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Kim YJ, Cha JY, Kim TK, Lee JH, Jung S, Choi YS. The Effect of Irradiation on Meat Products. Food Sci Anim Resour 2024; 44:779-789. [PMID: 38974724 PMCID: PMC11222703 DOI: 10.5851/kosfa.2024.e35] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 04/22/2024] [Accepted: 04/25/2024] [Indexed: 07/09/2024] Open
Abstract
The effects of irradiation on meat constituents including water, proteins, and lipids are multifaceted. Irradiation leads to the decomposition of water molecules, resulting in the formation of free radicals that can have both positive and negative effects on meat quality and storage. Although irradiation reduces the number of microorganisms and extends the shelf life of meat by damaging microbial DNA and cell membranes, it can also accelerate the oxidation of lipids and proteins, particularly sulfur-containing amino acids and unsaturated fatty acids. With regard to proteins, irradiation affects both myofibrillar and sarcoplasmic proteins. Myofibrillar proteins, such as actin and myosin, can undergo depolymerization and fragmentation, thereby altering protein solubility and structure. Sarcoplasmic proteins, including myoglobin, undergo structural changes that can alter meat color. Collagen, which is crucial for meat toughness, can undergo an increase in solubility owing to irradiation-induced degradation. The lipid content and composition are also influenced by irradiation, with unsaturated fatty acids being particularly vulnerable to oxidation. This process can lead to changes in the lipid quality and the production of off-odors. However, the effects of irradiation on lipid oxidation may vary depending on factors such as irradiation dose and packaging method. In summary, while irradiation can have beneficial effects, such as microbial reduction and shelf-life extension, it can also lead to changes in meat properties that need to be carefully managed to maintain quality and consumer acceptability.
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Affiliation(s)
- Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
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Monteiro S, Dias J, Lourenço V, Partidário A, Lageiro M, Lampreia C, Fernandes J, Lidon F, Reboredo F, Alvarenga N. Development of a Functional Dark Chocolate with Baobab Pulp. Foods 2023; 12:foods12081711. [PMID: 37107506 PMCID: PMC10137990 DOI: 10.3390/foods12081711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 04/13/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
In recent years, cocoa and dark chocolate have attracted the interest of consumers not only for their sensory characteristics but also for their nutritional properties and positive impact on health. The baobab is a fruit of African origin with a sour and slightly sweet flavour, widely consumed by local communities due to its unique nutritional features. The aim of this work was to evaluate the impact of the concentration of baobab flour in the development of functional dark chocolate, including physical, chemical, nutritional and sensory evaluations. The results presented a positive correlation between the incorporation of baobab flour and the antioxidant activity (up to 2297 mmol TE/100 g), vitamin C content (up to 49.7 mg/100 g), calcium (up to 1052 mg/kg), potassium (up to 10,175 mg/kg), phosphorus (up to 795.9 mg/kg), chlorine (up to 235.4 mg/kg) and sulphur (up to 1158 mg/kg). The sensory evaluation of dark chocolate with 3% baobab presented the highest evaluation on the parameters "texture" and "overall flavour", while the parameter "overall flavour" presented the lowest evaluation on chocolate with 9% baobab. No influence was observed on fatty acid profile, protein, fat and hardness.
