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Dragoev SG. Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health. Foods 2024; 13:797. [PMID: 38472909 DOI: 10.3390/foods13050797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 02/07/2024] [Accepted: 02/13/2024] [Indexed: 03/14/2024] Open
Abstract
The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.
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Affiliation(s)
- Stefan G Dragoev
- Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
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2
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Abd El-Aziz M, Salama HH, Sayed RS. Plant extracts and essential oils in the dairy industry: A review. FOODS AND RAW MATERIALS 2023:321-337. [DOI: 10.21603/2308-4057-2023-2-579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023] Open
Abstract
Plants have been used as food additives worldwide to enhance the sensory qualities of foods and extend their shelf life by reducing or eliminating foodborne pathogens. They also serve as therapeutic agents due to their beneficial effects on human health through their anti-cancerous, anti-inflammatory, antioxidant, and immune-modulatory properties.
Plants can be added to food as a dry powder, grated material, paste, juice, or as an extract that can be produced by a variety of methods. Plant extracts and essential oils are concentrated sources of bioactive phytochemicals that can be added to food in small amounts in a variety of forms. These forms include liquid, semi-solid, or dry powder for easy and uniform diffusion. Encapsulation can protect bioactive compounds from temperature, moisture, oxidation, and light, as well as allow for controlling the release of the encapsulated ingredients. Nanoemulsions can enhance the bioactivity of active components.
This review explains how plant extracts and essential oils are used in the dairy industry as antimicrobial materials, analyzing their impact on starter bacteria; as natural antioxidants to prevent the development of off-flavors and increase shelf life; and as technological auxiliaries, like milk-clotting enzymes, stabilizers, and flavoring agents. Therefore, plant extracts and essential oils are a better choice for the dairy industry than plants or their parts due to a wide range of applications, homogeneous dispersion, and ability to control the concentration of the bioactive ingredients and enhance their efficiency.
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Andaleeb R, Chen Y, Liu Z, Zhang Y, Hussain M, Lu Y, Liu Y. Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers. J SENS STUD 2023. [DOI: 10.1111/joss.12815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Rani Andaleeb
- Department of Food Science & Technology, Shanghai Engineering Research Center for Food Safety, School of Agriculture & Biology Shanghai Jiao Tong University Shanghai China
| | - Yanping Chen
- Department of Food Science & Technology, Shanghai Engineering Research Center for Food Safety, School of Agriculture & Biology Shanghai Jiao Tong University Shanghai China
| | - Zhaokun Liu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine Nankai University Tianjin China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan Chengdu University Chengdu China
| | - Muzahir Hussain
- MoBioFood Research Group, Department of Biochemistry and Biotechnology Universitat Rovira i Virgili Tarragona Spain
- Animal Nutrition Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Centre Mas Bové Constantí Spain
| | - Yingshuang Lu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine Nankai University Tianjin China
| | - Yuan Liu
- Department of Food Science & Technology, Shanghai Engineering Research Center for Food Safety, School of Agriculture & Biology Shanghai Jiao Tong University Shanghai China
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Vergara H, Cózar A, Rubio N. Effect of adding of different forms of oregano ( Origanum vulgare) on lamb meat burgers quality during the storage time. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1794981] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Herminia Vergara
- Department of Science and Agroforestry Technology Ang Genetic, Higher Technical School of Agricultural Engineering and Forestry, University of Castilla-La Mancha, Albacete, Spain
- Regional Development Institute, Food Quality Section, University of Castilla-La Mancha, Albacete, Spain
| | - Almudena Cózar
- Department of Science and Agroforestry Technology Ang Genetic, Higher Technical School of Agricultural Engineering and Forestry, University of Castilla-La Mancha, Albacete, Spain
- Regional Development Institute, Food Quality Section, University of Castilla-La Mancha, Albacete, Spain
| | - Noemí Rubio
- Department of Science and Agroforestry Technology Ang Genetic, Higher Technical School of Agricultural Engineering and Forestry, University of Castilla-La Mancha, Albacete, Spain
- Regional Development Institute, Food Quality Section, University of Castilla-La Mancha, Albacete, Spain
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Venkatachalam K, Lekjing S. A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage. RSC Adv 2020; 10:17777-17786. [PMID: 35515609 PMCID: PMC9053596 DOI: 10.1039/d0ra02986f] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Accepted: 04/29/2020] [Indexed: 11/21/2022] Open
Abstract
This study assessed chitosan (CS)-based edible films with clove essential oil (CO) and nisin (NI) singly or in combination, for improving quality and shelf life of pork patties stored in cold conditions. The treatments were control (without chitosan film coating), CS, CS-CO, CS-NI, and CS-CO-NI, and these were tested for physicochemical, microbiological and sensory qualities for 15 days (3 days per interval) on samples in cold storage (4 ± 2 °C). Overall, the results showed that the lightness (L* value) (53.47 to 67.58), yellowness (b* value) (1.32 to 2.88), pH (5.31 to 7.98), metmyoglobin (MetMb) content (54.10 to 63.36%), free fatty acid (FFA) (0.67 to 3.17%), peroxide value (PV) (0.80 to 3.67 milliequivalent/100 g), thiobarbituric acid reactive substances (TBARS) (0.69 to 3.27 mg MDA per kg), total viable count (TVC) (2.97 to 7.63 log CFU g-1), psychotrophic bacteria count (psychrotrophs) (2.94 to 6.59 log CFU g-1), Enterobacteriaceae (2.59 to 6.57 log CFU g-1), lactic acid bacteria (LAB) (2.53 to 6.81 log CFU g-1) and sensory scores (red non-discolored part (1 to 4.70), discoloration (1 to 4.40) and off-odor (1 to 5.00)) were gradually increased during storage and whereas redness (a* value) (16.43 to 8.62) and redness index (12.54 to 3.01) were decreased. However, the quality changes were minimal in the pork patties treated with CS-CO-NI. Based on sensory and microbiological evaluations, the shelf life of treated pork patties was 6 days for control, 9 days for CS and CS-NI, and 12 days for CS-CO and CS-CO-NI.
