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Hesperidin and Naringin Improve Broiler Meat Fatty Acid Profile and Modulate the Expression of Genes Involved in Fatty Acid β-oxidation and Antioxidant Defense in a Dose Dependent Manner. Foods 2021; 10:foods10040739. [PMID: 33807218 PMCID: PMC8065613 DOI: 10.3390/foods10040739] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 03/23/2021] [Accepted: 03/27/2021] [Indexed: 01/30/2023] Open
Abstract
The beneficial properties of the flavanones hesperidin and naringin as feed additives in poultry have lately been under investigation. In broilers, both flavanones have been shown to exhibit antioxidant properties while their individual effects on fatty acid (FA) composition and the underlying molecular mechanisms of their activity have not been explored. Here, we studied their effects on broiler meats' FA profiles and on the expression of genes related to lipid metabolism, antioxidant defense and anti-inflammatory function. The experimental design comprised six treatment groups of broilers, each supplemented from day 11 until slaughter at 42 days with hesperidin, naringin or vitamin E, as follows: the E1 group received 0.75 g of hesperidin per kg of feed, E2 received 1.5 g hesperidin/kg feed, N1 received 0.75 g naringin/kg feed, N2 received 1.5 g naringin/kg feed, vitamin E (VE) received 0.2 g a-tocopheryl acetate/kg feed, and the control group was not provided with a supplemented feed. The VE treatment group served as a positive control for antioxidant activity. An analysis of the FA profiles of the abdominal adipose tissue (fat pad), major pectoralis (breast) and biceps femoris (thigh) muscles showed that both hesperidin and naringin had significant effects on saturated FA (SFA), polyunsaturated FA (PUFA) and omega n-6 content. Both compounds reduced SFA and increased PUFA and n-6 content, as well as reducing the atherogenicity and thrombogenicity indices in the breast muscle and fat pad. The effects on the thigh muscle were limited. An analysis of gene expression in the liver revealed that naringin significantly increased peroxisome proliferator-activated receptor alpha (PPARα), Acyl-CoA oxidase 1 (ACOX1) and glutathione disulfide reductase (GSR) expression. In the breast muscle, both hesperidin and naringin increased fatty acid synthase (FASN) expression and hesperidin increased the expression of adiponectin. In brief, both hesperidin and naringin supplementation beneficially affected FA profiles in the breast meat and fat pad of broiler chicken. These effects could be attributed to an increase in FA β-oxidation since the increased expression of related genes (PPARα and ACOX1) was observed in the liver. Furthermore, the antioxidant activity of hesperidin and naringin previously observed in the meat of broilers could be attributed, at least partly, to the regulation of antioxidant defense genes, as evidenced by the increased GSR expression in response to naringin supplementation.
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Bermúdez-Oria A, Rodríguez-Gutiérrez G, Rubio-Senent F, Fernández-Prior Á, Fernández-Bolaños J. Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage. Meat Sci 2018; 148:213-218. [PMID: 30025964 DOI: 10.1016/j.meatsci.2018.07.003] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2018] [Revised: 06/06/2018] [Accepted: 07/03/2018] [Indexed: 11/30/2022]
Abstract
The objective of this research was to evaluate the effect of the addition of two antioxidants naturally present in olives, hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG), to a pectin-fish gelatin edible film on the preservation of raw beef meat during refrigerated storage. A new composite film that included beeswax was also prepared, resulting in a reduction in the film's oxygen permeability. Results showed that the meat samples wrapped with film containing antioxidants reduced the formation of oxidation products in the form of thiobarbituric acid reaction substances (TBARS) compared with control film without antioxidants. HT added at 0.5% to the film with beeswax suppressed the lipid oxidation of beef meat during 7 days of storage at 4 °C, possibly by the combined effect of acting as an oxygen barrier and the specific antioxidant activity. The interference of plasticizer agents (glycerol and sorbitol) incorporated to the film on the TBARS method was showed for the first time.
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Affiliation(s)
- Alejandra Bermúdez-Oria
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain.
| | - Guillermo Rodríguez-Gutiérrez
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain.
| | - Fátima Rubio-Senent
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain
| | - África Fernández-Prior
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain
| | - Juan Fernández-Bolaños
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain.
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Roberts JC, Rodas-González A, Galbraith J, Dugan MER, Larsen IL, Aalhus JL, López-Campos Ó. Nitrite Embedded Vacuum Packaging Improves Retail Color and Oxidative Stability of Bison Steaks and Patties. MEAT AND MUSCLE BIOLOGY 2017. [DOI: 10.22175/mmb2017.03.0015] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Bison meat is prone to rapid discoloration under traditional aerobic retail packaging conditions. The aim of this study was to determine if the color stability of bison steaks and burger patties could be improved through packaging meat with a vacuum-sealed film containing embedded sodium nitrite. Bison bulls (n = 40) were slaughtered and the longissimus lumborum (LL) and rhomboideus (RH) were removed. Following a postmortem aging period of 6, 13, or 20 d steaks were obtained from the LL. RH muscles aged 6 d were ground (85:15 lean to fat) and formed into 140 g patties. One steak and two burger patties from each carcass side were placed into either a polystyrene tray overwrapped with oxygen permeable polyvinyl chloride film (CONT) or a polyethylene tray vacuum sealed with film coated in sodium nitrite (113 mg × m–2; NIT); meat was placed under simulated retail conditions for 4 d. A 3-way interaction was observed between packaging type, whole muscle aging and time in retail display for objective (L*, Chroma, and Hue) and subjective (lean color score and proportion of surface discoloration) color measures from steaks (P < 0.0001). The CONT packaged meat showed an increased area of discoloration and in metmyoglobin after 4 d in retail display (P < 0.0001); NIT meats did not show a higher area of discoloration or metmyoglobin after retail display. Additionally, NIT packaged steaks and burger patties lightened (higher L*) and became redder over the course of the retail display period. Thiobarbituric acid reactive substances (products of lipid peroxidation) did not increase in NIT packaged burger patties after 4 d under retail conditions, however, there was a significant increase observed for CONT packaged burger patties (P < 0.0001). NIT packaging appears to effectively improve the color stability of bison meat under retail conditions, making this packaging strategy well suited to address the issue of rapid discoloration.
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Affiliation(s)
- J. C. Roberts
- Agriculture and Agri-Food Canada Lacombe Research and Development Centre
| | - A. Rodas-González
- Agriculture and Agri-Food Canada Lacombe Research and Development Centre
| | | | - M. E. R. Dugan
- Agriculture and Agri-Food Canada Lacombe Research and Development Centre
| | - I. L. Larsen
- Agriculture and Agri-Food Canada Lacombe Research and Development Centre
| | - J. L. Aalhus
- Agriculture and Agri-Food Canada Lacombe Research and Development Centre
| | - Ó. López-Campos
- Agriculture and Agri-Food Canada Lacombe Research and Development Centre
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Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon. Food Res Int 2017; 99:660-669. [DOI: 10.1016/j.foodres.2017.06.029] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2017] [Revised: 06/13/2017] [Accepted: 06/17/2017] [Indexed: 01/09/2023]
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Ding C, Rodas-González A, López-Campos Ó, Galbraith J, Juárez M, Larsen I, Jin Y, Aalhus J. Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties. CANADIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.1139/cjas-2015-0001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
As bison is characteristically dark in colour, this study was conducted to determine if high-voltage electrical stimulation (HVES) could improve the colour and other quality characteristics in bison, similar to positive effects of HVES previously observed in beef. Forty bison bull carcasses were split and HVES (400 V peak, 5 ms pulses at 15 pulses s−1 for 30 s) was applied to the right sides and subsequently evaluated for grade characteristics, metabolic activity, and quality characteristics. The bison carcasses used in this study had a wide range of lean and fat, with minimal marbling. In the present study, HVES had no effect on bison quality traits, sensory attributes, retail display characteristics, nor the glycolytic metabolites (P > 0.05) except lactate. Inherent differences in muscle fibre type or physical carcass differences may have influenced the response to the electrical parameters used in the present study and merits further investigation.
