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Elbarbary AM, El-Sawy NM, Hegazy ESA. Antioxidative properties of irradiated chitosan/vitamin C complex and their use as food additive for lipid storage. J Appl Polym Sci 2015. [DOI: 10.1002/app.42105] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Ahmed M. Elbarbary
- Radiation Research of Polymer Chemistry department; National Center for Radiation Research and Technology; Atomic Energy Authority Nasr City Cairo Egypt
| | - Naeem M. El-Sawy
- Radiation Research of Polymer Chemistry department; National Center for Radiation Research and Technology; Atomic Energy Authority Nasr City Cairo Egypt
| | - El-Sayed A. Hegazy
- Radiation Research of Polymer Chemistry department; National Center for Radiation Research and Technology; Atomic Energy Authority Nasr City Cairo Egypt
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52
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Bhat ZF, Kumar S, Kumar P. Effect of Aloe vera on the lipid stability and storage quality of chicken nuggets. ACTA ACUST UNITED AC 2015. [DOI: 10.1108/nfs-04-2014-0034] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
– The purpose of this study was to explore the potential of Aloe vera as a novel source of natural antioxidant and preservative in the muscle foods and to evaluate the effect of Aloe vera on the storage quality of aerobically packaged chicken nuggets.
Design/methodology/approach
– The Aloe vera pulp was incorporated at various levels, namely, 0, 5, 10 and 15 per cent, replacing lean meat in the formulation. The products were analyzed for proximate composition, physicochemical and sensory parameters. Chicken nuggets incorporated with optimum level of Aloe vera (10 per cent) along with control nuggets (0 per cent Aloe vera) were aerobically packaged and assessed for lipid oxidation, physicochemical and microbiological characteristics under refrigerated (4°C) conditions.
Findings
– pH, crude protein, ether extract and ash content of the nuggets showed significant (p < 0.05) decreasing trend with increasing levels of Aloe vera; however, there was a significant (p < 0.05) increase in the moisture content, emulsion stability and cooking yield. Aloe vera-enriched nuggets showed significantly (p < 0.05) lower values than control nuggets for almost all the lipid oxidation and microbiological parameters, i.e. free fatty acid, thiobarbituric acid-reactive substances value, total plate count, psychrophillic count and yeast and mould count. No significant (p > 0.05) difference was observed in the sensory parameters of the Aloe vera-enriched nuggets and the control samples throughout the period of storage.
Originality/value
– The paper has demonstrated the use of Aloe vera as a potential natural antioxidant without any marginal decline in the sensorial characteristics and nutritive value of the muscle foods.
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53
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Schevey CT, Brewer MS. Effect of Natural Antioxidants and Lipid Model System on Lipid Oxidation. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12119] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Affiliation(s)
- Christian T. Schevey
- Department of Food Science and Human Nutrition; University of Illinois; 202 Agricultural Bioprocessing Laboratory 1302 W. Pennsylvania Urbana IL
| | - M. Susan Brewer
- Department of Food Science and Human Nutrition; University of Illinois; 202 Agricultural Bioprocessing Laboratory 1302 W. Pennsylvania Urbana IL
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54
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Antioxidant effectiveness of ground roasted coffee in raw ground top round beef with added sodium chloride. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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55
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Properties of model systems of sunflower oil and green coffee extract after heat treatment and storage. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.048] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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56
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Shah MA, Bosco SJD, Mir SA. Plant extracts as natural antioxidants in meat and meat products. Meat Sci 2014; 98:21-33. [DOI: 10.1016/j.meatsci.2014.03.020] [Citation(s) in RCA: 272] [Impact Index Per Article: 27.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2013] [Revised: 02/14/2014] [Accepted: 03/28/2014] [Indexed: 12/22/2022]
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57
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Hygreeva D, Pandey M, Radhakrishna K. Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Sci 2014; 98:47-57. [DOI: 10.1016/j.meatsci.2014.04.006] [Citation(s) in RCA: 110] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2013] [Revised: 04/15/2014] [Accepted: 04/23/2014] [Indexed: 01/02/2023]
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58
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Budryn G, Nebesny E, Rachwał D. Pepsin Digestibility and Antioxidant Activity of Egg White Protein in Model Systems with Green Coffee Extract. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2012.723235] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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59
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Lien TF, Liao CM, Lin KJ. Effects of supplemental Chinese traditional herbal medicine complex on the growth performance, carcass characteristics, and meat quality of male Holstein calves. JOURNAL OF APPLIED ANIMAL RESEARCH 2013. [DOI: 10.1080/09712119.2013.842478] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Abstract
The frequent media reports on food additives weakened consumers’ trust in food producers and food control authorities as well. Furthermore, consumers’ uncertainty is also raised by the fact that they obtain their information from inadequate, mistrustful sources and, therefore, consumers might avoid the consumption of certain foodstuffs. While food producers may react by replacing artificial components by natural ones, they try to emphasize the favourable characteristics of their products. The authors describe the main trends and efforts related to food additives. On the basis of the overview it can be concluded that – besides taking into consideration consumers’ needs – product development and research directions are promising. Food producers’ efforts may help to restore consumer confidence and trust and they may help them to have informed choice. Orv. Hetil., 154(46), 1813–1819.