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Affiliation(s)
- Sara Monteiro
- Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - João Dias
- Instituto Politécnico de Beja, Escola Superior Agrária, Rua Pedro Soares, 7800-295 Beja, Portugal
- GeoBioTec Research Center, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Vanda Lourenço
- Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
- Center for Mathematics and Applications (NOVA Math), Department of Mathematics, NOVA SST, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Ana Partidário
- UTI, Instituto Nacional de Investigação Agrária e Veterinária IP, Quinta do Marquês, 2780-157 Oeiras, Portugal
| | - Manuela Lageiro
- GeoBioTec Research Center, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
- UTI, Instituto Nacional de Investigação Agrária e Veterinária IP, Quinta do Marquês, 2780-157 Oeiras, Portugal
| | - Célia Lampreia
- Instituto Politécnico de Beja, Escola Superior Agrária, Rua Pedro Soares, 7800-295 Beja, Portugal
| | - Jaime Fernandes
- Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Fernando Lidon
- Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
- GeoBioTec Research Center, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Fernando Reboredo
- Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
- GeoBioTec Research Center, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Nuno Alvarenga
- GeoBioTec Research Center, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
- UTI, Instituto Nacional de Investigação Agrária e Veterinária IP, Quinta do Marquês, 2780-157 Oeiras, Portugal
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Khalid W, Arshad MS, Nayik GA, Alfarraj S, Ansari MJ, Guiné RPF. Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervals. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238201. [PMID: 36500295 PMCID: PMC9737944 DOI: 10.3390/molecules27238201] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 11/19/2022] [Accepted: 11/22/2022] [Indexed: 11/26/2022]
Abstract
The present study was planned to determine the effect of kale leaf powder and gamma rays on variations in the pH, amino acid and fatty acid profiles of chicken meat at different storage intervals. Significant changes (p ≤ 0.05) in the pH, amino acid and fatty acid profiles of chicken meat following different treatments (KLP (1% and 2%) and gamma irradiation (3k Gy)) were reported at 0, 7 and 14 days of storage. The pH value of the chicken meat sample decreased with the addition of kale leaf powder, whereas the value increased following a gamma irradiation dose of 3 kGy and with the passage of time. During different storage intervals, the minimum reduction in the amino acid and fatty acid quantities in the chicken meat samples was reported after gamma irradiation treatment. However, with the addition of KLP, the amount of amino acids and fatty acids in the chicken meat samples increased. Conclusively, the pH was observed to be reduced in the meat following combined treatment (irradiation + KLP), whereas the 2% KLP treatment improved the amino acid and fatty acid profiles of the chicken samples.
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Affiliation(s)
- Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
- Correspondence: (M.S.A.); (G.A.N.)
| | - Gulzar Ahmad Nayik
- Department of Food Science & Technology, Government Degree College Shopian, Srinagar 192303, India
- Correspondence: (M.S.A.); (G.A.N.)
| | - Saleh Alfarraj
- Zoology Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad, Mahatma Jyotiba Phule Rohilkhand University Bareilly, Moradabad 244001, India
| | - Raquel P. F. Guiné
- CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
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Gamma irradiation on moisture migration and lipid degradation of Micropterus salmoides meat. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2021.109915] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Khalid W, Arshad MS, Yasin M, Imran A, Ahmad MH. Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1963274] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Waseem Khalid
- Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Yasin
- Food Safety Group, Nuclear Institute for Agriculture and Biology, Pakistan Atomic Energy Commission, Faisalabad, Pakistan
| | - Ali Imran
- Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Haseeb Ahmad
- Department of Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
