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Xie K, Sun Y, Deng L, Yu B, Luo Y, Huang Z, Mao X, Yu J, Zheng P, Yan H, Li Y, Li H, He J. Effects of Dietary Chlorogenic Acid Supplementation on Growth Performance, Meat Quality, and Muscle Flavor Substances in Finishing Pigs. Foods 2023; 12:3047. [PMID: 37628046 PMCID: PMC10453883 DOI: 10.3390/foods12163047] [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: 07/15/2023] [Revised: 08/07/2023] [Accepted: 08/12/2023] [Indexed: 08/27/2023] Open
Abstract
With the prohibition of antibiotics in feed, certain phytocompounds have been widely studied as feed additives. Chlorogenic acid (CGA), a natural polyphenol found in plants, possesses anti-inflammatory, antioxidant, and metabolic regulatory features. The objective of this study was to investigate the effects of dietary chlorogenic acid supplementation on growth performance and carcass traits, as well as meat quality, nutrient value and flavor substances of Duroc × Landrace × Yorkshire (DLY) pigs. Forty healthy DLY pigs (initial body weight (BW): 26.69 ± 0.37) were allotted to four treatment groups and were fed with the control diet, which was supplemented with 25 mg kg-1, 50 mg kg-1, and 100 mg kg-1 CGA, respectively. The trial lasted 100 days. The results suggested that dietary CGA supplementation had no effect (p < 0.05) on the average daily gain (ADG) and feed conversion ratio (FC). Herein, it was found that 50 mg kg-1 CGA-containing diet not only increased the dressing percentage and perirenal fat, but also reduced the rate of muscular pH decline (p < 0.05). In the longissimus thoracis (LT) muscle, the myofiber-type-related genes such as the MyHC IIa and MyHC IIX mRNA levels were increased by 100 mg kg-1 CGA. The results also indicated that the 100 mg kg-1 CGA-containing diet increased the content of crude fat, glycogen, total amino acids, and flavor amino acids, but decreased the inosine and hypoxanthine concentration in LT (p < 0.05). Meanwhile, the lipogenic gene ACC1 mRNA level was elevated by 50 mg kg-1 CGA. Instead, 100 mg kg-1 CGA downregulated the expression level of NT5C2, an enzyme responsible for inosine-5'-monophosphate (IMP) degradation. Additionally, 100 mg kg-1 CGA decreased the malondialdehyde (MDA) content, but increased the glutathione peroxidase (GSH-Px) content as well as antioxidant gene (HO-1, NQO-1, NRF2) mRNA levels in LT muscle. These findings showed that dietary CGA could partly improve carcass traits and muscle flavor without negatively affecting growth performance, and the underlying mechanism may be due to the antioxidant properties induced by CGA.
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Affiliation(s)
- Kunhong Xie
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Yaxin Sun
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Lili Deng
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu 625014, China;
| | - Bing Yu
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Yuheng Luo
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Zhiqing Huang
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Xiangbing Mao
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Jie Yu
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Ping Zheng
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Hui Yan
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Yan Li
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Hua Li
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
| | - Jun He
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 625014, China; (K.X.); (Y.S.); (B.Y.); (Y.L.); (Z.H.); (X.M.); (J.Y.); (P.Z.); (H.Y.); (Y.L.); (H.L.)
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Chengdu 625014, China
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N.S L, A.J A, E. M I. Warmed-over flavour profiles, microbial changes, shelf-life and check-all-that-apply sensory analysis of cooked minced pork treated with varying levels of Moringa oleifera leaf and root powder. Heliyon 2022; 8:e10616. [PMID: 36148278 PMCID: PMC9485040 DOI: 10.1016/j.heliyon.2022.e10616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 02/23/2022] [Accepted: 09/07/2022] [Indexed: 12/04/2022] Open
Abstract
This study investigated warmed-over flavour profiles, microbial changes, shelf-life and sensory characteristics of minced cooked pork treated with Moringa oleifera (M. oleifera) root and leaf powder during refrigerated storage at 4 °C. A total of 8 treatments (control = no antioxidant; 0.5ML = 0.5% M. oleifera leaf; 1ML = 1% M. oleifera leaf; 0.5MR = 0.5 % M. oleifera root; 1MR = 1% M. oleifera root; 0.5MLR = 0.5% M. oleifera leaf and root mixed; 1MLR = 1% M. oleifera leaf and root mixed; BHT = 0.02% butylated hydroxytoluene) were evaluated. The minimum inhibitory concentration (MIC) of the plant extracts against the test bacteria was determined using the serial dilution in 96 well microtiter plates technique. Warmed-over flavour profiles were determined using the test for carbonyls assay where hexanal was used as a marker for warmed-over flavour. The check-all-that-apply sensory tool was used to characterise minced cooked pork treated with different antioxidants according to warmed-over flavour taste and odour intensities. The results showed that the antibacterial assay of the extracts exhibited a broad-spectrum of activity against the tested bacteria. The leaf extracts demonstrated better activity against both gram-negative and gram-positive bacteria, with most of the MICs at less than 1 mg/mL, while the root performed better against gram-negative bacteria compared to gram-positive bacteria. There was a significant rapid increase in the warmed-over flavour profiles of the control compared to the M. oleifera and BHT treated pork. The pork samples which had M. oleifera leaf, root, and their combination at inclusion levels of 1% and 0.5% displayed lower warmed-over flavour profiles that fell in the range (1.0–1.46 mg hexanal/100g fat) throughout the storage period. Consumer sensory evaluation revealed that pork samples treated with the highest inclusion level (1%) of the M. oleifera leaf powder received the lowest consumer rating scores for appearance. Based on these results, adding M. oleifera leaf and root powder can decrease warmed-over flavour development and improve the shelf-life of processed pork. Furthermore, the incorporation of M. oleifera root powder can potentially be more acceptable to consumers because of its colour compared to the leaf, which gives the product a green colour that may not be pleasant for some consumers. This suggests that the inclusion of the root powder at 1% may be well accepted for consumption by consumers.