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Affiliation(s)
- Viktória Szűcs
- Központi Környezet- és Élelmiszer-tudományi Kutatóintézet Budapest Herman Ottó út 15. 1022
| | - Diána Bánáti
- International Life Sciences Institute Europe Brüsszel
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61
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Schevey CT, Toshkov S, Brewer MS. Effect of Natural Antioxidants, Irradiation, and Cooking on Lipid Oxidation in Refrigerated, Salted Ground Beef Patties. J Food Sci 2013; 78:S1793-9. [DOI: 10.1111/1750-3841.12276] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2013] [Accepted: 09/08/2013] [Indexed: 11/29/2022]
Affiliation(s)
- Christian T. Schevey
- Dept. of Food Science and Human Nutrition; Univ. of Illinois; Urbana IL 61801 U.S.A
| | - Stoyan Toshkov
- Dept. of Nuclear Engineering; Univ. of Illinois; Urbana IL 61801 U.S.A
| | - M. Susan Brewer
- Dept. of Food Science and Human Nutrition; Univ. of Illinois; Urbana IL 61801 U.S.A
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62
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Budryn G, Rachwal-Rosiak D. Interactions of Hydroxycinnamic Acids with Proteins and Their Technological and Nutritional Implications. FOOD REVIEWS INTERNATIONAL 2013. [DOI: 10.1080/87559129.2012.751545] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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63
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Smeti S, Atti N, Mahouachi M, Munoz F. Use of dietary rosemary (Rosmarinus officinalis L.) essential oils to increase the shelf life of Barbarine light lamb meat. Small Rumin Res 2013. [DOI: 10.1016/j.smallrumres.2013.04.001] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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64
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Karre L, Lopez K, Getty KJ. Natural antioxidants in meat and poultry products. Meat Sci 2013; 94:220-7. [DOI: 10.1016/j.meatsci.2013.01.007] [Citation(s) in RCA: 177] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2012] [Revised: 12/21/2012] [Accepted: 01/08/2013] [Indexed: 10/27/2022]
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65
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Kim H, Cadwallader KR, Kido H, Watanabe Y. Effect of addition of commercial rosemary extracts on potent odorants in cooked beef. Meat Sci 2013; 94:170-6. [DOI: 10.1016/j.meatsci.2013.01.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2012] [Revised: 01/04/2013] [Accepted: 01/07/2013] [Indexed: 10/27/2022]
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66
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Price A, Díaz P, Bañón S, Garrido MD. Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals. FOOD SCI TECHNOL INT 2013; 19:427-38. [DOI: 10.1177/1082013212455345] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of grape seed and green tea extracts was compared with effect of sodium ascorbate on bacterial spoilage, lipid stability and sensory quality in cooked pork meatballs during refrigerated storage. Meatballs were stored at 4 ℃ in aerobic packaging for 0, 4, 8, 12 and 16 days under retail display conditions. Lipid oxidation was evaluated as thiobarbituric acid reactive substances, volatile compounds and cholesterol oxidation products. Colour stability was assessed through CIELab parameters. Microbiological spoilage was determined through total viable, mould and yeast and coliform counts. The samples containing green tea and grape seed extracts showed lower levels of thiobarbituric acid reacting substances, major volatile compounds and microbiological counts than the samples with sodium ascorbate. Formation of cholesterol oxidation products was also inhibited to a greater extent. Colour of meatballs and pork meatballs was not affected by refrigerated storage; however, the addition of extracts provided brown shades. The addition of antioxidants did not modify the sensory attributes except for the colour. Green tea and grape seed extracts were more effective than sodium ascorbate at preventing lipid oxidation.
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67
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Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2013; 2013:360732. [PMID: 26904596 PMCID: PMC4745499 DOI: 10.1155/2013/360732] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/08/2013] [Accepted: 04/22/2013] [Indexed: 11/18/2022]
Abstract
Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at 4°C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding (P < 0.05) irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect (P > 0.05) as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.
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68
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Olmedilla-Alonso B, Jiménez-Colmenero F, Sánchez-Muniz FJ. Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Sci 2013; 95:919-30. [PMID: 23623320 DOI: 10.1016/j.meatsci.2013.03.030] [Citation(s) in RCA: 126] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2013] [Revised: 03/18/2013] [Accepted: 03/19/2013] [Indexed: 10/27/2022]
Abstract
This review deals with the two major aspects to be considered in the context of meat-based functional foods and human health. One involves the different strategies used to improve (increase or reduce) the presence of bioactive (healthy and unhealthy) compounds in meat and meat products in order to develop potential meat-based functional foods; these strategies are basically concerned with animal production practices, meat processing and storage, distribution and consumption conditions. Since the link between the consumption of those foods and their potentially beneficial effects (improving health and/or reducing the risk of several chronic diseases) needs to be demonstrated scientifically, the second aspect considered is related to intervention studies to examine the functional capacity of meat-based potentially functional foods in humans, discussing how the functionality of a food can be assessed in terms of its effects on health in relation to both target body functions and risk factors.
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69
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Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-1956-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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70
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Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite. Meat Sci 2012; 92:451-7. [DOI: 10.1016/j.meatsci.2012.05.010] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2012] [Revised: 05/02/2012] [Accepted: 05/17/2012] [Indexed: 11/18/2022]
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71
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Chinprahast N, Suwannadath A, Homjabok T. Use of rosemary (Rosmarinus officinalis L.) leaf for improving oxidative stability of microwave-precooked traditional Thai pork patty and its frozen storage trial. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03084.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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72
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BUDRYN G, NEBESNY E. EFFECT OF GREEN AND ROASTED COFFEE ANTIOXIDANTS ON QUALITY AND SHELF LIFE OF COOKIES AND CHOCOLATES. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00710.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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73
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Doolaege EH, Vossen E, Raes K, De Meulenaer B, Verhé R, Paelinck H, De Smet S. Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtés. Meat Sci 2012; 90:925-31. [DOI: 10.1016/j.meatsci.2011.11.034] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2010] [Revised: 11/19/2011] [Accepted: 11/21/2011] [Indexed: 12/17/2022]
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74
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Effects of supplemental essential oil on growth performance, lipid metabolites and immunity, intestinal characteristics, microbiota and carcass traits in broilers. Livest Sci 2012. [DOI: 10.1016/j.livsci.2011.12.008] [Citation(s) in RCA: 133] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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75
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The Effects of Natural Extracts on the Quality Changes of Frozen Chub Mackerel (Scomber japonicus) Burgers. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0794-9] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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76
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Effects of calf diet, antioxidants, packaging type and storage time on beef steak storage. Meat Sci 2011; 90:871-80. [PMID: 22193039 DOI: 10.1016/j.meatsci.2011.10.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2011] [Revised: 10/17/2011] [Accepted: 10/23/2011] [Indexed: 11/23/2022]
Abstract
The effect of basal dietary supplemented with vegetable oils plus vitamin E (sunflower, soybean, linseed and a basal diet control), type of packaging (MAP or vacuum), addition of natural antioxidant (grape seed, rosemary) and storage time (0, 7, 14 and 21 days) on lipid oxidation, color stability, vitamin E content, and total aerobic bacterial counts in steaks of Longissimus thoracis was studied. The triple interaction diet × time × packaging affected oxidative stability, redness and yellowness of the meat. TBARS values did not increase with time in vacuum-packaged samples for all dietary treatments. However, samples from MAP and control showed the highest TBARS values after 21 days of storage (0.72 mg MDA/kg of meat, P<0.05). Both exogenous antioxidant extracts and MAP maintained low total aerobic counts in steaks until the 21st day. Calves should be fed a diet supplemented with L-VE, stored in MAP and treated with grape seed extract to extend the shelf life of their meat.