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Li HL, Yu YH, Xiong GQ, Liao T, Zu XY. Cobalt-60 and electron beam irradiation-induced lipid oxidation in largemouth bass (Micropterus salmoides). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4612-4617. [PMID: 32418235 DOI: 10.1002/jsfa.10521] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 03/29/2020] [Accepted: 05/17/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Irradiation can cause lipid oxidation of fish. This study aimed to examine the effect of radiation (method, dose and dose rate) on the acid value (AV), peroxide value (PV), thiobarbituric acid reactive substances (TBARS) content and fatty acid profile of fresh and freeze-dried largemouth bass flesh. RESULTS AV, PV and TBARS presented a dose-dependent increase in fish meat for both cobalt-60 (60 Co) and electron beam (EB) irradiation. With a 6 kGy dose of radiation, all measured indices in the 60 Co group were significantly higher than those in the EB group (P < 0.05 or P < 0.01). With a 3 kGy dose of radiation, AV, PV and TBARS in the 200 Gy min-1 dose rate group were significantly lower than those in the 2 and 80 Gy min-1 groups (P < 0.05). After 60 Co irradiation, AV, PV and TBARS in most fresh samples were significantly higher than those in freeze-dried samples (P < 0.01). And 60 Co irradiation decreased the unsaturated fatty acid (UFA) content in fresh samples and increased the UFA content in freeze-dried samples. Our study indicated that 60 Co irradiation, particularly at a low dose rate, accelerated lipid oxidation in fish meat. A large amount of muscle moisture enhances the amount of UFA loss in fish meat during 60 Co irradiation. CONCLUSIONS A low dose (3 kGy) of EB irradiation, a high dose rate (200 Gy min-1 ) of 60 Co irradiation or freeze-drying treatment can alleviate the lipid oxidation of largemouth bass meat. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Hai-Lan Li
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Ying-Hui Yu
- State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, Wuhan Institute of Physics and Mathematics, Chinese Academy of Sciences, Wuhan, China
| | - Guang-Quan Xiong
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Tao Liao
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Xiao-Yan Zu
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
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Tsuzuki W, Komba S, Todoriki S. Trans isomerization of unsaturated fatty acids in bovine liver sterilised by gamma-irradiation at low temperature. Radiat Phys Chem Oxf Engl 1993 2020. [DOI: 10.1016/j.radphyschem.2019.108458] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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van den Ingh TSGAM, Grinwis GCM, Corbee RJ. Leukoencephalomyelopathy in cats linked to abnormal fatty acid composition of the white matter of the spinal cord and of irradiated dry cat food. J Anim Physiol Anim Nutr (Berl) 2019; 103:1556-1563. [PMID: 31172611 PMCID: PMC6852023 DOI: 10.1111/jpn.13139] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2019] [Revised: 05/15/2019] [Accepted: 05/15/2019] [Indexed: 11/29/2022]
Abstract
Four outbreaks of leukoencephalomyelopathy in colonies of SPF cats on a long‐term diet of irradiated dry cat food were observed in the Netherlands between 1989 and 2001. As a primary defect in myelin formation was suspected to be the cause of the disease and myelin consists mainly of lipids and their fatty acids, we investigated the fatty acid composition of the white matter of the spinal cord of affected and control cats and of irradiated and non‐irradiated food. The irradiated food had low levels of alpha‐linolenic acid compared to linoleic acid as well as a high total omega‐6:omega‐3 ratio of 7:1 in the irradiated and of 2:1 in the non‐irradiated food. The white matter of the spinal cord showed low levels of linoleic acid and absence of alpha‐linolenic acid in affected cats as well as absence of lignoceric and nervonic acid in both affected and control cats. These abnormalities in fatty acid composition of the white matter of the spinal cord may reflect an increased need for alpha‐linolenic acid as a substrate for longer chain omega‐3 fatty acids to compose myelin and thus indicate a particular species sensitivity to dietary deficiency in omega‐3 polyunsaturated fatty acids, particularly alpha‐linolenic acid in cats. Our findings indicate that abnormalities in fatty acid metabolism in myelin play an essential role in the pathogenesis of this acquired form of leukoencephalomyelopathy in cats.
