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Antioxidant protection of proteins and lipids in processed pork loin chops through feed supplementation with avocado

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Abstract

This study was conducted to analyze the impact of dietary avocado on the oxidative stability of lipids and proteins during pork processing. Loins from control (fed basic diet) and treated pigs (fed on avocado-supplemented diet) were roasted (102 °C/20 min) and subsequently packed in trays wrapped with oxygen-permeable films and chilled at 4 °C for 12 days. At each processing stage (raw, cooked and cooked & chilled), pork samples from both groups were analyzed for the concentration of TBARS, the loss of tryptophan and free thiols, and the formation of protein carbonyls, disulphide bonds and Schiff bases. Processing led to a depletion of tryptophan and sulfur-containing amino acids and an increase of lipid and protein oxidation products. Dietary avocado was not able to protect against the oxidation of tryptophan and thiols but cooked & chilled loins from treated pigs had significantly lower concentration of lipid and protein carbonyls than control counterparts. Likewise, dietary avocado alleviated the formation of Schiff bases during cooking. These results illustrate the benefits of dietary avocado on the oxidative stability of processed pork loins.

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Acknowledgments

Author Hernández-López thanks Conacyt for his research fellowship. The authors acknowledge Antonio Silva from SiPA (University of Extremadura) for his technical advice.

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Authors and Affiliations

  1. Autonomous University of Nayarit, 63190, Tepic, Nayarit, Mexico

    Silvia H. Hernández-López

  2. Food Science, Faculty of Veterinary, Autonomous University of Nayarit, 63190, Tepic, Nayarit, Mexico

    Javier G. Rodríguez-Carpena & Clemente Lemus-Flores

  3. Department of Animal Production, University of Guadalajara, 44100, Guadalajara, Jalisco, Mexico

    Jorge Galindo-García

  4. IPROCAR Research Institute, TECAL Research Group, University of Extremadura, 10003, Cáceres, Spain

    Mario Estévez

Authors
  1. Silvia H. Hernández-López
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  2. Javier G. Rodríguez-Carpena
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  3. Clemente Lemus-Flores
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  4. Jorge Galindo-García
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  5. Mario Estévez
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Correspondence to Mario Estévez.

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Hernández-López, S.H., Rodríguez-Carpena, J.G., Lemus-Flores, C. et al. Antioxidant protection of proteins and lipids in processed pork loin chops through feed supplementation with avocado. J Food Sci Technol 53, 2788–2796 (2016). https://doi.org/10.1007/s13197-016-2252-6

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  • DOI: https://doi.org/10.1007/s13197-016-2252-6

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