caa a22 4500 463156366 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0462-2 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0462-2 Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids [Elektronische Daten] [Sonia Ventanas, Mario Estévez, Carmen Delgado, Jorge Ruiz] Lipid oxidation, non-enzymatic browning development and volatile compounds generation were studied in sterile meat-model systems containing selected amino acids and/or liposomes during 35 days at 25°C under pro-oxidative conditions, in order to simulate the ripening conditions of dry-cured meat products. Liposomes were prepared with polar lipids (PL) from Longissimus dorsi muscle of outdoors pigs fed on grass and acorns (M) or indoors ones fed on concentrates (C). Thiobarbituric acid reactive substances (TBA-RS) in systems containing both amino acids and liposomes were higher than in those containing only liposomes. The higher susceptibility to lipid oxidation of liposomes from C animal was reflected in higher TBA-RS throughout the experiment. All model systems containing liposomes and/or amino acids showed non-enzymatic browning development, as measured by the yellowness index. Major volatile compounds were fatty acid oxidation products. Strecker-derived volatile compounds were predominantly detected in model systems containing both amino acids and liposomes. The chromatographic areas of Strecker-derived volatiles increased over time whereas those of lipid-derived volatiles decreased. The occurrence of lipid oxidation, non-enzymatic browning and Strecker-type degradation of amino acids were shown in sterile meat-model systems at low temperatures. Springer-Verlag, 2006 Lipid oxidation nationallicence Non-enzymatic browning nationallicence Strecker-type degradation nationallicence Liposomes nationallicence Model system nationallicence Ventanas Sonia Food Science, School of Veterinary Sciences, University of Extremadura, Cáceres, Spain aut Estévez Mario Food Science, School of Veterinary Sciences, University of Extremadura, Cáceres, Spain aut Delgado Carmen Food Science, School of Veterinary Sciences, University of Extremadura, Cáceres, Spain aut Ruiz Jorge Food Science, School of Veterinary Sciences, University of Extremadura, Cáceres, Spain aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 665-675 1438-2377 225:5-6<665 2007 225 217 https://doi.org/10.1007/s00217-006-0462-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0462-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ventanas Sonia Food Science, School of Veterinary Sciences, University of Extremadura, Cáceres, Spain aut NATIONALLICENCE 700 1- Estévez Mario Food Science, School of Veterinary Sciences, University of Extremadura, Cáceres, Spain aut NATIONALLICENCE 700 1- Delgado Carmen Food Science, School of Veterinary Sciences, University of Extremadura, Cáceres, Spain aut NATIONALLICENCE 700 1- Ruiz Jorge Food Science, School of Veterinary Sciences, University of Extremadura, Cáceres, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 665-675 1438-2377 225:5-6<665 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer