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Cocito LL, Permigiani S, Tapella F, Lattuca ME, Tomac A, Czerner M, Romero MC. Shelf-life of cooked meat of southern king crab ( Lithodes santolla) and false king crab ( Paralomis granulosa) during refrigerated storage. Heliyon 2024; 10:e36475. [PMID: 39262967 PMCID: PMC11388567 DOI: 10.1016/j.heliyon.2024.e36475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 08/15/2024] [Accepted: 08/15/2024] [Indexed: 09/13/2024] Open
Abstract
Lithodes santolla (SKC) and Paralomis granulosa (FSKC) are economically important resources exploited in southern South America. The effect of refrigerated storage (4 °C on flake ice) on physico-chemical (pH, thiobarbituric reactive substances (TBARs), total volatile basic nitrogen (TVB-N), water holding capacity (WHC), and water content (WC)), microbiological (total viable mesophilic bacteria (TVMC), psychrotrophic bacteria (TVPC), Staphylococcus spp, coliforms, enterobacteria, molds and yeasts) and sensory (odor, appearance, texture, juiciness, and taste) parameters was analyzed in the cooked SKC and FSKC merus. For each species, cooked merus from 36 animals were randomly distributed into 6 groups, corresponding to 0, 2, 5, 8, 11, and 14 days of storage. On each day, samples were taken for physico-chemical (n = 6), microbiological (n = 3), and sensory (n = 15) analyses. The pH values increased over time (P < 0.01 in both species), the TBARs only increased in FSKC (P = 0.008), whereas the TVB-N significantly rose only in SKC (P = 0.001). The WHC and the WC did not change over time for any of the king crab species (P > 0.05) in all cases. The presence of TVCM, TVCP, and Staphylococcus spp. in both species was observed from day 0. Furthermore, pathogenic microorganisms (S. aureus, coliforms, and enterobacteria) were not detected, and only the TVCP in SFKC reached the suggested microbial limit after 11 days. All sensory scores significantly decreased (P < 0.001) over time, but the quality of both king crab species remained acceptable until the 11th day. These findings suggest that the shelf-life of cooked merus was 11 and 8 days for SKC and SFKC, respectively, when stored at 4 °C with the presence of flake ice. These contributions consist of elucidating the shelf-life of these economically important seafood products and providing insights into their quality maintenance during storage.
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Affiliation(s)
- Laura L Cocito
- Centro Austral de Investigaciones Científicas, CADIC, Houssay 200, V9410CAB Ushuaia, Tierra del Fuego, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, C1425FQB, CABA, Argentina
| | - Sabrina Permigiani
- Centro Austral de Investigaciones Científicas, CADIC, Houssay 200, V9410CAB Ushuaia, Tierra del Fuego, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, C1425FQB, CABA, Argentina
| | - Federico Tapella
- Centro Austral de Investigaciones Científicas, CADIC, Houssay 200, V9410CAB Ushuaia, Tierra del Fuego, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, C1425FQB, CABA, Argentina
| | - M Eugenia Lattuca
- Centro Austral de Investigaciones Científicas, CADIC, Houssay 200, V9410CAB Ushuaia, Tierra del Fuego, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, C1425FQB, CABA, Argentina
| | - Alejandra Tomac
- Preservación y Calidad de Alimentos, INCITAA, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, J. B. Justo 4302, B7608FDQ Mar del Plata, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, C1425FQB, CABA, Argentina
| | - Marina Czerner
- Preservación y Calidad de Alimentos, INCITAA, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, J. B. Justo 4302, B7608FDQ Mar del Plata, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, C1425FQB, CABA, Argentina
| | - M Carolina Romero
- Centro Austral de Investigaciones Científicas, CADIC, Houssay 200, V9410CAB Ushuaia, Tierra del Fuego, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, C1425FQB, CABA, Argentina
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2
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Zhao W, Xu X. Involvement of Non‐starch Lipids from Endogenous Wheat in the Development of Bread Dough Rancidity During Frozen Storage. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Wenxiu Zhao
- School of Food Science and Technology Jiangnan University 1800 LiHu Road Wuxi Jiangsu Province 214122 P. R. China
| | - Xueming Xu
- School of Food Science and Technology Jiangnan University 1800 LiHu Road Wuxi Jiangsu Province 214122 P. R. China
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 LiHu Road Wuxi Jiangsu Province 214122 P. R. China
- International Joint Laboratory on Food Safety Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University Wuxi China
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3
