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Cholesterol and lipid oxidation in raw and pan‐fried minced beef stored under aerobic packaging

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BACKGROUND: The type of packaging atmosphere has been reported as a technological factor that consistently affects the quality of lipid fraction in meat. Oxidation of cholesterol and lipids was evaluated before and after pan frying in commercial refrigerated minced beef stored under aerobic atmosphere for 1 and 8 days.

RESULTS: In raw beef, cholesterol and lipid oxidation developed at a slow rate. Cholesterol oxidation products (COPs) did not significantly vary (∼8 µg COPs g−1 of fat) over 8 days, while in the same period thiobarbituric acid reactive substances (TBARS) less than doubled (from 0.7 to 1.2 malondialdehyde equivalents kg−1 of muscle). Pan frying did not influence the oxidative degree in the fresh product but consistently catalyzed cholesterol oxidation in stored beef. A significant increase was assessed in beef at the end of storage: from 8.6 to 30.0 µg COPs g−1 of fat in raw and cooked beef, respectively.

CONCLUSION: Aerobic packaging did not appear as a pro‐oxidant factor in fresh minced beef with a good oxidative quality during a short period of refrigerated storage. Copyright © 2010 Society of Chemical Industry
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Keywords: aerobic packaging; cholesterol oxidation products; lipid oxidation; minced beef; pan frying

Document Type: Research Article

Publication date: April 30, 2010

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