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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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Hernández-Becerra JA, Ochoa-Flores AA, Rodriguez-Estrada MT, García HS. Antioxidant addition improves cholesterol and astaxanthin stability in dry salted shrimp. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1704-1713. [PMID: 36426798 DOI: 10.1002/jsfa.12356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 11/17/2022] [Accepted: 11/22/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Traditional production of dry salted shrimp enhances cholesterol oxidation and astaxanthin degradation in the product. The aim of this study was to evaluate the effect of addition of the antioxidants butylhydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ) to cooked shrimp on the formation of cholesterol oxidation products (COPs) and astaxanthin degradation during solar drying of shrimp. RESULTS The added antioxidants significantly inhibited COPs formation after the product was boiled in brine. Smaller amounts of COPs were formed in antioxidant-treated shrimps (~-23%) as compared to untreated samples. The antioxidants continued to significantly inhibit COPs formation (~-39%) during sun drying. Similarly, TBHQ and BHT reduced by 51.3% and 37.2%, respectively, the degradation rate of astaxanthin, favoring a higher retention of this carotenoid in the final product. CONCLUSION The use of the antioxidants BHT and TBHQ in the preparation of dry salted shrimp significantly inhibited the formation of COPs after cooking raw shrimp and during direct solar drying. They also protected astaxanthin contained in the cooked shrimp from photodegradation. These results are technologically relevant because it is possible to prepare a product with a higher content of astaxanthin and lower the presence of hazardous COPs. © 2022 Society of Chemical Industry.
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Affiliation(s)
| | - Angélica A Ochoa-Flores
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Villahermosa, Mexico
| | - María T Rodriguez-Estrada
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum-Università di Bologna, Bologna, Italy
| | - Hugo S García
- UNIDA, Tecnológico Nacional de México/IT de Veracruz, Veracruz, Mexico
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3
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Bacterial Complexity of Traditional Mountain Butter Is Affected by the Malga-Farm of Production. Microorganisms 2021; 10:microorganisms10010017. [PMID: 35056468 PMCID: PMC8778680 DOI: 10.3390/microorganisms10010017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 11/25/2022] Open
Abstract
Bacteria can play different roles affecting flavors and food characteristics. Few studies have described the bacterial microbiota of butter. In the present paper, next-generation sequencing was used to determine bacterial diversity, together with aromatic characteristics, in raw cow milk butter processed by traditional fermentation, in fourteen small farms called “Malga”, located in the Trentino province (Alpine region, North-East of Italy). The physicochemical and aromatic characterization of traditional mountain butter (TMB) showed a low moisture level depending on the Malga producing the butter. Counts of lactic acid bacteria, Staphylococci, and coliforms, as well as diacetyl/acetoin concentrations exhibited changes according to the geographical origin of Malga and the residual humidity of butter. MiSeq Illumina data analysis revealed that the relative abundance of Lactococcus was higher in TMB samples with the highest values of acetoin (acetoin higher than 10 mg/kg). The traditional mountain butter bacterial community was characterized by a “core dominance” of psychrotrophic genera, mainly Acinetobacter and Pseudomonas, but according to ANCOM analysis, a complex bacterial population emerged and specific bacterial genera were able to characterize the TMB bacteria community, with their high abundance, based on the Malga producing the butter.
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4
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Gomes MDSA, Kato LS, Carvalho APAD, Almeida AECCD, Conte-Junior CA. Sodium replacement on fish meat products – A systematic review of microbiological, physicochemical and sensory effects. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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5
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Thordardottir GS, Einarsdottir K, Thordardottir M, Tryggvadottir L, Valdimarsdottir UA, Gudnason V, Steingrimsdottir L, Aspelund T, Birgisdottir BE, Torfadottir JE. Dietary patterns in adolescence and risk of colorectal cancer: a population-based study. Cancer Causes Control 2021; 33:205-211. [PMID: 34800195 DOI: 10.1007/s10552-021-01524-z] [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: 06/26/2020] [Accepted: 11/08/2021] [Indexed: 11/22/2022]
Abstract
PURPOSE To study whether dietary patterns in adolescence are associated with risk of colorectal cancer (CRC). METHODS Food frequency data were obtained from the AGES-Reykjavik study, conducted between 2002 and 2006, which included 5,078 (58% women) participants with mean age of 77 (± 5.8) years. Principal component analysis was used to identify dietary patterns. Participants were followed through linkage to the Icelandic Cancer Registry. Multivariable Cox models were used to calculate hazard ratios (HR) of CRC and 95% confidence interval (CI) by dietary patterns. RESULTS During the follow-up period (mean 8.2 years), 136 participants (75 women and 61 men) were diagnosed with CRC. The main dietary pattern in adolescence was characterized by high intake of traditional food items consumed in the earlier half of the twentieth century, namely, salted or smoked meat and fish, milk, offal, rye bread, and oatmeal. Compared to the lowest tertile, the middle tertile of this pattern was associated with increased risk of CRC (HR 1.63, 95% CI 1.04-2.57), while the highest tertile was not statistically associated with CRC (HR 1.48, 95% CI 0.93-2.37), except among women (HR 2.06, 95% CI 1.11-3.84). CONCLUSION These data suggest that strong adherence to a traditional Icelandic diet in adolescence might increase the risk of CRC, particularly among women. More research is need on the association between food items and dietary patterns of relevance to CRC at different points in the life cycle.