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Influence of Grain- and Grass-Finishing Systems on Carcass Characteristics, Meat Quality, Nutritional Composition, and Consumer Sensory Attributes of Bison. Foods 2021; 10:foods10051060. [PMID: 34065784 PMCID: PMC8150981 DOI: 10.3390/foods10051060] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 05/04/2021] [Accepted: 05/06/2021] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to determine the influence of two finishing systems (grain- or grass-finishing) on carcass characteristics, meat quality, nutritional composition, and sensory attributes of bison. Bison heifers were assigned to either a grain- or grass-finishing treatment for 130 days prior to slaughter. Carcass measurements, lean color and fat color were recorded. Striploins (M. longissimus lumborum) were collected for analysis of pH, fatty acid profile, cholesterol, proximate analysis, Warner-Bratzler shear force, cook loss, and consumer sensory evaluation. Grain-finished bison heifers had greater (p < 0.01) hot carcass weights, dressing percentage, ribeye area, backfat, and marbling scores compared to grass-finished heifers. Instrumental color values (L*, a*, b*) of the ribeye and a* value of backfat opposite the ribeye were greater (p < 0.01) for grain-finished heifers. Steaks from grain-finished heifers had increased (p < 0.05) crude protein and fat content and decreased (p < 0.01) moisture compared to grass-finished heifers. The grain-finishing system produced steaks with increased (p < 0.01) cholesterol and total fatty acids (mg/g of wet tissue). The grain-finished system produced more tender (p < 0.05) steaks, but consumer sensory ratings did not differ (p > 0.10) between treatments. These data indicate that finishing systems influence bison carcass characteristics, nutritional composition, and meat quality, but do not translate to differences in consumer preferences.
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4
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Lorenzo RA, Tomac A, Tapella F, Yeannes MI, Romero MC. Biochemical and quality parameters of southern king crab meat after transport simulation and re-immersion. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107480] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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5
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Manful CF, Pham TH, Nadeem M, Wheeler E, Warren KJ, Vidal NP, Thomas RH. Assessing unfiltered beer-based marinades effects on ether and ester linked phosphatidylcholines and phosphatidylethanolamines in grilled beef and moose meat. Meat Sci 2021; 171:108271. [DOI: 10.1016/j.meatsci.2020.108271] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 07/29/2020] [Accepted: 07/29/2020] [Indexed: 12/20/2022]
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6
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Wessels MLJ, Azzollini D, Fogliano V. Frozen storage of lesser mealworm larvae (Alphitobius diaperinus) changes chemical properties and functionalities of the derived ingredients. Food Chem 2020; 320:126649. [PMID: 32217433 DOI: 10.1016/j.foodchem.2020.126649] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 03/16/2020] [Accepted: 03/18/2020] [Indexed: 12/01/2022]
Abstract
The effect of frozen storage on the chemical properties and ingredient functionalities of Lesser mealworms was investigated at -20 °C for 2 months. Major changes occurred in the first week of frozen storage. Proteins, among which heavy chain myosin, underwent denaturation and aggregation, as shown by a decrease in solubility, SDS-PAGE pattern, and Confocal Laser Scanning Microscopy. The ice melting point in larvae was -32.5 °C as determined by DSC: 25% of water is not frozen at -20 °C, possibly due to anti-freezing proteins preventing ice formation. The presence of unfrozen water favoured various enzymatic activities as shown by a pH decrease, indicating protein hydrolysis. The molecular changes during frozen storage increased the browning reactions due to phenoloxidase activity. Foaming ability, foam stability and gel network stability increased upon frozen storage due to protein denaturation. Results provide important information regarding the opportunity of frozen storage of insect larvae for both research and industrial purposes.
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Affiliation(s)
- M L J Wessels
- Food Quality & Design Group, Wageningen University & Research. Bornse Weilanden 9. 6708 WG, Wageningen, The Netherlands
| | - D Azzollini
- Food Quality & Design Group, Wageningen University & Research. Bornse Weilanden 9. 6708 WG, Wageningen, The Netherlands
| | - V Fogliano
- Food Quality & Design Group, Wageningen University & Research. Bornse Weilanden 9. 6708 WG, Wageningen, The Netherlands.