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Affiliation(s)
| | - Guy C M Grinwis
- Department of Pathobiology, Faculty of Veterinary Medicine, Utrecht University, Utrecht, The Netherlands
| | - Ronald Jan Corbee
- Department of Clinical Studies in Companion Animals - Clinical Nutrition, Faculty of Veterinary Medicine, Utrecht University, Utrecht, The Netherlands
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Arshad MS, Amjad Z, Yasin M, Saeed F, Imran A, Sohaib M, Anjum FM, Hussain S. Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1575395] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Muhammad Sajid Arshad
- Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad, Pakistan
| | - Zaid Amjad
- Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad, Pakistan
| | - Muhammad Yasin
- Food Science Division, Nuclear Institute for Food and Agriculture, Peshawar, Pakistan
| | - Farhan Saeed
- Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad, Pakistan
| | - Ali Imran
- Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad, Pakistan
| | - Muhammad Sohaib
- Department of Food Science and Human Nutrition, University of Veterinary and animal Sciences, Lahore, Pakistan
| | | | - Shahzad Hussain
- College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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Li C, He L, Jin G, Ma S, Wu W, Gai L. Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage. Meat Sci 2017; 128:68-76. [PMID: 28214694 DOI: 10.1016/j.meatsci.2017.02.009] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 02/08/2017] [Accepted: 02/12/2017] [Indexed: 11/24/2022]
Abstract
This study mainly investigated the effect of different doses irradiation (0, 3, 5 or 7kGy) on the quality changes of pork during 4°C storage by determining the irradiation off-odor intensity, thiobarbituric acid reactive substances (TBARs), fatty acid composition, volatiles and color of the samples during whole storage. The results showed that ≥7kGy irradiation could make the samples produce obvious irradiation off-odor. However, after 7days storage irradiation off-odor was reduced. Lipid oxidation was also promoted by irradiation. Benzyl methyl sulfide was produced newly and significantly increased (P<0.05) by irradiation. Fatty acids in pork samples decreased significantly with irradiation dose increase within the range of <7kGy, but significantly increased (P<0.05) in samples of 7kGy. Irradiation significantly increased the a* values regardless of storage time but had little effects on b* and L* values, and the increase of a* values was dose-dependent.
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Affiliation(s)
- Chengliang Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Lichao He
- College of Food and Biotechnology, Wuhan Institute of Design and Science, Wuhan 430205, China
| | - Guofeng Jin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Sumin Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wenmin Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Lan Gai
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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Iqbal M, Bhatti IA, Shahid M, Jan Nisar. Physicochemical characterization, microbial decontamination and shelf life analysis of walnut ( Juglans regia L) oil extracted from gamma radiation treated seeds. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2016. [DOI: 10.1016/j.bcab.2016.03.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Jalarama Reddy K, Jayathilakan K, Pandey M. Effect of ionizing radiation on the protein and lipid quality characteristics of mutton kheema treated with rice bran oil and sunflower oil. Radiat Phys Chem Oxf Engl 1993 2015. [DOI: 10.1016/j.radphyschem.2015.09.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Hu G, Yu W. Effect of hemicellulose from rice bran on low fat meatballs chemical and functional properties. Food Chem 2015; 186:239-43. [DOI: 10.1016/j.foodchem.2014.07.063] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2014] [Revised: 07/08/2014] [Accepted: 07/09/2014] [Indexed: 11/16/2022]
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Abstract
The objective of the present study was to compare the proximate analysis, fatty acids composition, omega fatty acids, trans fatty acids (TFAs), and ratio of the total poly unsaturated fatty acid (ΣPUFA) and total saturated fatty acid (ΣSFA) of female and male quail meats. Significant differences were not observed between pH, crude fat, moisture, and ash content of female and male quail meats (p>0.05). The male quail meat had higher fat and ash contents and lower moisture content than those of the female quail meat. The pHs of male and female quail meat were found to be 6.22 and 6.21, respectively. The results of the fatty acid composition analysis showed that C18:1 (42.14–41.23%), C16:0 (24.31–25.76%), C18:2 (13.82–13.42%), and C18:0 (7.49–7.32%) were found as the major fatty acids in the female and male quail meats. Total TFAs,ΣSFA, monounsaturated fatty acids (ΣMUFA), andΣPUFA content of the female and male quail meats were found to be 2.79–2.82%, 33.22–34.65%, 49.70–48.72%, and 14.29–13.81%, respectively.
