW containing 50 μL of 7.2% dibutylhydroxytoluene in ethanol.…”