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7
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Vahmani P, Ponnampalam EN, Kraft J, Mapiye C, Bermingham EN, Watkins PJ, Proctor SD, Dugan MER. Bioactivity and health effects of ruminant meat lipids. Invited Review. Meat Sci 2020; 165:108114. [PMID: 32272342 DOI: 10.1016/j.meatsci.2020.108114] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 03/13/2020] [Accepted: 03/14/2020] [Indexed: 02/07/2023]
Abstract
Ruminant meat (RM) is an excellent source of high-quality protein, B vitamins and trace minerals and plays an important role in global food and nutrition security. However, nutritional guidelines commonly recommend reduced intake of RM mainly because of its high saturated fatty acid (SFA) content, and more recently because of its perceived negative environmental impacts. RM is, however, rich in heart healthy cis-monounsaturated fatty acids and can be an important source of long-chain omega-3 (n-3) fatty acids in populations with low fish consumption. In addition, RM is a source of bioactive phospholipids, as well as rumen-derived bioactive fatty acids including branched-chain, vaccenic and rumenic acids, which have been associated with several health benefits. However, the role of bioactive RM lipids in maintaining and improving consumers' health have been generally ignored in nutritional guidelines. The present review examines RM lipids in relation to human health, and evaluates the effectiveness of different feeding strategies and possibilities for future profile and content improvement.
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Affiliation(s)
- Payam Vahmani
- Department of Animal Science, University of California, 2201 Meyer Hall, Davis, California 95616, United States.
| | - Eric N Ponnampalam
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, VIC 3083, Australia.
| | - Jana Kraft
- Department of Animal and Veterinary Sciences, and Department of Medicine, Division of Endocrinology, Metabolism and Diabetes, The University of Vermont, Burlington, VT 05405, USA.
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
| | | | - Peter J Watkins
- Commonwealth Scientific Industry Research Organisation, 671 Sneydes Road, Werribees, VIC 3030, Australia.
| | - Spencer D Proctor
- Department of Agricultural Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada.
| | - Michael E R Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta T4L 1W1, Canada.
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Bermingham EN, Reis MG, Subbaraj AK, Cameron-Smith D, Fraser K, Jonker A, Craigie CR. Distribution of fatty acids and phospholipids in different table cuts and co-products from New Zealand pasture-fed Wagyu-dairy cross beef cattle. Meat Sci 2018; 140:26-37. [PMID: 29501930 DOI: 10.1016/j.meatsci.2018.02.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 02/18/2018] [Accepted: 02/19/2018] [Indexed: 01/21/2023]
Abstract
Wagyu beef products are marketed as luxury goods to discerning consumers and the lipid content and composition are important drivers of wagyu product value. Wagyu beef is an extensively marbled meat product, well characterised for its tenderness and flavour. In New Zealand, pasture-fed Wagyu-dairy beef production is increasing to meet demand for ultra-premium meat products. Important for these characteristics is the composition of lipid species and their distribution across the carcass. The aim of this study was to analyse the distribution of fatty acids and phospholipids in 26 table cuts, nine co-products and three fat deposits of carcasses from New Zealand pasture-fed Wagyu-dairy cross beef carcasses (n = 5). Phospholipid and fatty acid levels varied across different cuts of the carcass, but typically cuts with high levels of phospholipids also had high levels of omega-3 fatty acids and low levels of saturated fatty acids. This work will be used in the future to examine the potential health aspects of pasture-fed Wagyu beef.
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Affiliation(s)
- Emma N Bermingham
- Food Nutrition & Health Team, AgResearch, Palmerston North, New Zealand.
