Premium
The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle
Author(s) -
Ponnampalam Eric N.,
Norng Sorn,
Burnett Viv F.,
Dunshea Frank R.,
Jacobs Joe L.,
Hopkins David L.
Publication year - 2014
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/s11745-014-3916-5
Subject(s) - lipid oxidation , polyunsaturated fatty acid , chemistry , lipidology , thiobarbituric acid , clinical chemistry , malondialdehyde , metmyoglobin , food science , vitamin e , biochemistry , vitamin , lipid peroxidation , fatty acid , antioxidant , myoglobin
Lipid oxidation of M. longissimus lumborum in fresh or vacuum packaged (aged) lamb meat stored at 3 °C for 0 or 4 weeks, respectively and displayed under refrigerated conditions for a further 4 days was assessed by measuring the concentration of malondialdehyde (MDA) in meat using the thiobarbituric acid reactive substances procedure. The effects of vitamin E, heme iron and polyunsaturated fatty acids (n‐6 and n‐3) on lipid oxidation were examined. Results showed a strong positive relationship between heme iron, n‐6 and n‐3 fatty acids and lipid oxidation when vitamin E was below 2.95 mg/kg muscle. When lipid oxidation was related to vitamin E concentration and the other three variables, respectively, any increase in heme iron or n‐6 or n‐3 fatty acids concentration did not influence lipid oxidation. Management of diet to elevate muscle vitamin E concentration above 3.45 mg/kg muscle is beneficial to maintain the level of lipid oxidation below 2.4 mg MDA/kg muscle in meat stored for up to 4 weeks. This demonstrates that vitamin E concentration in muscle has a greater influence on controlling lipid oxidation in muscle tissues than do heme iron or polyunsaturated fatty acids.