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Affiliation(s)
- Lungu N.S
- Centre for the Advancement of Scholarship, University of Pretoria, Pretoria 0002, South Africa
- Corresponding author.
| | - Afolayan A.J
- University of Fort Hare, Faculty of Science and Agriculture P. Bag X 1314, Alice Campus, 5700, South Africa
| | - Idamokoro E. M
- Walter Sisulu University, Faculty of Commerce and Administration Department of Economics and Business Sciences, P. Bag X1 Mthatha 5117, South Africa
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Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage. Foods 2022; 11:foods11152313. [PMID: 35954079 PMCID: PMC9368260 DOI: 10.3390/foods11152313] [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: 07/04/2022] [Revised: 07/29/2022] [Accepted: 08/01/2022] [Indexed: 11/30/2022] Open
Abstract
The “Chorizo Zamorano” dry fermented sausage is a traditional Spanish product which is highly appreciated by consumers. This paper studies the reformulation of this product in order to improve its lipid composition and its fatty acid profile and to reduce its fat content. To achieve this, the fat used in the production of the product was partially replaced with high oleic sunflower oil in proportions of 12.5%, 20%, and 50% of the total fat content. Proximate analysis, fatty acid profiles, lipid oxidation, and sensory analysis were studied. The replacement of fat with oil showed a significant effect on the evolution of the parameters analyzed during ripening in all cases. The batches with sunflower oil presented higher levels of monounsaturated fatty acids (MUFA) and lower levels of saturated fatty acids (SFA) and a similar amount of polyunsaturated fatty acids (PUFA) to the control products. The replacement of up to 20% of oil showed no significant differences for most of the physicochemical and sensory parameters analyzed at the end of the ripening.
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Zhang Z, Zang M, Zhang K, Wang S, Li D, Li X. Effects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systems. Food Res Int 2021; 139:109918. [PMID: 33509485 DOI: 10.1016/j.foodres.2020.109918] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 11/10/2020] [Accepted: 11/20/2020] [Indexed: 10/22/2022]
Abstract
Volatile compound profiles in phospholipid (lecithin and cephalin)-xylose-cysteine reaction systems before and after reheating treatment were determined by solid phase micro-extraction combined with gas chromatography-mass spectrometry to investigate the development mechanism of the warmed-over flavor. The contents of sulfides in the four groups containing added lecithin were significantly higher than those in the other groups, indicating that lecithin had a strong promoting effect on the formation of Maillard reaction products at the intermediate-end stages in the reaction system. The coexistence of phosphatidylcholine and lecithin accelerated the Maillard reaction and fatty acid oxidation. Reheating treatment could promote the simultaneous generation of final-stage Maillard reaction products, the formation of fatty aldehydes, and the reaction of fatty aldehydes with intermediate-stage Maillard reaction products of the mid-stage, which ultimately leads to a decrease in the contents of sulfursulphur-containing Maillard reaction products such as those leading to aroma and an increase in the content of aldehydes in meat and demonstrated good consistency with the results of the sensory evaluation. Odour activity values showed that decanal was the main substance contributing to the warmed-over flavor after reheating treatment in the reaction system. The decrease in meaty flavors, such as 2-methylpentane-3-thiol and furfuryl mercaptan also resulted in flavor deterioration after reheating.
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Affiliation(s)
- Zheqi Zhang
- China Meat Research Center, Beijing 100068, China
| | - Mingwu Zang
- China Meat Research Center, Beijing 100068, China.
| | - Kaihua Zhang
- China Meat Research Center, Beijing 100068, China
| | - Shouwei Wang
- China Meat Research Center, Beijing 100068, China
| | - Dan Li
- China Meat Research Center, Beijing 100068, China
| | - Xiaoman Li
- China Meat Research Center, Beijing 100068, China
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Essential oil and supercritical extracts of winter savory (Satureja montana L.) as antioxidants in precooked pork chops during chilled storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110260] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Cartoni Mancinelli A, Silletti E, Mattioli S, Dal Bosco A, Sebastiani B, Menchetti L, Koot A, van Ruth S, Castellini C. Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains. Poult Sci 2020; 100:1273-1282. [PMID: 33518084 PMCID: PMC7858157 DOI: 10.1016/j.psj.2020.10.030] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 10/08/2020] [Accepted: 10/20/2020] [Indexed: 01/15/2023] Open
Abstract
Chicken meat is rich in unsaturated fatty acids. Therefore, it is more susceptible to lipid oxidation and production of volatile organic compounds (VOC). In this study, we evaluated the fatty acids, antioxidants, and VOC profiles of raw and cooked meat samples derived from 4 strains of chicken differing in their growth rates, which were as follows: slow-growing (SG, Leghorn), medium-growing (MG, Hubbard and Naked Neck), and fast-growing (FG, Ross). The VOC profile of meat was measured using proton-transfer reaction–mass spectrometry (PTR–MS). The VOC were identified using PTR–time of flight-MS (PTR-ToF-MS). The data were analyzed using both univariate and multivariate models. Twenty main VOC were identified, which were classified into the following chemical categories: aldehydes, alkadienes, alkenes, furans, amides, alcohols, and other compounds. Our results revealed that the chicken genotype and the method of cooking strongly influenced the VOC profile of the meat. Identifying the relationships between these traits allowed us to highlight the trade-off of the main substrates such as n-3 and n-6 polyunsaturated fatty acids (PUFA), protective substances (antioxidants), and degradation products (VOC) of the poultry meat produced during cooking. The extent of VOC production and n-3 loss was found to be higher for the SG genotype. Reduction of n-6 was higher in MG, whereas small losses in antioxidants and PUFA were observed in the FG genotype, consequently, resulting in the lowest production of VOC. The SG and MG are genotypes more active from a kinetic point of view respect to the FG ones. For this reason, in the FG genotypes, the antioxidants are less involved in the oxidative stress induced by the movement; thus, they were available to protect the lipid of the meat during the cooking process. These results suggested that the use of SG and MG genotypes requires a specific dietary protocol (i.e., increasing the antioxidants content) to counteract the lipid oxidations in all the phases: in vivo, postmortem, and during/after cooking.
