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Tatiyaborworntham N, Oz F, Richards MP, Wu H. Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products. Food Chem X 2022; 14:100317. [PMID: 35571332 PMCID: PMC9092974 DOI: 10.1016/j.fochx.2022.100317] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/20/2022] [Accepted: 04/20/2022] [Indexed: 12/20/2022] Open
Abstract
Lipolysis in meat and meat products is a phenomenon involving hydrolysis of lipids, notably via enzymatic catalysis that takes place even postmortem. During refrigerated and frozen storage of meat, in particular fish, endogenous lipolytic enzymes actively degrade triacylglycerols and phospholipids resulting in accumulation of free fatty acids and other hydrolytic products. A classical conjecture suggests that lipolysis enhances lipid oxidation which is involved in quality deterioration of fresh meat and, to some degrees, flavor development of certain meat products. Recent studies (<5 years) have shown that under some circumstances, lipolysis of certain lipolytic enzymes can inhibit lipid oxidation in muscle models, which provides more insight in lipid oxidation mechanisms in muscle matrices as well as implies potential strategies for improving meat quality. This review will discuss such paradoxical effects and potential mechanisms of lipolysis on lipid oxidation in meat and meat products.
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Affiliation(s)
- Nantawat Tatiyaborworntham
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Pathum Thani 12120, Thailand
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Mark P. Richards
- Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Meat Science and Animal Biologics Discovery, 1933 Observatory Dr. Madison, WI 53706, United States
| | - Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
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2
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Production of Chicken Patties Supplemented with Cantaloupe By-Products: Impact on the Quality, Storage Stability, and Antioxidant Activity. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:9918215. [PMID: 35321349 PMCID: PMC8938147 DOI: 10.1155/2022/9918215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 02/15/2022] [Accepted: 02/22/2022] [Indexed: 11/26/2022]
Abstract
This study investigated the effect of supplementation with cantaloupe peel (CP) and seeds (CS) (3, 6, 9, and 12%) powder on the quality and antioxidant activity of raw and cooked chicken patties during storage (-20°C/3 months). The addition of CP and CS powder increased protein, fat, ash, and fiber values of chicken patties compared with control, while carbohydrate, pH, and TBA were decreased at zero time and after 3 months of storage. The WHC, cooking yield, fat retention, and moisture retention were increased by increasing CP and CS powder addition ratios, while cooking loss and shrinkage were decreased. Also, CP and CS powder improved antioxidant activity, microbiological quality, and overall acceptability of chicken patties. The hardness of raw and cooked chicken patties was decreased with increasing CP and CS addition ratios. It is recommended to use CP and CS powder as functional ingredients in the preparation of functional foods.
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3
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Kim GH, Chin KB. Effects of different frozen temperatures of pork meat batter on quality characteristics of reduced-sodium pork sausages using pre-rigor muscle. Anim Biosci 2022; 35:1270-1278. [PMID: 34991193 PMCID: PMC9262723 DOI: 10.5713/ab.21.0421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Accepted: 12/22/2021] [Indexed: 11/27/2022] Open
Abstract
Objective The objective of this study was to evaluate quality characteristics of reduced-salt pork sausage (PS) using pre-rigor muscle compared to those of regular-salt PS. In addition, effects of freezing on sausage batter with different temperatures (−30°C vs −70°C) on quality characteristics of both sausage batter and cooked sausages during frozen storage were observed. Methods Pre-rigor and post-rigor pork hams were used to manufacture low-fat sausages. Sausages using post-rigor (Post) muscle were manufactured at a salt level of 1.5%, whereas those with pre-rigor (Pre) muscle were processed at salt level of 1.0%. After these muscles were made at two salt levels (1.5% salt, Post-rigor; 1.0% salt, Pre-rigor), Sausage batters were stored at two frozen temperatures (−30°C vs −70°C). During storage for 12 wks, they were measured for physicochemical and textural properties every 4 wks up to 12 wks. Results pH values and temperatures of sausage batter of pre-rigor muscle were higher than those of post-rigor muscle regardless of the frozen temperature. The lightness and yellowness values of batter at the initial storage were the highest during storage. For PS, there were no differences in most parameters measured among all treatments. However, expressible moisture values (%) of Pre-30 and Pre-70 were lower than those of Post-30 (p<0.05). Conclusion Regardless of frozen temperature during storage, quality characteristics of pre-rigor PS with salt level of 1.0% salt were similar to those of post-rigor PS with salt level of 1.5%. By using the pre-rigor muscle, salt content could be reduced by one third of the regular-salt level (1.5%) of post-rigor muscle.
