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Glišić M, Bošković Cabrol M, Čobanović N, Starčević M, Samardžić S, Veličković I, Maksimović Z. The Effects of Sunflower and Maize Crop Residue Extracts as a New Ingredient on the Quality Properties of Pork Liver Pâtés. Foods 2024; 13:788. [PMID: 38472901 DOI: 10.3390/foods13050788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 02/22/2024] [Accepted: 02/26/2024] [Indexed: 03/14/2024] Open
Abstract
The present study aimed to evaluate the antioxidant capacity of ethanolic extracts from post-harvest sunflower and maize stalk residues, and their impact on the chemical composition, physicochemical parameters, lipid oxidative stability, microbiological properties, and sensory characteristics of pork liver pâtés over a 90-day storage period. Four formulations were prepared: a control group (CON), a batch with butylated hydroxytoluene as a synthetic antioxidant (BHT), 1% ethanolic extract from sunflower residues (SSRE), and 1% ethanolic extract from maize residues (MSRE). The MSRE had a higher total phenol content and showed better antioxidant activity relative to the SSRE (p < 0.01). The addition of SSRE decreased the lightness and increased the redness in the pork liver pâtés, with these pâtés showing the highest total color difference compared to the control (p < 0.01). The crop extracts increased the n-6 and total PUFA contents in pâtés and improved the PUFA/SFA ratio (p < 0.01). Formulations containing crop residue extracts showed higher TBARs and POV values than the control and BHT group (p < 0.01), indicating a pro-oxidant effect and accelerated lipid oxidation in pâtés during storage. As far as microbiological quality, the presence of crop residue extracts decreased the total viable count, lactic acid bacteria, and psychotropic aerobic bacteria (p < 0.01). The incorporation of crop extracts in the pork pâtés impaired their sensory quality, particularly color, odor, aroma, and flavor, and decreased their overall acceptability. These results indicated that, while the crop residue extracts were not as effective as synthetic antioxidants in preserving the lipid stability of pâtés, they demonstrated potential for enhancing the microbial quality of this type of meat product.
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Affiliation(s)
- Milica Glišić
- Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, University of Belgrade, 11000 Belgrade, Serbia
| | - Marija Bošković Cabrol
- Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, University of Belgrade, 11000 Belgrade, Serbia
- Department of Agronomy, Food, Natural Resources, Animal and Environment (DAFNAE), University of Padova, 35020 Padova, Italy
| | - Nikola Čobanović
- Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, University of Belgrade, 11000 Belgrade, Serbia
| | | | - Stevan Samardžić
- Faculty of Pharmacy, Department of Pharmacognosy, University of Belgrade, 11000 Belgrade, Serbia
| | - Ivona Veličković
- Faculty of Biology, Institute of Botany and Botanical Garden "Jevremovac", University of Belgrade, 11000 Belgrade, Serbia
| | - Zoran Maksimović
- Faculty of Pharmacy, Department of Pharmacognosy, University of Belgrade, 11000 Belgrade, Serbia
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Salim R, Nehvi IB, Mir RA, Tyagi A, Ali S, Bhat OM. A review on anti-nutritional factors: unraveling the natural gateways to human health. Front Nutr 2023; 10:1215873. [PMID: 37720376 PMCID: PMC10501406 DOI: 10.3389/fnut.2023.1215873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Accepted: 08/15/2023] [Indexed: 09/19/2023] Open
Abstract
Humans are constantly facing multiple health challenges from both communicable and non-communicable diseases that significantly affect their health. Additionally, drug resistance or failure has made the situation even worse and poses serious challenges for researchers to develop new drugs. Hence, to address these problems, there is an urgent need to discover and develop timely and long-term-based therapeutic treatments from different sources. One such approach is harnessing the potential of plant secondary metabolites. Plants have been utilized for therapeutic purposes in addition to being used for nutritional benefits. In the last two decades, plant-based drug developments have been one of the effective means of treating human diseases owing to their multiple functions. More recently, anti-nutritional factors (ANFs) have emerged as one of the important targets for novel plant-based drug development due to their multifaceted and potential pharmacological properties. However, their anti-nutritional properties have been the major setback for their limited success in the pharmacological sector. In this review, we provide an overview of ANFs and their beneficial roles in preventing human diseases with multiple case studies. We also highlight the recent developments and applications of ANFs in the food industry, agriculture, and pharmaceutics with future perspectives. Furthermore, we evaluate meta-analyses on ANFs from the last 30 years in relation to their function in human health benefits. This review is an endeavor to reevaluate the merit of these natural compounds and explore their potential for both human and animal health.