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Affiliation(s)
- A Cartoni Mancinelli
- Department of Agricultural, Environmental and Food Science, University of Perugia, Perugia, Italy.
| | - E Silletti
- Department of Authenticity and Nutrients, Wageningen Food Safety Research, Wageningen, The Netherlands
| | - S Mattioli
- Department of Agricultural, Environmental and Food Science, University of Perugia, Perugia, Italy
| | - A Dal Bosco
- Department of Agricultural, Environmental and Food Science, University of Perugia, Perugia, Italy
| | - B Sebastiani
- Department of Chemistry, Biology and Biotechnology, University of Perugia, Perugia, Italy
| | - L Menchetti
- Department of Veterinary Medicine, University of Perugia, Perugia, Italy
| | - A Koot
- Department of Authenticity and Nutrients, Wageningen Food Safety Research, Wageningen, The Netherlands
| | - S van Ruth
- Department of Authenticity and Nutrients, Wageningen Food Safety Research, Wageningen, The Netherlands
| | - C Castellini
- Department of Agricultural, Environmental and Food Science, University of Perugia, Perugia, Italy
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Arshad MS, Sohaib M, Ahmad RS, Nadeem MT, Imran A, Arshad MU, Kwon JH, Amjad Z. Ruminant meat flavor influenced by different factors with special reference to fatty acids. Lipids Health Dis 2018; 17:223. [PMID: 30249252 PMCID: PMC6154429 DOI: 10.1186/s12944-018-0860-z] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Accepted: 01/15/2018] [Indexed: 02/24/2023] Open
Abstract
Ruminant meat flavor is an important quality and sensory parameter which relays mainly on the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability and acceptability of meat by the consumers. There are various intrinsic and extrinsic factors that influence eating quality of meat. Among these factors, flavor is the major contributor. Fat and low-molecular-weight water-soluble compounds are the most important precursor components in meat, responsible for the meat flavor. The present review focus on the different pre and post-harvest factors that influences the ruminant meat flavor. Raw meat has little flavor but cooking adds value in flavor due to different temperature and cooking methods. The volatile flavoring compounds which are responsible for cooked meat flavor are produced thermally by the Maillard's reaction itself or interaction with lipid oxidation products and vitamin degradation. In nutshell, this review provides perception into previous literature on flavor that affected by various factors particularly the fatty acids and cooking methods.
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Affiliation(s)
- Muhammad Sajid Arshad
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Sohaib
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Rabia Shabir Ahmad
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhamad Tahir Nadeem
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Ali Imran
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Umair Arshad
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
| | - Joong-Ho Kwon
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, South Korea
| | - Zaid Amjad
- Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan
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Oueslati K, Promeyrat A, Gatellier P, Daudin JD, Kondjoyan A. Stoichio-Kinetic Modeling of Fenton Chemistry in a Meat-Mimetic Aqueous-Phase Medium. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:5892-5900. [PMID: 29782163 DOI: 10.1021/acs.jafc.7b06007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Fenton reaction kinetics, which involved an Fe(II)/Fe(III) oxidative redox cycle, were studied in a liquid medium that mimics meat composition. Muscle antioxidants (enzymes, peptides, and vitamins) were added one by one in the medium to determine their respective effects on the formation of superoxide and hydroxyl radicals. A stoichio-kinetic mathematical model was used to predict the formation of these radicals under different iron and H2O2 concentrations and temperature conditions. The difference between experimental and predicted results was mainly due to iron reactivity, which had to be taken into account in the model, and to uncertainties on some of the rate constant values introduced in the model. This stoichio-kinetic model will be useful to predict oxidation during meat processes, providing it can be completed to take into account the presence of myoglobin in the muscle.
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Affiliation(s)
- Khaled Oueslati
- INRA, UR370 Qualité des Produits Animaux , 63122 Saint-Genès-Champanelle , France
| | - Aurélie Promeyrat
- INRA, UR370 Qualité des Produits Animaux , 63122 Saint-Genès-Champanelle , France
| | - Philippe Gatellier
- INRA, UR370 Qualité des Produits Animaux , 63122 Saint-Genès-Champanelle , France
| | | | - Alain Kondjoyan
- INRA, UR370 Qualité des Produits Animaux , 63122 Saint-Genès-Champanelle , France
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Ferreira VCS, Morcuende D, Madruga MS, Hernández-López SH, Silva FAP, Ventanas S, Estévez M. Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2760-9. [PMID: 27478232 PMCID: PMC4951429 DOI: 10.1007/s13197-016-2248-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/06/2016] [Accepted: 05/10/2016] [Indexed: 10/21/2022]
Abstract
The effects of pre-cooking methods, namely, boiling (BL), roasting (RT) and grilling (GR), refrigerated storage (14 days/+4 °C) and microwave reheating on chicken patties were studied. Physical, chemical and sensory parameters were evaluated in order to correlate the chemical deterioration of ready-to-eat chicken patties with the acceptance of the odor. Chemical deterioration was evaluated through the chemical composition, Maillard compounds, Thiobarbituric acid-reactive substances (TBARS) and volatiles. Sensory deterioration (odor liking) was performed by an acceptance test with hedonic scale. According to the TBARS values and volatile compounds generated in the head space during the examined stages, the pre-cooking method and the storage time had a significant effect on lipid oxidation, whereas reheating in a microwave had a negligible impact. At each succeeding processing stage, panelists gave lower odor scores to all samples and no significant differences were found between treatments at any stage. RT and GR patties showed less intense chemical changes and presented higher acceptation scores by the sensory panel than BL patties. Thus, the choice of pre-cooking method and control of storage conditions plays a key role in the inhibition of oxidative changes in ready-to-eat chicken patties.