| | | | - Arvind K Subbaraj
- Food Nutrition & Health Team, AgResearch, Palmerston North, New Zealand
| | - David Cameron-Smith
- Food Nutrition & Health Team, AgResearch, Palmerston North, New Zealand; Liggins Institute, The University of Auckland, Auckland, New Zealand
| | - Karl Fraser
- Food Nutrition & Health Team, AgResearch, Palmerston North, New Zealand
| | - Arjan Jonker
- Animal Nutrition & Physiology Team, AgResearch, Palmerston North, New Zealand
| | - Cameron R Craigie
- Food Assurance & Meat Quality Team, AgResearch, Hamilton, New Zealand
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9
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Lordan R, Tsoupras A, Zabetakis I. Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties. Molecules 2017; 22:E1964. [PMID: 29135918 PMCID: PMC6150200 DOI: 10.3390/molecules22111964] [Citation(s) in RCA: 131] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Revised: 11/06/2017] [Accepted: 11/11/2017] [Indexed: 12/29/2022] Open
Abstract
In this review paper, the latest literature on the functional properties of phospholipids in relation to inflammation and inflammation-related disorders has been critically appraised and evaluated. The paper is divided into three sections: Section 1 presents an overview of the relationship between structures and biological activities (pro-inflammatory or anti-inflammatory) of several phospholipids with respect to inflammation. Section 2 and Section 3 are dedicated to the structures, functions, compositions and anti-inflammatory properties of dietary phospholipids from animal and marine sources. Most of the dietary phospholipids of animal origin come from meat, egg and dairy products. To date, there is very limited work published on meat phospholipids, undoubtedly due to the negative perception that meat consumption is an unhealthy option because of its putative associations with several chronic diseases. These assumptions are addressed with respect to the phospholipid composition of meat products. Recent research trends indicate that dairy phospholipids possess anti-inflammatory properties, which has led to an increased interest into their molecular structures and reputed health benefits. Finally, the structural composition of phospholipids of marine origin is discussed. Extensive research has been published in relation to ω-3 polyunsaturated fatty acids (PUFAs) and inflammation, however this research has recently come under scrutiny and has proved to be unreliable and controversial in terms of the therapeutic effects of ω-3 PUFA, which are generally in the form of triglycerides and esters. Therefore, this review focuses on recent publications concerning marine phospholipids and their structural composition and related health benefits. Finally, the strong nutritional value of dietary phospholipids are highlighted with respect to marine and animal origin and avenues for future research are discussed.
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Affiliation(s)
- Ronan Lordan
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
| | - Alexandros Tsoupras
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
| | - Ioannis Zabetakis
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
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10
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Hernández P, Navarro J, Toldrá F. Lipids of pork meat as affected by various cooking techniques / Modificaciones de los lípidos de carne de cerdo en función de su guiso. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329900500608] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effects of different cooking techniques on the lipids of pork meat were evaluated. The assayed cooking techniques were deep-frying (DF), shallow-frying (SF), roasting (RO) and boiling (BO). Modi fication of the roasting meat due to reheating in a microwave oven after 24 h at 4 °C (MW), was also studied. In DF and SF significant increases were found in the lipid content (13.7 and 16.7 g/100 g of dry basis, respectively) and in the nun-polar lipids (11.2 and 14.2 g/100 g of dry basis, respectively) due to the absorption of the oil used in these cooking treatments. The main variations in the fatty acid composition of phospholipids and non-polar lipids were observed in the polyunsaturated fatty acid fraction. There was an increase in the content of free fatty acids (SFA, MUFA, PUFA) after MW, BO and RO. By contrast, free fatty acid content in DF and SF was similar to the content of initial raw meat. MW showed the greatest degradation of the phospholipid fraction, with a significant decline in phosphatidyl ethanolamine. All cooking treatments produced an increase in lipid oxidation, this be ing higher in RO and MW treatments.
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Affiliation(s)
- P. Hernández
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain
| | - J.L. Navarro
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain
| | - F. Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain
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11
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Cui L, Decker EA. Phospholipids in foods: prooxidants or antioxidants? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:18-31. [PMID: 26108454 DOI: 10.1002/jsfa.7320] [Citation(s) in RCA: 142] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2015] [Revised: 06/09/2015] [Accepted: 06/22/2015] [Indexed: 05/25/2023]
Abstract
Lipid oxidation is one of the major causes of quality deterioration in natural and processed foods and thus a large economic concern in the food industry. Phospholipids, especially lecithins, are already widely used as natural emulsifiers and have been gaining increasing interest as natural antioxidants to control lipid oxidation. This review summarizes the fatty acid composition and content of phospholipids naturally occurring in several foods. The role of phospholipids as substrates for lipid oxidation is discussed, with a focus on meats and dairy products. Prooxidant and antioxidant mechanisms of phospholipids are also discussed to get a better understanding of the possible opportunities for using phospholipids as food antioxidants.