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Affiliation(s)
- Guðny Sjofn Thordardottir
- Unit for Nutrition Research, Landspitali The National University Hospital of Iceland, Reykjavik, Iceland.,Faculty of Food Science and Nutrition, School of Health Sciences, University of Iceland, Reykjavik, Iceland
| | - Kristjana Einarsdottir
- Centre of Public Health Sciences, Faculty of Medicine, University of Iceland, Reykjavik, Iceland
| | | | - Laufey Tryggvadottir
- Faculty of Medicine, University of Iceland, Reykjavik, Iceland.,The Icelandic Cancer Registry, Reykjavik, Iceland
| | - Unnur A Valdimarsdottir
- Centre of Public Health Sciences, Faculty of Medicine, University of Iceland, Reykjavik, Iceland.,Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA.,Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden
| | - Vilmundur Gudnason
- Faculty of Medicine, University of Iceland, Reykjavik, Iceland.,The Icelandic Heart Association, Kopavogur, Iceland
| | - Laufey Steingrimsdottir
- Unit for Nutrition Research, Landspitali The National University Hospital of Iceland, Reykjavik, Iceland.,Faculty of Food Science and Nutrition, School of Health Sciences, University of Iceland, Reykjavik, Iceland
| | - Thor Aspelund
- Centre of Public Health Sciences, Faculty of Medicine, University of Iceland, Reykjavik, Iceland.,The Icelandic Heart Association, Kopavogur, Iceland
| | - Bryndis Eva Birgisdottir
- Unit for Nutrition Research, Landspitali The National University Hospital of Iceland, Reykjavik, Iceland.,Faculty of Food Science and Nutrition, School of Health Sciences, University of Iceland, Reykjavik, Iceland
| | - Johanna E Torfadottir
- Centre of Public Health Sciences, Faculty of Medicine, University of Iceland, Reykjavik, Iceland. .,The Icelandic Cancer Registry, Reykjavik, Iceland.
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6
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Zhong M, Sun Y, Sun Y, Huang Y, Qi B, Li Y. The effect of salt ion on the freeze-thaw stability and digestibility of the lipophilic protein-hydroxypropyl methylcellulose emulsion. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112202] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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7
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Wang D, Qi B, Xu Q, Zhang S, Xie F, Li Y. Effect of salt ions on an ultrasonically modified soybean lipophilic protein nanoemulsion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15261] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Diqiong Wang
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Baokun Qi
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Qingqing Xu
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Shuang Zhang
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Fengying Xie
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Yang Li
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
- Heilongjiang Institute of Green Food Science Harbin Heilongjiang 150030 China
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8
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Cao C, Li X, Yin Y, Kong B, Sun F, Liu Q. Effects of Sodium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles Fabricated with Phase Separation Behavior. Foods 2021; 10:1027. [PMID: 34065098 PMCID: PMC8151785 DOI: 10.3390/foods10051027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 04/30/2021] [Accepted: 05/04/2021] [Indexed: 01/26/2023] Open
Abstract
The objective of this study was to investigate the influence of sodium chloride (NaCl) concentration (0-500 mM) on the physical and oxidative stabilities of filled hydrogel that were stabilized using heat-denatured whey protein concentrate and high methoxy pectin. Our results showed that with an increase in NaCl concentration, the particle sizes, zeta-potentials, and interfacial layer thickness of filled hydrogels significantly increased and the lightness and whiteness gradually decreased (p < 0.05). Moreover, rheological characterization revealed that the apparent viscosity and viscoelastic behavior gradually decreased at higher NaCl concentration, which was mainly ascribed to the influence of NaCl on the electrostatic repulsion between droplets, thereby adversely impacting the physical stability of filled hydrogels. Furthermore, the result of cryo-scanning electron microscopy also verified the abovementioned results. Notably, higher NaCl concentration significantly promoted the oxidation of lipids and proteins (p < 0.05), thereby decreasing the oxidative stabilities of filled hydrogels. Our results indicated that filled hydrogels prepared under different ionic strength conditions can provide the theoretical basis for their future application in emulsion-based foods.