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Affiliation(s)
- C. Ding
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, People’s Republic of China; Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 600 C and E Trail, Lacombe, AB T4 L 1W1, Canada
| | - A.R. Rodas-González
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 600 C and E Trail, Lacombe, AB T4 L 1W1, Canada
| | - Ó. López-Campos
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 600 C and E Trail, Lacombe, AB T4L 1W1, Canada; Livestock Gentec, 1400 College Plaza, 8215 112 Street, Edmonton, AB T6G 2C8, Canada
| | - J. Galbraith
- Alberta Agriculture and Forestry, Livestock and Farm Business Section, 5712-48 Avenue, Camrose, AB T4 V 0K1, Canada
| | - M. Juárez
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 600 C and E Trail, Lacombe, AB T4 L 1W1, Canada
| | - I.L. Larsen
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 600 C and E Trail, Lacombe, AB T4 L 1W1, Canada
| | - Y. Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, People’s Republic of China
| | - J.L. Aalhus
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, 600 C and E Trail, Lacombe, AB T4 L 1W1, Canada
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Kaur BP, Rao PS, Nema PK. Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp ( Penaeus monodon ). INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.03.016] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Effects of diets supplemented with sunflower or flax seeds on quality and fatty acid profile of hamburgers made with perirenal or subcutaneous fat. Meat Sci 2015; 99:123-31. [DOI: 10.1016/j.meatsci.2014.08.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Revised: 07/25/2014] [Accepted: 08/04/2014] [Indexed: 01/07/2023]
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Mapiye C, Aalhus JL, Vahmani P, Rolland DC, McAllister TA, Block HC, Uttaro B, Proctor SD, Dugan MER. Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity. J Anim Sci Biotechnol 2014; 5:54. [PMID: 25810905 PMCID: PMC4373243 DOI: 10.1186/2049-1891-5-54] [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: 06/20/2014] [Accepted: 11/18/2014] [Indexed: 12/16/2022] Open
Abstract
BACKGROUND Hamburger is the most consumed beef product in North America, but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids (SFA). Objectives of the present study were to improve the FA profiles of hamburgers made with perirenal fat (PRF) and subcutaneous fat (SCF) when feeding steers different diets along with examining differences in sensory attributes and oxidative stability. Diets included a control diet containing 70:30 red clover silage: barley based concentrate, a diet containing sunflower-seed (SS) substituted for barley, and diets containing SS with 15% wheat dried distillers' grain with solubles (DDGS-15) or 30% DDGS (DDGS-30). Hamburgers were made from triceps brachii and either PRF or SCF (80:20 w/w). RESULTS Perirenal fat versus SCF hamburgers FA had 14.3% more (P <0.05) 18:0, 11.8% less cis (c)9-18:1 (P <0.05), and 1.82% more total trans (t)-18:1 mainly in the form of t11-18:1. During sensory evaluation, PRF versus SCF hamburgers had greater (P <0.05) mouth coating, but the difference was less than one panel unit. Examining effects of steer diet within PRF hamburgers, feeding the SS compared to the control diet increased (P <0.05) t-18:1 by 2.89% mainly in the form of t11-18:1, feeding DGGS-15 diet led to no further changes (P >0.05), but feeding DDGS-30 diet reduced the proportions of (P <0.05) of t-18:1 chiefly t11-18:1. Feeding SS and DDGS diets had small but significant (P <0.05) effects on hamburger sensory attributes and oxidative stability. CONCLUSIONS Feeding high-forage diets including SS and 15% DDGS, and taking advantage of the FA heterogeneity between fat depots offers an opportunity to differentially enhance beef hamburgers with 18:2n-6 biohydrogenation products (i.e., t11-18:1) with potential human health benefits without compromising their sensory attributes and oxidative stability during retail display.
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Affiliation(s)
- Cletos Mapiye
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C and E Trail, Lacombe, Alberta T4L 1 W1 Canada ; Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, P. Bag X1, Matieland, 7602 South Africa
| | - Jennifer L Aalhus
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C and E Trail, Lacombe, Alberta T4L 1 W1 Canada
| | - Payam Vahmani
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C and E Trail, Lacombe, Alberta T4L 1 W1 Canada
| | - David C Rolland
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C and E Trail, Lacombe, Alberta T4L 1 W1 Canada
| | - Timothy A McAllister
- Agriculture and Agri-Food Canada, Lethbridge Research Centre, 1st Avenue South 5403, PO Box 3000, Lethbridge, Alberta T1J 4B1 Canada
| | - Hushton C Block
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C and E Trail, Lacombe, Alberta T4L 1 W1 Canada
| | - Bethany Uttaro
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C and E Trail, Lacombe, Alberta T4L 1 W1 Canada
| | - Spencer D Proctor
- Metabolic and Cardiovascular Diseases Laboratory, Diabetes and Mazankowski Institutes, Li Ka Shing Centre for Health Research Innovation, University of Alberta, Edmonton, Alberta T6G 2E1 Canada
| | - Michael E R Dugan
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C and E Trail, Lacombe, Alberta T4L 1 W1 Canada
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Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour. J Anim Sci Biotechnol 2013; 4:46. [PMID: 24257205 PMCID: PMC4222727 DOI: 10.1186/2049-1891-4-46] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2013] [Accepted: 11/19/2013] [Indexed: 11/10/2022] Open
Abstract
Pork is traditionally low in docosahexanoic acid (DHA, C22:6n-3) and deficient in omega-3 fats for a balanced human diet. DHA as triglycerides was commercially prepared from the microalgae Schizochytrium and injected into fresh pork loins. Treatments of a mixed brine control (CON), 3.1% sunflower oil in mixed brine (SF) and a 3.1% DHA oil in mixed brine (DHA) were injected into pork loins at 10 mL/100 g and grilled at 205°C. After cooking, the CON and SF pork loins contained 0.03 to 0.05 mg DHA/g of pork and the DHA injected loins contained approximately 1.46 mg DHA/g. This also changed the fatty acid profile of omega-6: omega-3 from, 5 to 1 in the CON pork, to a ratio of 1.7 to 1 in DHA pork. The appearance, odor, oxidation rates and sensory taste, as judged by a trained panel, determined the DHA injected meat to be, 'slightly desirable’ and gave lower 'off flavour’ scores, relative to the CON and SF injected pork. Pork can be fortified with DHA oil to 146 mg/100 g serving, which would meet half the recommended daily omega 3 fatty acid requirements for adult humans and would be desirable in taste.
