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Tan A, Ağaç B, Şen DB, Kılıç B. Effects of incorporating conjugated linoleic acid into hamburger patties and whey protein isolate based edible film formulation on lipid oxidation and microbial growth in hamburger patties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ayşenur Tan
- Department of Food Engineering, Faculty of Engineering Suleyman Demirel University Isparta Turkey
| | - Betül Ağaç
- Department of Food Engineering, Faculty of Engineering Suleyman Demirel University Isparta Turkey
| | - Damla Bilecen Şen
- Department of Food Engineering, Faculty of Engineering and Architecture Burdur Mehmet Akif Ersoy University Burdur Turkey
| | - Birol Kılıç
- Department of Food Engineering, Faculty of Engineering Suleyman Demirel University Isparta Turkey
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Trabelsi I, Ben Slima S, Ktari N, Triki M, Abdehedi R, Abaza W, Moussa H, Abdeslam A, Ben Salah R. Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage. Meat Sci 2019; 154:29-36. [DOI: 10.1016/j.meatsci.2019.04.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 02/23/2019] [Accepted: 04/03/2019] [Indexed: 10/27/2022]
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3
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Özer CO, Kılıç B, Kılıç GB. In-vitro microbial production of conjugated linoleic acid by probiotic L. plantarum strains: Utilization as a functional starter culture in sucuk fermentation. Meat Sci 2016; 114:24-31. [DOI: 10.1016/j.meatsci.2015.12.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2014] [Revised: 11/05/2015] [Accepted: 12/14/2015] [Indexed: 10/22/2022]
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Kerth CR, Rowe CW. Improved sensitivity for determining thiobarbituric acid reactive substances in ground beef. Meat Sci 2016; 117:85-8. [PMID: 26954759 DOI: 10.1016/j.meatsci.2016.02.041] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2015] [Revised: 02/26/2016] [Accepted: 02/27/2016] [Indexed: 11/26/2022]
Abstract
To create expected differences in oxidation ground beef samples from grass-fed and grain-fed animals were utilized in six differing percentages with 4 different packaging types. Percentages of grass-fed and grain-fed ground beef (GB) consisted of 100% grain fed GB; 80% grain-fed: 20% grass-fed GB; 60% grain-fed: 40% grass-fed GB; 40% grain-fed: 60% grass-fed GB; 20% grain-fed: 80% grass-fed GB; and 100% grass-fed GB. Packaging treatments included: high oxygen (HO; 80% O2: 20% CO2), low oxygen (LO; 65% N2: 35% CO2), carbon monoxide (CO; 65% N2: 34.6% CO2: 0.4% CO), and overwrap (OV; polyvinyl chloride film wrapped over a styrofoam tray). The modified TBARS method showed greater sensitivity and increased differences between treatments with less variability. The original extraction method showed fewer differences between treatments with greater variability. Data suggest that the modified method of TBARS determination could provide researchers with a better assay to find differences while decreasing the amount of labor.
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Affiliation(s)
- C R Kerth
- Department of Animal Sciences, Texas A&M University, College Station, TX 77843, United States.
| | - C W Rowe
- Perdue Foods, LLC, Salisbury, MD, United States
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Gómez I, Beriain MJ, Mendizabal JA, Realini C, Purroy A. Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation. Food Sci Nutr 2016; 4:67-79. [PMID: 26788312 PMCID: PMC4708635 DOI: 10.1002/fsn3.251] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2015] [Revised: 05/04/2015] [Accepted: 05/12/2015] [Indexed: 12/02/2022] Open
Abstract
The shelf life and oxidative stability of refrigerated raw ground beef enriched with omega-3 and/or conjugated linoleic acid (CLA) were studied. Grape seed extract (GSE) was used to inhibit lipid oxidation in the ground beef. Eight treatments of ground beef were established according to the enrichment of beef (control, enriched with omega-3, with CLA, or with omega-3 plus CLA) and the use of GSE (0 and 250 mg GSE/kg product). Fresh beef was ground and mixed with GSE and salt. Treatments of beef were stored at 2 ± 1°C in aerobic packaging for 0, 1, 3, and 6 days under retail display conditions. Oxidation stability (thiobarbituric acid-reactive substances [TBARS]), pH, instrumental color, metmyoglobin formation, and sensory attributes (color and odor) were measured. Omega-3-enriched beef increased the oxidation level at day 6 as determined by TBARS (P < 0.05), but the instrumental color was not affected. The enrichment of CLA improved the coordinates of color (P < 0.05) until day 3 and decreased the oxidation at day 6 (P < 0.05). There were no differences in color and odor values among the types of beef during display, except at day 3, when CLA treatments had the highest scores. Addition of GSE decreased the oxidation level (P < 0.001) and did not affect the instrumental color or the sensory parameters.
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Affiliation(s)
- Inmaculada Gómez
- E.T.S. Ingenieros AgrónomosUniversidad Pública de NavarraCampus de ArrosadíaPamplona31006Spain
| | - María J. Beriain
- E.T.S. Ingenieros AgrónomosUniversidad Pública de NavarraCampus de ArrosadíaPamplona31006Spain
| | - Jose A. Mendizabal
- E.T.S. Ingenieros AgrónomosUniversidad Pública de NavarraCampus de ArrosadíaPamplona31006Spain
| | | | - Antonio Purroy
- E.T.S. Ingenieros AgrónomosUniversidad Pública de NavarraCampus de ArrosadíaPamplona31006Spain
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6
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The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.040] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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7
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Oz F, Kizil M, Cakmak I, Aksu M. The Effect of Direct Addition of Conjugated Linoleic Acid on the Formation of Heterocyclic Aromatic Amines in Beef Chops. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12533] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- F. Oz
- Department of Food Engineering; Faculty of Agriculture; Ataturk University; 25240 Erzurum Turkey
| | - M. Kizil
- Department of Nutrition and Dietetics; Faculty of Health Sciences; Hacettepe University; Ankara Turkey
| | - I.H. Cakmak
- Department of Food Engineering; Faculty of Agriculture; Ataturk University; 25240 Erzurum Turkey
| | - M.I. Aksu
- Department of Food Engineering; Faculty of Agriculture; Ataturk University; 25240 Erzurum Turkey
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Özer CO, Kiliç B. Effect of conjugated linoleic acid enrichment on the quality characteristics of Turkish dry fermented sausage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2093-102. [PMID: 25829589 PMCID: PMC4375218 DOI: 10.1007/s13197-014-1274-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/22/2014] [Accepted: 02/04/2014] [Indexed: 10/25/2022]
Abstract
The effects of conjugated linoleic acid (CLA) enrichment on lipid oxidation, the fatty acid profile, physico-chemical, sensory and microbiological features of sucuk were investigated. The control sucuk did not contain CLA, however, other groups contained 0.5 %, 1 %, 1.5 %, 2 %, 2.5 %, and 3 % CLA, respectively. The results indicated that CLA concentration was increased in sucuk with CLA addition (p < 0.05). CLA concentration decreased (p < 0.05) during the fermentation period, but did not alter during the storage. Lipid oxidation gradually increased with the increasing of storage in all treatments (p < 0.05). However, addition of CLA decreased lipid oxidation compared to control (p < 0.05). With regard to color, higher L* values were observed in 2 % CLA treatment group compared to other treatments during storage (p < 0.05). Moreover, CLA addition resulted in increased a* values in sucuk (p < 0.05). With the addition of CLA, saturated fatty acids in sucuk decreased and poly-unsaturated fatty acids and conjugated linoleic acids increased (p < 0.05).
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Affiliation(s)
- Cem Okan Özer
- />Faculty of Engineering, Department of Food Engineering, Suleyman Demirel University, 32260 Isparta, Turkey
- />Faculty of Engineering and Architecture, Department of Food Engineering, Nevsehir Hacı Bektasi Veli University, 50300 Nevsehir, Turkey
| | - Birol Kiliç
- />Faculty of Engineering, Department of Food Engineering, Suleyman Demirel University, 32260 Isparta, Turkey
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Gómez I, Beriain MJ, Sarriés MV, Insausti K, Mendizabal JA. Low-Fat Beef Patties with Augmented Omega-3 Fatty Acid and CLA Levels and Influence of Grape Seed Extract. J Food Sci 2014; 79:S2368-76. [DOI: 10.1111/1750-3841.12682] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2014] [Accepted: 09/07/2014] [Indexed: 11/26/2022]
Affiliation(s)
- Inmaculada Gómez
- E.T.S. Ingenieros Agrónomos; Univ. Pública de Navarra; Campus de Arrosadía Pamplona 31006 Spain
| | - María J. Beriain
- E.T.S. Ingenieros Agrónomos; Univ. Pública de Navarra; Campus de Arrosadía Pamplona 31006 Spain
| | - María V. Sarriés
- E.T.S. Ingenieros Agrónomos; Univ. Pública de Navarra; Campus de Arrosadía Pamplona 31006 Spain
| | - Kizkitza Insausti
- E.T.S. Ingenieros Agrónomos; Univ. Pública de Navarra; Campus de Arrosadía Pamplona 31006 Spain
| | - José A. Mendizabal
- E.T.S. Ingenieros Agrónomos; Univ. Pública de Navarra; Campus de Arrosadía Pamplona 31006 Spain
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Kumari Ramiah S, Meng GY, Ebrahimi M. Dietary conjugated linoleic acid alters oxidative stability and alleviates plasma cholesterol content in meat of broiler chickens. ScientificWorldJournal 2014; 2014:949324. [PMID: 25386625 PMCID: PMC4216700 DOI: 10.1155/2014/949324] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2014] [Revised: 08/28/2014] [Accepted: 09/15/2014] [Indexed: 01/12/2023] Open
Abstract
This study was conducted to investigate the effects of dietary conjugated linoleic acid (CLA) on fatty acid composition, lipoprotein content, lipid peroxidation, and meat colour of broiler chickens. A total of 180 broiler chickens were allocated to 3 dietary treatments (0, 2.5, and 5% Lutrell) and given a standard broiler starter diet and finisher diet. Body weight of chickens and feed intake were recorded weekly. After slaughter, the breast meat was aged at 4 °C for 0, 3, and 6 days. The fatty acid composition was measured in the breast meat. Body weight (BW) and feed efficiency were decreased by dietary CLA level (P < 0.05). Chicken fed with 2.5% Lutrell had the highest feed intake compared to the control (CON) group. The total CLA increased significantly (P < 0.05) in breast meat from birds supplemented with CLA. Propensity for lipid peroxidation was significantly higher after 6 days of meat storage (P < 0.05) and the redness in chicken breast meat was lower in CLA-fed birds (P < 0.05). It is also notable that a 5% Lutrell supplementation decreased the plasma total cholesterol (TC), low density protein (LDL), and HDL (high-density lipoprotein)/LDL ratio in chickens (P < 0.05).
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Affiliation(s)
- Suriya Kumari Ramiah
- Institute of Tropical Agriculture, Universiti Putra Malaysia (UPM), 43300 Persiaran Serdang, Selangor, Malaysia
| | - Goh Yong Meng
- Institute of Tropical Agriculture, Universiti Putra Malaysia (UPM), 43300 Persiaran Serdang, Selangor, Malaysia ; Faculty of Veterinary Medicine, Department of Veterinary Preclinical Science, Universiti Putra Malaysia (UPM), 43300 Persiaran Serdang, Selangor, Malaysia
| | - Mahdi Ebrahimi
- Faculty of Veterinary Medicine, Department of Veterinary Preclinical Science, Universiti Putra Malaysia (UPM), 43300 Persiaran Serdang, Selangor, Malaysia
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Buttrey EK, Jenkins KH, Lewis JB, Smith SB, Miller RK, Lawrence TE, McCollum FT, Pinedo PJ, Cole NA, MacDonald JC. Effects of 35% corn wet distillers grains plus solubles in steam-flaked and dry-rolled corn-based finishing diets on animal performance, carcass characteristics, beef fatty acid composition, and sensory attributes. J Anim Sci 2013; 91:1850-65. [PMID: 23589628 DOI: 10.2527/jas.2013-5029] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Fifty-four individually-fed Hereford-Angus cross steers (initial BW = 308 ± 9 kg) were used in an unbalanced randomized block design with a 2 × 2 factorial treatment arrangement to determine effects of corn processing method and corn wet distillers grains plus solubles (WDGS) inclusion in finishing diets on animal performance, carcass and beef characteristics, and sensory attributes. Dietary treatments included steam-flaked corn- (SFC) and dry-rolled corn (DRC)-based finishing diets containing 0 or 35% WDGS (DM basis; 0SFC and 35SFC, 0DRC and 35DRC, respectively). Yellow grease was used to equilibrate fat content of diets. Steers were fed 174 d, and were harvested on a single date when the mean ultrasound fat thickness was estimated to be 1.30 cm. No interactions between corn processing and WDGS were observed for performance or carcass characteristics (P ≥ 0.11). Final BW (556 ± 14 kg) and ADG (1.43 ± 0.06 kg) were not affected (P ≥ 0.25) by dietary treatment. Steers fed SFC-based diets consumed less feed, and were 10.6% more efficient (P < 0.01) than those fed DRC-based diets. Including WDGS in finishing diets improved feed efficiency of steers consuming both SFC- and DRC-based diets (P ≤ 0.04). Dietary treatment did not affect HCW, dressing percentage, fat thickness, or yield grade (P ≥ 0.27). Including WDGS in finishing diets decreased the concentration of 16:1cis-9, 18:1cis-9, and 18:1cis-11 fatty acids, and tended (P ≤ 0.10) to increase total fat concentration of steaks compared with diets without WDGS. A corn processing method by WDGS interaction was detected for 18:1trans-11 where steaks from 0DRC diets had decreased concentrations compared with other diets. There were no dietary effects on palatability attributes (P > 0.20). Livery-organy aromatics (P = 0.03) and sweet basic tastes (P = 0.01) in steaks from the 35SFC treatment were more intense than in other treatments, but were barely detectable. Thiobarbituric acid reactive substances tended to be greater in steaks from steers fed WDGS after 5 d of storage (P = 0.10), and were greater after 7 d. (P < 0.01). Inclusion of WDGS used in this experiment improved G:F with minimal impacts on carcass characteristics. Both WDGS inclusion and corn processing method impacted fatty acid composition. However, diet had minimal impacts on palatability attributes. When compared with diets fat-equilibrated with yellow grease, the primary concern with incorporating WDGS appears to be decreased shelf-life after 5 d of storage.
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Affiliation(s)
- E K Buttrey
- Texas A&M AgriLife Research, Amarillo 79106, USA
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12
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Dai Y, Liu DY, Chen M, Lei Y, Zhai YN, Xu XL, Zhou GH. The Effect of Various Postproduction Heat Treatment on Lipid Composition and Oxidation in Chinese Nanjing Salted Duck. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12038] [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]
Affiliation(s)
- Yan Dai
- National Center of Meat Quality and Safety Control; Ministry of Science and Technology; Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing Agricultural University; Nanjing 210095 China
| | - Deng-Yong Liu
- National Center of Meat Quality and Safety Control; Ministry of Science and Technology; Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing Agricultural University; Nanjing 210095 China
| | - Ming Chen
- National Center of Meat Quality and Safety Control; Ministry of Science and Technology; Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing Agricultural University; Nanjing 210095 China
| | - Yun Lei
- National Center of Meat Quality and Safety Control; Ministry of Science and Technology; Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing Agricultural University; Nanjing 210095 China
| | - Ya-Nan Zhai
- National Center of Meat Quality and Safety Control; Ministry of Science and Technology; Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing Agricultural University; Nanjing 210095 China
| | - Xing-Lian Xu
- National Center of Meat Quality and Safety Control; Ministry of Science and Technology; Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing Agricultural University; Nanjing 210095 China
| | - Guang-Hong Zhou
- National Center of Meat Quality and Safety Control; Ministry of Science and Technology; Key Laboratory of Meat Processing and Quality Control; Ministry of Education; Nanjing Agricultural University; Nanjing 210095 China
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Narciso-Gaytán C, Shin D, Sams A, Keeton J, Miller R, Smith S, Sánchez-Plata M. Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat. Poult Sci 2011; 90:473-80. [DOI: 10.3382/ps.2010-01002] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
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Chae S, Keeton J, Miller R, Johnson D, Maxim J, Smith S. The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties. Meat Sci 2009; 81:647-52. [DOI: 10.1016/j.meatsci.2008.11.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2008] [Revised: 11/03/2008] [Accepted: 11/04/2008] [Indexed: 11/16/2022]
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Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends Food Sci Technol 2007. [DOI: 10.1016/j.tifs.2007.05.006] [Citation(s) in RCA: 132] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Injection of conjugated linoleic acid into beef strip loins. Meat Sci 2007; 75:84-93. [DOI: 10.1016/j.meatsci.2006.07.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2006] [Revised: 06/29/2006] [Accepted: 07/04/2006] [Indexed: 11/22/2022]
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