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Affiliation(s)
- Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (C.C.); (Y.Y.); (B.K.); (F.S.)
| | - Xin Li
- Sharable Platform of Large-Scale Instruments & Equipments, Northeast Agricultural University, Harbin 150030, China;
| | - Yongchao Yin
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (C.C.); (Y.Y.); (B.K.); (F.S.)
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (C.C.); (Y.Y.); (B.K.); (F.S.)
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (C.C.); (Y.Y.); (B.K.); (F.S.)
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (C.C.); (Y.Y.); (B.K.); (F.S.)
- Heilongjiang Green Food Science & Research Institute, Harbin 150028, China
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9
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Kjerstad M, Larssen WE, Midtbø LK. Belly flap from Norwegian spring-spawning herring ( Clupea harengus L.): A potentially new product with high content of vitamin D, EPA and DHA. Heliyon 2020; 6:e05239. [PMID: 33102859 PMCID: PMC7569340 DOI: 10.1016/j.heliyon.2020.e05239] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 09/14/2020] [Accepted: 10/08/2020] [Indexed: 01/08/2023] Open
Abstract
Processing Norwegian spring-spawning herring (NSSH) yields large amounts of rest raw material which currently is used mainly for production of fish oil and fish meal for feed in aquaculture. However, belly flaps from NSSH might be a profitable resource as a food product. This study investigates the nutritional composition of the belly flaps. NSSH was harvested in the main season between September and February. Chemical analyses of fatty acids, protein and vitamin A and D in belly flaps were conducted. Belly flaps from NSSH had a mean fat and protein content of 32.3 ± 6.9 g/100 g and 12.6 ± 0.9 g/100g, respectively. Mean vitamin D level was 53.5 ± 8.5 μg/100 g and mean eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) levels were 2.0 ± 0.8 g/100g and 2.3 ± 1.0 g/100g, respectively. Belly flap from NSSH contains twice the amount of vitamin D, EPA and DHA compared to NSSH fillet. There were large seasonal variations in the amount of both vitamin D, EPA and DHA. Mean level of vitamin A was 45.0 ± 8.9 μg/100 g. Belly flap from NSSH is a potential product for human consumption with a high nutritional value.
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Rosario DKA, Mutz YS, Castro VS, Bernardes PC, Rajkovic A, Conte-Junior CA. Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin: Salmonella Typhimurium inactivation and physicochemical quality. Meat Sci 2020; 172:108308. [PMID: 32966953 DOI: 10.1016/j.meatsci.2020.108308] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 08/07/2020] [Accepted: 09/08/2020] [Indexed: 11/18/2022]
Abstract
This study aimed to test the effect of UV-C light (0.01-0.64 J/cm2) (UV) and lactic acid (0.1-12.9%) (LA) combined treatment on sliced Brazilian dry-cured loin (Socol, BDL) for (i) Salmonella Typhimurium reduction, (ii) physicochemical changes (color (a*, cured color, and ΔE), protein and lipid oxidation) and (iii) optimization using response surface methodology (RSM). Linear inactivation rate was achieved and UV was 2-fold more efficient than LA to inactivate S. Typhimurium. At the same time these combined technologies increased lipid (linear rate, R2adj = 0.88), protein oxidation (quadratic rate, R2adj = 0.86) and meat discoloration. Furthermore, the minimum point of the physicochemical changes was obtained using RSM, and the decontamination process was optimized. Hence, a reduction of 1.3 log cfu/g was achieved using 0.36 J/cm2 of UV and 7.7% of LA. These combined methods represent a promising industrial intervention strategy to dry-meat safety and quality.
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Affiliation(s)
- Denes K A Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, 21941-598, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909, Rio de Janeiro, RJ, Brazil.
| | - Yhan S Mutz
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, 21941-598, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909, Rio de Janeiro, RJ, Brazil.
| | - Vinicius S Castro
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, 21941-598, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909, Rio de Janeiro, RJ, Brazil
| | - Patricia C Bernardes
- Department of Food Engineering, Federal University of Espírito Santo, Alegre, Brazil.
| | - Andreja Rajkovic
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent 9000, Belgium
| | - Carlos A Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, 21941-598, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909, Rio de Janeiro, RJ, Brazil; National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil.