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Affiliation(s)
| | - David Morcuende
- />IPROCAR Research Institute, TECAL Research Group, Universidad Extremadura, Cáceres, Spain
| | - Marta S. Madruga
- />Department of Food Engineering, Federal University of Paraiba, João Pessoa, Paraíba Brazil
| | | | - Fábio A. P. Silva
- />Department of Food Engineering, Federal University of Paraiba, João Pessoa, Paraíba Brazil
| | - Sonia Ventanas
- />IPROCAR Research Institute, TECAL Research Group, Universidad Extremadura, Cáceres, Spain
| | - Mario Estévez
- />IPROCAR Research Institute, TECAL Research Group, Universidad Extremadura, Cáceres, Spain
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Yang ZQ, Bao LB, Zhao XH, Wang CY, Zhou S, Wen LH, Fu CB, Gong JM, Qu MR. Nicotinic acid supplementation in diet favored intramuscular fat deposition and lipid metabolism in finishing steers. Exp Biol Med (Maywood) 2016; 241:1195-201. [PMID: 27048556 DOI: 10.1177/1535370216639395] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2015] [Accepted: 02/06/2016] [Indexed: 11/17/2022] Open
Abstract
Nicotinic acid (NA) acting as the precursor of NAD(+)/NADH and NADP(+)/NADPH, participates in many biochemical processes, e.g. lipid metabolism. The main purpose of this study was to investigate the effects of dietary NA on carcass traits, meat quality, blood metabolites, and fat deposition in Chinese crossbred finishing steers. Sixteen steers with the similar body weight and at the age of 24 months were randomly allocated into control group (feeding basal diet) and NA group (feeding basal diet + 1000 mg/kg NA). All experimental cattle were fed a 90% concentrate diet and 10% forage straw in a 120-day feeding experiment. The results showed that supplemental NA in diet increased longissimus area, intramuscular fat content (17.14% vs. 9.03%), marbling score (8.08 vs. 4.30), redness (a*), and chroma (C*) values of LD muscle, but reduced carcass fat content (not including imtramuscular fat), pH24 h and moisture content of LD muscle, along with no effect on backfat thickness. Besides, NA supplementation increased serum HDL-C concentration, but decreased the serum levels of LDL-C, triglyceride, non-esterified fatty acid, total cholesterol, and glycated serum protein. In addition, NA supplementation increased G6PDH and ICDH activities of LD muscle. These results suggested that NA supplementation in diet improves the carcass characteristics and beef quality, and regulates the compositions of serum metabolites. Based on the above results, NA should be used as the feed additive in cattle industry.
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Affiliation(s)
- Zhu-Qing Yang
- Jiangxi Provincial Key Laboratory for Animal Nutrition/Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lin-Bin Bao
- Jiangxi Provincial Key Laboratory for Animal Nutrition/Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xiang-Hui Zhao
- Jiangxi Provincial Key Laboratory for Animal Nutrition/Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China
| | - Can-Yu Wang
- Jiangxi Provincial Key Laboratory for Animal Nutrition/Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shan Zhou
- Jiangxi Provincial Key Laboratory for Animal Nutrition/Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lu-Hua Wen
- Jiangxi Provincial Key Laboratory for Animal Nutrition/Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China
| | - Chuan-Bian Fu
- Jiangxi Provincial Key Laboratory for Animal Nutrition/Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jian-Ming Gong
- Jiangxi Provincial Key Laboratory for Animal Nutrition/Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China
| | - Ming-Ren Qu
- Jiangxi Provincial Key Laboratory for Animal Nutrition/Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China
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Peiretti PG, Gai F, Brugiapaglia A, Mussa PP, Meineri G. Fresh meat quality of pigs fed diets with different fatty acid profiles and supplemented with red wine solids. FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6653] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Mörlein D, Schiermann C, Meier-Dinkel L, Trautmann J, Wigger R, Buttinger G, Wicke M. Effects of context and repeated exposure on food liking: The case of boar taint. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.037] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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13
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Deb-Choudhury S, Haines S, Harland D, Clerens S, van Koten C, Dyer J. Effect of cooking on meat proteins: mapping hydrothermal protein modification as a potential indicator of bioavailability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8187-8196. [PMID: 25033321 DOI: 10.1021/jf502668w] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Thermal treatment of meat proteins induces a range of observable and molecular-level changes. In order to understand and track these heat-induced modifications at the amino acid level, various analytical techniques were used. Changes were observed both in the soluble and in the insoluble fractions after hydrothermal treatment of minced beef samples. Redox proteomics clearly indicated increasing oxidative modification of proteins with increased heat exposure. Collagens in the soluble fraction and myosin in the insoluble fraction were found to be highly susceptible to such modifications. Maillard reaction products in the insoluble and pyrrolidone formation in the soluble fraction steadily increased with increased heat exposure. Fluorescence studies indicated a rapid increase in fluorescence with heat, suggesting the formation of advanced glycation end products. Overall these results provide a deeper understanding of the effect of cooking on meat proteins and the possible relationship to processing conditions in meat-derived food.
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Affiliation(s)
- Santanu Deb-Choudhury
- Food & Bio-based Products and ‡Knowledge & Analytics, AgResearch Lincoln Research Centre , Christchurch 8140, New Zealand
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14
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Inclusion of sunflower seed and wheat dried distillers' grains with solubles in a red clover silage-based diet enhances steers performance, meat quality and fatty acid profiles. Animal 2014; 8:1999-2010. [PMID: 25075808 DOI: 10.1017/s1751731114001955] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
The current study compared beef production, quality and fatty acid (FA) profiles of yearling steers fed a control diet containing 70 : 30 red clover silage (RCS) : barley-based concentrate, a diet containing 11% sunflower seed (SS) substituted for barley, and diets containing SS with 15% or 30% wheat dried distillers' grain with solubles (DDGS). Additions of DDGS were balanced by reductions in RCS and SS to maintain crude fat levels in diets. A total of two pens of eight animals were fed per diet for an average period of 208 days. Relative to the control diet, feeding the SS diet increased (P<0.05) average daily gain, final live weight and proportions of total n-6 FA, non-conjugated 18:2 biohydrogenation products (i.e. atypical dienes) with the first double bond at carbon 8 or 9 from the carboxyl end, conjugated linoleic acid isomers with the first double bond from carbon 7 to 10 from the carboxyl end, t-18:1 isomers, and reduced (P<0.05) the proportions of total n-3 FA, conjugated linolenic acids, branched-chain FA, odd-chain FA and 16:0. Feeding DDGS-15 and DDGS-30 diets v. the SS diet further increased (P<0.05) average daily gains, final live weight, carcass weight, hot dressing percentage, fat thickness, rib-eye muscle area, and improved instrumental and sensory panel meat tenderness. However, in general feeding DGGS-15 or DDGS-30 diets did not change FA proportions relative to feeding the SS diet. Overall, adding SS to a RCS-based diet enhanced muscle proportions of 18:2n-6 biohydrogenation products, and further substitutions of DDGS in the diet improved beef production, and quality while maintaining proportions of potentially functional bioactive FA including vaccenic and rumenic acids.