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77
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Sancho RAS, de Lima FA, Costa GG, Mariutti LRB, Bragagnolo N. Effect of Annatto Seed and Coriander Leaves as Natural Antioxidants in Fish Meatballs during Frozen Storage. J Food Sci 2011; 76:C838-45. [DOI: 10.1111/j.1750-3841.2011.02224.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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78
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79
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Sánchez-Escalante A, Torrescano G, Djenane D, Beltrán JA, Giménez B, Roncalés P. Effect of antioxidants and lighting conditions on color and lipid stability of beef patties packaged in high-oxygen modified atmosphere Efecto de los antioxidantes y las condiciones de iluminación sobre el color y la estabilidad de los lípidos de hamburguesas de res envasadas en atmósfera modificada alta en oxígeno. CYTA - JOURNAL OF FOOD 2011. [DOI: 10.1080/19476330903572945] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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80
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Colindres P, Brewer MS. Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:963-968. [PMID: 21254072 DOI: 10.1002/jsfa.4274] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2010] [Revised: 10/04/2010] [Accepted: 11/25/2010] [Indexed: 05/30/2023]
Abstract
BACKGROUND The effect of selected antioxidants (grape seed extract (GS), oleoresin rosemary (OR), water-soluble oregano extract (WO), propyl gallate (PG), butylated hydroxyanisole (BHA)), butylated hydroxytoluene (BHT)) on sensory, color and oxidative stability of cooked, frozen, reheated ground beef patties was evaluated. Beef lean and trim were ground; antioxidants and salt were added. Patties were cooked (71 °C), overwrapped in commercial polyvinyl chloride film, and stored frozen (-18 °C), then evaluated monthly for 6 months. Flavor, odor and color were determined using a descriptive panel. Instrumental color was determined by a spectrocolorimeter. Lipid oxidation was determined using thiobarbituric acid reactive substances (TBARS). RESULTS After 6 months of storage, PG and GS samples had lower rancid odor scores and TBARS than controls. Control samples and those containing BHT did not differ statistically in sensory grassy or rancid odor, indicating that they were the most oxidized. TBARS correlated with grassy, rancid, cardboard and beef odors during the 6-month storage period. CONCLUSIONS Based on TBARS, the order of effectiveness of the antioxidants was PG and GS > OR > BHA > WO and BHT > control. TBARS were well correlated with sensory evaluations of odor and flavor. Antioxidants also protected a* values during storage.
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Affiliation(s)
- Paola Colindres
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, IL 61801, USA
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81
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Budryn G, Nebesny E, Żyżelewicz D. Oxidative stability of lard and sunflower oil supplemented with coffee extracts under storage conditions. GRASAS Y ACEITES 2011. [DOI: 10.3989/gya.067210] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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82
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Ibrahim HM, Abou-Arab AA, Abu Salem FM. Antioxidant and antimicrobial effect of some natural plant extracts added to lamb patties during storage. GRASAS Y ACEITES 2011. [DOI: 10.3989/gya.066510] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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83
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Seol KH, Seol HC, Prayad T, Kim HW, Jang AR, Ham JS, Oh MH, Kim DH, Lee MH. The Effect of the Water Extracts of Digestive Medicinal Plants on the Shelf-life of Pork Patties. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.1.054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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84
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Lara MS, Gutierrez JI, Timón M, Andrés AI. Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP. Meat Sci 2011; 88:481-8. [PMID: 21345605 DOI: 10.1016/j.meatsci.2011.01.030] [Citation(s) in RCA: 112] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2010] [Revised: 01/27/2011] [Accepted: 01/27/2011] [Indexed: 11/26/2022]
Abstract
Two natural extracts, from rosemary (Rosmarinus officinalis L.; Nutrox) and lemon balm (Melissa officinalis L.; Meliox) showing a potential antioxidant activity, have been evaluated and compared with a synthetic antioxidant (Butylated hydroxytoluene; BHT) and a control batch. Pork meat patties were made by addition of the mentioned compounds, cooked and packed in modified atmosphere and stored under illumination for 6 days. A descriptive sensory analysis was also conducted. The patties with natural extracts showed higher a*-values (P<0.001) than control and BHT samples. Cooked pork hardness was the lowest for Meliox batch after 0 and 3 days of storage in comparison with the rest of the batches. Nutrox batch showed the lowest TBARS values and hexanal content (P<0.05) throughout the storage period. The batches with natural antioxidants produced the highest concentrations of free thiol groups after 0 and 3 days. Differences in sensory attributes among batches were not detected by the judge panel.