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11
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Griffin K, Khouryieh H. Influence of electrostatic interactions on the formation and stability of multilayer fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109893] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Liu J, Guo Y, Li X, Si T, McClements DJ, Ma C. Effects of Chelating Agents and Salts on Interfacial Properties and Lipid Oxidation in Oil-in-Water Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13718-13727. [PMID: 30614702 DOI: 10.1021/acs.jafc.8b05867] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The effects of chelating agents and salts on the interfacial characteristics and oxidative stability of oil-in-water emulsions containing an endogenous concentration of metal ions were investigated. Emulsions were fabricated by high-pressure homogenization of 10% oil phase (sacha inchi oil) and 90% aqueous phase (1% Tween 60 in phosphate buffer solution, pH 7, 50 mM). The oxidative stability of the emulsions was characterized by measuring peroxide values and thiobarbituric acid reactive substances throughout storage. Endogenous iron and copper ion levels in the emulsions were detected by atom absorption spectroscopy as 1.99 and 0.86 ppm, respectively. Incorporation of chelating agents, either ethylenediaminetetraacetic acid or sodium citrate, into the emulsions effectively inhibited lipid oxidation, showing that even these low levels of endogenous metal ions ( parts per million) were sufficient to promote oxidation. Conversely, the addition of monovalent salts, NaCl or KCl, slightly increased the rate of lipid oxidation in the emulsions, which was attributed to their impact on the physical properties of the surfactant layer at the oil droplet surfaces. The impact of chelating agents and salts on the electrical characteristics (ξ potential) and relaxation time (TR) of the surfactant-coated lipid droplets were characterized by particle electrophoresis and nuclear magnetic resonance spectroscopy, respectively. The chelating agents and salts altered the surface potential of the droplets, indicative of a change in the adsorption of metal ions to the droplet surfaces. Moreover, they altered the arrangement of surface-active molecules at the droplet surfaces, thereby impacting the contact of pro-/antioxidants with the oil phase. These results have important implications for the formulation of emulsion-based materials that are more stable to lipid oxidation.
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Affiliation(s)
| | | | | | | | - David Julian McClements
- Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States
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13
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Susceptibility of dry-cured tuna to oxidation and biogenic amines generation related to microbial status and salting/curing technology. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108420] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Tsogas A, Vatavali K, Dimitriou E, Badeka A, Kontakos S, Kontominas MG. Combined effect of light salting and vacuum packaging on the microbiological, chemical, and sensory attributes of mullet fillets (
Mugil cephalus
) during refrigerated and frozen/refrigerated storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14009] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- A. Tsogas
- Laboratory of Food Chemistry and Technology, Department of Chemistry University of Ioannina Ioannina Greece
| | - K. Vatavali
- Laboratory of Food Chemistry and Technology, Department of Chemistry University of Ioannina Ioannina Greece
| | - E. Dimitriou
- Directorate of Fishing, Prefecture of Western Greece Messologhi Greece
| | - A. Badeka
- Laboratory of Food Chemistry and Technology, Department of Chemistry University of Ioannina Ioannina Greece
| | - S. Kontakos
- Department of Social Administration and Political Science Democritus University of Thrace Komotini Greece
| | - M. G. Kontominas
- Laboratory of Food Chemistry and Technology, Department of Chemistry University of Ioannina Ioannina Greece
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15
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Cui L, Shen P, Gao Z, Yi J, Chen B. New Insights into the Impact of Sodium Chloride on the Lipid Oxidation of Oil-in-Water Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4321-4327. [PMID: 30883113 DOI: 10.1021/acs.jafc.9b00396] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Salt, most often sodium chloride (NaCl), is commonly used in a variety of food emulsions. However, little is known about the detailed mechanism of how NaCl influences the lipid oxidation and thus the shelf life of those products. In this study, we report a new mechanism through which NaCl could help inhibit the lipid oxidation of sodium dodecyl sulfate (SDS)-stabilized oil-in-water (O/W) emulsions. Results showed that NaCl significantly lowered the critical micelle concentration (CMC) of SDS, which further led to greater amounts of lipid hydroperoxides being solubilized by SDS micelles into the aqueous phase of emulsion. NaCl also altered the distribution of δ-tocopherol between the aqueous and oil phase of emulsion. Such changes of the physical locations of lipid hydroperoxides and δ-tocopherol were responsible for the improved oxidative stability of NaCl-added O/W emulsions in the absence or presence of δ-tocopherol.