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Kim JH, Lee HR, Pyun CW, Kim SK, Lee CH. Changes in Physicochemical, Microbiological and Sensory Properties of Dry-Cured Ham in Processed Sulfur-Fed Pigs. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12293] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ji-Han Kim
- Department of Food Science & Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 Republic of Korea
| | - Hwa-Rang Lee
- Department of Food Science & Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 Republic of Korea
| | - Chang-Won Pyun
- Department of Food Science & Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 Republic of Korea
| | - Soo-Ki Kim
- Department of Animal Science & Technology; Konkuk University; Seoul 143-701 Republic of Korea
| | - Chi-Ho Lee
- Department of Food Science & Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 Republic of Korea
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Gobert M, Sayd T, Gatellier P, Santé-Lhoutellier V. Application to proteomics to understand and modify meat quality. Meat Sci 2014; 98:539-43. [PMID: 25041652 DOI: 10.1016/j.meatsci.2014.06.035] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2014] [Accepted: 06/18/2014] [Indexed: 10/25/2022]
Abstract
The use of proteomics in the field of meat science has gained in robustness and accuracy. This is consistent with the genomic and bioinformatic tools. Its application to sensorial and technological meat quality traits is discussed as well as the emergence of sanitary and nutritional issue which will grow in a next future.
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Affiliation(s)
- M Gobert
- INRA QuaPA, F 63122 saint Genès Champanelle, France
| | - T Sayd
- INRA QuaPA, F 63122 saint Genès Champanelle, France
| | - P Gatellier
- INRA QuaPA, F 63122 saint Genès Champanelle, France
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17
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Huang Y, Li H, Huang T, Li F, Sun J. Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon. Food Chem 2014; 149:31-9. [DOI: 10.1016/j.foodchem.2013.10.081] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2013] [Revised: 10/07/2013] [Accepted: 10/17/2013] [Indexed: 10/26/2022]
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18
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Effects of feeding flaxseed or sunflower-seed in high-forage diets on beef production, quality and fatty acid composition. Meat Sci 2013; 95:98-109. [DOI: 10.1016/j.meatsci.2013.03.033] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2013] [Revised: 03/26/2013] [Accepted: 03/27/2013] [Indexed: 12/30/2022]
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19
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Saičić S, Matekalo-Sverak V, Nenadović S, Kljajević L. Thermal Stability of Total Lipids Extracted from Zlatibor Bacon. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.579672] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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20
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Promeyrat A, Daudin J, Gatellier P. Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (1) Relative effects of heat and oxidants. Food Chem 2013; 138:581-9. [DOI: 10.1016/j.foodchem.2012.10.084] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2012] [Revised: 09/10/2012] [Accepted: 10/03/2012] [Indexed: 10/27/2022]
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21
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Promeyrat A, Sayd T, Laville E, Chambon C, Lebret B, Gatellier P. Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation. Food Chem 2011; 127:1097-104. [DOI: 10.1016/j.foodchem.2011.01.108] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2010] [Revised: 11/24/2010] [Accepted: 01/25/2011] [Indexed: 02/07/2023]
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22
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Han JY, Lee SJ. Mathematical modeling of off-flavor development during beef storage. Meat Sci 2011; 88:712-7. [DOI: 10.1016/j.meatsci.2011.03.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2010] [Revised: 02/28/2011] [Accepted: 03/01/2011] [Indexed: 10/18/2022]
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23
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Colindres P, Brewer MS. Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:963-968. [PMID: 21254072 DOI: 10.1002/jsfa.4274] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2010] [Revised: 10/04/2010] [Accepted: 11/25/2010] [Indexed: 05/30/2023]
Abstract
BACKGROUND The effect of selected antioxidants (grape seed extract (GS), oleoresin rosemary (OR), water-soluble oregano extract (WO), propyl gallate (PG), butylated hydroxyanisole (BHA)), butylated hydroxytoluene (BHT)) on sensory, color and oxidative stability of cooked, frozen, reheated ground beef patties was evaluated. Beef lean and trim were ground; antioxidants and salt were added. Patties were cooked (71 °C), overwrapped in commercial polyvinyl chloride film, and stored frozen (-18 °C), then evaluated monthly for 6 months. Flavor, odor and color were determined using a descriptive panel. Instrumental color was determined by a spectrocolorimeter. Lipid oxidation was determined using thiobarbituric acid reactive substances (TBARS). RESULTS After 6 months of storage, PG and GS samples had lower rancid odor scores and TBARS than controls. Control samples and those containing BHT did not differ statistically in sensory grassy or rancid odor, indicating that they were the most oxidized. TBARS correlated with grassy, rancid, cardboard and beef odors during the 6-month storage period. CONCLUSIONS Based on TBARS, the order of effectiveness of the antioxidants was PG and GS > OR > BHA > WO and BHT > control. TBARS were well correlated with sensory evaluations of odor and flavor. Antioxidants also protected a* values during storage.
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Affiliation(s)
- Paola Colindres
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, IL 61801, USA
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24
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Therkildsen M, Stolzenbach S, Byrne DV. Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategy. Meat Sci 2011; 87:73-80. [DOI: 10.1016/j.meatsci.2010.09.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2010] [Revised: 08/31/2010] [Accepted: 09/02/2010] [Indexed: 11/27/2022]
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25
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26
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Promeyrat A, Gatellier P, Lebret B, Kajak-Siemaszko K, Aubry L, Santé-Lhoutellier V. Evaluation of protein aggregation in cooked meat. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.12.057] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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27
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Laursen BG, Byrne DV, Kirkegaard JB, Leisner JJ. Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics. J Appl Microbiol 2010; 106:543-53. [PMID: 19200320 DOI: 10.1111/j.1365-2672.2008.04045.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS To evaluate the potential for developing a quality index for a Danish modified atmosphere packaged (MAP) heat-processed and naturally contaminated pork meat product stored at 5 degrees C. METHODS AND RESULTS The composition of the predominating microflora and changes in contents of tyramine, arginine, organic acids and sensory characteristics were analysed. The microflora was predominated by Lactobacillus sakei, Leuconostoc carnosum and Carnobacterium divergens. The presence of each species varied between products and batches resulting in limited usefulness of the concentrations of these bacteria or their metabolites as indices of quality. Furthermore, the three species differed in their metabolic activities as shown by use of a model meat extract. However, when MAP storage of the processed pork product was followed by aerobic storage then acetic acid showed some potential as a chemical indicator of sensory quality. CONCLUSION Variation in processing parameters and spoilage microbiota limited the usefulness of concentrations of micro-organisms and their metabolites as indices of spoilage for the studied processed MAP pork product. SIGNIFICANCE AND IMPACT OF THE STUDY The present study contributes to an understanding of the difficulties experienced in developing quality indices to be used in the control of microbial spoilage of processed MAP meat products.