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Olotu I, Enujiugha V, Obadina A, Owolabi K. Fatty acid profile of gamma-irradiated and cooked African oil bean seed (Pentaclethra macrophylla Benth). Food Sci Nutr 2014; 2:786-91. [PMID: 25493197 PMCID: PMC4256584 DOI: 10.1002/fsn3.176] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2014] [Revised: 08/01/2014] [Accepted: 08/07/2014] [Indexed: 11/16/2022] Open
Abstract
The safety and shelf-life of food products can be, respectively, ensured and extended with important food-processing technologies such as irradiation. The joint effect of cooking and 10 kGy gamma irradiation on the fatty acid composition of the oil of Pentaclethra macrophylla Benth was evaluated. Oils from the raw seed, cooked seeds, irradiated seeds (10 kGy), cooked, and irradiated seeds (10 kGy) were extracted and analyzed for their fatty acid content. An omega-6-fatty acid (linoleic acid) was the principal unsaturated fatty acid in the bean seed oil (24.6%). Cooking significantly (P < 0.05) increased Erucic acid by 3.3% and Linolenic acid by 23.0%. Combined treatment significantly (P < 0.05) increased C18:2, C6:0, C20:2, C18:3, C20:3, C24:0, and C22:6 being linoleic, caproic, eicosadienoic, linolenic, eicosatrienoic, ligoceric, and docosahexaenoic acid, respectively, and this increase made the oil sample to have the highest total fatty acid content (154.9%), unsaturated to saturated fatty acid ratio (109.6), and unsaturated fatty acid content (153.9%). 10 kGy irradiation induces the formation of C20:5 (eicosapentaenoic), while cooking induced the formation of C20:4 (arachidic acid), C22:6 (Heneicosanoic acid), and C22:2 (docosadienoic acid). Combined 10 kGy cooking and irradiation increased the susceptibility of the oil of the African oil bean to rancidity.
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Affiliation(s)
- Ifeoluwa Olotu
- Department of Food Science and Technology, Federal University of AgricultureP.M.B 2240, Abeokuta, Ogun State, Nigeria
| | - Victor Enujiugha
- Department of Food Science and Technology, Federal University of TechnologyP.M.B 704, Akure, Ondo State, Nigeria
| | - Adewale Obadina
- Department of Food Science and Technology, Federal University of AgricultureP.M.B 2240, Abeokuta, Ogun State, Nigeria
| | - Kikelomo Owolabi
- Department of Food Science and Technology, Federal University of TechnologyP.M.B 704, Akure, Ondo State, Nigeria
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Hwang IM, Khan N, Nho EY, Choi JY, Hong YS, Habte G, Hong JH, Kim HY, Han B, Kim KS. Detection of Hydrocarbons Induced by Gamma and Electron Beam Irradiation in Ground Beef by Gas Chromatography–Mass Spectrometry. ANAL LETT 2014. [DOI: 10.1080/00032719.2013.860540] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Li A, Wang F, Fan B, Li W, Li Q, Zhou H, Ha Y. Formation of Trans Fatty Acids Induced by Radicals in Irradiated Ground Beef and Liquid Egg. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2125-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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20
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Lee JH, Kim JK, Park JN, Yoon YM, Sung NY, Kim JH, Song BS, Yook HS, Kim BK, Lee JW. Evaluation of instant cup noodle, irradiated for immuno-compromised patients. Radiat Phys Chem Oxf Engl 1993 2012. [DOI: 10.1016/j.radphyschem.2012.02.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Minami I, Nakamura Y, Todoriki S, Murata Y. Effect of γ irradiation on the fatty acid composition of soybean and soybean oil. Biosci Biotechnol Biochem 2012; 76:900-5. [PMID: 22738956 DOI: 10.1271/bbb.110859] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Food irradiation is a form of food processing to extend the shelf life and reduce spoilage of food. We examined the effects of γ radiation on the fatty acid composition, lipid peroxidation level, and antioxidative activity of soybean and soybean oil which both contain a large amount of unsaturated fatty acids. Irradiation at 10 to 80 kGy under aerobic conditions did not markedly change the fatty acid composition of soybean. While 10-kGy irradiation did not markedly affect the fatty acid composition of soybean oil under either aerobic or anaerobic conditions, 40-kGy irradiation considerably altered the fatty acid composition of soybean oil under aerobic conditions, but not under anaerobic conditions. Moreover, 40-kGy irradiation produced a significant amount of trans fatty acids under aerobic conditions, but not under anaerobic conditions. Irradiating soybean oil induced lipid peroxidation and reduced the radical scavenging activity under aerobic conditions, but had no effect under anaerobic conditions. These results indicate that the fatty acid composition of soybean was not markedly affected by radiation at 10 kGy, and that anaerobic conditions reduced the degradation of soybean oil that occurred with high doses of γ radiation.