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Affiliation(s)
- Leqi Cui
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
- Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, PO Box 80203, Jeddah 21589, Saudi Arabia
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Ku SK, Jeong JY, Park JD, Jeon KH, Kim EM, Kim YB. Quality Evaluation of Pork with Various Freezing and Thawing Methods. Korean J Food Sci Anim Resour 2014; 34:597-603. [PMID: 26761493 PMCID: PMC4662221 DOI: 10.5851/kosfa.2014.34.5.597] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2014] [Revised: 08/04/2014] [Accepted: 08/07/2014] [Indexed: 11/25/2022] Open
Abstract
In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at -45℃ or electro-magnetic freezing at -55℃, were thawed using 4 different methods: refrigeration (4±1℃), room temperature (RT, 25℃), cold water (15℃), and microwave (2450 MHz). Analyses were carried out to determine the drip and cooking loss, water holding capacity (WHC), moisture content and sensory evaluation. Frozen pork thawed in a microwave indicated relatively less thawing loss (0.63-1.24%) than the other thawing methods (0.68-1.38%). The cooking loss after electro-magnetic freezing indicated 37.4% by microwave thawing, compared with 32.9% by refrigeration, 36.5% by RT, and 37.2% by cold water in ham. The thawing of samples frozen by electro-magnetic freezing showed no significant differences between the methods used, while the moisture content was higher in belly thawed by microwave (62.0%) after electro-magnetic freezing than refrigeration (54.8%), RT (61.3%), and cold water (61.1%). The highest overall acceptability was shown for microwave thawing after electro-magnetic freezing but there were no significant differences compared to that of the other samples.
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Affiliation(s)
| | | | | | | | | | - Young Boong Kim
- Division of Convergence Technology, Processing Technology Research Group, Korea Food Research Institute, Sungnam 463-746, Korea
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13
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Sárraga C, García Regueiro JA. Membrane lipid oxidation and proteolytic activity in thigh muscles from broilers fed different diets. Meat Sci 2013; 52:213-9. [PMID: 22062374 DOI: 10.1016/s0309-1740(98)00170-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/1998] [Indexed: 10/17/2022]
Abstract
The effects of diets differing in their level of unsaturation and their contents of natural antioxidants and prooxidants on lipid oxidation was measured in microsomal membranes of the thigh muscles of broilers by three processes: enzymatic, nonenzymatic and sarcoplasmic protein oxidation. Lysosomal cysteine proteinase activities were determined to assess the influence of the different diets on the enzymatic proteolysis of meat. Statistically significant differences were found in the enzymatic reaction for 72 h of incubation at 4°C in relation to the effect of both diet and antioxidant supplementation. Meat from animals fed an unsaturated diet containing sunflower oil gave the highest level of oxidation. Broilers fed supplemental antioxidants, especially α-tocopherol, had lower degrees of oxidation than those fed the basal diet. An unexpected result of the prooxidant diet study was a higher degree of oxidation in samples from animals deprived of iron and copper. Cysteine proteinase activities were favoured by vitamin E (α-tocopherol) supplementation and the absence of copper. ©
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Affiliation(s)
- C Sárraga
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Unitat Quı́mica Alimentaria, Centre de Tecnologia de la Carn, Granja Camps i Armet, 17121 Monells, Girona, Spain
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14
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Lee BJ, Hendricks DG, Cornforth DP. Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef. Meat Sci 2012; 50:273-83. [PMID: 22061146 DOI: 10.1016/s0309-1740(98)00002-3] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/1997] [Revised: 12/17/1997] [Accepted: 12/17/1997] [Indexed: 10/18/2022]
Abstract
The effects of 0.5% sodium phytate (SPT), sodium pyrophosphate (SPP), and sodium tripolyphosphate (STPP), along with 1% NaCl, on physico-chemical properties of restructured raw and cooked beef were evaluated. In raw beef stored for 1 day at 4 ° C, the SPT, SPP, and STPP increased pH and salt-soluble protein level and decreased %MetMb and thiobarbituric acid reactive substances (TBARS), compared to the control with salt alone (p < 0.05). In cooked beef, SPT, SPP, and STPP increased bind strength, cook yield, moisture level, and pH, and decreased TBARS (p < 0.05). SPP and STPP increased orthophosphate in both raw and cooked beef (p < 0.05), compared to the SPT and control. SPT, SPP, and STPP decreased the Hunter color L and b values and increased a value in raw beef (p < 0.05) but had no effect on the Hunter color values in cooked beef. The binding value of SPP and STPP were similar over time, and the time to reach maximum binding strength was 10s longer than SPT and 25s longer than the control. These results indicate that SPT compares favorably with traditional phosphates for bind strength and cooked yield, but SPT was slightly more effective than other phosphates for reduction of TBARS 1 day after cooking.
