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- Publisher Website: 10.1016/S0309-1740(01)00226-1
- Scopus: eid_2-s2.0-0036768446
- PMID: 22061191
- WOS: WOS:000177006900007
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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
Title | Effect of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative stability of bacon during 16 weeks' frozen storage |
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Authors | |
Keywords | Bacon Fatty Acids Fishmeal Fluorescence Shift Liquid Smoke Tears Vitamin E |
Issue Date | 2002 |
Publisher | Elsevier 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? |
Abstract | Twelve (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 Identifier | http://hdl.handle.net/10722/178775 |
ISSN | 2023 Impact Factor: 5.7 2023 SCImago Journal Rankings: 1.367 |
ISI Accession Number ID | |
References |
DC Field | Value | Language |
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dc.contributor.author | Coronado, SA | en_US |
dc.contributor.author | Trout, GR | en_US |
dc.contributor.author | Dunshea, FR | en_US |
dc.contributor.author | Shah, NP | en_US |
dc.date.accessioned | 2012-12-19T09:49:41Z | - |
dc.date.available | 2012-12-19T09:49:41Z | - |
dc.date.issued | 2002 | en_US |
dc.identifier.citation | Meat Science, 2002, v. 62 n. 1, p. 51-60 | en_US |
dc.identifier.issn | 0309-1740 | en_US |
dc.identifier.uri | http://hdl.handle.net/10722/178775 | - |
dc.description.abstract | Twelve (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.language | eng | en_US |
dc.publisher | Elsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/meatsci | en_US |
dc.relation.ispartof | Meat Science | en_US |
dc.subject | Bacon | en_US |
dc.subject | Fatty Acids | en_US |
dc.subject | Fishmeal | en_US |
dc.subject | Fluorescence Shift | en_US |
dc.subject | Liquid Smoke | en_US |
dc.subject | Tears | en_US |
dc.subject | Vitamin E | en_US |
dc.title | Effect of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative stability of bacon during 16 weeks' frozen storage | en_US |
dc.type | Article | en_US |
dc.identifier.email | Shah, NP: npshah@hku.hk | en_US |
dc.identifier.authority | Shah, NP=rp01571 | en_US |
dc.description.nature | link_to_subscribed_fulltext | en_US |
dc.identifier.doi | 10.1016/S0309-1740(01)00226-1 | en_US |
dc.identifier.pmid | 22061191 | - |
dc.identifier.scopus | eid_2-s2.0-0036768446 | en_US |
dc.relation.references | http://www.scopus.com/mlt/select.url?eid=2-s2.0-0036768446&selection=ref&src=s&origin=recordpage | en_US |
dc.identifier.volume | 62 | en_US |
dc.identifier.issue | 1 | en_US |
dc.identifier.spage | 51 | en_US |
dc.identifier.epage | 60 | en_US |
dc.identifier.isi | WOS:000177006900007 | - |
dc.publisher.place | Netherlands | en_US |
dc.identifier.scopusauthorid | Coronado, SA=37045209100 | en_US |
dc.identifier.scopusauthorid | Trout, GR=7004247103 | en_US |
dc.identifier.scopusauthorid | Dunshea, FR=7005947650 | en_US |
dc.identifier.scopusauthorid | Shah, NP=7401823907 | en_US |
dc.identifier.issnl | 0309-1740 | - |