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Affiliation(s)
- Karthikeyan Venkatachalam
- Department of Food Technology, Faculty of Science and Industrial Technology, Prince of Songkla University Surat Thani Campus, Makhamtia, Muang Surat Thani 84000 Thailand
| | - Somwang Lekjing
- Department of Food Technology, Faculty of Science and Industrial Technology, Prince of Songkla University Surat Thani Campus, Makhamtia, Muang Surat Thani 84000 Thailand
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Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products. Foods 2020; 9:foods9020209. [PMID: 32085389 PMCID: PMC7073785 DOI: 10.3390/foods9020209] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Revised: 01/29/2020] [Accepted: 02/13/2020] [Indexed: 12/18/2022] Open
Abstract
The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.
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Cegiełka A, Hać-Szymańczuk E, Piwowarek K, Dasiewicz K, Słowiński M, Wrońska K. The use of bioactive properties of sage preparations to improve the storage stability of low-pressure mechanically separated meat from chickens2. Poult Sci 2019; 98:5045-5053. [PMID: 31065702 DOI: 10.3382/ps/pez242] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Accepted: 04/09/2019] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to determine the effect of Salvia officinalis L. (sage) preparations on the storage stability of vacuum-packed low-pressure mechanically separated meat (MSM) from chickens stored at -18°C for 9 mo. Chilled low-pressure MSM coming from 4 production batches was obtained from the plant located in north-eastern Poland. All sage preparations-a water extract, ethanol extracts, and an essential oil-were prepared and added to the MSM under laboratory conditions. Five samples of low-pressure MSM were prepared that differed in terms of the type of sage preparation added: control-without addition of sage, WE-2.0% addition of water extract from sage, E40-2.0% addition of 40% (vol/vol) ethanol extract from sage, E70-2.0% addition of 70% (vol/vol) ethanol extract from sage, and EOS-0.1% addition of essential oil from sage. The MSM samples were assessed immediately after arrival into the laboratory and after 1, 2, 3, 4, 6, and 9 mo of storage. The quality changes of MSM samples were determined on the basis of the thiobarbituric acid reactive substances (TBARS) index and microbial analyses. On the basis of the TBARS index it was proved that addition of essential oil and (40% and 70% (vol/vol)) as well as water extracts of sage significantly (P < 0.05) slowed down fat oxidation processes in low-pressure MSM from chickens. The growth of mesophilic aerobic bacteria and psychrotrophic bacteria, coliforms, and Enterobacteriaceae was significantly (P < 0.05) restricted by all sage preparations tested. The most effective inhibitory effect for groups of bacteria analyzed in this study was demonstrated by sage essential oil, despite insignificant (P > 0.05) differences between the preparations. In conclusion, it was found that sage preparations are rich in bioactive compounds. Due to their antioxidant and antibacterial properties, especially sage oil and ethanol extracts may be recommended as an auxiliary factor to prolong the storage stability of frozen, vacuum-packed low-pressure MSM from chickens.