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Affiliation(s)
- Ikuko Minami
- Graduate School of Natural Science and Technology, Okayama University, Japan
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Oraei M, Motallebi A, Hoseini E, Javan S. Effect of gamma irradiation and frozen storage on chemical and sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillet. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02930.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kim IS, Yang MR, Jo C, Ahn DU, Kang SN. Effect of Gamma-Irradiation on Trans Fatty Acid, Free Amino Acid and Sensory Evaluation of Dry-fermented Sausage. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.4.580] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Gecgel U. Changes in some physicochemical properties and fatty acid composition of irradiated meatballs during storage. Journal of Food Science and Technology 2011; 50:505-13. [PMID: 24425945 DOI: 10.1007/s13197-011-0375-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/25/2011] [Accepted: 04/06/2011] [Indexed: 11/25/2022]
Abstract
Meatball samples were irradiated using a (60)Co irradiation source (with the dose of 1, 3, 5 and 7 kGy) and stored (1, 2 and 3 weeks at 4°C) to appraise some physicochemical properties and the fatty acid composition. The physicochemical results showed no significant differences in moisture, protein, fat and ash content of meatballs because of irradiation. However, total acidity, peroxide and thiobarbituric acid (TBA) values increased significantly as a result of irradiation doses and storage period. The fatty acid profile in meatball samples changed with irradiation. While saturated fatty acids (C16:0, C17:0, C18:0, and C20:0) increased with irradiation, monounsaturated (C14:1, C15:1, C18:1, and C20:1) and polyunsaturated (C18:2, C18:3, and C22:2) fatty acids decreased with irradiation. Trans fatty acids (C16:1trans, C18:1trans, C18:2trans, C18:3trans) increased with increasing irradiation doses. Meatball samples irradiated at 7 kGy had the highest total trans fatty acid content. This research shows that some physicochemical properties and fatty acid composition of meatballs can be changed by gamma irradiation.
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Affiliation(s)
- Umit Gecgel
- Agricultural Faculty, Department of Food Engineering, Namik Kemal University, 59030 Tekirdag, Turkey
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Gecgel U, Gumus T, Tasan M, Daglioglu O, Arici M. Determination of fatty acid composition of γ-irradiated hazelnuts, walnuts, almonds, and pistachios. Radiat Phys Chem Oxf Engl 1993 2011. [DOI: 10.1016/j.radphyschem.2010.12.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Stefanova R, Vasilev NV, Vassilev NG. 1H-NMR Spectroscopy as an Alternative Tool for the Detection of γ-ray Irradiated Meat. FOOD ANAL METHOD 2010. [DOI: 10.1007/s12161-010-9183-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Hong SI, Kim JY, Cho SY, Park HJ. The effect of gamma irradiation on oleic acid in methyl oleate and food. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.12.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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cis-trans isomerization of carbon double bonds in monounsaturated triacylglycerols via generation of free radicals. Chem Phys Lipids 2010; 163:741-5. [PMID: 20599852 DOI: 10.1016/j.chemphyslip.2010.06.006] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2009] [Revised: 05/31/2010] [Accepted: 06/21/2010] [Indexed: 11/20/2022]
Abstract
We investigated the heat-induced cis/trans isomerization of double bonds in monounsaturated lipids. When triolein (9-cis, 18:1) was heated around 180 degrees C, small amounts of isomerization products were obtained depending on the heating period. The heat-induced isomerization of triolein was considerably suppressed by the addition of different antioxidants or under nitrogen stream, and these additives simultaneously inhibited the thermal oxidation of double bonds in triolein. Therefore, an intermediate of the thermal oxidation reaction might be responsible for the heat-induced isomerization of the double bonds in triolein. The thermodynamics of the heat-induced isomerization of triolein (9-cis, 18:1) and trielaidin (9-trans, 18:1) were investigated using Arrhenius plot. The Arrhenius activation energies of cis double bonds in triolein and trans double bonds in trielaidin were 106 kJ/mol and 137 kJ/mol, respectively. The calculated internal rotational barrier heights of these double bonds were similar to those of the double bond of 2-butene radical and significantly lower than those of non-radicalized double bonds in 2-butene. These results suggest that heat-induced cis/trans isomerization of triolein and trielaidin occurs mainly through the formation of radical species, which are the intermediates produced during thermal oxidation. The activation energy difference between the two forms suggests that trans trielaidin radicals are more stable than cis triolein radicals. The high thermodynamic stability of the trans double bonds in lipid radicals would influence the population of cis and trans isomers in edible oils and contribute to slight accumulation of trans-18:1 isomers during heating or industrial processing.