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Kim HW, Choi YS, Choi JH, Kim HY, Hwang KE, Song DH, Lee SY, Lee MA, Kim CJ. Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage. Meat Sci 2013; 95:641-6. [PMID: 23811104 DOI: 10.1016/j.meatsci.2013.06.006] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2011] [Revised: 04/24/2013] [Accepted: 06/07/2013] [Indexed: 10/26/2022]
Abstract
This study was conducted to evaluate the antioxidant effects of soy sauce on lipid oxidation and color stability of raw beef patties. Raw beef patties were formulated with four solutions such as NaCl (sodium chloride solution), NaCl/SS (1:1 ratio of sodium chloride and soy sauce solution), SS (soy sauce solution), or SS/A (soy sauce solution combined with 0.05% ascorbic acid) in the same salt concentration. Addition of soy sauce resulted in the decreased pH, lightness, and increased yellowness. Treatment SS/A had the lowest percent of metmyoglobin during storage (P<0.05). A reduction (P<0.05) in the 2-thiobarbituric acid, peroxide, and conjugated diene concentration as result of soy sauce addition were observed in treatments SS and SS/A at the end of the storage period. There were no differences (P>0.05) in free fatty acid concentration at the end of storage. The combined addition of soy sauce and ascorbic acid greatly improved (P<0.05) color stability and retarded lipid oxidation.
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Affiliation(s)
- Hyun-Wook Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, South Korea
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Juárez M, Dugan ME, Aldai N, Basarab JA, Baron VS, McAllister TA, Aalhus JL. Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids. Meat Sci 2012; 90:764-9. [DOI: 10.1016/j.meatsci.2011.11.010] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2011] [Revised: 06/02/2011] [Accepted: 11/02/2011] [Indexed: 10/15/2022]
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Effect of exposure to light on physico-chemical quality attributes of sliced dry-cured Iberian ham under different packaging systems. Meat Sci 2012; 90:236-43. [DOI: 10.1016/j.meatsci.2011.07.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2010] [Revised: 07/06/2011] [Accepted: 07/08/2011] [Indexed: 11/20/2022]
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Hernández-Calva L, He M, Juárez M, Aalhus JL, Dugan MER, McAllister TA. Effect of flaxseed and forage type on carcass and meat quality of finishing cull cows. CANADIAN JOURNAL OF ANIMAL SCIENCE 2011. [DOI: 10.4141/cjas2011-030] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Hernández-Calva, L. M., He, M., Juárez, M., Aalhus, J. L., Dugan, M. E. R. and McAllister, T. A. 2011. Effect of flaxseed and forage type on carcass and meat quality of finishing cull cows. Can. J. Anim. Sci. 91: 613–622. Sixty-two cull cows were fed one of four diets in a 2×2 factorial arrangement, consisting of barley silage or grass hay with or without flaxseed to influence fatty acid composition. After slaughter, carcass grade, meat quality and sensory data were collected. Silage increased live (P=0.002) and carcass (P=0.001) weights of the cows as compared with hay. Muscle width (P=0.013) and score (P=0.010) and rib-eye area (P=0.002) were enhanced when silage was included in the diet, whereas supplementation with flaxseed increased (P=0.003) grade fat depth by 29%. Most subjective and objective retail evaluation traits in steaks from the left longissimus thoracis and ground meat were negatively affected (P<0.05) by the length of the retail display time. Moreover, dietary hay increased (P=0.015) the lean colour values in steaks and ground beef, which was corroborated by lower L* (P=0.009) and higher hue (P=0.010) in steaks and lower L* (P=0.049), chroma (P=0.005) in ground beef as compared with cows fed silage. A significant interaction between forage type and flax inclusion for thiobarbituric acid reactive substances (TBARS) (P=0.050) was observed. After sensory evaluation, steaks from cows fed silage had an increase (P=0.030) in beef flavour intensity when compared with cows fed hay, whereas inclusion of flaxseed in the diet decreased (P<0.001) beef flavour intensity in steaks from cows fed both forage sources. Sensory evaluation of ground beef found that hay-fed cows with flaxseed supplementation had decreased (P=0.03) beef flavour intensity, while the same effect was not observed in ground beef from cows fed silage with flaxseed. Results from this study show that inclusion of flaxseed in the diet reduced off-flavours in steak, but for ground beef this response depended on the source of forage in the diet.
