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KMID : 1007520160250010261
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Food Science and Biotechnology
2016 Volume.25 No. 1 p.261 ~ p.266
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Combined Effects of High-pressure and Thermal Treatments on Lipid Oxidation and Enzymes in Pork
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Huang Ye-chuan
Wang Yanrong
Wu Zhaomin
Li Feng
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Abstract
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The relationship between lipid oxidation and related enzymes in pork during combined pressure-heat treatments was investigated. Minced pork was treated under a pressure range of 0.1-750 MPa and a temperature range of 30-60°C for 20 min. Thiobarbituric acid-reactive substances (TBARS) values and activities of acid lipase (AL), neutral lipase (NL), phospholipase (PL), and lipoxygenase (LOX) in pork were evaluated. NL and LOX were completely inactivated at 600 MPa-50°C and 450 MPa-60°C, and AL at 600MPa-55°C. PL had the greatest stability and was completely inactivated at 600 MPa-60°C and 750 MPa-50°C. PL activity was strongly related to lipid oxidation caused by high pressure, followed by AL and LOX. TBARS values at 600 and 750 MPa were strongly related to the inactivation rate and the ratio of PL during treatment. PL was the most important enzyme related to lipid oxidation induced by pressure.
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KEYWORD
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pork, high pressure, lipid oxidation, lipase, lipoxygenase
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