数字农科院2.0

Exploration of different pork varieties affecting its lipid oxidation stability

文献类型： 外文期刊

作者： Xinyuan Huang;Hui Liu;Xiaoyan Tang;Yuhui Zhang;Yujie Zhao

作者机构：

期刊名称： Food Materials Research

ISSN： 2771-4683

年卷期： 2024 年 4 卷

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收录情况： 无来源刊（2024版）

摘要： The lipid oxidation degree of different pork varieties was different, which may be due to varying levels of antioxidant stability. The purpose of this research was to explore the endogenous antioxidant factors and disparities in oxidative stability between various pork varieties. According to the single-factor experimental design, six pigs from each of the Duroc × Landrace × Yorkshire (DLY), Ningxiang pig (NX), and Rongchang pigs (RC) and were selected, and the longissimus dorsi muscle was used as the experimental sample to determine the fat and fatty acid content, lipid oxidation characterization value, antioxidant capacity and endogenous antioxidant factors of the four varieties pork. The results show that the RC exhibited the highest total fat and fatty acid content, whereas the DLY displayed the lowest levels (p < 0.05). The Thiobarbital acid reactants (TBRAS) of DLY were significantly higher than the other three varieties, and there was no significant difference in peroxide value (POV), conjugated diene (CD), and lipid peroxide (LPO), among the four pork varieties. NX exhibited the highest level of comprehensive antioxidant activity, while Duroc × Landrace × Yorkshire (DLY) displayed the lowest level of comprehensive antioxidant activity (p < 0.05). The results suggested that the antioxidant stability of the four varieties of pork was different. Compared with DLY, RC, and DW, NX showed the best antioxidant stability and the lowest lipid oxidation degree. The activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), vitamin E, and total phenol content (TPC) were significantly correlated with antioxidant capacity.

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