The effects of including extruded linseed in pig diets supplemented with either polyphenol-rich red grape skin extract (3 g kg(-1)) or synthetic antioxidants (200 mg kg(-1) alpha-tocopheryl acetate plus 0.21 mg kg(-1) of selenium) on shelf-life of pork stored in modified atmosphere packaging (MAP) at different oxygen concentrations (0 and 70%) were evaluated. Linseed reduced n-6/n-3 fatty acid ratio in lipids of backfat and loin. Color parameters, pH, weight losse, oxidative stability (TBARS), did not differ between antioxidants neither in raw, nor in cooked, nor in stored muscle. High oxygen concentration in MAP increased TBARS and Delta E, yielding redder meat.
EFFECTS OF DIETARY LINSEED AND SYNTHETIC OR NATURAL ANTIOXIDANTS ON SHELF-LIFE OF PORK / Minelli, G; Macchioni, P; Belmonte, Am; Mezzetti, F; Scutaru, C; Volpelli, La; Fava, P; Lo Fiego, Dp. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 32:1(2020), pp. 151-166. [10.14674/IJFS-1589]
EFFECTS OF DIETARY LINSEED AND SYNTHETIC OR NATURAL ANTIOXIDANTS ON SHELF-LIFE OF PORK
Minelli, G;Belmonte, AM;Mezzetti, F;Scutaru, C;Volpelli, LA;Fava, P;Lo Fiego, DP
2020
Abstract
The effects of including extruded linseed in pig diets supplemented with either polyphenol-rich red grape skin extract (3 g kg(-1)) or synthetic antioxidants (200 mg kg(-1) alpha-tocopheryl acetate plus 0.21 mg kg(-1) of selenium) on shelf-life of pork stored in modified atmosphere packaging (MAP) at different oxygen concentrations (0 and 70%) were evaluated. Linseed reduced n-6/n-3 fatty acid ratio in lipids of backfat and loin. Color parameters, pH, weight losse, oxidative stability (TBARS), did not differ between antioxidants neither in raw, nor in cooked, nor in stored muscle. High oxygen concentration in MAP increased TBARS and Delta E, yielding redder meat.File | Dimensione | Formato | |
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