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Affiliation(s)
- A Cegiełka
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, 02-787 Warsaw, Poland
| | - E Hać-Szymańczuk
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, 02-787 Warsaw, Poland
| | - K Piwowarek
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, 02-787 Warsaw, Poland
| | - K Dasiewicz
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, 02-787 Warsaw, Poland
| | - M Słowiński
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, 02-787 Warsaw, Poland
| | - K Wrońska
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, 02-787 Warsaw, Poland
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Mir SA, Masoodi FA. Use of organic acids for preservation and safety of traditional meat products. J Food Saf 2018. [DOI: 10.1111/jfs.12514] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sajad Ahmad Mir
- Department of Food Science and TechnologyUniversity of Kashmir Srinagar Jammu and Kashmir India
| | - Farooq Ahmad Masoodi
- Department of Food Science and TechnologyUniversity of Kashmir Srinagar Jammu and Kashmir India
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Sabolová M, Pohořelá B, Fišnar J, Kouřimská L, Chrpová D, Pánek J. Formation of oxysterols during thermal processing and frozen storage of cooked minced meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:5092-5099. [PMID: 28418171 DOI: 10.1002/jsfa.8386] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Revised: 03/10/2017] [Accepted: 04/12/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Cholesterol is susceptible to oxidation and the formation of oxysterols, which could have a negative health effect. The formation and distribution of oxysterols was investigated in meatloaves prepared under different baking regimes with an increased temperature or prolonged time. The effect of frozen storage and marjoram addition on the level of oxysterols was also investigated. RESULTS The effect of baking regime on the content and distribution of oxysterols was determined. Temperature was the most important factor affecting 7-ketocholesterol formation in baked meatloaf. Its content was significantly higher after baking at 250 °C compared to at 180 °C. The content of 7-ketocholesterol increased from the centre (87 µg kg-1 ) to the surface (122 µg kg-1 ) of baked meatloaves prepared under standard conditions. The level of α-tocopherol and its distribution was also affected by the baking regime. A higher level of 7-ketocholesterol was found in baked meatloaves after their frozen storage. The addition of marjoram did not change this level. CONCLUSION Inadequate culinary conditions used for preparation of baked meat can contribute to an increased oxysterol intake in the diet. Frozen storage did not stop oxysterol formation. The inhibition effect of marjoram on sterols oxidation was not confirmed. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Monika Sabolová
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, Praha, Dejvice, Czech Republic
| | - Barbora Pohořelá
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, Praha, Dejvice, Czech Republic
| | - Jakub Fišnar
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, Praha, Dejvice, Czech Republic
| | - Lenka Kouřimská
- Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Praha, Suchdol, Czech Republic
| | - Diana Chrpová
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, Praha, Dejvice, Czech Republic
| | - Jan Pánek
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, Praha, Dejvice, Czech Republic
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Van Hecke T, Ho P, Goethals S, De Smet S. The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product. Food Res Int 2017; 102:785-792. [DOI: 10.1016/j.foodres.2017.09.090] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 08/31/2017] [Accepted: 09/29/2017] [Indexed: 01/01/2023]
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11
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Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.038] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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12
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Hęś M. Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review. POL J FOOD NUTR SCI 2017. [DOI: 10.1515/pjfns-2016-0024] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Yong HI, Lee H, Park S, Park J, Choe W, Jung S, Jo C. Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties. Meat Sci 2017; 123:151-156. [DOI: 10.1016/j.meatsci.2016.09.016] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2016] [Revised: 09/02/2016] [Accepted: 09/29/2016] [Indexed: 12/01/2022]
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Binsi PK, Ninan G, Ravishankar CN. Effect of curry leaf and clove bud essential oils on textural and oxidative stability of chill stored sutchi catfish fillets. J Texture Stud 2016; 48:258-266. [PMID: 28573726 DOI: 10.1111/jtxs.12237] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2016] [Revised: 09/03/2016] [Accepted: 10/08/2016] [Indexed: 11/30/2022]
Abstract
Effect of coating with curry leaf and clove essential oils (EO) on oxidative and textural stability of sutchi catfish fillets were evaluated during chilled storage. The changes in parameters associated with textural and lipid degradation was also evaluated to ascertain the interactive effect of polyphenols with muscle proteins. Further, the results were compared against vacuum and conventional polyethylene packaging practices. Prior to coating, the properties of antioxidants were evaluated in vitro based on total phenolic and flavonoid contents, 2, 2-diphenyl-1- picrylhydrazyl radical scavenging activity, inhibition of linoleic acid peroxidation, iron reducing power, and metal chelating ability. Coating with clove bud EO was found to be more effective in protecting the textural quality and retarding lipid oxidation of the fillets during chilled storage. Curry leaf EO was found to have only moderate effect. PRACTICAL APPLICATIONS In addition to the well-studied antibacterial and antioxidant properties, plant polyphenols have become an intense focus of research for their ability to cross-link proteins that widens their applications for textural and functional modification of food and beverages. Currently, a number of carcinogenic chemicals such as ammonia and formalin are hazardously used to prevent texture deterioration in chilled fish associated with post-rigor changes and microbial reactions. This study evaluates the efficacy of polyphenols present in culinary herbs such as clove bud and curry leaf EO, in stabilising the texture of fish meat during chilled storage. From the results, it could be inferred that both the EO at 0.25% level mediated protein cross-linking/complexation and maintained textural integrity during chilled storage apart from exhibiting antioxidant activities.