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Affiliation(s)
- Rehana Salim
- Division of Food Science and Technology, SKUAST, Shalimar, India
| | | | - Rakeeb Ahmad Mir
- Department of Biotechnology, School of Life Sciences, Central University of Kashmir, Ganderbal, India
| | - Anshika Tyagi
- Department of Biotechnology, Yeungnam University, Gyeongsan, Republic of Korea
| | - Sajad Ali
- Department of Biotechnology, Yeungnam University, Gyeongsan, Republic of Korea
| | - Owais M. Bhat
- Department of Biotechnology, School of Life Sciences, Central University of Kashmir, Ganderbal, India
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Mandela Z, Arnaud E, Hoffman LC. Physico-Chemical Characteristics and Lipid Oxidative Stability of Zebra (Equus Burchelli) Droëwors Made Using Different Levels of Sheep Fat. Foods 2021; 10:foods10102497. [PMID: 34681545 PMCID: PMC8536107 DOI: 10.3390/foods10102497] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 10/01/2021] [Accepted: 10/02/2021] [Indexed: 01/04/2023] Open
Abstract
The physico-chemical properties (proximate, salt content, water activity (aw), pH) and lipid oxidation of droëwors (dried salted/spiced meat sausages) produced with zebra meat and different sheep fat levels (10, 15, and 20% by weight) measured at day 0 (before drying), day 2 (after drying at 30 °C and 40% relative humidity), and over a 90 day storage (day 17, 32, 47, 62, 77, and 92) under vacuum at 25 °C were investigated. The use of lower fat levels (10 and 15%) in the formulation resulted in higher weight loss during drying and droëwors with higher protein, ash, and salt content and lower aw and pH compared to the droëwors made with 20% fat. The pH increased (p < 0.001) during storage for all the fat levels, while the moisture content and the aw were stable as expected. TBARS values were the highest in droëwors made with 20% of fat after drying (day 2), but droëwors made with 10% of fat reached similar maximal values on day 17. Formulations containing 15% sheep fat displayed the lowest TBARS values after drying and along storage, and thus had the best characteristics in relation to oxidative stability.
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Affiliation(s)
- Zikhona Mandela
- Department of Livestock and Pasture Science, University of Fort Hare, Private Bag X 1314, Alice 5700, South Africa;
| | - Elodie Arnaud
- Department of Animal Sciences, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa;
- CIRAD, UMR QualiSud, Matieland, Stellenbosch 7602, South Africa
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, F-34398 Montpellier, France
- Correspondence:
| | - Louwrens C. Hoffman
- Department of Animal Sciences, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa;
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building, 8115, Office 110, Gatton 4343, Australia
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de Oliveira VS, Ferreira FS, Cople MCR, Labre TDS, Augusta IM, Gamallo OD, Saldanha T. Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review. Compr Rev Food Sci Food Saf 2018; 17:1465-1483. [DOI: 10.1111/1541-4337.12386] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 05/07/2018] [Accepted: 09/07/2018] [Indexed: 12/15/2022]
Affiliation(s)
- Vanessa Sales de Oliveira
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Fernanda Silva Ferreira
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Maria Clara Ramos Cople
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Tatiana da Silva Labre
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Ivanilda Maria Augusta
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Ormindo Domingues Gamallo
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
| | - Tatiana Saldanha
- Dept. of Food Technology, Inst. of Technology; Univ. Federal Rural of Rio de Janeiro (UFRRJ); Rodovia Br 465, km 7 Seropédica RJ 23890-000 Brazil
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Silva EO, Bracarense APFRL. Phytic Acid: From Antinutritional to Multiple Protection Factor of Organic Systems. J Food Sci 2016; 81:R1357-62. [PMID: 27272247 DOI: 10.1111/1750-3841.13320] [Citation(s) in RCA: 75] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2015] [Revised: 03/04/2016] [Accepted: 03/22/2016] [Indexed: 02/07/2023]
Abstract
Several studies have shown the benefits of natural antioxidants on health and food preservation. Phytic acid (IP6) is a natural antioxidant that is found mainly in cereals and vegetables and, for a long period of time, was considered an antinutritional factor. However, in vitro and in vivo studies have demonstrated its beneficial effects in the prevention and treatment of several pathological conditions and cancer. Despite the numerous benefits of IP6, the signs and intracellular interactions mediated by this antioxidant remain poorly understood. This review describes the main chemical and biological aspects of IP6, as well as its actions in the prevention and treatment of various diseases.
