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Mathangi RS, Mangaraj S, Singh KP. Effect of packaging and storage conditions on quality and shelf life of soy chaap. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Shukadev Mangaraj
- Centre of Excellence on Soybean Processing and Utilization (CESPU) Central Institute of Agricultural Engineering Bhopal M.P India
| | - Krishna Pratap Singh
- Agricultural Mechanization Division Central Institute of Agricultural Engineering Bhopal M.P India
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2
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Özyürek FB, Karataş N, Tapan M, Var GB, Çakır M, Özer CO. The effects of light sources and packaging types on the storage stability of fresh lean and chuck beef meat during refrigerated storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14525] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Fatma Beyza Özyürek
- Department of Food Engineering Faculty of Engineering and Architecture Nevsehir Hacı Bektas Veli University Turkey
| | - Nuray Karataş
- Department of Food Engineering Faculty of Engineering and Architecture Nevsehir Hacı Bektas Veli University Turkey
| | - Mehmet Tapan
- Department of Food Engineering Faculty of Engineering and Architecture Nevsehir Hacı Bektas Veli University Turkey
| | - Ganime Beyzanur Var
- Department of Food Engineering Faculty of Engineering and Architecture Nevsehir Hacı Bektas Veli University Turkey
| | - Merve Çakır
- Department of Food Engineering Faculty of Engineering and Architecture Nevsehir Hacı Bektas Veli University Turkey
| | - Cem Okan Özer
- Department of Food Engineering Faculty of Engineering and Architecture Nevsehir Hacı Bektas Veli University Turkey
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Antibacterial potency of riboflavin-mediated photodynamic inactivation against Salmonella and its influences on tuna quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111462] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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4
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Han G, Zhang L, Li Q, Wang Y, Chen Q, Kong B. Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky. Meat Sci 2019; 162:108030. [PMID: 31864038 DOI: 10.1016/j.meatsci.2019.108030] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 11/25/2019] [Accepted: 12/09/2019] [Indexed: 11/17/2022]
Abstract
The impact of different altitudes on the physicochemical properties, lipolysis, lipid oxidation, volatile compound formation and sensory evaluation of traditional Tibetan dried yak jerky during natural drying was investigated. High altitude (HA) yak jerky showed higher percentages of unsaturated fatty acids and thiobarbituric acid reactive substances than low altitude (LA) yak jerky during natural drying (P < 0.05). The percentages of polyunsaturated fatty acids and monounsaturated fatty acids decreased during natural drying, whereas that of saturated fatty acids increased (P < 0.05). A total of 54 volatile compounds were identified and quantified, and there were higher contents of volatile compounds in HA yak jerky than in LA jerky, which were mainly derived from lipid oxidation. Principal component analysis showed that the volatile compounds associated with the highest overall acceptability in HA yak jerky were hexanal, nonanal, (E)-2-nonenal, 1-hexanol, 2-heptanone, 2-methyl-3-octanone and 6-methyl-5-hepten-2-one. The volatile compounds associated with the highest overall acceptability for yak jerky with a longer natural drying time were hexane, 1-octanol, 2-ethylhexanol, heptanal, (E)-2-hexenal, (E)-2-octenal, 1-octen-3-ol and 2,3-octanedione. According to the sensory evaluations, HA yak jerky with a natural drying time of 75 d tends to be more popular.
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Affiliation(s)
- Ge Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qixuan Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yan Wang
- Shimadzu (China) Co., LTD., Shenyang 110000, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Fellenberg M, Speisky H. Antioxidants: their effects on broiler oxidative stress and its meat oxidative stability. WORLD POULTRY SCI J 2019. [DOI: 10.1079/wps200584] [Citation(s) in RCA: 138] [Impact Index Per Article: 27.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- M.A. Fellenberg
- Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile. Av. Vicuña Mackenna 4860, Macul, Santiago, Chile
| | - H. Speisky
- Laboratorio de Micronutrientes, Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile
- Departamento de Química Farmacológica y Toxicológica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
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Feng Z, Li L, Wang Q, Wu G, Liu C, Jiang B, Xu J. Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO₂ Nanotubes on the Quality and Shelf Life of Chilled Meat. Int J Mol Sci 2019; 20:ijms20051184. [PMID: 30857155 PMCID: PMC6429285 DOI: 10.3390/ijms20051184] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Revised: 03/01/2019] [Accepted: 03/06/2019] [Indexed: 11/16/2022] Open
Abstract
Whey protein nanofibrils (WPNFs) can be used in edible films and coatings (EFCs) because of its favorable functional properties, which rely on its well-ordered β-sheet structures, high hydrophobicity, homogeneous structure, and antioxidant activity. In the present study, WPNF-based edible coatings with glycerol (Gly) as plastic and titanium dioxide nanotubes (TNTs) as antimicrobial agents were studied. TNTs not only showed greater antibacterial activity than titanium dioxide nanoparticles (TNPs), but also increased interactions with WPNFs. The WPNF/TNT film had a smooth and continuous surface and was homogeneous with good mechanical properties. WPNF/TNT edible coatings (ECs) can help improve lipid peroxidation and antioxidant activity, limit microbial growth, reduce weight loss, and extend the shelf life of chilled beef. Given that the WPNF/TNT film components are low cost and show high antioxidant and antimicrobial activity, these optimized films have potential applications for various food products, including raw and chilled meat.