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Affiliation(s)
- P K Binsi
- ICAR - Central Institute of Fisheries Technology, Matsyapuri, Willington Island, Cochin, 682 029, India
| | - George Ninan
- ICAR - Central Institute of Fisheries Technology, Matsyapuri, Willington Island, Cochin, 682 029, India
| | - C N Ravishankar
- ICAR - Central Institute of Fisheries Technology, Matsyapuri, Willington Island, Cochin, 682 029, India
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Bolger Z, Brunton NP, Lyng JG, Monahan FJ. Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E. Journal of Food Science and Technology 2016; 53:3948-3959. [PMID: 28035150 DOI: 10.1007/s13197-016-2385-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/14/2016] [Accepted: 10/20/2016] [Indexed: 11/30/2022]
Abstract
The effect of salt reduction and vitamin E (α-tocopherol) fortification, at a level in excess of that required for a European Food Safety Authority (EFSA) health claim, on the quality of chicken sausages was investigated. Four formulations of chicken sausages were prepared: C (control, 1.3% NaCl, 0 mg/kg added α-tocopherol), L (low salt, 0.47% NaCl, 0 mg/kg added α-tocopherol), CE (1.3% NaCl, 200 mg/kg added α-tocopherol), LE (0.47% NaCl, 200 mg/kg added α-tocopherol). Salt or α-tocopherol level did not significantly affect the fat content, protein content, moisture content, lipid oxidation, microbial growth, cook loss or texture profile analysis values of raw or cooked sausages. There was a significant effect of salt level on the ash content of raw and cooked sausages. Colour of cooked sausages was affected by salt reduction, with fried low salt sausages being darker and yellower than control, while grilled low salt sausages were lighter and redder than control. Cooking and storage did not significantly affect α-tocopherol retention, and enough was retained to meet both the EFSA nutrient and health claims. The sensory properties of the sausages were unaffected by the reduction in salt, and by fortification with α-tocopherol.
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Affiliation(s)
- Zara Bolger
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Nigel P Brunton
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - James G Lyng
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Frank J Monahan
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
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Jin SK, Choi JS, Jeong JY, Kim GD. The effect of clove bud powder at a spice level on antioxidant and quality properties of emulsified pork sausage during cold storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4089-4097. [PMID: 26748567 DOI: 10.1002/jsfa.7609] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2015] [Revised: 09/02/2015] [Accepted: 01/04/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Clove bud is a widely used spice in meat and meat products, and it contains high level of phenolic compounds. The effectiveness of the clove as a spice has not been fully studied at a general level of addition in the meat products. Therefore, in the present study, the antioxidant, antimicrobial, and nitrite scavenging abilities of clove bud powder (CBP) was assessed at spice level (0.1% and 0.2%) in emulsified pork sausage, during 6 weeks of cold storage. RESULTS CBP had DPPH radical scavenging ability, but CBP addition at 0.1% and 0.2% did not decrease the TBARS value. An antimicrobial effect of CBP was also not observed during the cold storage. However, residual nitrite at storage weeks 4 and 6 was shown to be lower (P < 0.05). Addition of CBP decreased CIE L* and a* values, but it produced unacceptable sensory properties. Texture profile analysis was not affected by the addition of CBP in emulsified pork sausage (P > 0.05). CONCLUSIONS The positive effect on nitrite scavenging could be expected by the addition of 0.2% CBP as a spice. However, antioxidant and antimicrobial abilities were not observed, as well as improvement in the quality of characteristics, in emulsified pork sausage. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Sang-Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, 660-758, Republic of Korea
| | - Jung-Seok Choi
- Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju, 660-758, Republic of Korea
| | - Jin-Yeon Jeong
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju, 660-701, Republic of Korea
| | - Gap-Don Kim
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju, 660-701, Republic of Korea
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, IL 61801, USA
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17
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Islam RU, Khan MA, Islam SU. Plant Derivatives as Promising Materials for Processing and Packaging of Meat-Based Products - Focus on Antioxidant and Antimicrobial Effects. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12862] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Rayees Ul Islam
- Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences; Aligarh Muslim University; Aligarh 202002 India
| | - Mohammad Ali Khan
- Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences; Aligarh Muslim University; Aligarh 202002 India
| | - Shahid Ul Islam
- Department of Chemistry; Jamia Millia Islamia (Central University); New Delhi 110025 India
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18
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Zhang Y, Han I, Bridges WC, Dawson PL. Peach skin powder inhibits oxidation in cooked turkey meat. Poult Sci 2016; 95:2435-40. [PMID: 27252372 DOI: 10.3382/ps/pew139] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2015] [Accepted: 03/11/2016] [Indexed: 01/08/2023] Open
Abstract
The objective of this study was to measure the antioxidant activity of peach skin and test the antioxidant effect of peach skin powder on cooked ground turkey meat during 12 d of refrigerated storage. Antioxidant activity of 3 cultivars of peaches grown in South Carolina was first evaluated by 3 antioxidant assays. The peach variety O'Henry showed the greatest antioxidant effect and therefore was used for further study. Two levels of peach skin powder (0.5%, 1%) and 0.01% butylated hydroxylanisole (BHA) were applied to ground turkey meat. Oxidation of cooked turkey meat was measured by detection of hexanal using gas chromatography-mass spectrometry. Results indicated that all levels of peach skin powder used in this study had an antioxidant effect on ground turkey with a greater effect at the higher concentration. O'Henry peach skin powder was as effective as BHA in preventing oxidation at the levels tested.