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Affiliation(s)
- B J Lee
- Department of Nutrition and Food Sciences, Utah State University, Logan, UT 84322-8700, USA
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15
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Sánchez-Zapata E, Pérez-Alvarez JA, Fernández-López J. Effects of tiger nut (Cyperus esculentus) milk liquid co-products on the quality of pork burgers. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03089.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Emerson B, Gidden J, Lay JO, Durham B. A rapid separation technique for overcoming suppression of triacylglycerols by phosphatidylcholine using MALDI-TOF MS. J Lipid Res 2010; 51:2428-34. [PMID: 20447931 DOI: 10.1194/jlr.d003798] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
Phospholipids and triacylglycerols (TAGs) are important classes of lipids in biological systems. Rapid methods have been developed for their characterization in crude samples, including MALDI time-of-flight MS. For mixtures, MALDI often selectively shows only some components. For example, phosphatidylcholine (PC) suppresses detection of other lipids. Most rapid MS methods detect either TAGs or phospholipids but not both. Herein, we demonstrate a simple approach to rapidly screen mixtures containing multiple lipid classes. To validate this approach, reference lipids [PC, tripalmitin (PPP), and phosphatidyl-ethanolamine (PE)] and real samples (beef, egg yolk) were used. In a binary mixture with a strong suppressor (PC), PPP was greatly suppressed. After a simple separation, suppression was virtually eliminated. A mixture of nominally nonsuppressing lipids (PE and PPP) was not adversely affected by separation. Ground beef and egg yolk were used to demonstrate detection of known lipid compositions where other methods have missed one or more lipids or lipid classes. Separation was performed using solid phase extraction with a PrepSep florisil column. A 10 min separation allows rapid screening for lipids and changes in lipids. It is sufficient to clearly detect all lipids and overcome suppression effects in complex lipid mixtures.
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Affiliation(s)
- Beth Emerson
- Department of Chemistry, University of Arkansas, Fayetteville, AR 72701, USA
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17
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The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems. Meat Sci 2009; 83:201-8. [DOI: 10.1016/j.meatsci.2009.04.019] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2009] [Revised: 04/24/2009] [Accepted: 04/28/2009] [Indexed: 11/20/2022]
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18
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FOGERTY AC, WHITFIELD FB, SVORONOS D, FORD GL. Changes in the composition of the fatty acids and aldehydes of meat lipids after heating. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1990.tb01086.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Stodolak B, Starzyńska A, Czyszczoń M, Żyła K. The effect of phytic acid on oxidative stability of raw and cooked meat. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.02.061] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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20
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Dwivedi S, Vasavada MN, Cornforth D. Evaluation of Antioxidant Effects and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground Beef. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2006.tb12381.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Effects of EDTA and a combined use of nitrite and ascorbate on lipid oxidation in cooked Japanese sardine (Sardinops melanostictus) during refrigerated storage. Food Chem 2006. [DOI: 10.1016/j.foodchem.2005.07.021] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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22
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DANOWSKA-OZIEWICZ MARZENA, KARPINSKA-TYMOSZCZYK MIROSLAWA. QUALITY CHANGES IN SELECTED FRYING FATS DURING HEATING IN A MODEL SYSTEM. ACTA ACUST UNITED AC 2005. [DOI: 10.1111/j.1745-4522.2005.00014.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Fernandez-Lopez J, Sevilla L, Sayas-Barbera E, Navarro C, Marin F, Perez-Alvarez J. Evaluation of the Antioxidant Potential of Hyssop (Hyssopus officinalis L.) and Rosemary (Rosmarinus officinalis L.) Extracts in Cooked Pork Meat. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb05727.x] [Citation(s) in RCA: 85] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Dacaranhe C, Terao J. Effect of Cabbage Phospholipase D Treatment on the Oxidative Stability of Beef Homogenate and Egg Yolk Phosphatidylcholine Liposomes. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb08788.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Badiani A, Stipa S, Bitossi F, Gatta P, Vignola G, Chizzolini R. Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices. Meat Sci 2002; 60:169-86. [DOI: 10.1016/s0309-1740(01)00119-x] [Citation(s) in RCA: 73] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2000] [Revised: 03/16/2001] [Accepted: 04/24/2001] [Indexed: 11/16/2022]
