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Papuc C, Goran GV, Predescu CN, Nicorescu V. Mechanisms of Oxidative Processes in Meat and Toxicity Induced by Postprandial Degradation Products: A Review. Compr Rev Food Sci Food Saf 2016; 16:96-123. [DOI: 10.1111/1541-4337.12241] [Citation(s) in RCA: 155] [Impact Index Per Article: 19.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2016] [Revised: 10/13/2016] [Accepted: 10/14/2016] [Indexed: 01/09/2023]
Affiliation(s)
- Camelia Papuc
- UASVM of Bucharest; Faculty of Veterinary Medicine; 105 Splaiul Independentei, 5th district 050097 Bucharest Romania
| | - Gheorghe V. Goran
- UASVM of Bucharest; Faculty of Veterinary Medicine; 105 Splaiul Independentei, 5th district 050097 Bucharest Romania
| | - Corina N. Predescu
- UASVM of Bucharest; Faculty of Veterinary Medicine; 105 Splaiul Independentei, 5th district 050097 Bucharest Romania
| | - Valentin Nicorescu
- UASVM of Bucharest; Faculty of Veterinary Medicine; 105 Splaiul Independentei, 5th district 050097 Bucharest Romania
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Min JS, Khan MI, Lee SO, Yim DG, Seol KH, Lee M, Jo C. Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin. Korean J Food Sci Anim Resour 2016; 36:23-8. [PMID: 27499660 PMCID: PMC4973940 DOI: 10.5851/kosfa.2016.36.1.23] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Revised: 11/22/2015] [Accepted: 11/23/2015] [Indexed: 11/08/2022] Open
Abstract
This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were stored at 4℃ and reheated after 3 and 6 d of storage using the original method of preparation or alternately, microwaving. Fat content increased significantly with cooking as a result of the loss in moisture but cholesterol content remained unchanged. Pan roasting and microwave cooking caused a significantly higher production of COPs, as with the process of reheating using microwave, pan roasting, and oven grilling methods. The major COPs found in pork loin were cholestanetriol, 20-hydroxycholesterol, and 25-hydroxycholesterol, whose concentrations varied according to the different cooking and reheating methods used. Moreover, the aerobic storage of cooked pork loin under a refrigerated condition also increased the formation of cholesterol oxides on reheating.
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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 08826, 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 08826, Korea
| | - Dong Gyun Yim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 52655, Korea
| | - Kuk Hwan Seol
- National Institute of Animal Science, RDA, Cheonan 31002, Korea
| | - Mooha Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
- College of Agriculture & Environmental 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 08826, Korea
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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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Min JS, Lee SO, Khan MI, Yim DG, Seol KH, Lee M, Jo C. Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology. Lipids Health Dis 2015; 14:77. [PMID: 26201850 PMCID: PMC4512089 DOI: 10.1186/s12944-015-0074-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2015] [Accepted: 07/07/2015] [Indexed: 12/05/2022] Open
Abstract
BACKGROUND Cholesterol oxidation products (COPs) are produced during thermal processing of animal origin foods and are considered to have negative health impacts. The model systems are helpful to understand the impact of various factors on oxidation changes in foods during cooking process. METHODS The study presented herein investigates the effects of pH, presence of unsaturated fatty acids, and heat on the formation of cholesterol oxidation products (COPs). Two model systems were designed to investigate the formation of cholesterol oxidation products in different lipid environments. The cholesterol oxides produced were quantified using gas chromatography. RESULTS The level of cholesterol oxidation products decreased significantly at higher pH (above 5.8) and shorter heating time (3 h). The presence of unsaturated fatty acids (linoleic and oleic acids) significantly increased the amount of COPs under low-temperature heating conditions (100 °C and 1 h) but did not affect the production of COPs at higher temperature (150 °C). Increasing the temperature to 200 °C significantly increased the amount of COPs during the first hour of heating and this amount decreased upon further heating. The most frequently observed COPs in samples were α-epoxide, 20α-hydroxycholesterol, and 25-hydroxycholesterol. CONCLUSIONS In conclusion, pH below 5.8, presence of unsaturated fatty acid, and high cooking temperature (>150 °C) leads to increased production of cholesterol oxidation products.
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Affiliation(s)
| | - Sang-Ok Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 51-921, Korea.
| | - Muhammad Issa Khan
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 51-921, Korea.
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38040, Pakistan.
| | - Dong Gyun Yim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju, 660-757, Korea.
| | - Kuk-Hwan Seol
- National Institute of Animal Science, RDA, Cheonan, 331-801, Korea.
| | - Mooha Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 51-921, Korea.
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 51-921, Korea.