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Affiliation(s)
- L.M. Hernández-Calva
- Lethbridge Research Centre, Agriculture and Agri-Food Canada, P.O. Box 3000, Lethbridge, Alberta, Canada T1J 4B1
- Universidad Autonoma de Tlaxcala, Facultad de Agrobiología, Av. Universidad No.1, Loma Xicohtencatl, CP 90062, Tlaxcala, Mexico
| | - M. He
- Lethbridge Research Centre, Agriculture and Agri-Food Canada, P.O. Box 3000, Lethbridge, Alberta, Canada T1J 4B1
| | - M. Juárez
- Lacombe Research Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - J. L. Aalhus
- Lacombe Research Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - M. E. R. Dugan
- Lacombe Research Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - T. A. McAllister
- Lethbridge Research Centre, Agriculture and Agri-Food Canada, P.O. Box 3000, Lethbridge, Alberta, Canada T1J 4B1
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Juárez M, Dugan MER, Larsen IL, Thacker R, Rolland DC, Aalhus JL. Oxidative stability in grinds from omega-3 enhanced pork. CANADIAN JOURNAL OF ANIMAL SCIENCE 2011. [DOI: 10.4141/cjas2011-059] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Juárez, M., Dugan, M. E. R., Larsen, I. L., Thacker, R., Rolland, D. C. and Aalhus, J. L. 2011. Oxidative stability in grinds from omega-3 enhanced pork. Can. J. Anim. Sci. 91: 623–634. In order to investigate the effect of enhancing n-3 fatty acid levels in carcasses on the retail and sensory characteristics of pork grinds, as well as the ability of increasing dietary levels of vitamin E to stabilize the increase in PUFA levels from flaxseed supplementation, 81 pigs were used in a 3×3 factorial experiment. Dietary treatments included three lengths of time (0, 3 and 6 wk) of flaxseed supplementation and three levels of vitamin E (40, 200 and 400 mg kg feed−1). α-Tocopherol tissue levels increased with dietary vitamin E supplementation (P<0.001), and fat softness (P=0.018) and total PUFA and n-3 fatty acids (P<0.001) increased with flaxseed supplementation. Most other animal performance, carcass and lean pork quality traits were not affected (P>0.05) by dietary treatments. In ground pork, the increase in TBARS after 6 d in retail was lower (P<0.001) with increasing dietary vitamin E levels. However, vitamin E had no effect (P>0.05) on the higher (P<0.001) TBARS levels observed in grinds from flaxseed fed pigs. The dietary addition of flaxseed negatively modified (P<0.05) all the sensory attributes of both cooked and reheated products. Increasing the fat content of the grinds up to 30% seemed to counteract (P>0.05) the negative effects of feeding flaxseed for 3 wk. Feeding vitamin E was not able to prevent negative effects (P<0.05) observed during retail display in grinds with either increasing fat content or higher n-3 fatty acids from dietary flaxseed. However, increasing dietary vitamin E only showed a protective effect (P<0.05) on retail appearance after long periods of ageing.
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Affiliation(s)
- M. Juárez
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - M. E. R. Dugan
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - I. L. Larsen
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - R. Thacker
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - D. C. Rolland
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - J. L. Aalhus
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
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Luna A, Lábaque M, Zygadlo J, Marin R. Effects of thymol and carvacrol feed supplementation on lipid oxidation in broiler meat. Poult Sci 2010; 89:366-70. [DOI: 10.3382/ps.2009-00130] [Citation(s) in RCA: 116] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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18
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Meadus WJ, Duff P, Uttaro B, Aalhus JL, Rolland DC, Gibson LL, Dugan MER. Production of docosahexaenoic acid (DHA) enriched bacon. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:465-472. [PMID: 19924860 DOI: 10.1021/jf9028078] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
North American consumers interested in improving their health through diet perceive red meat as a source of too much saturated and unhealthy fat in the diet. The purpose of this trial was to produce bacon enriched with the long-chain omega-3 fatty acid, docosahexaenoic acid (DHA). In this 25 day study, pigs were fed a standard finisher diet of canola, pea, corn, and barley, mixed with DHA, added in the form of alga biomass. Bacon content of DHA was increased to 97 mg/100 g when 1 g of DHA was added to a kilogram of feed. The pigs fed the highest diet level of alga biomass, containing 0.29% DHA, produced bacon with approximately 3.4 mg of DHA/g and 1.2% of the fat as omega-3 fatty acids. Feed to gain was significantly improved, and carcass quality was unaffected. However, problems of off-odors and off-flavors were reported in the bacon from the taste panel survey. Polyunsaturated fat and potential unsaturated fat oxidation as indicated by malonaldehyde levels were significantly higher in the pigs fed the higher concentrations of DHA.