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Affiliation(s)
- Zhibiao Feng
- College of Science, Northeast Agricultural University, Harbin 150030, China.
| | - Lele Li
- College of Science, Northeast Agricultural University, Harbin 150030, China.
| | - Qiannan Wang
- College of Science, Northeast Agricultural University, Harbin 150030, China.
| | - Guangxin Wu
- College of Science, Northeast Agricultural University, Harbin 150030, China.
| | - Chunhong Liu
- College of Science, Northeast Agricultural University, Harbin 150030, China.
| | - Bin Jiang
- College of Science, Northeast Agricultural University, Harbin 150030, China.
| | - Jing Xu
- College of Science, Northeast Agricultural University, Harbin 150030, China.
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7
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Djenane D, Roncalés P. Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits. Foods 2018; 7:foods7020012. [PMID: 29360803 PMCID: PMC5848116 DOI: 10.3390/foods7020012] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2017] [Revised: 12/29/2017] [Accepted: 01/15/2018] [Indexed: 01/17/2023] Open
Abstract
Due to increased demands for greater expectation in relation to quality, convenience, safety and extended shelf-life, combined with growing demand from retailers for cost-effective extensions of fresh muscle foods’ shelf-life, the food packaging industry quickly developed to meet these expectations. During the last few decades, modified atmosphere packaging (MAP) of foods has been a promising area of research, but much remains to be known regarding the use of unconventional gases such carbon monoxide (CO). The use of CO for meat and seafood packaging is not allowed in most countries due to the potential toxic effect, and its use is controversial in some countries. The commercial application of CO in food packaging was not then considered feasible because of possible environmental hazards for workers. CO has previously been reported to mask muscle foods’ spoilage, and this was the primary concern raised for the prohibition, as this may mislead consumers. This review was undertaken to present the most comprehensive and current overview of the widely-available, scattered information about the use of CO in the preservation of muscle foods. The advantages of CO and its industrial limits are presented and discussed. The most recent literature on the consumer safety issues related to the use of CO and consumer acceptance of CO especially in meat packaging systems were also discussed. Recommendations and future prospects were addressed for food industries, consumers and regulators on what would be a “best practice” in the use of CO in food packaging. All this promotes high ethical standards in commercial communications by means of effective regulation, for the benefit of consumers and businesses in the world, and this implies that industrialized countries and members of their regulatory agencies must develop a coherent and robust systems of regulation and control that can respond effectively to new challenges.
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Affiliation(s)
- Djamel Djenane
- Laboratory of Food Quality and Food Safety, Department of Food Science and Technology, University Mouloud Mammeri, P.O. Box 17, Tizi-Ouzou 15000, Algeria.