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Affiliation(s)
- Y Zhang
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634
| | - I Han
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634
| | - W C Bridges
- Department of Mathematical Sciences, Clemson University, Clemson, SC 29634
| | - P L Dawson
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634
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Antioxidant activities of distiller dried grains with solubles as protein films containing tea extracts and their application in the packaging of pork meat. Food Chem 2016; 196:174-9. [DOI: 10.1016/j.foodchem.2015.09.020] [Citation(s) in RCA: 114] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2015] [Revised: 09/03/2015] [Accepted: 09/06/2015] [Indexed: 11/23/2022]
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20
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Jully KMM, Toto CS, Were L. Antioxidant effect of spent, ground, and lyophilized brew from roasted coffee in frozen cooked pork patties. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.046] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Min JS, Khan MI, Lee SO, Yim DG, Seol KH, Lee M, Jo C. Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin. Korean J Food Sci Anim Resour 2016; 36:23-8. [PMID: 27499660 PMCID: PMC4973940 DOI: 10.5851/kosfa.2016.36.1.23] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Revised: 11/22/2015] [Accepted: 11/23/2015] [Indexed: 11/08/2022] Open
Abstract
This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were stored at 4℃ and reheated after 3 and 6 d of storage using the original method of preparation or alternately, microwaving. Fat content increased significantly with cooking as a result of the loss in moisture but cholesterol content remained unchanged. Pan roasting and microwave cooking caused a significantly higher production of COPs, as with the process of reheating using microwave, pan roasting, and oven grilling methods. The major COPs found in pork loin were cholestanetriol, 20-hydroxycholesterol, and 25-hydroxycholesterol, whose concentrations varied according to the different cooking and reheating methods used. Moreover, the aerobic storage of cooked pork loin under a refrigerated condition also increased the formation of cholesterol oxides on reheating.
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Affiliation(s)
| | - Muhammad I. Khan
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38040, Pakistan
| | - Sang-Ok Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Dong Gyun Yim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 52655, Korea
| | - Kuk Hwan Seol
- National Institute of Animal Science, RDA, Cheonan 31002, Korea
| | - Mooha Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
- College of Agriculture & Environmental Science, Arsi University, Asella, Ethiopia
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
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Li J, Hui T, Wang F, Li S, Cui B, Cui Y, Peng Z. Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.03.001] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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23
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Jung S, Kim HJ, Park S, In Yong H, Choe JH, Jeon HJ, Choe W, Jo C. The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage. Meat Sci 2015; 108:132-7. [DOI: 10.1016/j.meatsci.2015.06.009] [Citation(s) in RCA: 91] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2015] [Revised: 06/11/2015] [Accepted: 06/16/2015] [Indexed: 02/03/2023]
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24
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Istrati D, Simion Ciuciu AM, Vizireanu C, Ionescu A, Carballo J. Impact of Spices and Wine-Based Marinades on Tenderness, Fragmentation of Myofibrillar Proteins and Color Stability in Bovine B
iceps Femoris
Muscle. J Texture Stud 2015. [DOI: 10.1111/jtxs.12144] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Daniela Istrati
- Food Science, Food Engineering, Food Biotechnology Department; Faculty of Food Science and Engineering; Dunarea de Jos University of Galati; 111 Domneasca Street Galati 800008 Romania
| | - Ana-Maria Simion Ciuciu
- Food Science, Food Engineering, Food Biotechnology Department; Faculty of Food Science and Engineering; Dunarea de Jos University of Galati; 111 Domneasca Street Galati 800008 Romania
| | - Camelia Vizireanu
- Food Science, Food Engineering, Food Biotechnology Department; Faculty of Food Science and Engineering; Dunarea de Jos University of Galati; 111 Domneasca Street Galati 800008 Romania
| | - Aurelia Ionescu
- Food Science, Food Engineering, Food Biotechnology Department; Faculty of Food Science and Engineering; Dunarea de Jos University of Galati; 111 Domneasca Street Galati 800008 Romania
| | - Javier Carballo
- Área de Tecnologia de los Alimentos; Facultad de Ciencias de Ourense; Universidad de Vigo; Ourense Spain
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Khan MI, Min JS, Lee SO, Yim DG, Seol KH, Lee M, Jo C. Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products. Lipids Health Dis 2015; 14:89. [PMID: 26260472 PMCID: PMC4531484 DOI: 10.1186/s12944-015-0091-5] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Accepted: 08/03/2015] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Cholesterol is an important biological compound; however, its oxidation products have been proven to be harmful to human health. Cooking, storage, and reheating methods significantly affect the safety of meat products, as they contribute to the production of cholesterol oxidation products (COPs). METHODS Three cooking methods were used to cook sausages, loin ham, bacon, luncheon meat, and pressed ham, in order to investigate the effect of cooking, storage, and reheating on total cholesterol and on the formation of COPs. Cooked samples were stored at 4 °C and reheated after 3 and 6 storage days by the same cooking method or by microwaving. The samples were assessed for total lipids, cholesterol, and cholesterol oxides. RESULTS The average cholesterol content in the processed meat varied from 76.0 mg/100 g to 201.70 mg/100 g. Microwaved ham showed the lowest cholesterol content compared to that of other processed meat products. Significant differences were found in cholesterol content and cholesterol oxidation products depending on cooking, storage, and reheating methods. Six cholesterol oxides were found in processed meat, of which 7β-hydroxycholesterol and α-epoxides were detected as the major oxidation products. CONCLUSIONS Microwaving and oven grilling resulted in higher production of COPs in processed meat as compared with other cooking methods. Refrigerated storage tended to significantly increase the COPs content.