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Mexis S, Badeka A, Riganakos K, Kontominas M. Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.09.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Almeida da Trindade R, Mancini-Filho J, Casañas Haasis Villavicencio ALÃ. Effects of natural antioxidants on the lipid profile of electron beam-irradiated beef burgers. EUR J LIPID SCI TECH 2009. [DOI: 10.1002/ejlt.200900146] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Mexis S, Badeka A, Kontominas M. Quality evaluation of raw ground almond kernels (Prunus dulcis): Effect of active and modified atmosphere packaging, container oxygen barrier and storage conditions. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2009.05.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Combined effect of an O2 absorber and oregano essential oil on shelf-life extension of Greek cod roe paste (tarama salad) stored at 4 °C. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2009.04.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Fan X, Kays S. Formation ofTransFatty Acids in Ground Beef and Frankfurters due to Irradiation. J Food Sci 2009; 74:C79-84. [DOI: 10.1111/j.1750-3841.2008.01024.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Sinanoglou VJ, Konteles S, Batrinou A, Mantis F, Sflomos K. Effects of gamma radiation on microbiological status, fatty acid composition, and color of vacuum-packaged cold-stored fresh pork meat. J Food Prot 2009; 72:556-63. [PMID: 19343944 DOI: 10.4315/0362-028x-72.3.556] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Pork meat samples were inoculated with high or low levels (10(6) or 10(3) CFU/g) of Salmonella Enteritidis, vacuum packaged, exposed to gamma radiation (1.0, 2.5, and 4.7 kGy), and stored for 1 month at 4 +/- 1 degrees C. In highly contaminated samples, the target strain was completely eliminated only by the 4.7 kGy radiation dose, whereas in samples at the lower contamination level, 2.5 kGy was sufficient to eliminate Salmonella Enteritidis. The highest of the applied radiation doses reduced the aerobic microflora and extended the sample's refrigeration shelf life by at least 2 weeks. The fatty acid profile of pork meat was not significantly affected by any of the applied radiation doses. Irradiation increased the proportion of saturated fatty acids (SFA) and decreased the content of the polyunsaturated fatty acids (P < 0.05). Irradiation also affected negatively the proportions of the nutritional indexes omega-6/omega-3, SFA/monounsaturated fatty acids, and SFA/polyunsaturated fatty acids. The proportion of the trans fatty acids C18:1omega-9 t9 and C18:2 t9,t12 in the total fatty acids was nearly doubled (90 and 86%, respectively) in the samples that had been exposed to 4.7 kGy. None of the applied radiation doses changed the lightness (L* value) of the meat, but redness (a*) and yellowness (b*) increased, particularly for the samples treated with 4.7 kGy.
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Affiliation(s)
- Vassilia J Sinanoglou
- Department of Food Technology, Technological Educational Institution of Athens, Ag. Spyridonos, 12210 Egaleo, Greece.
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Mexis S, Badeka A, Chouliara E, Riganakos K, Kontominas M. Effect of γ-irradiation on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis). INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2008.09.001] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Erkan N, Özden Ö. The changes of fatty acid and amino acid compositions in sea bream (Sparus aurata) during irradiation process. Radiat Phys Chem Oxf Engl 1993 2007. [DOI: 10.1016/j.radphyschem.2007.01.005] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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