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Affiliation(s)
- Elisângela O Silva
- Laboratory of Animal Pathology, Univ. Estadual de Londrina, Rodovia Celso Garcia Cid, km 380, 86057-990, Londrina, PR, Brazil
| | - Ana Paula F R L Bracarense
- Laboratory of Animal Pathology, Univ. Estadual de Londrina, Rodovia Celso Garcia Cid, km 380, 86057-990, Londrina, PR, Brazil
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Pastorelli G, Rossi R, Ratti S, Corino C. Plant extracts in heavy pig feeding: effects on quality of meat and Cremona salami. ANIMAL PRODUCTION SCIENCE 2016. [DOI: 10.1071/an14532] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The influence of dietary plant extracts (PE) from Lippia spp. titrated in verbascoside (0 and 5 mg/kg feed) during the last period of heavy fattening pig on fresh meat and on Cremona (Protected Geographical Indication) salami quality were evaluated. Meat quality was measured as thiobarbituric acid reactive substances (TBARS), chemical composition, drip and cooking loss and quality of Cremona salami was assessed as chemical composition, TBARS, cholesterol content, fatty acid composition and sensory analysis. No differences were found for proximate composition either in raw meat or in salami. A lower oxidative (P < 0.05) susceptibility was found in the Biceps femoris muscle of the PE group. Sensory analysis of salami showed that dietary integration did not affect the characteristics of the Protected Geographical Indication product excepting for the colour that resulted more intensely in the PE group. PE significantly lowered the saturated fatty acid content and increased the monounsaturated fatty acids of salami. These results need to be confirmed in further studies.
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Khan MI, Min JS, Lee SO, Yim DG, Seol KH, Lee M, Jo C. Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products. Lipids Health Dis 2015; 14:89. [PMID: 26260472 PMCID: PMC4531484 DOI: 10.1186/s12944-015-0091-5] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Accepted: 08/03/2015] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Cholesterol is an important biological compound; however, its oxidation products have been proven to be harmful to human health. Cooking, storage, and reheating methods significantly affect the safety of meat products, as they contribute to the production of cholesterol oxidation products (COPs). METHODS Three cooking methods were used to cook sausages, loin ham, bacon, luncheon meat, and pressed ham, in order to investigate the effect of cooking, storage, and reheating on total cholesterol and on the formation of COPs. Cooked samples were stored at 4 °C and reheated after 3 and 6 storage days by the same cooking method or by microwaving. The samples were assessed for total lipids, cholesterol, and cholesterol oxides. RESULTS The average cholesterol content in the processed meat varied from 76.0 mg/100 g to 201.70 mg/100 g. Microwaved ham showed the lowest cholesterol content compared to that of other processed meat products. Significant differences were found in cholesterol content and cholesterol oxidation products depending on cooking, storage, and reheating methods. Six cholesterol oxides were found in processed meat, of which 7β-hydroxycholesterol and α-epoxides were detected as the major oxidation products. CONCLUSIONS Microwaving and oven grilling resulted in higher production of COPs in processed meat as compared with other cooking methods. Refrigerated storage tended to significantly increase the COPs content.
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Affiliation(s)
- Muhammad I Khan
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 151-921, South Korea.
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38040, Pakistan.
| | | | - Sang-Ok Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 151-921, South Korea.
| | - Dong Gyun Yim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju, 660-757, South Korea.
| | - Kuk-Hwan Seol
- National Institute of Animal Science, RDA, Cheonan, 331-801, South Korea.
| | - Mooha Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 151-921, South Korea.
- College of Agriculture and Life Science, Arsi University, Asella, Ethiopia.
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 151-921, South Korea.