| | - Pedro Roncalés
- Laboratory of Meat and Fish Technology, Department of Animal Production and Food Science, Faculty of Veterinary Sciences, University of Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
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8
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Effect of the addition of hop (infusion or powder) on the oxidative stability of lean lamb patties during storage. Small Rumin Res 2015. [DOI: 10.1016/j.smallrumres.2015.02.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Liu H, Li J. Changes in glyoxal and methylglyoxal content in the fried dough twist during frying and storage. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2110-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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11
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Hoyle Parks AR, Brashears MM, Woerner WD, Martin JN, Thompson LD, Brooks JC. Spoilage characteristics of traditionally packaged ground beef with added lactic acid bacteria displayed at abusive temperatures. J Anim Sci 2012; 90:642-8. [DOI: 10.2527/jas.2011-4298] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- A. R. Hoyle Parks
- International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock 79409
| | - M. M. Brashears
- International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock 79409
| | - W. D. Woerner
- International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock 79409
| | - J. N. Martin
- International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock 79409
| | - L. D. Thompson
- International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock 79409
| | - J. C. Brooks
- International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock 79409
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12
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Hoyle Parks A, Brashears M, Martin J, Woerner W, Thompson L, Brooks J. Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef patties treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display. Meat Sci 2012; 90:20-7. [DOI: 10.1016/j.meatsci.2011.05.020] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2011] [Revised: 05/23/2011] [Accepted: 05/24/2011] [Indexed: 11/15/2022]
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13
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Luqué LD, Johnson BJ, Martin JN, Miller MF, Hodgen JM, Hutcheson JP, Nichols WT, Streeter MN, Yates DA, Allen DM, Brooks JC. Zilpaterol hydrochloride supplementation has no effect on the shelf life of ground beef. J Anim Sci 2011; 89:817-25. [DOI: 10.2527/jas.2010-3317] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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14
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Singh P, Wani AA, Saengerlaub S, Langowski HC. Understanding Critical Factors for the Quality and Shelf-life of MAP Fresh Meat: A Review. Crit Rev Food Sci Nutr 2011; 51:146-77. [DOI: 10.1080/10408390903531384] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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15
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Faustman C, Sun Q, Mancini R, Suman SP. Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Sci 2010; 86:86-94. [DOI: 10.1016/j.meatsci.2010.04.025] [Citation(s) in RCA: 498] [Impact Index Per Article: 35.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2010] [Revised: 03/15/2010] [Accepted: 04/15/2010] [Indexed: 01/17/2023]
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16
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Sun XD. Utilization of restructuring technology in the production of meat products: a review. CYTA - JOURNAL OF FOOD 2009. [DOI: 10.1080/19476330903010193] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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17
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18
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Martínez L, Cilla I, Beltrán JA, Roncalés P. Effect of illumination on the display life of fresh pork sausages packaged in modified atmosphere. Influence of the addition of rosemary, ascorbic acid and black pepper. Meat Sci 2007; 75:443-50. [DOI: 10.1016/j.meatsci.2006.07.021] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2005] [Revised: 07/07/2006] [Accepted: 07/19/2006] [Indexed: 11/28/2022]
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19
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20
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Djenane D, Sánchez-Escalante A, Beltrán J, Roncalés P. Extension of the Retail Display Life of Fresh Beef Packaged in Modified Atmosphere by Varying Lighting Conditions. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2001.tb15603.x] [Citation(s) in RCA: 103] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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FernÁndez-LÓpez J, Sayas-BarberÁ E, Sendra E, PÉrez-Alvarez J. Quality Characteristics of Ostrich Liver Pâté. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb15519.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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22
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Bragagnolo N, Danielsen B, Skibsted LH. Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0251-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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23
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Fernández-López J, Fernández-Ginés J, Aleson-Carbonell L, Sendra E, Sayas-Barberá E, Pérez-Alvarez J. Application of functional citrus by-products to meat products. Trends Food Sci Technol 2004. [DOI: 10.1016/j.tifs.2003.08.007] [Citation(s) in RCA: 173] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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24
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Fernandez-Gines J, Fernandez-Lopez J, Sayas-Barbera E, Sendra E, Perez-Alvarez J. Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb05737.x] [Citation(s) in RCA: 165] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Papkovsky D, Smiddy M, Papkovskaia N, Kerry J. Nondestructive Measurement of Oxygen in Modified Atmosphere Packaged Hams Using a Phase-Fluorimetric Sensor System. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb08877.x] [Citation(s) in RCA: 26] [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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26
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Baron CP, Andersen HJ. Myoglobin-induced lipid oxidation. A review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:3887-3897. [PMID: 12083855 DOI: 10.1021/jf011394w] [Citation(s) in RCA: 190] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
An overview of myoglobin-initiated lipid oxidation in simple model systems, muscle, and muscle-based foods is presented. The potential role of myoglobin spin and redox states in initiating lipid oxidation is reviewed. Proposed mechanisms for myoglobin-initiated lipid oxidation in muscle tissue (pH 7.4) and meat (pH 5.5) are evaluated with the purpose of putting forward general mechanisms explaining present observations regarding the catalytic events.
