[Interactions of fats and proteins of meat. 1. Dynamics of fat oxidation and quantitative determination of protein-fat complexes].
It was tried in model experiments to explain some phenomena of the mutual influence of fats and proteins by analyzing protein-fat complexes as well as the influence of meat protein on the dynamics of fat oxidation. Gel of muscle meat and a tissue sample served as meat substrate, methyl esters and oxidation products of linoleic acid as fat substrates. It has been found that meat proteins influence the kinetics of fat oxidation throughout the oxidation process. The tissue sample lowered, with simultaneous change of the process dynamics, the induction time of the methyl-linoleate oxidation by nearly half. The extent of effect of the products of the methyl linoleate oxidation on the muscle gel proteins depended on changes in the protein structure under the influence of technological processes. In muscle gel exposed to thermal treatment, the quantity of stable protein-fat complexes increased.
D000818:Animals; D004041:Dietary Fats / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis*; D008041:Linoleic Acids / Q000032:analysis; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D013552:Swine
D004041:Dietary Fats; D004044:Dietary Proteins; D008041:Linoleic Acids; C005575:methyl linoleate
Interaktionen der Fette und Eiweisse des Fleisches. 1. Mitteilung: Dynamik der Fettoxidation und quantitative Bestimmung der Eiweiss-Fett-Komplexe.