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26
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Relationship between lipid peroxidation and fat content in Japanese Black beef Longissimus muscle during storage. Meat Sci 2001; 59:407-10. [DOI: 10.1016/s0309-1740(01)00093-6] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2000] [Revised: 03/20/2001] [Accepted: 03/20/2001] [Indexed: 11/19/2022]
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27
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Sista RV, Erickson MC, Shewfelt RL. Lipid oxidation in a chicken muscle model system: oxidative response of lipid classes to iron ascorbate or methemoglobin catalysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:1421-1426. [PMID: 10820037 DOI: 10.1021/jf9908897] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Catalysis by iron ascorbate and activated methemoglobin generated different oxidative responses in chicken muscle model systems. In iron ascorbate systems, large increases in hydroperoxides and thiobarbituric acid-reactive substances (TBARS) occurred during the initial stage of incubation. Thereafter, iron ascorbate catalysis led to a slow increase in the oxidation of triacylglcyerol (TG) and sarcoplasmic reticulum (SR) membrane lipids. By the end of incubation, 24, 36, and 32% of the initial content of n-3 fatty acids in free fatty acids, TG, and SR single-lipid model systems catalyzed by iron ascorbate had been lost. Reduced losses of n-3 fatty acids were observed in the SR and TG fractions (0 and 24%, respectively) when iron ascorbate model systems contained all three lipid fractions (mix). Hydroperoxides and TBARS in model systems catalyzed by activated methemoglobin were characterized by a lag phase during most of the incubation. Consistent with their role as antioxidants, losses of alpha-tocopherol (42-49%), gamma-tocopherol (36-42%), and protein sulfhydryls (41-52%) were observed in model systems catalyzed by activated methemoglobin. SR and mix model systems were 30-50% slower to oxidize than TG model systems when activated methemoglobin served as the catalytic agent.
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Affiliation(s)
- R V Sista
- Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223, USA
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28
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Wang B, Xiong YL, Moody WG. Physicochemical and sensory properties of restructured beef steaks containing beef heart surimi. Int J Food Sci Technol 1999. [DOI: 10.1046/j.1365-2621.1999.00280.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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29
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LEE BEOMJUN, HENDRICKS DELOYG, CORNFORTH DARENP. Antioxidant Effects of Carnosine and Phytic Acid in a Model Beef System. J Food Sci 1998. [DOI: 10.1111/j.1365-2621.1998.tb15750.x] [Citation(s) in RCA: 74] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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31
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KANATT S, PAUL P, D'SOUZA S, THOMAS P. EFFECT OF GAMMA IRRADIATION ON THE LIPID PEROXIDATION IN CHICKEN, LAMB AND BUFFALO MEAT DURING CHILLED STORAGE. J Food Saf 1997. [DOI: 10.1111/j.1745-4565.1997.tb00195.x] [Citation(s) in RCA: 32] [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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32
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BERRY B, SCHELLER K, LIU Q, SCHAEFER D, BIGNER M. EFFECTS OF DIETARY SUPPLEMENTATION OF VITAMIN E ON FROZEN STORAGE STABILITY OF PRECOOKED BEEF CRUMBLES. ACTA ACUST UNITED AC 1997. [DOI: 10.1111/j.1745-4573.1997.tb00634.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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34
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Nielsen JH, Sørensen B, Skibsted LH, Bertelsen G. Oxidation in pre-cooked minced pork as influenced by chill storage of raw muscle. Meat Sci 1997; 46:191-7. [DOI: 10.1016/s0309-1740(97)00016-8] [Citation(s) in RCA: 48] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/1996] [Accepted: 02/04/1997] [Indexed: 11/28/2022]
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35
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Molly K, Demeyer D, Civera T, Verplaetse A. Lipolysis in a Belgian sausage: Relative importance of endogenous and bacterial enzymes. Meat Sci 1996; 43:235-44. [DOI: 10.1016/s0309-1740(96)00018-6] [Citation(s) in RCA: 50] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/1995] [Revised: 02/14/1996] [Accepted: 02/20/1996] [Indexed: 10/18/2022]
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36
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Lipid oxidation and cholesterol oxidation in mutton during cooking and storage. Meat Sci 1996; 43:195-202. [DOI: 10.1016/0309-1740(96)84591-8] [Citation(s) in RCA: 41] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/1995] [Accepted: 09/10/1995] [Indexed: 11/30/2022]