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Affiliation(s)
- William Jon Meadus
- Lacombe Research Center, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada T4L 1W1.
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19
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Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat. Meat Sci 2009; 83:412-6. [DOI: 10.1016/j.meatsci.2009.06.019] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2008] [Revised: 06/05/2009] [Accepted: 06/08/2009] [Indexed: 11/18/2022]
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20
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Watanabe A, Ueda Y, Higuchi M, Shiba N. Analysis of volatile compounds in beef fat by dynamic-headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. J Food Sci 2008; 73:C420-5. [PMID: 18576988 DOI: 10.1111/j.1750-3841.2008.00764.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
A solid-phase microextraction (SPME) technique has been applied to the determination of the volatile compounds, including diterpenoids and lactones, in cooked beef fat. The ability of static-headspace SPME to extract lactones was disappointing, regardless of the type of SPME fiber or the temperature used. Dynamic-headspace SPME extraction with 50-/30-microm divinylbenzene-Carboxen on a polydimethylsiloxane fiber at 100 degrees C, by contrast, enabled the analysis of volatiles, including delta-lactones, gamma-lactones, and diterpenoids, with 50-/30-microm divinylbenzene-Carboxen on a polydimethylsiloxane fiber at 100 degrees C. Fifty-three compounds were identified from only 0.20 g of rendered beef fat, and 76% of these showed reliable peak size repeatability: the coefficient of variation was less than 10% on the total ion chromatograms obtained from gas chromatography-mass spectrometry (GC-MS) analysis. Some lactones showed higher CV values (>10%), but single-ion mode GC-MS analysis reduced them to 10% or less. In a study of beef samples available to the Japanese market, our analytical procedure revealed significantly higher levels of 1-hexanol, octadecane, ethyl tetradecanoate, gamma-nonalactone, but lower levels of delta-decalactone, delta-dodecalactone, and neophytadiene, in Japanese Black cattle than in beef imported from Australia.
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Affiliation(s)
- A Watanabe
- Grazing and Meat Production Research Team, Tohoku National Agricultural Research Center, Morioka, Iwate, 020-0198, Japan.
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21
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Use of sodium caseinate/glycerol edible films to reduce lipid oxidation in sliced turkey meat. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0950-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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22
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Laguerre M, Lecomte J, Villeneuve P. Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges. Prog Lipid Res 2007; 46:244-82. [PMID: 17651808 DOI: 10.1016/j.plipres.2007.05.002] [Citation(s) in RCA: 365] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2007] [Revised: 05/09/2007] [Accepted: 05/11/2007] [Indexed: 12/12/2022]
Abstract
Oxidative degradation of lipids, especially that induced by reactive oxygen species (ROS), leads to quality deterioration of foods and cosmetics and could have harmful effects on health. Currently, a very promising way to overcome this is to use vegetable antioxidants for nutritional, therapeutic or food quality preservation purposes. A major challenge is to develop tools to assess the antioxidant capacity and real efficacy of these molecules. Many rapid in vitro tests are now available, but they are often performed in dissimilar conditions and different properties are thus frequently measured. The so-called 'direct' methods, which use oxidizable substrates, seem to be the only ones capable of measuring real antioxidant power. Some oxidizable substrates correspond to molecules or natural extracts exhibiting biological activity, such as lipids, proteins or nucleic acids, while others are model substrates that are not encountered in biological systems or foods. Only lipid oxidation and direct methods using lipid-like substrates will be discussed in this review. The main mechanisms of autoxidation and antioxidation are recapitulated, then the four components of a standard test (oxidizable substrate, medium, oxidation conditions and antioxidant) applied to a single antioxidant or complex mixtures are dealt with successively. The study is focused particularly on model lipids, but also on dietary and biological lipids isolated from their natural environment, including lipoproteins and phospholipidic membranes. Then the advantages and drawbacks of existing methods and new approaches are compared according to the context. Finally, recent trends based on the chemometric strategy are introduced as a highly promising prospect for harmonizing in vitro methods.