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Rodriguez-Estrada MT, Garcia-Llatas G, Lagarda MJ. 7-Ketocholesterol as marker of cholesterol oxidation in model and food systems: When and how. Biochem Biophys Res Commun 2014; 446:792-7. [DOI: 10.1016/j.bbrc.2014.02.098] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2014] [Accepted: 02/21/2014] [Indexed: 02/06/2023]
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Mariutti LRB, Nogueira GC, Bragagnolo N. Lipid and cholesterol oxidation in chicken meat are inhibited by sage but not by garlic. J Food Sci 2012; 76:C909-15. [PMID: 22417489 DOI: 10.1111/j.1750-3841.2011.02274.x] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
UNLABELLED The effects of the addition of sage and garlic in chicken meat on lipid and cholesterol oxidation, having as prooxidant factors the addition of salt, thermal treatment, and frozen storage, were evaluated. The content of unsaturated fatty acids did not change in the presence of sage; on the contrary, with garlic, the content of these fatty acids decreased after cooking and storage. Hexanal and pentanal contents were lower in patties containing sage, and higher in those with garlic. The 7-ketocholesterol was the cholesterol oxide found in higher amount in raw chicken on day 0, while the formation of 7β- and 7α-hydroxycholesterol was verified only from day 30 on. Cooking and storage resulted in increase of total cholesterol oxides and decrease of α- and γ-tocopherol. Sage was effective in controlling lipid and cholesterol oxidation, minimizing the prooxidant effects of salt, cooking, and storage. However, garlic presented no effect as antioxidant and accelerated lipid oxidation. PRACTICAL APPLICATION The addition of sage to chicken meat (0.1 g/100 g) is a good alternative to prevent and delay the formation of compounds derived from lipid oxidation that are responsible for off-flavors and loss of nutritional quality during long-term frozen storage. Care must be taken when using garlic to seasoning chicken meat products, such as hamburgers and meatballs, especially cooked or precooked due to its potential to promote lipid oxidation and consequently raising the risk of having the product rejected by the consumer.
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Affiliation(s)
- Lilian Regina Barros Mariutti
- Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, UNICAMP13083-862, Campinas, Säo Paulo, Brazil
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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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Cholesterol photosensitised oxidation of horse meat slices stored under different packaging films. Meat Sci 2010; 85:500-5. [DOI: 10.1016/j.meatsci.2010.02.023] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2009] [Revised: 02/18/2010] [Accepted: 02/22/2010] [Indexed: 11/19/2022]
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Ferioli F, Dutta PC, Caboni MF. Cholesterol and lipid oxidation in raw and pan-fried minced beef stored under aerobic packaging. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1050-1055. [PMID: 20355146 DOI: 10.1002/jsfa.3918] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND The type of packaging atmosphere has been reported as a technological factor that consistently affects the quality of lipid fraction in meat. Oxidation of cholesterol and lipids was evaluated before and after pan frying in commercial refrigerated minced beef stored under aerobic atmosphere for 1 and 8 days. RESULTS In raw beef, cholesterol and lipid oxidation developed at a slow rate. Cholesterol oxidation products (COPs) did not significantly vary (approximately 8 microg COPs g(-1) of fat) over 8 days, while in the same period thiobarbituric acid reactive substances (TBARS) less than doubled (from 0.7 to 1.2 malondialdehyde equivalents kg(-1) of muscle). Pan frying did not influence the oxidative degree in the fresh product but consistently catalyzed cholesterol oxidation in stored beef. A significant increase was assessed in beef at the end of storage: from 8.6 to 30.0 microg COPs g(-1) of fat in raw and cooked beef, respectively. CONCLUSION Aerobic packaging did not appear as a pro-oxidant factor in fresh minced beef with a good oxidative quality during a short period of refrigerated storage.
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Affiliation(s)
- Federico Ferioli
- Campus di Scienze degli Alimenti, Università di Bologna, 47023 Cesena (FC), Italy.
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O'Bryan CA, Crandall PG, Ricke SC, Olson DG. Impact of irradiation on the safety and quality of poultry and meat products: a review. Crit Rev Food Sci Nutr 2008; 48:442-57. [PMID: 18464033 DOI: 10.1080/10408390701425698] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
For more than 100 years research on food irradiation has demonstrated that radiation will make food safer and improve the shelf life of irradiated foods. Using the current food safety technology, we may have reached the point of diminishing returns even though recent figures from the CDC show a significant drop in the number of foodborne illnesses. However, too many people continue to get sick and die from eating contaminated food. New and under utilized technologies such as food irradiation need to be re-examined to achieve new levels of safety for the food supply. Effects of irradiation on the safety and quality of meat and poultry are discussed. Irradiation control of the principle microbial pathogens including viruses, the differences among at-risk sub-populations, factors affecting the diminished rate of improvement in food safety and published D values for irradiating raw meat and poultry are presented. Currently permitted levels of irradiation are probably not sufficient to control pathogenic viruses. Typical gram-negative spoilage organisms are very sensitive to irradiation. Their destruction leads to a significant increase in the acceptable shelf life. In addition, the destruction of these normal spoilage organisms did not provide a competitive growth advantage for irradiation injured food pathogens. Another of the main focuses of this review is a detailed compilation of the effects of most of the food additives that have been proposed to minimize the negative quality effect of irradiation. Most of the antimicrobials and antioxidants used singly or in combination produced an increased lethality of irradiation and a decrease in oxidation by-products. Combinations of dosage, temperature, dietary and direct additives, storage temperature and packaging atmosphere can produce meats that the average consumer will find indistinguishable from non-irradiated meats. A discussion of the production of unique radiological by-products is also included.