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Affiliation(s)
- Leqi Cui
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
- School of Food Equipment and Engineering Science , Xi'an Jiaotong University , Xi'an 710049 , China
| | - Peiyi Shen
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
| | - Zili Gao
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
| | - Jianhua Yi
- School of Food and Biological Engineering , Shaanxi University of Science and Technology , Xuefu Road , Xi'an Shaanxi 710021 , China
| | - Bingcan Chen
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
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Cui L, Fan J, Sun Y, Zhu Z, Yi J. The prooxidant activity of salts on the lipid oxidation of lecithin-stabilized oil-in-water emulsions. Food Chem 2018; 252:28-32. [DOI: 10.1016/j.foodchem.2018.01.094] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Revised: 01/10/2018] [Accepted: 01/12/2018] [Indexed: 10/18/2022]
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17
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Caetano-Silva ME, Barros Mariutti LR, Bragagnolo N, Bertoldo-Pacheco MT, Netto FM. Whey Peptide-Iron Complexes Increase the Oxidative Stability of Oil-in-Water Emulsions in Comparison to Iron Salts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1981-1989. [PMID: 29397714 DOI: 10.1021/acs.jafc.7b04873] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Food fortification with iron may favor lipid oxidation in both food matrices and the human body. This study aimed at evaluating the effect of peptide-iron complexation on lipid oxidation catalyzed by iron, using oil-in-water (O/W) emulsions as a model system. The extent of lipid oxidation of emulsions containing iron salts (FeSO4 or FeCl2) or iron complexes (peptide-iron complexes or ferrous bisglycinate) was evaluated during 7 days, measured as primary (peroxide value) and secondary products (TBARS and volatile compounds). Both salts catalyzed lipid oxidation, leading to peroxide values 2.6- to 4.6-fold higher than the values found for the peptide-iron complexes. The addition of the peptide-iron complexes resulted in the formation of lower amounts of secondary volatiles of lipid oxidation (up to 78-fold) than those of iron salts, possibly due to the antioxidant activity of the peptides and their capacity to keep iron apart from the lipid phase, since the iron atom is coordinated and takes part in a stable structure. The peptide-iron complexes showed potential to reduce the undesirable sensory changes in food products and to decrease the side effects related to free iron and the lipid damage of cell membranes in the organism, due to the lower reactivity of iron in the complexed form.
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Affiliation(s)
- Maria Elisa Caetano-Silva
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil
| | - Lilian Regina Barros Mariutti
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil
| | - Neura Bragagnolo
- Department of Food Science, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil
| | | | - Flavia Maria Netto
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil
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Changes in the chemical and physical characteristics of cow’s milk butter during storage: Effects of temperature and addition of salt. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.07.032] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Roseiro L, Santos C, Gonçalves H, Serrano C, Aleixo C, Partidário A, Lourenço A, Dias MA, da Ponte D. Susceptibility of dry-cured tuna to oxidative deterioration and biogenic amines generation: I. Effect of NaCl content, antioxidant type and ageing. Food Chem 2017; 228:26-34. [DOI: 10.1016/j.foodchem.2017.01.125] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2016] [Revised: 01/11/2017] [Accepted: 01/25/2017] [Indexed: 11/26/2022]
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20
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Influence of salt on lipid oxidation in meat and seafood products: A review. Food Res Int 2017; 94:90-100. [PMID: 28290372 DOI: 10.1016/j.foodres.2017.02.003] [Citation(s) in RCA: 220] [Impact Index Per Article: 31.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2016] [Revised: 01/31/2017] [Accepted: 02/05/2017] [Indexed: 11/21/2022]
Abstract
Sodium chloride, commonly known as salt, is a widely used additive in food industry due to its preservation and antimicrobial properties provided by its ability to reduce water activity. Moreover, the addition of salt to meat and seafood aims at improving water retention capacity and enhancing flavor due to its influence on the activity of some enzymes responsible for flavor development. On the other hand, salt added in meat and seafood can favor lipid oxidation, which is one of the main responsibles for quality losses in the food industry. In this review, the main mechanisms of fatty acids and cholesterol oxidation are described as well as the influence of salt on lipid oxidation in meat and seafood. Besides, the possible mechanisms of the pro-oxidant action of sodium chloride are presented and potential solutions to inhibit the salt action in lipid oxidation and decrease the salt content in food are discussed.
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Adding Blends of NaCl, KCl, and CaCl2to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life. J FOOD QUALITY 2017. [DOI: 10.1155/2017/7085798] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2(1 : 1) on lipid oxidation of dry fermented sausages was investigated. We found that a 50% reduction in NaCl decreased the intensity of the reactions to lipid oxidation, while treatments with added CaCl2resulted in increased lipid oxidation during manufacture and storage. Fatty acid composition also changed owing to the presence of KCl and CaCl2, showing a decrease in saturated, monounsaturated, and polyunsaturated fatty acids after 30 days of storage. Furthermore, a decreased intensity ofL⁎and increasedb⁎values were found in salamis with CaCl2. These results suggest that using CaCl2as a substitute for NaCl increases the intensity of oxidative reactions while the addition of KCl could be a good alternative to reduce the NaCl content in fermented meat products.