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Affiliation(s)
- B G Laursen
- Department of Veterinary Pathobiology, Food Microbiology, Faculty of Life Sciences, University of Copenhagen, Denmark
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28
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Gatellier P, Kondjoyan A, Portanguen S, Santé-Lhoutellier V. Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality. Meat Sci 2010; 85:645-50. [PMID: 20416828 DOI: 10.1016/j.meatsci.2010.03.018] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2009] [Revised: 01/20/2010] [Accepted: 03/11/2010] [Indexed: 11/17/2022]
Abstract
The effect of cooking on protein oxidation was investigated in M. Longissimus thoracis of eight Normand cows fed during a 100 days finishing period with two different diets: a conventional diet (concentrate/straw based diet) and a diet rich in n-3 polyunsaturated fatty acids (PUFAs), obtained by addition to the conventional diet of a mixture of extruded linseed and extruded rapeseed. After 11 days storage, at 4 degrees C under vacuum, meat was cooked by applying jets of steam. Three experimental heating treatments were tested: two with constant surface temperatures of 65 and 96 degrees C during 300s, and one with a continuous increasing surface temperature up to 207 degrees C. Protein oxidation was evaluated by the measurement of carbonyls, aromatic amino acids, and free thiols content. The formation of Schiff bases due to the reaction of proteins with aldehydic products of the lipid oxidation was also evaluated. Cooking resulted in a significant increase of carbonyl groups and Schiff bases as well as a significant degradation of tyrosine and tryptophan. Nevertheless, enrichment of the animal diet in n-3 PUFAs had minor effects on protein oxidation induced by cooking which are unlikely to be of nutritional significance.
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Affiliation(s)
- Ph Gatellier
- INRA, UR370, QuaPA, F-63122 St Genès Champanelle, France.
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29
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Sensory shelf life determination of a processed meat product ‘rullepølse’ and microbial metabolites as potential indicators. Meat Sci 2009; 83:285-92. [DOI: 10.1016/j.meatsci.2009.05.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2008] [Revised: 03/06/2009] [Accepted: 05/18/2009] [Indexed: 11/20/2022]
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30
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Ciriano MGID, García-Herreros C, Larequi E, Valencia I, Ansorena D, Astiasarán I. Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA. Meat Sci 2009; 83:271-7. [DOI: 10.1016/j.meatsci.2009.05.009] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2008] [Revised: 03/25/2009] [Accepted: 05/15/2009] [Indexed: 11/29/2022]
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31
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Gatellier P, Santé-Lhoutellier V, Portanguen S, Kondjoyan A. Use of meat fluorescence emission as a marker of oxidation promoted by cooking. Meat Sci 2009; 83:651-6. [PMID: 20416643 DOI: 10.1016/j.meatsci.2009.07.015] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2009] [Revised: 07/21/2009] [Accepted: 07/23/2009] [Indexed: 11/16/2022]
Abstract
Accumulation of fluorescent pigments in cooked bovine meat (M. Longissimus thoracis) was studied in relationship with the heating parameters (time and temperature). Muscles were aged at 4°C for 11days under vacuum before cooking. Meat cooking was performed by applying jets of steam. Three different heating treatments were tested: two with constant surface temperatures of 65 and 96°C for 300s, and one with a continuously increasing surface temperature up to 207°C. After extraction in water/dichloromethane/ethanol, fluorescence pigments were distributed between the apolar phase (emission 420-440nm after excitation at 360nm) and the polar phase, where two emission peaks were seen (emission 410-430 and 515nm after excitation at 360nm). Fluorescence in the two phases was little affected by heating at the two constant temperatures while it increased exponentially after 1min of treatment, as the varying temperature reached 141°C. The maximum fluorescence increases, measured in the extreme conditions of cooking (207°C/300s), were of 5000% in the apolar phase and 1700% in the polar phase. Thiobarbituric acid reactive substances (TBARS) and protein carbonyls were measured in parallel. The correlations between these two parameters and the fluorescence emission demonstrated that the interaction between proteins and aldehyde products of lipid peroxidation was mainly involved in the production of fluorescent pigments in cooked meat.
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Affiliation(s)
- Ph Gatellier
- INRA, UR370 QuaPA, F-63122 Saint Genès Champanelle, France
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32
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33
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Tikk K, Haugen JE, Andersen HJ, Aaslyng MD. Monitoring of warmed-over flavour in pork using the electronic nose - correlation to sensory attributes and secondary lipid oxidation products. Meat Sci 2008; 80:1254-63. [PMID: 22063866 DOI: 10.1016/j.meatsci.2008.05.040] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2007] [Revised: 02/13/2008] [Accepted: 05/28/2008] [Indexed: 11/25/2022]
Abstract
Sensory analysis of meatballs was carried out to monitor the warmed-over flavour (WOF) development in cooked, cold-stored (at 4°C for 0, 2 and 4days) and reheated meatballs derived from M. longissimus dorsi (LD) and M. semimembranosus (SM) of pigs fed a standard diet supplemented with either 3% of rapeseed oil or 3% of palm oil. This was performed in combination with measurement of volatile compounds using a solid-state-based gas sensor array system (electronic nose) and gas chromatography/mass spectrometry together with measurement of thiobarbitoric acid reactive substances (TBARS). Subsequently, to elucidate the relations and predictability between the obtained data, the gas sensor responses were correlated with chemical (volatile and non-volatile secondary lipid oxidation products) and sensory data (flavour and odour attributes), using partial least squares regression modelling (PLSR). The TBARS, hexanal, pentanal, pentanol and nonanal all correlated to the sensory attributes associated to WOF formation. Moreover, the responses from eight of the MOS (metal oxide semiconductor) sensors within the electronic nose proved to be significantly related to WOF characteristics detected by both sensory and chemical analysis, while six of the MOSFET (metal oxide semiconductor field effect transistor) sensors were related to freshly cooked meat attributes determined by sensory analysis. The obtained results show the potential of the present gas sensor technology to monitor WOF formation in pork.