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37
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HAN D, MCMILLIN K, GODBER J, BIDNER T, YOUNATHAN M, HART L. Lipid Stability of Beef Model Systems with Heating and Iron Fractions. J Food Sci 1995. [DOI: 10.1111/j.1365-2621.1995.tb09836.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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38
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LEE BEOMJUN, HENDRICKS DELOYG. Phytic Acid Protective Effect Against Beef Round Muscle Lipid Peroxidation. J Food Sci 1995. [DOI: 10.1111/j.1365-2621.1995.tb05646.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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39
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Caboni MF, Menotta S, Lercker G. High-performance liquid chromatography separation and light-scattering detection of phospholipids from cooked beef. J Chromatogr A 1994; 683:59-65. [PMID: 7952015 DOI: 10.1016/s0021-9673(94)89102-8] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
A sensitive high-performance liquid chromatography (HPLC) method for the separation and quantitative analysis of major phospholipids (PLs) in biological systems is described. PLs were purified by solid-phase extraction with an amino (NH2) phase. Separation of PLs was carried out on an HPLC silica gel column, with a mobile phase consisting of chloroform, methanol and ammonium hydroxide, and detection was performed with a light-scattering evaporative detector. HPLC analysis of PLs extracted from ground beef cooked under different conditions and capillary gas chromatography of the fatty acid methyl esters showed that cooking treatments did not have a significant effect on the PL composition and fatty acid contents of the single PLs in ground beef.
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Affiliation(s)
- M F Caboni
- Istituto di Industrie Agrarie, Università di Bologna, Italy
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40
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41
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Analysis of lipids from cooked beef by thin-layer chromatography with flame-ionization detection. J AM OIL CHEM SOC 1993. [DOI: 10.1007/bf02564235] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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Aubourg S, Gallardo J, Sotelo C. Distribution of Triglycerides, Phospholipids and Polyunsaturated Fatty Acids in Different Sites in Raw Albacore (Thunnus alalunga) Muscle: Changes After Cooking. ACTA ACUST UNITED AC 1991. [DOI: 10.1016/s0315-5463(91)70167-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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43
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44
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45
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BERRY B. EFFECTS OF SOY PROTEIN AND FREEZING TREATMENTS ON COOKING LOSS AND COMPOSITION OF BEEF PATTIES. ACTA ACUST UNITED AC 1991. [DOI: 10.1111/j.1745-4573.1991.tb00446.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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46
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Rao V, Kowale B. Changes in phospholipids of buffalo meat during processing and storage. Meat Sci 1991; 30:115-29. [DOI: 10.1016/0309-1740(91)90002-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/1990] [Revised: 08/24/1990] [Accepted: 08/26/1990] [Indexed: 11/15/2022]
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47
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BERRY B. Changes in Quality of All-Beef and Soy-Extended Patties as Influenced by Freezing Rate, Frozen Storage Temperature, and Storage Time. J Food Sci 1990. [DOI: 10.1111/j.1365-2621.1990.tb01559.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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48
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LARICK DK, TURNER BE. Flavor Characteristics of Forage- and Grain-Fed Beef as Influenced by Phospholipid and Fatty Acid Compositional Differences. J Food Sci 1990. [DOI: 10.1111/j.1365-2621.1990.tb06751.x] [Citation(s) in RCA: 81] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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49
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El-Din MHAS, Ibrahim HM. Cooking effects on fat and fatty acids composition of chicken muscles. ACTA ACUST UNITED AC 1990. [DOI: 10.1002/food.19900340302] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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50
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Leonard S, Larick D. Effect of vacuum-packaged frozen storage, after cooking, on the phospholipids of Hereford and Bison. Meat Sci 1990; 28:299-311. [DOI: 10.1016/0309-1740(90)90044-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/1989] [Revised: 12/03/1989] [Accepted: 01/05/1990] [Indexed: 10/27/2022]
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