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Article: Effect of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative stability of bacon during 16 weeks' frozen storage

TitleEffect of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative stability of bacon during 16 weeks' frozen storage
Authors
KeywordsBacon
Fatty Acids
Fishmeal
Fluorescence Shift
Liquid Smoke
Tears
Vitamin E
Issue Date2002
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/meatsci
Citation
Meat Science, 2002, v. 62 n. 1, p. 51-60 How to Cite?
AbstractTwelve (Large White×Landrace) gilts were randomly allotted in a 2×2 factorial design with the respective factor being dietary vitamin E (10 or 200 mg/kg feed) and dietary fishmeal (0 or 5%). Bacon was manufactured from the meat obtained from the animals after slaughter using wood smoke only or a combination of liquid and wood smoke. The oxidative stability of the bacon was examined over 16 weeks of frozen storage. Lipid oxidation in the product was measured by means of thiobarbituric acid reactive substances (TEARS) and fluorescence shift. Dietary fishmeal supplementation increased lipid oxidation in bacon, while dietary vitamin E supplementation reduced lipid oxidation in the product. Lipid oxidation in frozen bacon was successfully reduced when bacon was manufactured from pigs fed a diet supplemented with or without 200 mg of α-tocopherol per kilogram of feed and processed with a combination of liquid and wood smoke. It is concluded that bacon processed with a combination of liquid and wood smoke was significantly less (P<0.001) susceptible to lipid oxidation than bacon processed with wood smoke only. © 2002 Elsevier Science Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/178775
ISSN
2015 Impact Factor: 2.801
2015 SCImago Journal Rankings: 1.963
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorCoronado, SAen_US
dc.contributor.authorTrout, GRen_US
dc.contributor.authorDunshea, FRen_US
dc.contributor.authorShah, NPen_US
dc.date.accessioned2012-12-19T09:49:41Z-
dc.date.available2012-12-19T09:49:41Z-
dc.date.issued2002en_US
dc.identifier.citationMeat Science, 2002, v. 62 n. 1, p. 51-60en_US
dc.identifier.issn0309-1740en_US
dc.identifier.urihttp://hdl.handle.net/10722/178775-
dc.description.abstractTwelve (Large White×Landrace) gilts were randomly allotted in a 2×2 factorial design with the respective factor being dietary vitamin E (10 or 200 mg/kg feed) and dietary fishmeal (0 or 5%). Bacon was manufactured from the meat obtained from the animals after slaughter using wood smoke only or a combination of liquid and wood smoke. The oxidative stability of the bacon was examined over 16 weeks of frozen storage. Lipid oxidation in the product was measured by means of thiobarbituric acid reactive substances (TEARS) and fluorescence shift. Dietary fishmeal supplementation increased lipid oxidation in bacon, while dietary vitamin E supplementation reduced lipid oxidation in the product. Lipid oxidation in frozen bacon was successfully reduced when bacon was manufactured from pigs fed a diet supplemented with or without 200 mg of α-tocopherol per kilogram of feed and processed with a combination of liquid and wood smoke. It is concluded that bacon processed with a combination of liquid and wood smoke was significantly less (P<0.001) susceptible to lipid oxidation than bacon processed with wood smoke only. © 2002 Elsevier Science Ltd. All rights reserved.en_US
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/meatscien_US
dc.relation.ispartofMeat Scienceen_US
dc.subjectBaconen_US
dc.subjectFatty Acidsen_US
dc.subjectFishmealen_US
dc.subjectFluorescence Shiften_US
dc.subjectLiquid Smokeen_US
dc.subjectTearsen_US
dc.subjectVitamin Een_US
dc.titleEffect of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative stability of bacon during 16 weeks' frozen storageen_US
dc.typeArticleen_US
dc.identifier.emailShah, NP: npshah@hku.hken_US
dc.identifier.authorityShah, NP=rp01571en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/S0309-1740(01)00226-1en_US
dc.identifier.pmid22061191-
dc.identifier.scopuseid_2-s2.0-0036768446en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0036768446&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume62en_US
dc.identifier.issue1en_US
dc.identifier.spage51en_US
dc.identifier.epage60en_US
dc.identifier.isiWOS:000177006900007-
dc.publisher.placeNetherlandsen_US
dc.identifier.scopusauthoridCoronado, SA=37045209100en_US
dc.identifier.scopusauthoridTrout, GR=7004247103en_US
dc.identifier.scopusauthoridDunshea, FR=7005947650en_US
dc.identifier.scopusauthoridShah, NP=7401823907en_US

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