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Affiliation(s)
- Kaja Tikk
- Department of Food Science, University of Aarhus, P.O. Box 50, DK-8830 Tjele, Foulum, Denmark
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34
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Santé-Lhoutellier V, Astruc T, Marinova P, Greve E, Gatellier P. Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:1488-1494. [PMID: 18237130 DOI: 10.1021/jf072999g] [Citation(s) in RCA: 214] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The effect of meat cooking was measured on myofibrillar proteins from bovine M. Rectus abdominis. The heating treatment involved two temperatures (100 degrees C during 5, 15, 30, and 45 min and 270 degrees C during 1 min). Protein oxidation induced by cooking was evaluated by the level of carbonyl and free thiol groups. Structural modifications of proteins were assessed by the measurement of their surface hydrophobicity and by their aggregation state. With the aim of evaluating the impact of heat treatment on the digestive process, myofibrillar proteins were then exposed to proteases of the digestive tract (pepsin, trypsin, and alpha-chymotrypsin) in conditions of pH and temperature that simulate stomach and duodenal digestion. Meat cooking affected myofibrillar protein susceptibility to proteases, with increased or decreased rates, depending on the nature of the protease and the time/temperature parameters. Results showed a direct and quantitative relationship between protein carbonylation (p<0.01) and aggregation (p<0.05) induced by cooking and proteolytic susceptibility to pepsin. However, no such correlations have been observed with trypsin and alpha-chymotrypsin.
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35
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Byrne DV, Thamsborg SM, Hansen LL. A sensory description of boar taint and the effects of crude and dried chicory roots (Cichorium intybus L.) and inulin feeding in male and female pork. Meat Sci 2007; 79:252-69. [PMID: 22062753 DOI: 10.1016/j.meatsci.2007.09.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2006] [Revised: 09/11/2007] [Accepted: 09/18/2007] [Indexed: 10/22/2022]
Abstract
Sensory profiling studies were carried out to evaluate the effects of chicory root (Cichorium intybus L.) and inulin bioactive feeding with respect to reducing the 'off-flavour' boar taint in intact male and female pork Longissimus dorsi and Psoas major. Feeding treatments significantly reduced perceived sensory boar taint in the cooked pork meat of intact males in both muscles. There were also indications that crude chicory was also effective in taint descriptor reduction in female pork, however not to the same systematic level as in male animals. Chemical measurements for skatole and androstenone were highly predictive of specific sensory descriptors of boar taint reduction. Feeding of crude, dried chicory and inulin were also determined not to impart negative sensory characteristics upon boar taint reduction. Chicory feeding therefore must be considered to have the potential for utilisation as part of a strategy for boar taint reduction in intact male pork.
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Affiliation(s)
- Derek V Byrne
- Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK 1958 Frederiksberg C, Denmark
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36
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Rojas M, Brewer M. Effect of Natural Antioxidants on Oxidative Stability of Cooked, Refrigerated Beef and Pork. J Food Sci 2007; 72:S282-8. [DOI: 10.1111/j.1750-3841.2007.00335.x] [Citation(s) in RCA: 127] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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37
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Hansen S, Therkildsen M, Byrne DV. Effects of a compensatory growth strategy on sensory and physical properties of meat from young bulls. Meat Sci 2006; 74:628-43. [DOI: 10.1016/j.meatsci.2006.05.014] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2005] [Revised: 04/21/2006] [Accepted: 05/12/2006] [Indexed: 10/24/2022]
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38
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Campo M, Nute G, Hughes S, Enser M, Wood J, Richardson R. Flavour perception of oxidation in beef. Meat Sci 2006; 72:303-11. [DOI: 10.1016/j.meatsci.2005.07.015] [Citation(s) in RCA: 482] [Impact Index Per Article: 26.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2005] [Revised: 07/10/2005] [Accepted: 07/21/2005] [Indexed: 11/16/2022]
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39
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Dijksterhuis GB, Byrne DV. Does the Mind Reflect the Mouth? Sensory Profiling and the Future. Crit Rev Food Sci Nutr 2005; 45:527-34. [PMID: 16371326 DOI: 10.1080/10408690590907660] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Descriptive Sensory Profiling methods have been used for over half-a-century. As the application of these methods obviously does not occur in a vacuum, we sketch the contextual basis of these methods. A unifying model, illustrating the tasks required from a sensory panellist, is presented with the aim of illuminating some major differences between methods. The history and main developments in the field of descriptive sensory profiling are outlined in a basic pedigree of methods. The authors suggest an approach to sensory profiling where taylor-made, problem oriented, methods are devised and used.
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Affiliation(s)
- G B Dijksterhuis
- Sensory Science Group, Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Frederiksberg C, Denmark.
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40
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Olsen E, Vogt G, Veberg A, Ekeberg D, Nilsson A. Analysis of early lipid oxidation in smoked, comminuted pork or poultry sausages with spices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:7448-57. [PMID: 16159172 DOI: 10.1021/jf050886w] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Dynamic headspace/gas chromatography-mass spectrometry (GC-MS), front-face fluorescence spectroscopy, and a gas-sensor array technique (electronic nose) have previously detected lipid oxidation in pork back fat or mechanically recovered poultry meat earlier than or at the same time as a sensory panel. The present study was focused on measurement of early lipid oxidation in a more complicated product (freeze-stored, smoked sausages with spices). During the storage time, formation of components contributing to rancid odor and flavor (e.g., hexanal and 1-penten-3-ol) could be monitored with dynamic headspace/GC-MS. The GC-MS data also showed a decrease in 2-furancarboxaldehyde, which could indicate loss of Maillard type components often associated with acidic or meat odor and flavor. The fluorescence spectra were difficult to interpret, probably due to the simultaneous influence from increasing levels of lipid oxidation products and loss of fluorescent Maillard or spice components. The gas-sensor array responses were dominated by signals from, e.g., spice and smoke compounds.