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Affiliation(s)
- M S Lara
- Food Technology Department, School of Agricultural Engineering in Badajoz, University of Extremadura, 06071, Badajoz, Spain
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85
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Nieto G, Estrada M, Jordán MJ, Garrido MD, Bañón S. Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.07.102] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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86
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Castro W, Mariutti L, Bragagnolo N. The effects of colorifico on lipid oxidation, colour and vitamin E in raw and grilled chicken patties during frozen storage. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.05.114] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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87
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KIM Y, JIN S, PARK W, KIM B, JOO S, YANG H. THE EFFECT OF GARLIC OR ONION MARINADE ON THE LIPID OXIDATION AND MEAT QUALITY OF PORK DURING COLD STORAGE. J FOOD QUALITY 2010. [DOI: 10.1111/j.1745-4557.2010.00333.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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88
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Faustman C, Sun Q, Mancini R, Suman SP. Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Sci 2010; 86:86-94. [DOI: 10.1016/j.meatsci.2010.04.025] [Citation(s) in RCA: 498] [Impact Index Per Article: 35.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2010] [Revised: 03/15/2010] [Accepted: 04/15/2010] [Indexed: 01/17/2023]
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89
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Capability of the rosemary (Rosmarinus officinalis) extract on the oxidative stability of cooked sea bream (Sparus aurata) during frozen storage. J Verbrauch Lebensm 2010. [DOI: 10.1007/s00003-010-0624-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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90
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Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes’ diet. Meat Sci 2010; 85:82-8. [DOI: 10.1016/j.meatsci.2009.12.009] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2009] [Revised: 11/26/2009] [Accepted: 12/08/2009] [Indexed: 11/20/2022]
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91
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Ibrahim HM, Abou-Arab AA, Abu Salem FM. Addition of Some Natural Plant Extracts and their Effects on Lamb Patties Quality. ACTA ACUST UNITED AC 2010. [DOI: 10.3923/jftech.2010.134.142] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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92
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Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality. Meat Sci 2010; 84:23-9. [DOI: 10.1016/j.meatsci.2009.08.001] [Citation(s) in RCA: 99] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2009] [Revised: 07/30/2009] [Accepted: 08/01/2009] [Indexed: 11/18/2022]
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93
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Jahan K, Paterson A, Spickett CM. Relationships between flavour, lipid composition and antioxidants in organic, free-range and conventional chicken breasts from modelling. Int J Food Sci Nutr 2009; 57:229-43. [PMID: 17127474 DOI: 10.1080/09637480600801795] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Consumers expect organic, free-range and corn-fed chicken to be nutritionally wholesome and have premium flavour characters. Interrelationships between flavour, fatty acids and antioxidants of retailed breasts were explored using simple correlations and chemometrics. Saturated fatty acid C16:0, and n-6 polyunsaturated C20:4 and C22:4 contents were correlated with lipid oxidation products (thiobarbituric acid reactive substances) and in partial least-squares regression (PLS1) with 32 high-resonance gas chromatography (flame ionization) flavour components (r2>0.90), and also linked (r2>0.80) to antioxidants (alpha-tocopherol, glutathione and catalase). A further 10 high-resonance gas chromatography nitrogen phosphorus detector flavour components were correlated (r2>0.85) with C18:3(n-3) content. Chicken character was correlated with C18:3(n-3), and C18:3(n-6) inversely with oily, off-flavour and lipid oxidation. Sweet, fruity and oily aromas were linked in PLS1 with 13 specific fatty acids (r2>0.6), and bland taste with total summed (six) fatty acid fractions (r2>0.81). Specific antioxidants were correlated with sweet, fruity and chicken aromas, and alpha-tocopherol inversely with lipid oxidation. PLS2 confirmed relationships between fatty acid composition, antioxidants and the subsets of 32 and 10 flavour components. Clear relationships were thus observed between lipid and antioxidant compositions and flavour in chicken breast meat.