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Affiliation(s)
- M Laguerre
- UMR 1208 Ingénierie des Agropolymères et Technologies Emergentes, CIRAD, INRA, Montpellier SupAgro, Université Montpellier 2, F-34000 Montpellier, France
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Influence of heat treatment on lipid oxidation and glutathione peroxidase activity in chicken and duck meat. INNOV FOOD SCI EMERG 2006. [DOI: 10.1016/j.ifset.2005.10.001] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Ross CF, Smith DM. Use of Volatiles as Indicators of Lipid Oxidation in Muscle Foods. Compr Rev Food Sci Food Saf 2006; 5:18-25. [DOI: 10.1111/j.1541-4337.2006.tb00077.x] [Citation(s) in RCA: 125] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Bragagnolo N, Danielsen B, Skibsted LH. Effect of rosemary on lipid oxidation in pressure-processed, minced chicken breast during refrigerated storage and subsequent heat treatment. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0013-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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27
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Liu SM, Eady SJ. Glutathione: its implications for animal health, meat quality, and health benefits of consumers. ACTA ACUST UNITED AC 2005. [DOI: 10.1071/ar05053] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
There has been an increasing focus on the role of antioxidants for human health. This review outlines associations of the most predominant antioxidant, glutathione (GSH), in the body and some ageing-related diseases. Strategies to replete GSH, particularly developing animal-source food products, are discussed. Potentials to alter GSH content in the animal’s body and its possible effects on health are also explored.
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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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Effect of dietary tocopherols and tocotrienols on the antioxidant status and lipid stability of chicken. Meat Sci 2004; 68:155-62. [DOI: 10.1016/j.meatsci.2003.12.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2003] [Revised: 12/09/2003] [Accepted: 12/09/2003] [Indexed: 11/21/2022]
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30
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Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurries. Meat Sci 2004; 66:719-25. [DOI: 10.1016/j.meatsci.2003.07.004] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2003] [Revised: 07/11/2003] [Accepted: 07/25/2003] [Indexed: 11/18/2022]
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Marco A, Navarro J, Flores M. Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME). Food Chem 2004. [DOI: 10.1016/s0308-8146(03)00288-7] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Goodridge CF, Beaudry RM, Pestka JJ, Smith DM. Solid phase microextraction-gas chromatography for quantifying headspace hexanal above freeze-dried chicken myofibrils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:4185-4190. [PMID: 12848482 DOI: 10.1021/jf0260646] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
A method using solid phase microextraction (SPME) combined with gas chromatography/mass spectrometry (GC/MS) was developed and used to determine the oxidation of freeze-dried chicken myofibrils spiked with methyl linoleate. Freeze-dried chicken myofibrils were found to act as a significant reservoir for hexanal. Recovery of hexanal emissions from the headspace above spiked myofibrils was 95% using a 5 min sampling time, with a total analysis time of approximately 12 min/sample. The SPME-GC/MS working linear response was from 0.01 to 10 mg hexanal/L (r( 2) = 0.995). Freeze-dried chicken myofibrils with added methyl linoleate (0.6 mmol/g of protein) were stored at 50 degrees C at water activities of 0.30 and 0.75 for 0, 12, 27, and 50 h. Lipid oxidation was determined using SPME-GC/MS to measure headspace hexanal concentration, the thiobarbituric acid reactive substances assay (TBARS) to quantify malonaldehyde, and a conjugated diene assay. Lipid oxidation was influenced by storage time and water activity. A strong correlation (r = 0.938) existed between SPME-GC/MS and TBARS. The use of SPME-GC/MS was a sensitive and rapid method for detecting hexanal as an indicator of lipid oxidation in chicken myofibrils.
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Affiliation(s)
- Carolyn F Goodridge
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA.