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Penko A, Polak T, Lušnic Polak M, Požrl T, Kakovič D, Žlender B, Demšar L. Oxidative stability of n-3-enriched chicken patties under different package-atmosphere conditions. Food Chem 2015; 168:372-82. [DOI: 10.1016/j.foodchem.2014.07.075] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2014] [Revised: 06/17/2014] [Accepted: 07/14/2014] [Indexed: 11/27/2022]
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10
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Nassu RT, Gonçalves LAG, Pereira da Silva MAA, Beserra FJ. Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant. Meat Sci 2012; 63:43-9. [PMID: 22061984 DOI: 10.1016/s0309-1740(02)00051-7] [Citation(s) in RCA: 97] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2001] [Revised: 01/24/2002] [Accepted: 01/24/2002] [Indexed: 11/18/2022]
Abstract
Goat meat was used for fermented sausage processing. The oxidative stability of the fermented goat meat sausage, containing two different levels of natural antioxidant (rosemary-Rosmarinus officinalis), at room temperature, was evaluated by way of periodical analyses for thiobarbituric reactive substances (TBARS), overall acceptance and descriptive sensory profile, for 90 days. The initial values for TBARS indicated that lipid oxidation occurred during the processing of the fermented sausages. Significant correlations were not found between the TBARS values and the sensory analysis, except for an oxidized aroma in the control sample and the overall acceptance after 75 days of storage. Formulations containing 0.05% rosemary showed the best characteristics in relation to oxidative stability, with the lowest initial values for TBARS, the greatest sum for the overall acceptance sensory, highest values for red color and lowest scores for oxidized aroma and flavor, when compared with the sample containing 0.025% rosemary.
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Affiliation(s)
- Renata Tieko Nassu
- Embrapa Agroindústria Tropical. R. Dra. Sara Mesquita, 2270-Pici, Fortaleza-CE, CEP 60511-110, Brazil
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Wójciak K, Dolatowski Z, Kołożyn-Krajewska D, Trząskowska M. The Effect of theLactobacillus CaseiLock 0900 Probiotic Strain on the Quality of Dry-Fermented Sausage During Chilling Storage. J FOOD QUALITY 2012. [DOI: 10.1111/j.1745-4557.2012.00458.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- K.M. Wójciak
- Department of Meat Technology and Food Quality; Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street; 20-704; Lublin; Poland
| | - Z.J. Dolatowski
- Department of Meat Technology and Food Quality; Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street; 20-704; Lublin; Poland
| | - D. Kołożyn-Krajewska
- Department of Catering Technology and Food Hygiene; Faculty of Human Nutrition and Consumer Science; Warsaw University of Life Sciences - SGGW; Warsaw; Poland
| | - M. Trząskowska
- Department of Catering Technology and Food Hygiene; Faculty of Human Nutrition and Consumer Science; Warsaw University of Life Sciences - SGGW; Warsaw; Poland
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MOAREFIAN M, BARZEGAR M, SATTARI M. CINNAMOMUM ZEYLANICUMESSENTIAL OIL AS A NATURAL ANTIOXIDANT AND ANTIBACTRIAL IN COOKED SAUSAGE. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2011.00600.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.05.011] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Lin Y, Huang M, Zhou G, Zou Y, Xu X. Prooxidant Effects of the Combination of Green Tea Extract and Sodium Nitrite for Accelerating Lipolysis and Lipid Oxidation in Pepperoni during Storage. J Food Sci 2011; 76:C694-700. [DOI: 10.1111/j.1750-3841.2011.02187.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Polak T, Žlender B, Lušnic M, Gašperlin L. Effects of coenzyme Q10, α-tocopherol and ascorbic acid on oxidation of cholesterol in chicken liver pâté. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.10.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Yalcin H. Antioxidative effects of some phenolic compounds and carotenoids on refined hazelnut oil. J Verbrauch Lebensm 2010. [DOI: 10.1007/s00003-010-0644-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Hayes J, Stepanyan V, O’Grady M, Allen P, Kerry J. Evaluation of the effects of selected phytochemicals on quality indices and sensorial properties of raw and cooked pork stored in different packaging systems. Meat Sci 2010; 85:289-96. [DOI: 10.1016/j.meatsci.2010.01.016] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2009] [Revised: 01/11/2010] [Accepted: 01/13/2010] [Indexed: 11/24/2022]
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Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties. Meat Sci 2010; 84:613-20. [DOI: 10.1016/j.meatsci.2009.10.020] [Citation(s) in RCA: 111] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2009] [Revised: 10/20/2009] [Accepted: 10/22/2009] [Indexed: 11/18/2022]
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Zanardi E, Battaglia A, Ghidini S, Conter M, Badiani A, Ianieri A. Lipid oxidation of irradiated pork products. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.02.016] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs. Meat Sci 2009; 83:431-7. [PMID: 20416691 DOI: 10.1016/j.meatsci.2009.06.021] [Citation(s) in RCA: 112] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2008] [Revised: 05/19/2009] [Accepted: 06/10/2009] [Indexed: 11/21/2022]
Abstract
The aim of this work was to study the influence of different cooking methods (grilled (GR), fried (FP), microwave (MW) and roasted (RO)) on lipid oxidation and formation of free cholesterol oxidation products (COPs) of meat from Iberian pigs that have been fed on an intensive system. Moisture and total lipid content, TBARs, hexanal and COPs were measured in Latissimus dorsi muscle samples. Cooking did not produce changes in total lipid content in meat but induced significantly higher lipid oxidation (TBARs and hexanal values) (p<0.001) and cholesterol oxidation (COPs) (p<0.01). When the different cooking methods were studied, the grilled method was the least affected by lipid oxidation (TBARs and hexanal) compared to the others. There were no significant differences among different cooking methods on COPs values. The most abundant cholesterol oxides were both 7α-hydroxycholesterol and 7β-hydroxycholesterol in all groups studied.