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Affiliation(s)
- Kishowar Jahan
- Department of Bioscience, University of Strathclyde, Glasgow, UK
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94
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Min B, Chen MH, Green B. Antioxidant Activities of Purple Rice Bran Extract and Its Effect on the Quality of Low-NaCl, Phosphate-Free Patties Made from Channel Catfish (Ictalurus punctatus) Belly Flap Meat. J Food Sci 2009; 74:C268-77. [DOI: 10.1111/j.1750-3841.2009.01108.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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95
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Juneja VK, Bari ML, Inatsu Y, Kawamoto S, Friedman M. Thermal destruction of Escherichia coli O157:H7 in sous-vide cooked ground beef as affected by tea leaf and apple skin powders. J Food Prot 2009; 72:860-5. [PMID: 19435239 DOI: 10.4315/0362-028x-72.4.860] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
We investigated the heat resistance of a four-strain mixture of Escherichia coli O157:H7 in raw ground beef in both the absence and presence of white and green tea powders and an apple skin extract. Inoculated meat was cooked using the sous-vide technique, i.e., the meat was packaged in sterile bags and completely immersed in a circulating water bath at low temperature for a period of time. The bags were cooked for 1 h to an internal temperature of 55, 58, 60, or 62.5 degrees C, and then held from 240 min at 55 degrees C to 10 min at 62.5 degrees C. The surviving bacteria were enumerated by spiral plating onto tryptic soy agar overlaid with sorbitol-MacConkey agar. Inactivation kinetics of the pathogens deviated from first-order kinetics. D-values (time, in minutes, required for the bacteria to decrease by 90%) in the control beef ranged from 67.79 min at 55 degrees C to 2.01 min at 62.5 degrees C. D-values determined by a logistic model ranged from 36.22 (D1, the D-value of a major population of surviving cells) and 112.79 (D2, the D-value of a minor subpopulation) at 55 degrees C to 1.39 (D1) and 3.00 (D2) at 62.5 degrees C. A significant increase (P < 0.05) in the sensitivity of the bacteria to heat was observed with the addition of 3% added antimicrobials. D-value reductions of 62 to 74% were observed with apple powder and 18 to 58% with tea powders. Thermal death times from this study will assist the retail food industry to design cooking regimes that ensure the safety of beef contaminated with E. coli O157:H7.
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Affiliation(s)
- Vijay K Juneja
- Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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96
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Budryn G, Nebesny E, Podsędek A, Żyżelewicz D, Materska M, Jankowski S, Janda B. Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-008-1004-x] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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97
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Damašius J, Venskutonis PR, Rovira J, González J, González L, Vinauskienė R. Characterisation of oregano water extracts and their effect on the quality characteristics of cooked pork. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01781.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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98
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Sasse A, Colindres P, Brewer M. Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties. J Food Sci 2009; 74:S30-5. [DOI: 10.1111/j.1750-3841.2008.00979.x] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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99
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Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants. Meat Sci 2008; 80:1046-54. [DOI: 10.1016/j.meatsci.2008.04.024] [Citation(s) in RCA: 95] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2007] [Revised: 04/09/2008] [Accepted: 04/24/2008] [Indexed: 11/23/2022]
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100
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Martín-Diana AB, Rico D, Barry-Ryan C. Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce. INNOV FOOD SCI EMERG 2008. [DOI: 10.1016/j.ifset.2008.04.001] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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