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Affiliation(s)
- Caroline P Baron
- Department of Seafood Research, Danish Institute for Fisheries Research, Denmark Technical University, Building 221, DK-2800 Kgs. Lyngby, Denmark
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27
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Antioxidative characteristics of oils in ground pork-fat patties cooked with soy sauce. J AM OIL CHEM SOC 2001. [DOI: 10.1007/s11746-001-0211-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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28
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Karastogiannidou C. Effects of Onion Quercetin on Oxidative Stability of Cook-chill Chicken in Vacuum-sealed Containers. J Food Sci 1999. [DOI: 10.1111/j.1365-2621.1999.tb12263.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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29
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Effect of carnosine, salt and dietary vitamin E on the oxidative stability of chicken meat. Meat Sci 1999; 52:89-94. [DOI: 10.1016/s0309-1740(98)00152-1] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/1998] [Revised: 10/09/1998] [Accepted: 10/09/1998] [Indexed: 11/20/2022]
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30
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Farouk M, Swan J. Effect of Muscle Condition Before Freezing and Simulated Chemical Changes During Frozen Storage on the pH and Colour of Beef. Meat Sci 1998; 50:245-56. [DOI: 10.1016/s0309-1740(98)00036-9] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/1997] [Revised: 02/20/1998] [Accepted: 03/22/1998] [Indexed: 11/28/2022]
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31
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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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32
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The influence of the anticaking agent potassium ferrocyanide and salt on the oxidative stability of frozen minced pork meat. Meat Sci 1996; 43:135-44. [DOI: 10.1016/0309-1740(96)84585-2] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/1995] [Revised: 11/14/1995] [Accepted: 11/17/1995] [Indexed: 11/24/2022]
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33
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Mikkelsen A, Skibsted LH. Acid-catalysed reduction of ferrylmyoglobin: product distribution and kinetics of autoreduction and reduction by NADH. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG 1995; 200:171-7. [PMID: 7785340 DOI: 10.1007/bf01190488] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
The pH dependence of iron(II)/iron(III) product distribution, following reduction of the hypervalent iron in equine ferrylmyoglobin by the protein moiety of the pigment (so-called autoreduction) and by NADH (nicotinamide adenine dinucleotide, reduced) and the rate of reduction was found to depend different on pH. Autoreduction is specific acid catalysed and has a more modest temperature dependence than autoxidation of oxymyoglobin, with the activation parameters delta H# = 58.5 +/- 0.4 kJ.mol-1 and delta S# = 2.7 +/- 0.1 J.mol-1.K-1 in 0.16 mol.l-1 NaCl. The product of autoreduction is the iron(III) pigment metmyoglobin, which is slightly modified in the protein moiety. The reaction has a positive kinetic salt effect from which it is deduced that the reactive centre of ferrylmyoglobin has a charge of +1 in agreement with the structure Fe(IV) = O. Reduction by NADH involves parallel reactions of two pigment forms in acid/base equilibrium with each other with a pKa equal to 4.9, both forms yielding metmyoglobin as well as the iron(II) pigment, oxymyoglobin, as products. The protonated form reacts faster than the deprotonated form, and two-electron transfer has greater importance for the protonated form with a limiting Fe(II)/Fe(III) product ratio of 0.6 in acidic solution compared to 0.12 in alkaline solution. A square root dependence of rate on NADH concentration suggests involvement of NAD.radicals with a disproportionation as the termination reaction.
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Affiliation(s)
- A Mikkelsen
- KVL Centre for Food Research, Royal Veterinary and Agricultural University, Frederiksberg C, Denmark
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34
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Lanari M, Schaefer D, Scheller K. Dietary vitamin E supplementation and discoloration of pork bone and muscle following modified atmosphere packaging. Meat Sci 1995; 41:237-50. [DOI: 10.1016/0309-1740(95)00006-7] [Citation(s) in RCA: 100] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/1994] [Revised: 01/21/1995] [Accepted: 01/27/1995] [Indexed: 11/29/2022]
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35
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RAHARJO S, DEXTER D, WORFEL R, SOFOS J, SOLOMON M, SHULTS G, SCHMIDT G. Restructuring Veal Steaks with Salt/Phosphate and Sodium Alginate/Calcium Lactate. J Food Sci 1994. [DOI: 10.1111/j.1365-2621.1994.tb05540.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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36
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Lanari M, Cassens R, Schaefer D, Scheller K. Effect of dietary vitamin E on pigment and lipid stability of frozen beef: A kinetic analysis. Meat Sci 1994; 38:3-15. [DOI: 10.1016/0309-1740(94)90091-4] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/1993] [Revised: 07/01/1993] [Accepted: 07/07/1993] [Indexed: 11/29/2022]
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37
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AHN D, AJUYAH A, WOLFE F, SIM J. Oxygen Availability Affects Prooxidant Catalyzed Lipid Oxidation of Cooked Turkey Patties. J Food Sci 1993. [DOI: 10.1111/j.1365-2621.1993.tb04255.x] [Citation(s) in RCA: 50] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Mikkelsen A, Sosniecki L, Skibsted LH. Myoglobin catalysis in lipid oxidation Assay for activity with linoleic acid as substrate. ACTA ACUST UNITED AC 1992. [DOI: 10.1007/bf01202800] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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