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Méndez-Cid FJ, Franco I, Martínez S, Carballo J. Lipid characteristics of dry-cured “Tocino” during the manufacturing process. Effects of salting intensity and ripening temperature. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.07.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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23
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Wu H, Yan W, Zhuang H, Huang M, Zhao J, Zhang J. Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl. Food Chem 2016; 201:237-42. [DOI: 10.1016/j.foodchem.2016.01.025] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2015] [Revised: 12/27/2015] [Accepted: 01/07/2016] [Indexed: 11/28/2022]
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24
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Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions. Food Chem 2016; 197 Pt B:1130-5. [DOI: 10.1016/j.foodchem.2015.11.099] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2015] [Revised: 10/08/2015] [Accepted: 11/19/2015] [Indexed: 12/07/2022]
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25
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García Fillería SF, Tironi VA. Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12777] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Susan F. García Fillería
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - CCT-La Plata-CONICET, UNLP; 47 y 116 1900 La Plata Argentina
| | - Valeria A. Tironi
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - CCT-La Plata-CONICET, UNLP; 47 y 116 1900 La Plata Argentina
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Torfadottir JE, Valdimarsdottir UA, Mucci LA, Kasperzyk JL, Fall K, Tryggvadottir L, Aspelund T, Olafsson O, Harris TB, Jonsson E, Tulinius H, Gudnason V, Adami HO, Stampfer M, Steingrimsdottir L. Consumption of fish products across the lifespan and prostate cancer risk. PLoS One 2013; 8:e59799. [PMID: 23613715 PMCID: PMC3629172 DOI: 10.1371/journal.pone.0059799] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2012] [Accepted: 02/19/2013] [Indexed: 12/04/2022] Open
Abstract
Objective To examine whether fish and fish oil consumption across the lifespan is associated with a lower risk of prostate cancer. Design The study was nested among 2268 men aged 67–96 years in the AGES-Reykjavik cohort study. In 2002 to 2006, dietary habits were assessed, for early life, midlife and later life using a validated food frequency questionnaire. Participants were followed for prostate cancer diagnosis and mortality through 2009 via linkage to nationwide cancer- and mortality registers. Adjusting for potential confounders, we used regression models to estimate odds ratios (ORs) and hazard ratios (HRs) for prostate cancer according to fish and fish oil consumption. Results Among the 2268 men, we ascertained 214 prevalent and 133 incident prostate cancer cases, of which 63 had advanced disease. High fish consumption in early- and midlife was not associated with overall or advanced prostate cancer. High intake of salted or smoked fish was associated with a 2-fold increased risk of advanced prostate cancer both in early life (95% CI: 1.08, 3.62) and in later life (95% CI: 1.04, 5.00). Men consuming fish oil in later life had a lower risk of advanced prostate cancer [HR (95%CI): 0.43 (0.19, 0.95)], no association was found for early life or midlife consumption. Conclusions Salted or smoked fish may increase risk of advanced prostate cancer, whereas fish oil consumption may be protective against progression of prostate cancer in elderly men. In a setting with very high fish consumption, no association was found between overall fish consumption in early or midlife and prostate cancer risk.
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Bett-Garber KL, Lea JM, Watson MA, Champagne ET. Influence of Cooking Formulation on Flavor and Hydrophilic Oxygen Radical Absorption Capacity Values of Whole Grain Colored Rice. Cereal Chem 2013. [DOI: 10.1094/cchem-01-12-0004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Karen L. Bett-Garber
- U.S. Department of Agriculture (USDA), Agricultural Research Service, 1100 Robert E. Lee Blvd., New Orleans, LA 70124. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA. USDA is an equal opportunity provider and employer
- Corresponding author. Phone: (504) 286-4459. Fax: (504) 286-4419. E-mail:
| | - Jeanne M. Lea
- U.S. Department of Agriculture (USDA), Agricultural Research Service, 1100 Robert E. Lee Blvd., New Orleans, LA 70124. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA. USDA is an equal opportunity provider and employer
| | - Michael A. Watson
- U.S. Department of Agriculture (USDA), Agricultural Research Service, 1100 Robert E. Lee Blvd., New Orleans, LA 70124. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA. USDA is an equal opportunity provider and employer
| | - Elaine T. Champagne
- U.S. Department of Agriculture (USDA), Agricultural Research Service, 1100 Robert E. Lee Blvd., New Orleans, LA 70124. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA. USDA is an equal opportunity provider and employer
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Mariutti LRB, Nogueira GC, Bragagnolo N. Lipid and cholesterol oxidation in chicken meat are inhibited by sage but not by garlic. J Food Sci 2012; 76:C909-15. [PMID: 22417489 DOI: 10.1111/j.1750-3841.2011.02274.x] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
UNLABELLED The effects of the addition of sage and garlic in chicken meat on lipid and cholesterol oxidation, having as prooxidant factors the addition of salt, thermal treatment, and frozen storage, were evaluated. The content of unsaturated fatty acids did not change in the presence of sage; on the contrary, with garlic, the content of these fatty acids decreased after cooking and storage. Hexanal and pentanal contents were lower in patties containing sage, and higher in those with garlic. The 7-ketocholesterol was the cholesterol oxide found in higher amount in raw chicken on day 0, while the formation of 7β- and 7α-hydroxycholesterol was verified only from day 30 on. Cooking and storage resulted in increase of total cholesterol oxides and decrease of α- and γ-tocopherol. Sage was effective in controlling lipid and cholesterol oxidation, minimizing the prooxidant effects of salt, cooking, and storage. However, garlic presented no effect as antioxidant and accelerated lipid oxidation. PRACTICAL APPLICATION The addition of sage to chicken meat (0.1 g/100 g) is a good alternative to prevent and delay the formation of compounds derived from lipid oxidation that are responsible for off-flavors and loss of nutritional quality during long-term frozen storage. Care must be taken when using garlic to seasoning chicken meat products, such as hamburgers and meatballs, especially cooked or precooked due to its potential to promote lipid oxidation and consequently raising the risk of having the product rejected by the consumer.
