caa a22 4500 463157265 CHVBK 20180406164738.0 cr unu---uuuuu 170326e20070101xx s 000 0 eng 10.1007/s00217-006-0443-5 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0443-5 Antioxidative effect of crackling hydrolysates during frozen storage of cooked pork meatballs [Elektronische Daten] [Magdalena Rudzińska, Ewa Flaczyk, Ryszard Amarowicz, Erwin Wąsowicz, Józef Korczak] The effect of acid (CAH) and enzymatic (CEH) hydrolysates prepared from pork cracklings on the oxidative stability of frozen pork meatballs was investigated. Meatballs were stored at −18°C for 180, 270 and 360 days during which time peroxide value (PV), TBARS, profiling sensory analysis and cholesterol oxidation products (COPs) were determined. The oxidation products of cholesterol, such as epimers 7-hydroxy, 5,6-epoxy, 7-keto, triol and 25-hydroxy, after transesterification and SPE fractionation, were detected by capillary gas chromatography. CAH and CEH possessed similar antioxidant efficacy. Inhibition activity of cracklings hydrolysates against PV was 38-45%, and against TBARS was 30-39%. The antioxidant properties of CAH and CEH against the oxidation of lipids were poorer than that of BHT. The addition of hydrolysates changed sensory profiles and had a significant (P<0.05) effect on the taste and odour of meatballs. The total COPs in all meatballs increased during storage. 7-Keto-cholesterol was the dominant oxysterol in fresh samples. After 360 days of storage, levels of oxysterols in samples treated with hydrolysates were about 20% lower than that of the control sample. The most toxic derivative, triol-cholesterol, was detected at the lowest level in samples treated with hydrolysates. The protection of BHT against cholesterol oxidation was poorer than that of CEH. Springer-Verlag, 2006 Lipid oxidation nationallicence Cholesterol oxidation nationallicence Antioxidants nationallicence Protein hydrolysates nationallicence Rudzińska Magdalena Institute of Food Technology Plant Origin, The August Cieszkowski Agricultural University of Poznań, Faculty of Food Science and Nutrition, Al. Wojska Polskiego 31, PL-60-624, Poznań, Poland aut Flaczyk Ewa Departament of Human Nutrition and Food Technology, Faculty of Food Science and Nutrition, The August Cieszkowski Agricultural University of Poznań, Al. Wojska Polskiego 31, PL-60-624, Poznań, Poland aut Amarowicz Ryszard Division of Food Sciences, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, ul Tuwima 10, PL-10-718, Olsztyn, Poland aut Wąsowicz Erwin Institute of Food Technology Plant Origin, The August Cieszkowski Agricultural University of Poznań, Faculty of Food Science and Nutrition, Al. Wojska Polskiego 31, PL-60-624, Poznań, Poland aut Korczak Józef Departament of Human Nutrition and Food Technology, Faculty of Food Science and Nutrition, The August Cieszkowski Agricultural University of Poznań, Al. Wojska Polskiego 31, PL-60-624, Poznań, Poland aut European Food Research and Technology Springer-Verlag 224/3(2007-01-01), 293-299 1438-2377 224:3<293 2007 224 217 https://doi.org/10.1007/s00217-006-0443-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0443-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Rudzińska Magdalena Institute of Food Technology Plant Origin, The August Cieszkowski Agricultural University of Poznań, Faculty of Food Science and Nutrition, Al. Wojska Polskiego 31, PL-60-624, Poznań, Poland aut NATIONALLICENCE 700 1- Flaczyk Ewa Departament of Human Nutrition and Food Technology, Faculty of Food Science and Nutrition, The August Cieszkowski Agricultural University of Poznań, Al. Wojska Polskiego 31, PL-60-624, Poznań, Poland aut NATIONALLICENCE 700 1- Amarowicz Ryszard Division of Food Sciences, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, ul Tuwima 10, PL-10-718, Olsztyn, Poland aut NATIONALLICENCE 700 1- Wąsowicz Erwin Institute of Food Technology Plant Origin, The August Cieszkowski Agricultural University of Poznań, Faculty of Food Science and Nutrition, Al. Wojska Polskiego 31, PL-60-624, Poznań, Poland aut NATIONALLICENCE 700 1- Korczak Józef Departament of Human Nutrition and Food Technology, Faculty of Food Science and Nutrition, The August Cieszkowski Agricultural University of Poznań, Al. Wojska Polskiego 31, PL-60-624, Poznań, Poland aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/3(2007-01-01), 293-299 1438-2377 224:3<293 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer