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Kaczmarek AM, Muzolf-Panek M. Predictive modelling of TBARS changes in the intramuscular lipid fraction of raw ground pork enriched with plant extracts. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1756-1768. [PMID: 35531388 PMCID: PMC9046486 DOI: 10.1007/s13197-021-05187-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 06/08/2021] [Accepted: 06/22/2021] [Indexed: 01/05/2023]
Abstract
The aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw pork meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary and thyme) by investigation TBARS values changes during storage at different temperatures. Meat samples with extract addition were stored under various temperatures (4, 8, 12, 16, and 20°C). TBARS values changes in samples stored at 12°C were used as external validation dataset. Lipid oxidation was evaluated by the TBARS content. Lipid oxidation increased with storage time and temperature. The dependence of lipid oxidation on temperature was adequately modelled by the Arrhenius and log-logistic equation with high R2 coefficients (0.98–0.99). Kinetic models and artificial neural networks (ANNs) were used to build the predictive models. The obtained result demonstrates that both kinetic Arrhenius (R2 = 0.83) and log-logistic (R2 = 0.84) models as well as ANN (R2 = 0.99) model can predict TBARS changes in raw ground pork meat during storage.
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Affiliation(s)
- Anna Maria Kaczmarek
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 31, 60-624 Poznań, Poland
| | - Małgorzata Muzolf-Panek
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 31, 60-624 Poznań, Poland
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Gao Y, Yeh HY, Bowker B, Zhuang H. Effects of different antioxidants on quality of meat patties treated with in-package cold plasma. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102690] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Abstract
The provision of safe products from the meat industry has been considered as the major source of protein for maintaining human health. Meat-borne outbreaks are mainly due to Salmonella typhimurium (S. typhimurium), Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), and Clostridium perfringens (C. perfringens), reducing the shelf life and consumer demands. A variety of vulnerable substances, including cholesterol oxidation products (COPs), are generated by the oxidation of meat induced by the microbial infestations. The use of certain biodegradable active packaging, including pullulan active packaging, is being focused by the meat industry due to their safety, stability, and negligible health risks. The potential of pullulan active packaging, incorporated with silver nanoparticles and essential oils, against E. coli, S. typhimurium, Mycoplasma, and other bacterial species is exclusive. Similarly, maintenance of organoleptic properties of meat with nominal oxidative rancidity and limited human health issues can be acquired by pullulan active packaging.
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Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display Time. Foods 2020; 9:foods9010043. [PMID: 31947758 PMCID: PMC7022991 DOI: 10.3390/foods9010043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 12/24/2019] [Accepted: 12/31/2019] [Indexed: 11/25/2022] Open
Abstract
The present study investigated the effect of processing parameters comprising rigor temperature, ageing and display time on conjugated linoleic acid (CLA) concentrations, stability and the development of cholesterol oxidation products in hot boned beef semimembranosus muscles. Meat samples, having attained rigor mortis at 5 °C and 25 °C, were vacuum packed and aged for 7 and 14 days and then displayed under aerobic conditions for 7 days at 4 °C. Lipid was extracted at each time interval then 1H NMR and GC-FID were used for CLA quantification. The cholesterol oxidation products (COPs) were separated from lipids via column chromatography and derivatized for GC-FID. The CLA content was not affected by the rigor temperature, ageing and display time (p > 0.05). The cholesterol oxidative stability was not affected by rigor temperature (p > 0.05) but was affected by ageing and display time (p < 0.05). The COPs, 7α- and 7β-hydroxycholesterol, and 7-ketocholesterol were positively identified and their quantities increased with ageing and display time (p < 0.05). These results demonstrate that the production of COPs in semimembranosus muscle was significantly altered by the ageing and display time parameters but not by the rigor temperature used in this study.
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Huang X, Ahn DU. Lipid oxidation and its implications to meat quality and human health. Food Sci Biotechnol 2019; 28:1275-1285. [PMID: 31695926 PMCID: PMC6811465 DOI: 10.1007/s10068-019-00631-7] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 05/10/2019] [Accepted: 05/22/2019] [Indexed: 12/16/2022] Open
Abstract
Lipid oxidation not only negatively influences the sensory characteristics but also the functional characteristics of meat. During the process, various primary and secondary by-products are formed depending upon the types of fatty acids, oxygen availability, and the presence of pro- and antioxidants. Some of the lipid oxidation products only influence the quality of meat but others are implicated to various diseases and human health. Therefore, prevention of lipid oxidation in meat is important for meat quality and for human health as well. The imbalance of oxidants and antioxidants that favors oxidants in the biological system is called oxidative stress in the body. Although the body is equipped with defense enzymes and antioxidant compounds, there are many sources of oxidants or free radicals that can destroy the oxidants/antioxidants balance. Therefore, supply of extra antioxidants through food can help maintaining the balance in favor of antioxidants and help preventing various diseases and malfunctions of our body.
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Affiliation(s)
- Xi Huang
- College of Food Science and Technology, Huazhong Agricultural University, Egg Processing Technology Local Joint National Engineering Research Center, National R&D Center for Egg Processing, Wuhan, 430070 Hubei China
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011 USA
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Gao Y, Zhuang H, Yeh HY, Bowker B, Zhang J. Effect of rosemary extract on microbial growth, pH, color, and lipid oxidation in cold plasma-processed ground chicken patties. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.05.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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An KA, Jo Y, Akram K, Suh SC, Kwon JH. Assessment of microbial contaminations in commercial frozen duck meats and the application of electron beam irradiation to improve their hygienic quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5444-5449. [PMID: 29675926 DOI: 10.1002/jsfa.9088] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 03/28/2018] [Accepted: 04/13/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND High microbial load is a serious concern in terms of the health-related safety of products of animal origin. In this study, the microbial loads of commercial frozen duck-meat products, including bone-in whole raw, boneless sliced raw, and boneless whole smoked, were investigated for pathogenic contamination. The application of electron beam irradiation was also investigated. RESULTS The samples revealed a serious microbial threat (102 -105 CFU g-1 for total aerobic bacteria and positive for foodborne pathogens), which required effective decontamination technology. Electron-beam irradiation (0, 1, 3, and 7 kGy) could potentially improve the hygienic quality of duck-meat samples. The D10 values for Listeria monocytogenes and Salmonella Typhi were 0.47 and 0.51 kGy, respectively. A direct epifluorescent filter technique and aerobic plate count (DEFT/APC) method was used for screening, while electron-spin resonance (ESR) spectroscopy and gas chromatography with mass spectrometry were effective as confirmatory techniques to identify radiation-induced markers in frozen duck meat. CONCLUSION Electron-beam irradiation has the potential to ensure the microbial safety and hygienic quality of commercial duck meats. Identification of the samples for their irradiation history was also possible using radiation-induced detection markers, including the DEFT/APC, hydroxyapatite ESR radicals, and hydrocarbons. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Kyung-A An
- School of Food Science & Biotechnology, Kyungpook National University, Daegu, South Korea
- Hazardous Substances Analysis Division, Daegu Regional Food and Drug Administration, Daegu, South Korea
| | - Yunhee Jo
- School of Food Science & Biotechnology, Kyungpook National University, Daegu, South Korea
| | - Kashif Akram
- School of Food Science & Biotechnology, Kyungpook National University, Daegu, South Korea
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan
| | - Sang-Cheol Suh
- Hazardous Substances Analysis Division, Daegu Regional Food and Drug Administration, Daegu, South Korea
| | - Joong-Ho Kwon
- School of Food Science & Biotechnology, Kyungpook National University, Daegu, South Korea
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Chmiel M, Hać-Szymańczuk E, Adamczak L, Pietrzak D, Florowski T, Cegiełka A. Quality changes of chicken breast meat packaged in a normal and in a modified atmosphere. J APPL POULTRY RES 2018. [DOI: 10.3382/japr/pfy004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
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Khan AA, Randhawa MA, Carne A, Mohamed Ahmed IA, Barr D, Reid M, Bekhit AEDA. Quality and Nutritional Minerals in Chicken Breast Muscle Treated with Low and High Pulsed Electric Fields. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1997-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Mungure TE, Bekhit AEDA, Birch EJ, Stewart I. Effect of rigor temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscle. Meat Sci 2015; 114:146-153. [PMID: 26773972 DOI: 10.1016/j.meatsci.2015.12.015] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2015] [Revised: 12/16/2015] [Accepted: 12/19/2015] [Indexed: 11/24/2022]
Abstract
The effects of rigor temperature (5, 15, 20 and 25°C), ageing (3, 7, 14, and 21 days) and display time on meat quality and lipid oxidative stability of hot boned beef M. Semimembranosus (SM) muscle were investigated. Ultimate pH (pH(u)) was rapidly attained at higher rigor temperatures. Electrical conductivity increased with rigor temperature (p<0.001). Tenderness, purge and cooking losses were not affected by rigor temperature; however purge loss and tenderness increased with ageing (p<0.01). Lightness (L*) and redness (a*) of the SM increased as rigor temperature increased (p<0.01). Lipid oxidation was assessed using (1)H NMR where changes in aliphatic to olefinic (R(ao)) and diallylmethylene (R(ad)) proton ratios can be rapidly monitored. R(ad), R(ao), PUFA and TBARS were not affected by rigor temperature, however ageing and display increased lipid oxidation (p<0.05). This study shows that rigor temperature manipulation of hot boned beef SM muscle does not have adverse effects on lipid oxidation.
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Affiliation(s)
| | - Alaa El-Din A Bekhit
- Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand
| | - E John Birch
- Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand
| | - Ian Stewart
- Department of Chemistry, University of Otago, PO Box 56, Dunedin, New Zealand
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Zardetto S, Barbanti D, Rosa MD. Formation of cholesterol oxidation products (COPs) and loss of cholesterol in fresh egg pasta as a function of thermal treatment processing. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.028] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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12
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Jin SK, Hwang JW, Moon S, Choi YJ, Kim GD, Jung EY, Yang HS. The Effects of Mechanically Deboned Chicken Hydrolysates on the Characteristics of Imitation Crab Stick. Korean J Food Sci Anim Resour 2014; 34:192-9. [PMID: 26760938 PMCID: PMC4597841 DOI: 10.5851/kosfa.2014.34.2.192] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2013] [Revised: 03/06/2014] [Accepted: 03/06/2014] [Indexed: 11/18/2022] Open
Abstract
The effects of adding mechanically deboned chicken (MDC) hydrolysates on the quality characteristics of imitation crab stick (ICS) during storage were investigated. ICS was prepared from Alaska Pollack, chicken breast surimi, and protein hydrolysates enzymatically extracted from MDC. ICS samples were divided into 4 groups: without protein hydrolysate (control), added with 0.5% protein hydrolysate (T1), added with 1.0% protein hydrolysate (T2), and added with 1.5% protein hydrolysate (T3). Results showed that crude protein content did not differ significantly among the ICS samples (p>0.05). ICS sample added with MDC hydrolysates had higher crude fat and ash content but lower moisture content than the control (p<0.05). Lightness was significantly lower in T2 and T3 than in the other groups at 0 and 4 wk of storage. Also, whiteness decreased in the groups contained MDC hydrolysates. Breaking force and jelly strength were higher in samples containing MDC hydrolysates compared to control samples (p<0.05). Additionally, saturated fatty acid contents were lower in the groups containing MDC hydrolysates than in control sample groups (p<0.05). Polyunsaturated fatty acid (PUFA) and essential fatty acids (EFA) were significantly higher in T2 and T3 than the control samples. In particular, all samples containing MDC hydrolysates had reduced thiobarbituric acid-reactive substances (TBARS) values at 4 wk. Free radical scavenging activity also was increased with addition of MDC hydrolysates.
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Affiliation(s)
- Sang-Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science & Technology, Jinju 660-758, Korea
| | - Jin-Won Hwang
- Department of Animal Resources Technology, Gyeongnam National University of Science & Technology, Jinju 660-758, Korea
| | - Sungsil Moon
- Sunjin Meat Research Center, Kandong, Seoul 134-060, Korea
| | - Yeung-Joon Choi
- Department of Seafood Science & Technology, Gyeongsang National University, Tongyeong 650-160, Korea
| | - Gap-Don Kim
- Department of Food Science & Biotechnology, Kyungnam University, Changwon 631-701, Korea
| | - Eun-Young Jung
- Division of Applied Life Science (BK21 Plus Program), Gyeongsang National University, Jinju 660-701, Korea
| | - Han-Sul Yang
- Division of Applied Life Science (BK21 Plus Program), Gyeongsang National University, Jinju 660-701, Korea; Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 660-701, 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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Sample preparation: A critical step in the analysis of cholesterol oxidation products. Food Chem 2014; 145:918-26. [DOI: 10.1016/j.foodchem.2013.08.123] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2013] [Revised: 06/28/2013] [Accepted: 08/28/2013] [Indexed: 11/15/2022]
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15
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Cholesterol photosensitized oxidation in food and biological systems. Biochimie 2013; 95:473-81. [DOI: 10.1016/j.biochi.2012.07.012] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2012] [Accepted: 07/10/2012] [Indexed: 01/24/2023]
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16
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Luciano G, Pauselli M, Servili M, Mourvaki E, Serra A, Monahan FJ, Lanza M, Priolo A, Zinnai A, Mele M. Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids. Meat Sci 2012; 93:703-14. [PMID: 23273482 DOI: 10.1016/j.meatsci.2012.11.033] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2012] [Revised: 11/13/2012] [Accepted: 11/15/2012] [Indexed: 11/15/2022]
Abstract
Over 40 days, lambs were fed: concentrate (C), concentrate containing 20% linseed (L), concentrate containing 35% olive cake (OC), or concentrate containing 10% linseed and 17% olive cake (OCL). The polyunsaturated fatty acids (PUFA) and peroxidation index (PI) in phospholipids were increased by the L and OCL treatments (P=0.007 and P=0.003, respectively). The OC and OCL diets increased the concentration of tocopherol in muscle (P<0.001). Compared to the OC and OCL diet, the L diet increased fatty acid oxidation, measured as conjugated dienes (CD; P=0.003), peroxides (PV; P<0.001) and TBARS (P=0.002) in minced muscle over 11 days of storage in high-oxygen atmosphere. Also, the L diet increased (P<0.001) the levels cholesterol oxidation products (COPs). In conclusion, feeding olive cake improved the oxidative stability of lamb meat and the combination of olive cake and linseed improved the fatty acid composition of meat without compromising its oxidative stability.
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Affiliation(s)
- G Luciano
- Department DISPA, Sezione di Scienze delle Produzioni Animali, University of Catania, Via Valdisavoia 5, 95123, Catania, Italy.
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Boselli E, Cardenia V, Rodriguez-Estrada MT. Cholesterol photosensitized oxidation in muscle foods. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201100352] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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18
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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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19
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Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs. Meat Sci 2009; 83:431-7. [PMID: 20416691 DOI: 10.1016/j.meatsci.2009.06.021] [Citation(s) in RCA: 112] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2008] [Revised: 05/19/2009] [Accepted: 06/10/2009] [Indexed: 11/21/2022]
Abstract
The aim of this work was to study the influence of different cooking methods (grilled (GR), fried (FP), microwave (MW) and roasted (RO)) on lipid oxidation and formation of free cholesterol oxidation products (COPs) of meat from Iberian pigs that have been fed on an intensive system. Moisture and total lipid content, TBARs, hexanal and COPs were measured in Latissimus dorsi muscle samples. Cooking did not produce changes in total lipid content in meat but induced significantly higher lipid oxidation (TBARs and hexanal values) (p<0.001) and cholesterol oxidation (COPs) (p<0.01). When the different cooking methods were studied, the grilled method was the least affected by lipid oxidation (TBARs and hexanal) compared to the others. There were no significant differences among different cooking methods on COPs values. The most abundant cholesterol oxides were both 7α-hydroxycholesterol and 7β-hydroxycholesterol in all groups studied.
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Evaluation of cholesterol and lipid oxidation in raw and cooked minced beef stored under oxygen-enriched atmosphere. Meat Sci 2008; 80:681-5. [DOI: 10.1016/j.meatsci.2008.03.005] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2007] [Revised: 02/13/2008] [Accepted: 03/08/2008] [Indexed: 11/20/2022]
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21
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Combination Effect of Packaging and Electron Beam Irradiation on Quality Traits of Fermented Sausages During Storage. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2007. [DOI: 10.5187/jast.2007.49.4.539] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Flaczyk E, Rudzińska M, Wąsowicz E, Korczak J, Amarowicz R. Effect of cracklings hydrolysates on oxidative stability of pork meatballs fat. Food Res Int 2006. [DOI: 10.1016/j.foodres.2006.05.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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FLACZYK EWA, RUDZIŃSKA MAGDALENA, KORCZAK JOZEF, AMAROWICZ RYSZARD. STABILIZATION OF CHOLESTERYL LINOLEATE EMULSION MODEL SYSTEM BY CRACKLINGS HYDROLYSATES. ACTA ACUST UNITED AC 2006. [DOI: 10.1111/j.1745-4522.2006.00055.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Antioxidative effect of crackling hydrolysates during frozen storage of cooked pork meatballs. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0443-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Zhu M, Mendonca A, Min B, Lee E, Nam K, Park K, Du M, Ismail H, Ahn D. Effects of Electron Beam Irradiation and Antimicrobials on the Volatiles, Color, and Texture of Ready-to-eat Turkey Breast Roll. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb10702.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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Koh KH, Lee SP, Whang K. Effects of Electron Beam Irradiation on Functional and Other Associated Properties of Pork Myofibrillar Salt-Soluble Proteins. Prev Nutr Food Sci 2006. [DOI: 10.3746/jfn.2006.11.1.073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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27
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Whang K, Jeong DK, Kim HI. Changes of SDS-PAGE Pattern of Pork Myofibrillar Proteins Induced by Electron Beam Irradiation. Prev Nutr Food Sci 2005. [DOI: 10.3746/jfn.2005.10.4.378] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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28
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Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.06.043] [Citation(s) in RCA: 97] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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29
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Zhu M, Du M, Cordray J, Ahn DU. Control of Listeria monocytogenes Contamination in Ready-to-Eat Meat Products. Compr Rev Food Sci Food Saf 2005; 4:34-42. [DOI: 10.1111/j.1541-4337.2005.tb00071.x] [Citation(s) in RCA: 124] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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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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