Effect of diet on oxidation and profile of volatile compounds of pork after freezing storage
2016
Brodowska, M. | Guzek, D. | Kołota, A. | Głąbska, D. | Górska-Horczyczak, E. | Wojtasik-Kalinowska, I. | Wierzbicka, A.
unknown. The aim of this study was to evaluate the effect of dietary antioxidants (complex of 100 mg•kg-1 vitamin E and 1 mg•kg-1 of organic selenium added to fodder) on lipid oxidation and flavour of pork after freezing storage. Meat was derived from animals fed with control fodder, fodder containing linseed oil (rich in polyunsaturated fatty acids) or fodder containing linseed oil and antioxidants. The oxidation process was assessed by analysis of thiobarbituric acid reactive substances (TBARS) and volatile organic compounds, which were analysed using the electronic nose based on the technique of gas chromatography. The level of TBARS was in range from (2.16 ± 0.89) mg•kg-1 to (2.94 ± 1.41) mg•kg-1 and was associated with the stage of oxidation in all experimental groups. There was no effect of dietary supplementation of antioxidants on lipid oxidation of pork meat after 9 months of freezing storage. In all samples, organic volatile compounds characteristic for oxidation process were identified, but there were differences in the volatile profile between experimental groups and the control group. After a prolonged period of freezing storage, the process of lipid oxidation occurred, regardless from the diet, but the volatile compounds profile varied.
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