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Affiliation(s)
- Lilian Regina Barros Mariutti
- Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, UNICAMP13083-862, Campinas, Säo Paulo, Brazil
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29
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Estévez M. Protein carbonyls in meat systems: A review. Meat Sci 2011; 89:259-79. [DOI: 10.1016/j.meatsci.2011.04.025] [Citation(s) in RCA: 575] [Impact Index Per Article: 44.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2011] [Revised: 04/20/2011] [Accepted: 04/25/2011] [Indexed: 01/15/2023]
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Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use of β-glucan as a partial salt replacer. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.04.007] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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31
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Zanardi E, Ghidini S, Conter M, Ianieri A. Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters. Meat Sci 2010; 86:742-7. [DOI: 10.1016/j.meatsci.2010.06.015] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2010] [Revised: 05/24/2010] [Accepted: 06/11/2010] [Indexed: 10/19/2022]
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32
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DA SILVA AFONSO M, SANT'ANA L. EFFECTS OF PRETREATMENT WITH ROSEMARY (ROSMARINUS OFFICINALISL.) IN THE PREVENTION OF LIPID OXIDATION IN SALTED TILAPIA FILLETS. J FOOD QUALITY 2008. [DOI: 10.1111/j.1745-4557.2008.00222.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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33
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Jin SK, Kim IS, Chung HJ, Cho JH, Choi YJ, Lee JR. Effects of pH Adjustment and Sodium Chloride Addition on Quality Characteristics of Surimi Using Pork Leg. Korean J Food Sci Anim Resour 2007. [DOI: 10.5851/kosfa.2007.27.1.35] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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35
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Thanonkaew A, Benjakul S, Visessanguan W, Decker EA. Yellow discoloration of the liposome system of cuttlefish (Sepia pharaonis) as influenced by lipid oxidation. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.05.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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36
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Mozuraityte R, Rustad T, Storr⊘ I. Oxidation of cod phospholipids in liposomes: Effects of salts, pH and zeta potential. EUR J LIPID SCI TECH 2006. [DOI: 10.1002/ejlt.200600139] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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37
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Bragagnolo N, Danielsen B, Skibsted LH. Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0251-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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38
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39
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Kristinsson HG, Hultin HO. The effect of acid and alkali unfolding and subsequent refolding on the pro-oxidative activity of trout hemoglobin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:5482-5490. [PMID: 15315389 DOI: 10.1021/jf035062y] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The pro-oxidative activity of trout hemoglobin was significantly increased at low pH (2.5-3.5) in a washed fish muscle (WFM) system. It was found that the more unfolded the hemoglobin was the more exposed its heme group was, which increased its pro-oxidative activity. The amount of oxidation products produced (TBARS) were, however, lower at low pH vs neutral pH. At pH 10.5-11, the pro-oxidative activity of hemoglobin was greatly suppressed. The conformation of hemoglobin was significantly more stable at high pH as compared to pH 7 as judged by its visible absorption spectrum. Hemoglobin readjusted from low pH to pH 7 had a higher pro-oxidative activity (i.e., more rapid oxidation) in WFM than native hemoglobin at pH 7, even though TBARS values were lower than in the untreated sample at pH 7. The results suggest that the WFM becomes slightly more susceptible to oxidation after low pH treatment but also produces less TBARS. The increased pro-oxidative activity after pH readjustment correlated well with an incomplete recovery in the native structure on pH readjustment. A longer unfolding time and a lower pH led to a less refolded hemoglobin with increased pro-oxidative activity. Hemoglobin was less pro-oxidative at low pH in the presence of 500 mM NaCl. The presence of salt did, however, increase the pro-oxidative properties of hemoglobin after readjustment to pH 7. The treatment of washed fish muscle at alkaline pH followed by adjustment to pH 7 led to a slight delay in hemoglobin-mediated lipid oxidation in WFM as compared to native hemoglobin at pH 7. The results suggest that WFM becomes less susceptible toward oxidation after pH readjustment from alkaline pH. These results clearly show that for muscle protein extraction/isolation processes requiring highly alkaline or acidic conditions, alkaline conditions are preferred if the lipid oxidation originating from hemoglobin is to be minimized.
