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Article Dans Une Revue Food Chemistry: X Année : 2008

Assessment of the influence of diet on lamb meat oxidation

Résumé

The effect of pasture- or concentrate-diet on colour stability, lipid oxidation and protein oxidation was measured in lamb meat (M. longissimus dorsi) during refrigerated storage of 7 days under gas permeable film. Lipid and protein oxidation increased rapidly with storage time while evolution of colour parameters exhibited a biphasic curve. Diet had an important effect on lipid oxidation where animals fed concentrate showed higher thiobarbituric reactive substance (TBARS) levels than animals fed pasture-diet. However the nature of diet did not affect protein oxidation or colour parameters of meat. In parallel anti-oxidant status of meat was estimated by measurement of vitamin E content and anti-oxidant enzyme activities while pro-oxidant status was evaluated by haeminic iron, polyunsaturated fatty acid (PUFAs) and glycogen content of muscle. Statistical analysis was performed in order to relate oxidation parameters to pro- and anti-oxidant status of muscle.

Domaines

Chimie

Dates et versions

hal-04172078 , version 1 (27-07-2023)

Identifiants

Citer

Véronique Santé-Lhoutellier, Erwan Engel, Philippe Gatellier. Assessment of the influence of diet on lamb meat oxidation. Food Chemistry: X, 2008, 109, pp.573-579. ⟨10.1016/j.foodchem.2007.11.081⟩. ⟨hal-04172078⟩

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