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Meat Sci

Title:		Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce
Author(s):		Yang Y; Sun Y; Pan D; Wang Y; Cao J;
Address:		"Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China. Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China. Electronic address: caojinxuan@nbu.edu.cn"
Journal Title:		Meat Sci
Year:		2018
Volume:		20180628
Issue:
Page Number:		186 - 194
DOI:		10.1016/j.meatsci.2018.06.036
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"To investigate the effect of high pressure (HP) treatment (150 and 300?ª+MPa for 15?ª+min at 20?ª+ degrees C) on lipolysis-oxidation and volatile profile of marinated pork meat in soy sauce, the changes of lipase, phospholipase and lipoxygenase (LOX) activities, TBARS, free fatty acids and volatiles composition in control and HP treated samples were analyzed. Acid and neutral lipase activities and free fatty acids content decreased, while LOX activity and TBARS increased after HP treatment. Phospholipase had well stability under HP. The levels of volatile compounds from lipid oxidation and brine increased under HP and then contributed 73.16-78.25% of the typical aroma, while volatile compounds from carbohydrate fermentation, especially acetic acid, decreased with the pressure increasing. The decrease of free fatty acids during pressurization was probably attributed to the decline of lipase activity and the increase of LOX activity. These findings indicated that HP (150-300?ª+MPa/15?ª+min) promoted lipid oxidation and the permeation of brine, but inhibited carbohydrate fermentation"
Keywords:		"Acetic Acid/analysis Animals Carbohydrate Metabolism Fatty Acids, Nonesterified/metabolism Fermentation Food Handling/*methods Humans Lipase/metabolism *Lipid Peroxidation *Lipolysis Lipoxygenase Meat Products/*analysis Odorants/analysis Oxidation-Reducti;"
Notes:		"MedlineYang, Yang Sun, Yangying Pan, Daodong Wang, Ying Cao, Jinxuan eng England 2018/07/10 Meat Sci. 2018 Nov; 145:186-194. doi: 10.1016/j.meatsci.2018.06.036. Epub 2018 Jun 28"