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41
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Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat patties. Meat Sci 2005; 71:392-6. [PMID: 22064241 DOI: 10.1016/j.meatsci.2005.03.016] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2004] [Revised: 03/16/2005] [Accepted: 03/16/2005] [Indexed: 11/23/2022]
Abstract
Beef and pork longissimus dorsi (LD) and semimembranosus (SM) and chicken breast (B) and thigh (T) muscles excised 24 h postmortem were ground by muscle/species group, formed into patties, pan-fried, refrigerated for 0, 3 or 6 days, and evaluated by a trained sensory panel for intensity of specific flavors. The rate of decline in species-specific natural meat flavor intensity and the rate of increase in "cardboard" (CBD) flavor intensity during the first half of the 6-day storage were fastest for beef, while such decline and increase during the entire storage period were slowest for chicken B. Overall trends of natural meat flavor and CBD intensity changes for chicken T appeared more like those for the red meats than chicken B. It was concluded that, while flavor deterioration can occur in cooked-stored meats from all the species, quantitative or the magnitude of differences between species would depend on muscle types and sensory terms/method used.
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Hansen T, Petersen MA, Byrne DV. Sensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials. Meat Sci 2004; 69:621-34. [PMID: 22063140 DOI: 10.1016/j.meatsci.2003.11.024] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2003] [Revised: 10/01/2004] [Accepted: 10/25/2004] [Indexed: 10/26/2022]
Abstract
The objective of the present study was to investigate if an electronic nose, comprising six metal oxide sensors (MOS) could predict the sensory quality of porcine meat loaf, based on measuring the volatiles in either the raw materials or the meat loaf produced from those raw materials. A multivariate data analysis strategy involving analysis of variance partial least squares regression (APLSR) and principal component analysis (PCA) was used to determine causal and predictive relationships between the raw material and meat loaf samples, sensory analysis, electronic nose, and GC-MS measurements. The results showed that the six MOS sensors in the Danish odour sensor system (DOSS) could detect the raw materials that led to unacceptable products, as determined by sensory profiling and in-house sensory quality control (QC), and separate those raw materials from each other, based on the volatile composition, as determined by GC-MS. However, the electronic nose was unable to detect all the sensory unacceptable meat loaf samples themselves due to changes in the volatile composition after cooking. Analysis of the GC-MS compounds identified from raw materials and meat loaf samples indicate that two MOS sensors mainly responded to alcohols and to a lesser degree to aldehydes and alkanes, whereas two other sensors most likely responded to low molecular weight sulphur compounds. Thus, the results indicate that measuring volatiles with the MOS sensors in the DOSS system, on raw materials for processed meat products, may be a feasible strategy in sensory based quality control, and may also have potential in predicting the sensory quality of the end product.
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Affiliation(s)
- Thomas Hansen
- Department of Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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Ramı́rez M, Morcuende D, Estévez M, Cava R. Effects of the type of frying with culinary fat and refrigerated storage on lipid oxidation and colour of fried pork loin chops. Food Chem 2004. [DOI: 10.1016/j.foodchem.2004.01.024] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Nissen LR, Byrne DV, Bertelsen G, Skibsted LH. The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Sci 2004; 68:485-95. [DOI: 10.1016/j.meatsci.2004.05.004] [Citation(s) in RCA: 109] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2003] [Revised: 04/08/2004] [Accepted: 05/10/2004] [Indexed: 10/26/2022]
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ESTEVEZ M. Lipolytic and oxidative changes during refrigeration of cooked loin chops from three lines of free-range-reared Iberian pigs slaughtered at 90 kg live weight and industrial genotype pigs. Food Chem 2004. [DOI: 10.1016/j.foodchem.2003.12.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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46
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Varming C, Jensen K, Møller S, Brockhoff PB, Christiansen T, Edelenbos M, Bjørn GK, Poll L. Eating quality of raw carrots––correlations between flavour compounds, sensory profiling analysis and consumer liking test. Food Qual Prefer 2004. [DOI: 10.1016/j.foodqual.2003.11.004] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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47
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Young JF, Rosenvold K, Stagsted J, Steffensen CL, Nielsen JH, Andersen HJ. Significance of preslaughter stress and different tissue PUFA levels on the oxidative status and stability of porcine muscle and meat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:6877-6881. [PMID: 14582989 DOI: 10.1021/jf026192u] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Polyunsaturated fatty acids (PUFAs) and exercise-induced stress are known to increase the oxidative susceptibility of lipids in muscle tissue. In contrast, antioxidative enzymes, e.g., catalase, superoxide dismutase, and glutathione peroxidase, are known to help sustain the delicate oxidative balance in biological tissue upon the application of stressors. The present study investigates the combined effect of different diet-induced muscle PUFA contents and preslaughter stress on the activity of antioxidative muscle enzymes and the oxidative stability of cooked meat. An increased content of unsaturated fatty acids in the tissue led to a decreased activity of lactate dehydrogenase in the plasma, indicating increased cell integrity. Catalase activity in the muscle tissue increased with increasing PUFA levels. However, this upregulation in antioxidative status of the muscle could not counteract the subsequent development of accelerated lipid oxidation in cooked meat as measured in terms of thiobarbituric acid reactive substances. Moreover, preslaughter stress induced increasing oxidative changes with elevated PUFA levels in the muscle tissue.
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Affiliation(s)
- Jette F Young
- Department of Animal Product Quality, Danish Institute of Agricultural Sciences, PO Box 50, DK-8830 Tjele, Denmark.
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Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia. Meat Sci 2003; 65:737-48. [DOI: 10.1016/s0309-1740(02)00276-0] [Citation(s) in RCA: 58] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2002] [Revised: 08/26/2002] [Accepted: 10/09/2002] [Indexed: 11/21/2022]
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49
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O'Sullivan M, Byrne D, Nielsen J, Andersen H, Martens M. Sensory and chemical assessment of pork supplemented with iron and vitamin E. Meat Sci 2003; 64:175-89. [DOI: 10.1016/s0309-1740(02)00177-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2001] [Revised: 06/19/2002] [Accepted: 06/28/2002] [Indexed: 10/27/2022]
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50
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Byrne D, O’Sullivan M, Bredie W, Andersen H, Martens M. Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN− allele. Meat Sci 2003; 63:211-24. [DOI: 10.1016/s0309-1740(02)00072-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2001] [Accepted: 02/13/2002] [Indexed: 10/27/2022]
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