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Affiliation(s)
- Muhammad I Khan
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 151-921, South Korea.
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38040, Pakistan.
| | | | - Sang-Ok Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 151-921, South Korea.
| | - Dong Gyun Yim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju, 660-757, South Korea.
| | - Kuk-Hwan Seol
- National Institute of Animal Science, RDA, Cheonan, 331-801, South Korea.
| | - Mooha Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 151-921, South Korea.
- College of Agriculture and Life Science, Arsi University, Asella, Ethiopia.
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 151-921, South Korea.
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Aliakbarlu J, Khalili Sadaghiani S. Effect of Avishane Shirazi (Z
ataria Multiflora
) and Clove (S
yzygium Aromaticum
) Essential Oils on Microbiological, Chemical and Sensory Properties of Ground Sheep Meat During Refrigerated Storage. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12147] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Javad Aliakbarlu
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia Iran
| | - Surur Khalili Sadaghiani
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia Iran
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Neacsu M, Vaughan N, Raikos V, Multari S, Duncan G, Duthie G, Russell W. Phytochemical profile of commercially available food plant powders: their potential role in healthier food reformulations. Food Chem 2015; 179:159-69. [DOI: 10.1016/j.foodchem.2015.01.128] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2014] [Revised: 12/18/2014] [Accepted: 01/29/2015] [Indexed: 01/05/2023]
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Smith AR, Carmody RN, Dutton RJ, Wrangham RW. The significance of cooking for early hominin scavenging. J Hum Evol 2015; 84:62-70. [PMID: 25962548 DOI: 10.1016/j.jhevol.2015.03.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2014] [Revised: 02/27/2015] [Accepted: 03/28/2015] [Indexed: 11/19/2022]
Abstract
Meat scavenged by early Homo could have contributed importantly to a higher-quality diet. However, it has been suggested that because carrion would normally have been contaminated by bacteria it would have been dangerous and therefore eaten rarely prior to the advent of cooking. In this study, we quantified bacterial loads on two tissues apparently eaten by hominins, meat and bone marrow. We tested the following three hypotheses: (1) the bacterial loads on exposed surfaces of raw meat increase within 24 h to potentially dangerous levels, (2) simple roasting of meat on hot coals kills most bacteria, and (3) fewer bacteria grow on marrow than on meat, making marrow a relatively safe food. Our results supported all three hypotheses. Our experimental data imply that early hominins would have found it difficult to scavenge safely without focusing on marrow, employing strategies of carrion selection to minimize pathogen load, or cooking.
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Affiliation(s)
- Alex R Smith
- Department of Human Evolutionary Biology, 11 Divinity Ave., Harvard University, Cambridge, MA 02138, USA.
| | - Rachel N Carmody
- FAS Center for Systems Biology, 52 Oxford Street, Harvard University, Cambridge, MA 02138, USA
| | - Rachel J Dutton
- FAS Center for Systems Biology, 52 Oxford Street, Harvard University, Cambridge, MA 02138, USA
| | - Richard W Wrangham
- Department of Human Evolutionary Biology, 11 Divinity Ave., Harvard University, Cambridge, MA 02138, USA
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Cagdas E, Kumcuoglu S. Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2918-25. [PMID: 25892791 PMCID: PMC4397317 DOI: 10.1007/s13197-014-1333-7] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/07/2014] [Accepted: 03/21/2014] [Indexed: 10/25/2022]
Abstract
The inhibitory effect of grape seed powder (GSP) on lipid oxidation in chicken nuggets during frozen storage for 5 months was investigated. Chicken nuggets were prepared by dipping into batter containing GSP and pre-fried at 180 °C and then stored at -18 °C. Prefried chicken nugget crusts showed antioxidant properties. Primary oxidation products, determined by the peroxide value (POV) and conjugated diene (CD) concentration, gradually increased until month 2 and then declined, which is an indication of secondary lipid oxidation. Thiobarbituric acid reactive substance (TBARS) values slowly increased during the first 2 months of storage and then slightly decreased. However, at the end of the storage period, the levels were increased to 0.4 mg MDA/kg meat and were lowest in 10 % GSP (0.104 mg MDA/kg meat). The para-anisidine values (pAV) increased in all samples during storage. Generally, samples treated with GSP had lower POV, pAV, TBARS, and CD values compared to the control. These findings indicated that GSP significantly (p < 0.05) retarded lipid oxidation in precooked chicken nuggets.
