title: The effect of tenderizing acids on linoleic acid oxidation during marination of pork.
abstract: The oxidation of lipids in different prefabricated meat products may have detrimental effects on the organoleptic properties and/or safety of meat, and poses a serious health concern. The oxidation processes may be accelerated by acids that are added to some products, e.g., marinated meat. In this work, the oxidation of free polyunsaturated fatty acids during pork marination in the presence of different acidifiers was investigated. It was demonstrated by the measurement of thiobarbituric acid reactive substances (TBARS) and by liquid chromatography - tandem mass spectroscopy that the highest degree of oxidation occurred in acetic acid and lactic acid marinades, whereas the oxidation was significantly suppressed by citric and ascorbic acids. Among the primary products of oxidation, 9,12,13-trihydroxy-10-octadecenoic acid and two isomers of hydroxy-epoxy-octadecenoic acid were dominating. A nearly linear correlation between TBARS values and total content of these two hydroxy-fatty acids was observed.
authors: Department of Food Hygiene, Estonian University of Life Sciences, Kreutzwaldi 58A, 51014, Tartu, Estonia.
authors: Peeter
authors: P
authors: Toomik
authors: Kristina
authors: K
authors: Lepp
authors: Lembit
authors: L
authors: Lepasalu
authors: Tõnu
authors: T
authors: Püssa
mesh_terms: D019342:Acetic Acid / Q000009:adverse effects / Q000737:chemistry; D000818:Animals; D000975:Antioxidants / Q000737:chemistry; D001205:Ascorbic Acid / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D019343:Citric Acid / Q000737:chemistry*; D005503:Food Additives / Q000009:adverse effects / Q000737:chemistry*; D005511:Food Handling; D006801:Humans; D006880:Hydroxy Acids / Q000032:analysis / Q000737:chemistry; D007536:Isomerism; D019344:Lactic Acid / Q000009:adverse effects / Q000737:chemistry; D019787:Linoleic Acid / Q000032:analysis / Q000737:chemistry*; D008460:Meat / Q000032:analysis*; D009829:Oleic Acids / Q000032:analysis / Q000737:chemistry; D016877:Oxidants / Q000009:adverse effects / Q000737:chemistry; D010084:Oxidation-Reduction; D012677:Sensation; D021241:Spectrometry, Mass, Electrospray Ionization; D034421:Sus scrofa; D053719:Tandem Mass Spectrometry; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D000975:Antioxidants; D005503:Food Additives; D006880:Hydroxy Acids; D009829:Oleic Acids; D016877:Oxidants; D017392:Thiobarbituric Acid Reactive Substances; D019343:Citric Acid; C059227:9,12,13-trihydroxy-10-octadecenoic acid; D019344:Lactic Acid; D019787:Linoleic Acid; D001205:Ascorbic Acid; D019342:Acetic Acid