Cholesterol photosensitised oxidation of horse meat slices stored under different packaging films.
The effect of the type of packaging film (transparent vs. light-protecting red film) was evaluated on the formation of cholesterol oxidation products (COPs) in refrigerated horse meat slices stored in retail conditions under light exposure for 8h. In meat wrapped with a transparent film, COPs increased from 233 (control) to 317 microg/g of fat, whereas the red film delayed cholesterol oxidation and offered protection against COPs formation, since COPs decreased from 173 (control) to 139 microg/g of fat after 8h of light exposure. In addition, light opened the epoxy ring and led to the formation of triol, which was actually absent at T(0.) A proper packaging film may represent a useful strategy to retard oxidative degradation in a light-sensitive, high pigment- and fat-containing food, such as horse meat.
Boselli
Emanuele
E
Dipartimento SAIFET, Sez. Scienze e Tecnologie Alimentari, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy.
Rodriguez-Estrada
Maria Teresa
MT
Ferioli
Federico
F
Caboni
Maria Fiorenza
MF
Lercker
Giovanni
G
D000818:Animals; D002784:Cholesterol / Q000737:chemistry / Q000378:metabolism*; D003116:Color; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006736:Horses; D008027:Light; D008460:Meat / Q000592:standards*; D010084:Oxidation-Reduction; D012034:Refrigeration
D002784:Cholesterol