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Summo C, Bilancia MT, Caponio F. Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compounds. Meat Sci 2008; 79:722-6. [DOI: 10.1016/j.meatsci.2007.11.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2007] [Revised: 11/07/2007] [Accepted: 11/13/2007] [Indexed: 11/24/2022]
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22
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Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants. Meat Sci 2004; 66:415-23. [DOI: 10.1016/s0309-1740(03)00129-3] [Citation(s) in RCA: 91] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2002] [Revised: 04/28/2003] [Accepted: 05/20/2003] [Indexed: 11/20/2022]
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23
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Effect of retail lights on acceptability of salami. Meat Sci 2004; 66:219-23. [DOI: 10.1016/s0309-1740(03)00094-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2003] [Revised: 04/09/2003] [Accepted: 04/15/2003] [Indexed: 11/21/2022]
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Petrón MJ, García-Regueiro JA, Martín L, Muriel E, Antequera T. Identification and quantification of cholesterol and cholesterol oxidation products in different types of Iberian hams. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:5786-5791. [PMID: 12952434 DOI: 10.1021/jf034100a] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Cholesterol and cholesterol oxidation products (COPs) were determined in four different groups of dry-cured Iberian hams, based on the feeding received by pigs and their degree of crossbreeding. After lipid extraction, GC-FID for cholesterol determination and GC-MS to analyze COPs were used. Cholesterol content ranged from 30 to 34 mg/100 g of muscle. Some of the COPs analyzed, such as 7alpha-hydroxycholesterol, 7beta-hydroxycholesterol, and 7-ketocholesterol, were detected in all of the samples. The major cholesterol oxide was 7-ketocholesterol; its concentration ranged from 57 to 71 microg/100 g of muscle. The content of cholesterol and cholesterol oxides in intramuscular lipids of hams was not affected by diet or crossbreeding of Iberian pigs.
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Affiliation(s)
- María J Petrón
- Laboratory of Food Technology, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Carretera de Cáceres s/n, 06071 Badajoz, Spain.
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Echarte M, Zulet MA, Astiasaran I. Oxidation process affecting fatty acids and cholesterol in fried and roasted salmon. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:5662-5667. [PMID: 11714374 DOI: 10.1021/jf010199e] [Citation(s) in RCA: 74] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Salmon was processed by three different culinary techniques: pan-frying with olive oil, pan-frying with soya oil, and roasting. Roasting did not modify the fat content from that of raw samples. Frying increased the fat content 2-fold, with no difference between samples fried with different oils. Total cholesterol oxidized products (COPs) were 0.74, 2.98, 3.35, and 7.38 microg/g fat in raw, fried with olive oil, fried with soya oil, and roasted salmon, respectively, which represent 0.01, 0.08, 0.09, and 0.15% of cholesterol. A significant correlation (r = 0.902, < or = 0.01) was found between acidity index and total COPs. The most abundant COPs were 7-ketocholesterol, which appeared in all the samples, and cholestanetriol (one of the most citotoxic COP), which appeared only in cooked samples (1.05-1.33 microg/g fat). All cooked samples supplied more omega-6 polyunsaturated fatty acids (PUFAs) than raw samples and showed higher omega-6/omega-3 ratios. Roasted salmon showed the lowest omega-3 content and the highest PUFAs/(SFAs)-C18:0 and MUFAs+PUFAs/(SFAs-C18:0) ratios.
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Affiliation(s)
- M Echarte
- Departamento de Bromatología, Tecnología de los Alimentos y Toxicología, Universidad de Navarra, 31080 Pamplona, Spain
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Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid. Meat Sci 2000; 55:169-75. [DOI: 10.1016/s0309-1740(99)00140-0] [Citation(s) in RCA: 60] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/1999] [Revised: 09/07/1999] [Accepted: 10/10/1999] [Indexed: 11/20/2022]
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