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Affiliation(s)
- Hordur G Kristinsson
- Laboratory of Aquatic Food Biomolecular Research, Aquatic Food Products Program, Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida 32611, USA.
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40
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Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef. Meat Sci 2004; 66:789-92. [DOI: 10.1016/s0309-1740(03)00138-4] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2003] [Accepted: 06/11/2003] [Indexed: 11/19/2022]
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41
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HOLZER Z, BERRY B, CAMPBELL A, SPANIER A, SOLOMON M. EFFECT OF KOSHERING AND HYDRODYNAMIC PRESSURE ON BEEF COLOR, ODOR, AND MICROBIAL LOADS. ACTA ACUST UNITED AC 2004. [DOI: 10.1111/j.1745-4573.2004.tb00680.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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42
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Chaijan M, Benjakul S, Visessanguan W, Faustman C. Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand. Food Res Int 2004. [DOI: 10.1016/j.foodres.2004.06.012] [Citation(s) in RCA: 116] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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43
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Granit R, Angel S, Akiri B, Holzer Z, Aharoni Y, Orlov A, Kanner J. Effects of vitamin E supplementation on lipid peroxidation and color retention of salted calf muscle from a diet rich in polyunsaturated fatty acids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:5951-5956. [PMID: 11743791 DOI: 10.1021/jf010459s] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The color of fresh meat is one of the most important quality criteria of raw muscle foods. This red color is principally due to the presence of oxymyoglobin. The present study was undertaken to examine the effect of a diet rich in polyunsaturated fatty acids (PUFA), the addition of NaCl, and the influence of dietary supplementation with vitamin E on calf muscle oxymyoglobin oxidation (color) and lipid peroxidation. Vitamin E was added to the feed at a concentration of 4000 mg/day for 90 days before slaughter. This diet increased the alpha-tocopherol concentration in muscle membrane from 2.6-2.8 to 6.5-7.0 microg/g of fresh weight. It was found that the diet rich in PUFA and, especially, the addition of NaCl increased muscle lipid peroxidation and oxymyoglobin oxidation as indicated by the contents of thiobarbituric acid-reactive substances and substances that impaired color value readings during storage at 4 degrees C. Both undesirable reactions during storage were controlled very efficiently by the presence of a critically high concentration of alpha-tocopherol in the muscle tissues. The findings concerning the antioxidant activity of alpha-tocopherol in this study form additional evidence of its efficient protection against oxidative reactions during storage of muscle tissues and its potential to maintain a high nutritional value in them.
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Affiliation(s)
- R Granit
- Department of Food Science, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
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44
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Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation. Food Res Int 2001. [DOI: 10.1016/s0963-9969(00)00190-3] [Citation(s) in RCA: 147] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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45
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MCCLEMENTS D, DECKER E. Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems. J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb10596.x] [Citation(s) in RCA: 951] [Impact Index Per Article: 39.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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46
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Parkington J, Xiong Y, Blanchard S, Xiong S, Wang B, Srinivasan S, Froning G. Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2 oC. J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb16021.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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47
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LAURITZSEN KRISTIN, MARTINSEN GUSTAV, OLSEN RAGNARL. COPPER INDUCED LIPID OXIDATION DURING SALTING OF COD (GADUS MORHUA L.). ACTA ACUST UNITED AC 1999. [DOI: 10.1111/j.1745-4522.1999.tb00152.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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48
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Effect of carnosine, salt and dietary vitamin E on the oxidative stability of chicken meat. Meat Sci 1999; 52:89-94. [DOI: 10.1016/s0309-1740(98)00152-1] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/1998] [Revised: 10/09/1998] [Accepted: 10/09/1998] [Indexed: 11/20/2022]
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49
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El-Alim SSLA, Lugasi A, H�v�ri J, Dworsch�k E. Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 1999; 79:277-285. [DOI: 10.1002/(sici)1097-0010(199902)79:2<277::aid-jsfa181>3.0.co;2-s] [Citation(s) in RCA: 72] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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50
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Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork. Meat Sci 1997; 46:349-55. [DOI: 10.1016/s0309-1740(97)00029-6] [Citation(s) in RCA: 64] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/1997] [Revised: 03/03/1997] [Accepted: 03/03/1997] [Indexed: 11/18/2022]
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