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Affiliation(s)
- Ece Cagdas
- />Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, 32260 Isparta, Turkey
| | - Seher Kumcuoglu
- />Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova-Izmir, Turkey
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30
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Gad AS, Sayd AF. Antioxidant Properties of Rosemary and Its Potential Uses as Natural Antioxidant in Dairy Products—A Review. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/fns.2015.61019] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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31
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Lee J, Cho B. Effects of red grape, wild grape and black raspberry wines on ground pork during refrigerated storage. ACTA ALIMENTARIA 2014. [DOI: 10.1556/aalim.2013.0005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation of long-term frozen n-3 fatty acids-enriched pork patties. Meat Sci 2014; 98:150-7. [DOI: 10.1016/j.meatsci.2014.05.015] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2013] [Revised: 04/04/2014] [Accepted: 05/07/2014] [Indexed: 11/20/2022]
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Kodal Coşkun B, Çalikoğlu E, Karagöz Emiroğlu Z, Candoğan K. Antioxidant Active Packaging with Soy Edible Films and Oregano or Thyme Essential Oils for Oxidative Stability of Ground Beef Patties. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12089] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Betül Kodal Coşkun
- Ministry of Food, Agriculture and Livestock; Provincial Control Laboratory; Ankara Turkey
| | - Eda Çalikoğlu
- Ministry of Food, Agriculture and Livestock; General Directorate of Agricultural Research and Policies; Ankara 06171 Turkey
| | - Zehra Karagöz Emiroğlu
- Ministry of Food, Agriculture and Livestock; General Directorate of Food and Control; Ankara Turkey
| | - Kezban Candoğan
- Department of Food Engineering, Faculty of Engineering; Ankara University; Ankara Turkey
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Chabbouh M, Sahli A, Bellagha S. Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3634-41. [PMID: 23893302 DOI: 10.1002/jsfa.6319] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2013] [Revised: 07/10/2013] [Accepted: 07/24/2013] [Indexed: 05/06/2023]
Abstract
BACKGROUND The effects of spicing on the physicochemical and microbial characteristics and drying behaviour of kaddid, a Tunisian dry-cured meat, were studied. In addition, the quality characteristics of traditional sun-dried kaddid and processed convective-dried kaddid were compared. RESULTS Spicing had no significant effect on the pH and water activity of brined beef meat at 21% (w/w), but it reduced the product water and salt contents. Effects of spicing on brined meat microbial flora were the appearance of sulfito-reducer bacteria, an increase in total mesophilic aerobic flora (+15%) and staphylococci (+26%) and a decrease in faecal coliforms (-23%). The salted beef meat sorption behaviour was affected by spicing. Besides, spicing increased the kaddid drying rate, allowing a significant decrease in the drying process time (-33%). Traditional and processed kaddid presented comparable microbial characteristics. Both drying methods led to a reduction in the number of total mesophilic aerobic flora in unspiced and spiced kaddid and of faecal coliforms in spiced kaddid. CONCLUSION The study showed that spicing, as a step in kaddid meat processing to enhance the final product flavour, caused changes in the salted meat physicochemical and microbial characteristics and accelerated the drying rate. Convective drying at 30 °C is recommended to produce kaddid having the same characteristics as the traditional product.
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Affiliation(s)
- Meriem Chabbouh
- Institut National Agronomique de Tunis, University of Carthage, 43 Av. Charles Nicolle, 1082, Tunis, Tunisia; Laboratoire d'Economie, Sciences et Technologies Alimentaires, Institut National Agronomique de Tunis (INAT)
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Ahmad SR, Gokulakrishnan P, Giriprasad R, Yatoo MA. Fruit-based Natural Antioxidants in Meat and Meat Products: A Review. Crit Rev Food Sci Nutr 2013; 55:1503-13. [DOI: 10.1080/10408398.2012.701674] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Reddy GB, Sen A, Nair PN, Reddy KS, Reddy KK, Kondaiah N. Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices. Meat Sci 2013; 95:288-94. [DOI: 10.1016/j.meatsci.2013.04.016] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2012] [Revised: 02/28/2013] [Accepted: 04/01/2013] [Indexed: 11/16/2022]
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37
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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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38
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Duthie G, Campbell F, Bestwick C, Stephen S, Russell W. Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked Turkey meat patties: implications for health. Nutrients 2013; 5:1241-52. [PMID: 23595133 PMCID: PMC3705345 DOI: 10.3390/nu5041241] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2013] [Revised: 03/08/2013] [Accepted: 03/28/2013] [Indexed: 12/21/2022] Open
Abstract
Lipid and protein oxidation decreases the shelf-life of foods and may result in formation of end-products potentially detrimental for health. Consumer pressure to decrease the use of synthetic phenolic antioxidants has encouraged identification of alternative compounds or extracts from natural sources. We have assessed whether inclusion of dried vegetable powders improves the oxidative stability of turkey meat patties. Such powders are not only potentially-rich sources of phenolic antioxidants, but also may impart additional health benefits, as inadequate vegetable consumption is a risk factor for heart disease and several cancers. In an accelerated oxidation system, six of eleven vegetable powders significantly (p < 0.05) improved oxidative stability of patties by 20%-30% (spinach < yellow pea < onion < red pepper < green pea < tomato). Improved lipid oxidative stability was strongly correlated with the decreased formation of protein carbonyls (r = 0.747, p < 0.01). However, improved lipid stability could not be ascribed to phenolic acids nor recognized antioxidants, such as α- and γ-tocopherol, despite their significant (p < 0.01) contribution to the total antioxidant capacity of the patties. Use of chemically complex vegetable powders offers an alternative to individual antioxidants for increasing shelf-life of animal-based food products and may also provide additional health benefits associated with increased vegetable intake.
