Evolution of the fatty acid composition and oxidative stability of Merino lamb meat stored under different modified atmospheres
Evolution of the fatty acid composition and oxidative stability of Merino lamb meat stored under different modified atmospheres
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发表时间：
2013
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通讯作者：
V. Parra;A. Andrés
中科院分区：
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作者：
V. Parra;A. Andrés
研究了4种不同气体混合物对美利奴羔羊肉中性脂肪和极性脂肪酸组成及氧化稳定性的影响。将美利奴羔羊肉在4种不同气氛（气氛1：空气;气氛2：70% O2 + 30% CO2;气氛3：80% O2 + 20% CO2;气氛4：30% CO2 + 69.6% Ar + 0.4% CO）下包装，并在冷藏（3±1 °C）条件下贮藏12 d。贮存时间仅影响中性脂肪中饱和脂肪酸的比例（P0.05）.丙二醛和己醛的浓度较高的气氛与最高比例的氧气（气氛2和3），表明较低的氧化稳定性。由于冷藏过程中肉类的氧化稳定性较高，推荐采用30% CO2 + 69.6% Ar + 0.4% CO的气氛。
The effect of four different gas mixtures on the evolution of the fatty acid composition of neutral lipids and polar lipids, and oxidative stability of Merino fresh lamb meat was studied. Merino fresh lamb meat was packed under four different atmospheres (Atmosphere 1: Air; Atmosphere 2: 70% O 2 + 30% CO 2 ; Atmosphere 3: 80% O 2 + 20% CO 2 ; and Atmosphere 4: 30% CO 2 + 69.6% Ar + 0.4% CO) and stored under refrigeration (3±1 °C) for 12 days. Time of storage only affected the proportions of saturated fatty acids of neutral lipids (P 0.05). Malondialdehyde and hexanal concentrations were higher for the atmospheres with the highest proportion of oxygen (Atmospheres 2 and 3) indicating lower oxidative stability. The atmosphere consisting of 30% CO 2 + 69.6% Ar + 0.4% CO is recommended, due to a higher oxidative stability of meat during refrigerated storage.