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Conchillo A, Ansorena D, Astiasarán I. Combined effect of cooking (grilling and roasting) and chilling storage (with and without air) on lipid and cholesterol oxidation in chicken breast. J Food Prot 2003; 66:840-6. [PMID: 12747694 DOI: 10.4315/0362-028x-66.5.840] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The oxidation of the lipid fraction and cholesterol in raw and cooked chicken breast samples stored for 0 and 6 days at 4 degrees C under aerobic conditions and in vacuum packaging was studied. The multivariate statistical analysis showed significant effects of both culinary process and storage conditions on the lipid and cholesterol oxidation process, with a significant interaction between the two variables. Aerobic storage increased thiobarbituric acid reactive substances (TBA) from 0.04 to 0.06 ppm for raw samples, from 0.21 to 1.20 ppm for grilled samples, and from 0.24 to 1.62 ppm for roasted samples. During vacuum storage, only roasted samples showed significant increases in TBA. Levels of total cholesterol oxidation products (COP) remained low (2.88 to 4.35 microg/g of lipid) for all raw samples. Cooking increased COP levels to 12.85 and 11.54 microg/ g of lipid for grilled and roasted samples, respectively. Total COP and all individual COP except for cholestanetriol were significantly correlated with TBA and the peroxide index. However, the most extensive effect was attributable to the aerobic storage of cooked samples, which led to COP levels of 92.35 and 88.60 microg/g of lipid in grilled and roasted samples, respectively. Vacuum packaging did not increase COP levels for cooked samples.
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Affiliation(s)
- Ana Conchillo
- Departamento de Bromatología, Tecnología de Alimentos y Toxicología, Facultad de Farmacia, Universidad de Navarra, 31080 Pamplona, Spain
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Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values. Meat Sci 2003; 64:19-25. [DOI: 10.1016/s0309-1740(02)00132-8] [Citation(s) in RCA: 100] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2002] [Revised: 05/20/2002] [Accepted: 05/20/2002] [Indexed: 11/20/2022]
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Fernando LN, Berg EP, Grün IU. Quantitation of hexanal by automated SPME for studying dietary influences on the oxidation of pork. J Food Compost Anal 2003. [DOI: 10.1016/s0889-1575(02)00173-4] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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36
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Nissen LR, Huynh-Ba T, Petersen MA, Bertelsen G, Skibsted LH. Potential use of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakes. Food Chem 2002. [DOI: 10.1016/s0308-8146(02)00160-7] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork. Meat Sci 2001; 58:347-57. [DOI: 10.1016/s0309-1740(00)00156-x] [Citation(s) in RCA: 69] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2000] [Revised: 12/05/2000] [Accepted: 12/12/2000] [Indexed: 11/21/2022]
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Elmore JS, Mottram DS, Hierro E. Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork. J Chromatogr A 2001; 905:233-40. [PMID: 11206790 DOI: 10.1016/s0021-9673(00)00990-0] [Citation(s) in RCA: 80] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The volatile aroma compounds in cooked pork were examined using solid-phase microextraction (SPME). Two SPME fibres coated with different stationary phases were used simultaneously to collect aroma compounds from the headspace above the pork. One fibre was coated with 75 microm. Carboxen-polydimethylsiloxane and the other was coated with 50/30 microm divinylbenzene-Carboxen on polydimethylsiloxane. After extraction, the two fibres were desorbed in the injection port of a gas chromatograph sequentially, so that the aroma compounds from both of the fibres could be analysed in one gas chromatogram. This procedure resulted in a chromatogram containing a more complete aroma profile for cooked pork than the chromatograms from either of the fibres on their own. Thirty-six compounds were identified in cooked pork for the first
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Affiliation(s)
- J S Elmore
- School of Food Biosciences, The University of Reading, Whiteknights, UK.
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39
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Nissen LR, Månsson L, Bertelsen G, Huynh-Ba T, Skibsted LH. Protection of dehydrated chicken meat by natural antioxidants as evaluated by electron spin resonance spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:5548-5556. [PMID: 11087517 DOI: 10.1021/jf0003552] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Dehydrated chicken meat (a(w) = 0.20-0.35) made from mechanically deboned chicken necks can be protected against oxidative deterioration during storage by rosemary extract (at a sensory acceptable level of 1000 ppm, incorporated prior to drying). The efficiency of the rosemary extract was similar to that obtained by synthetic antioxidants in a reference product (70 ppm butylated hydroxyanisole and 70 ppm octyl gallate). Tea extract and coffee extract were less efficient than rosemary and synthetic antioxidants. Among the natural antioxidants tested, grape skin extract provided the least protection against oxidative changes in dehydrated chicken meat. Radicals in the product, quantified by direct measurement by electron spin resonance (ESR) spectrometry, developed similarly to headspace ethane, pentane, and hexanal, and to oxygen depletion both in unprotected and protected products. The ESR signal intensity and headspace hexanal both correlated with the sensory descriptor "rancidity" as evaluated by a trained sensory panel. Hexanal, as a secondary lipid oxidation product, showed an exponential dependence on the level of radicals in the product in agreement with a chain reaction mechanism for autoxidation, and direct ESR measurement may be used in quality control of dehydrated food products.
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Affiliation(s)
- L R Nissen
- Food Chemistry, Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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