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Affiliation(s)
- Garry Duthie
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, AB21 9SB, Scotland, UK.
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Sunooj KV, Radhakrishna K. Physico-Chemical Changes in Ready to Eat Pineapple Chicken Curry during Frozen Storage. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/fns.2013.42016] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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40
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Antioxidant addition to prevent lipid and protein oxidation in chicken meat mixed with supercritical extracts of Echinacea angustifolia. J Supercrit Fluids 2012. [DOI: 10.1016/j.supflu.2012.08.006] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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41
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Đilas S, Knez Ž, Četojević-Simin D, Tumbas V, Škerget M, Čanadanović-Brunet J, Ćetković G. In vitro antioxidant and antiproliferative activity of three rosemary (Rosmarinus officinalis L.) extract formulations. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03069.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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42
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CHAN KIMWEI, KHONG NICHOLASM, IQBAL SHAHID, CH'NG SOOEE, BABJI ABDULSALAM. PREPARATION OF CLOVE BUDS DEODORIZED AQUEOUS EXTRACT (CDAE) AND EVALUATION OF ITS POTENTIAL TO IMPROVE OXIDATIVE STABILITY OF CHICKEN MEATBALLS IN COMPARISON TO SYNTHETIC AND NATURAL FOOD ANTIOXIDANTS. J FOOD QUALITY 2012. [DOI: 10.1111/j.1745-4557.2012.00445.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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43
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Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage. Meat Sci 2011; 88:397-403. [DOI: 10.1016/j.meatsci.2011.01.017] [Citation(s) in RCA: 132] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2010] [Revised: 01/20/2011] [Accepted: 01/20/2011] [Indexed: 11/23/2022]
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44
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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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45
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Hwang KE, Choi YS, Choi JH, Kim HY, Kim HW, Lee MA, Chung HK, Kim CJ. The Antioxidative Properties of Ganghwayakssuk (Artemisia princeps Pamp.) Extracts Added to Refrigerated Raw Chicken Nugget Batter against Lipid Oxidation. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.2.166] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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46
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Karn SK, Chavasit V, Kongkachuichai R, Tangsuphoom N. Shelf Stability, Sensory Qualities, and Bioavailability of Iron-Fortified Nepalese Curry Powder. Food Nutr Bull 2011; 32:13-22. [DOI: 10.1177/156482651103200102] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Background The prevalence of iron-deficiency anemia in Nepal is almost 50% of the whole population. Curry powder is a promising vehicle for fortification due to its use in various meals. Objective To evaluate the bioavailability of different iron fortificants in curry powder and their effects on the qualities of curry powder. Methods The serving size of curry powder was evaluated in 40 Nepalese households and 10 restaurants. The powders were fortified with iron sources of different bioavailability. Sources with good bioavailability of iron—ferrous sulfate (FS), ferrous fumarate (FF), and sodium ferric ethylenediaminetetraacetic acid (NaFeEDTA)—were added to provide one-third of the recommended daily intake (RDI) of iron per serving. Elemental iron (H-reduced [HRI] and electrolytic [EEI]), which has poor bioavailability, was added to provide two-thirds of the RDI per serving. Both fortified and unfortified products were packed in either commercial packs or low-density polyethylene bags and stored at 40 ± 2°C under fluorescent light for 3 months. The stored products were analyzed for CIE color, peroxide value, thiobarbituric acid reactive substances, moisture, water activity, iron, and sensory qualities. The contents of phenolic compounds and phytate were analyzed, and iron bioavailability was determined by the Caco-2 cell technique. Results The serving size of curry powder was 4g. Iron fortificants did not have adverse effects on the physical, chemical, and sensory qualities of curry powder packed in commercial packaging. After 3 months storage, HRI significantly affected darker colors of curry powder and the cooked dishes prepared with curry powder. The relative bioavailabilities of NaFeEDTA and EEI were 1.05 and 1.28 times that of FS, respectively. The cost of fortification with EEI was similar to that with FS and 4.6 times less than that with NaFeEDTA. Conclusions It is feasible and economical to fortify Nepalese curry powder packed in commercial packaging with EEI.
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47
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Kim HJ, Kim MJ, Oh SI, Jung YT, Park SK, Lee IS. Quality Characteristics and Storage Improvement of Seasoned Pork Added with Phlomis umbrosa Turcz. Extracts. ACTA ACUST UNITED AC 2011. [DOI: 10.3746/jkfn.2011.40.1.102] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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48
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Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage. Meat Sci 2011; 87:12-8. [DOI: 10.1016/j.meatsci.2010.08.011] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2010] [Revised: 08/22/2010] [Accepted: 08/24/2010] [Indexed: 11/23/2022]
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49
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Yu J, Ahmedna M, Goktepe I. Potential of peanut skin phenolic extract as antioxidative and antibacterial agent in cooked and raw ground beef. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02241.x] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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50
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Kandeepan G, Anjaneyulu ASR, Kondaiah N, Mendiratta SK, Suresh R. Comparison of quality and shelf life of buffalo meat patties stored at refrigeration temperature. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02057.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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