Title: Effects of temperature and NaCl percentage on lipid oxidation in pork muscle and exploration of the controlling method using response surface methodology (RSM)
Abstract: This study investigated the effects of temperature (15, 20, 25, 30 or 35 °C) and sodium chloride (NaCl) (0.5%, 1.0%, 2.0%, 3.0% or 4.0%) on lipid oxidation by measuring the peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) in minced pork muscle. Both temperature and NaCl showed significant (P < 0.05) pro-oxidant effect within studied range. The activation energy (92.35 kJ/mol) for PV was higher than that (65.66 kJ/mol) for TBARS, indicating that lipid primary oxidation was more affected by temperature than the secondary oxidation. Temperature and NaCl had extremely significant (P < 0.001) interaction for lipid oxidation. Elevating temperature could significantly (P < 0.05) decrease the threshold value of NaCl concentration affecting lipid oxidation in the minced pork muscle. Based on the results, a relatively high temperature and a moderate or slightly lower level of NaCl, are recommended conditions for the fastest lipid primary oxidation rate in pork muscle.
Publication Year: 2012
Publication Date: 2012-04-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 61
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