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Affiliation(s)
- Corliss A O'Bryan
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
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Mariutti LRB, Nogueira GC, Bragagnolo N. Optimization and validation of analytical conditions for cholesterol and cholesterol oxides extraction in chicken meat using response surface methodology. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:2913-2918. [PMID: 18419125 DOI: 10.1021/jf0735432] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The analytical conditions for the extraction of cholesterol and cholesterol oxides in chicken meat were optimized by means of response surface methodology. The separation and identification were performed by normal phase HPLC using UV and refractive index (RI) detectors, and the confirmation of the 11 cholesterol oxides identities in the samples was verified by HPLC-APCI-MS. The developed methodology showed good analytical performance, presenting recovery levels from 84 to 103% and detection limits varying from 0.01 to 0.06 microg/g for UV detection and from 1.98 to 2.12 microg/g for RI detection. The present study demonstrated the presence of 22 R-hydroxycholesterol, 24 S-hydroxycholesterol, and 22 S-hydroxycholesterol for the first time in chicken meat.
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Affiliation(s)
- Lilian R B Mariutti
- Department of Food Science, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, São Paulo, Brazil
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Conchillo A, Ansorena D, Astiasarán I. Use of microwave in chicken breast and application of different storage conditions: consequences on oxidation. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0077-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Eder K, Grünthal G, Kluge H, Hirche F, Spilke J, Brandsch C. Concentrations of cholesterol oxidation products in raw, heat-processed and frozen-stored meat of broiler chickens fed diets differing in the type of fat and vitamin E concentrations. Br J Nutr 2005; 93:633-43. [PMID: 15975162 DOI: 10.1079/bjn20051411] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The present study was performed to investigate the effect of dietary fat and vitamin E on concentrations of cholesterol oxidation products (COP) in broiler muscle. A total of 144 1-d-old broiler chicks were fed diets with either palm oil, soyabean oil or linseed oil and vitamin E concentrations of 20, 40 or 200 mg/kg for 35 d. COP concentrations were analysed in raw, heat-processed (180 degrees C, 20 min) and frozen-stored (-20 degrees C, 6 months) breast and thigh muscles. COP concentrations were influenced by dietary vitamin E concentration, dietary fat, treatment and type of muscle (P<0.001). Increasing the dietary vitamin E concentration generally reduced the concentration of COP. This effect was strongest in broilers fed linseed oil and weakest in broilers fed palm oil; the effect of vitamin E was also stronger in heated muscles than in raw or frozen-stored muscles. Moreover, the concentration of COP in thigh muscle was more strongly influenced by dietary vitamin E than that in breast muscle. COP concentrations in muscles were on average highest in broilers fed linseed oil and lowest in broilers fed palm oil, but the effect of the dietary fat also depended on the vitamin E concentration, the treatment and the type of muscle. In conclusion, our study shows that dietary fat and vitamin E influence the concentrations of total COP in broiler muscle. However, the effects of these factors were not only influenced by interactions between each other, but also depended on the treatment of the muscle and the type of muscle.
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Affiliation(s)
- Klaus Eder
- Institute of Nutritional Sciences Martin-Luther University Halle-Wittenberg, Germany.
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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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Lewis SJ, Velásquez A, Cuppett SL, McKee SR. Effect of electron beam irradiation on poultry meat safety and quality. Poult Sci 2002; 81:896-903. [PMID: 12079059 DOI: 10.1093/ps/81.6.896] [Citation(s) in RCA: 74] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The purpose of this study was to determine the effectiveness of electron beam irradiation at doses of 1.0 and 1.8 kGy on the elimination of bacteria from boneless, skinless chicken breasts without significantly altering product quality. Microbial testing was conducted in triplicate using a whole carcass rinse method with each nonirradiated control group and an irradiation treatment group consisting of 10 samples. Results indicated that mean counts for coliforms, generic Escherichia coli, and psychrotrophs were 3.13, 3.26, and 1.92 log10 cfu/200 mL rinsate, respectively, in the control samples. However, these populations were not detected after the samples were irradiated with 1.0 or 1.8 kGy. Mean count of 4.60 log10 cfu/200 mL rinsate was detected for aerobic bacteria in the control samples. Irradiation doses of 1.0 and 1.8 kGy reduced the levels to 2.23 and 1.62 log10 cfu/200 mL rinsate, respectively. Irradiation also rendered the fillets free of Salmonella and Campylobacter. Consumer taste panels (product stored for 0, 14, and 28 d at 0 C) indicated that, at Day 0, there were no differences among controls and treatment groups for any of the quality attributes tested. At Day 14, texture and flavor attributes were lower for the irradiated groups. At Day 28, samples irradiated with 1.0 and 1.8 kGy were less desirable with decreased texture, flavor, and overall acceptability. Degree of lipid oxidation also increased as storage time and level of irradiation increased. Irradiated samples also had higher a* values, indicating they were pinker in color.
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Affiliation(s)
- S J Lewis
- Department of Food Science and Technology, University of Nebraska-Lincoln, 68583-0919, USA
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