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Affiliation(s)
- Geon Ho Kim
- Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
| | - Koo Bok Chin
- Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
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4
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Effects of sodium chloride and cold storage on the amounts of glyoxal, methylglyoxal in raw and cooked white meat of grass carp (Ctenopharyngodon idellus). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01118-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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5
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Evaluation of skin-on goat meat processing on processing efficiency, carcass yield, meat quality, and sensory attributes. Meat Sci 2021; 184:108675. [PMID: 34656006 DOI: 10.1016/j.meatsci.2021.108675] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 08/14/2021] [Accepted: 09/14/2021] [Indexed: 11/20/2022]
Abstract
The objective of this study was to evaluate the properties of skin-on and skin-off goat processing and carcasses for processing efficiency, fabrication time, biochemical factors, and sensory attributes for stewed goat meat. Thirty-one goats were harvested in 2 separate experiments, either skin-on (n = 16) or off (n = 15). The carcasses were fabricated into four primals and each primal was cut into cubes. Processing efficiency, carcasses yield, collagen content, moisture, lipid, ultimate pH, and sensory attributes were measured, and multivariate regression analysis were conducted. The skin-on group had greater overall yield compared to the skin-off group (P < 0.01). Consumers rated goat shoulder meat with the highest overall liking compared to the other primals (P < 0.01), regardless of skin present (P > 0.10). Finally, lipid % was found to be the most essential palatability trait to American Asian consumers.
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6
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Rubel SA, Yu ZN, Murshed HM, Islam SMA, Sultana D, Rahman SME, Wang J. Addition of olive ( olea europaea) leaf extract as a source of natural antioxidant in mutton meatball stored at refrigeration temperature. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4002-4010. [PMID: 34471324 DOI: 10.1007/s13197-020-04863-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/30/2020] [Accepted: 10/16/2020] [Indexed: 11/27/2022]
Abstract
This study was aimed to evaluate the effects of using different levels of olive (Olea europaea) leaf extract on fresh and preserved mutton meatballs. Meatballs were divided into four different groups and treated as T0 (0), T1 (0.1), T2 (0.2) and T3 (0.3%), respectively based on olive leaf extract supplementation. Days of intervals of experiment were 0, 5, 10 days. Samples were preserved at 4˚C for up to 10 days. Different types of analysis such as, sensory (color, flavor, juiciness and overall acceptability), proximate composition (CP %), physicochemical (pH), biochemical (POV, FFA and TBARS) and microbiological (TVC, TCC and TYMC) were determined. Color, flavor and acceptability reduced significantly (p < 0.05) with the increase of the storage periods. Values of the studied quality parameters in all the treatment groups differed significantly (p < 0.05). Based on our findings 0.3% olive leaf extract is found suitable to add in mutton meatballs as a source of natural antioxidant.
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Affiliation(s)
- Saju Ahmed Rubel
- Department of Animal Science, Bangladesh Agricultural University, Mymensingh, 2202 Bangladesh
| | - Z N Yu
- Haidu College, Qingdao Agricultural University, LaiyangShandong, 265200 China
| | - H M Murshed
- Department of Animal Science, Bangladesh Agricultural University, Mymensingh, 2202 Bangladesh
| | - S M Ariful Islam
- Department of Animal Science, Bangladesh Agricultural University, Mymensingh, 2202 Bangladesh
| | - Dalia Sultana
- College of Food Science and Engineering, Qingdao Agricultural University, 700, Changcheng Road, Chengyang, Qingdao, 266109 China
| | - S M E Rahman
- Department of Animal Science, Bangladesh Agricultural University, Mymensingh, 2202 Bangladesh.,College of Food Science and Engineering, Qingdao Agricultural University, 700, Changcheng Road, Chengyang, Qingdao, 266109 China
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University, 700, Changcheng Road, Chengyang, Qingdao, 266109 China
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7
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Quality evolution of raw meat under hyperbaric storage – Fatty acids, volatile organic compounds and lipid oxidation profiles. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101108] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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8
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Wu X, Zhang Z, He Z, Wang Z, Qin F, Zeng M, Chen J. Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat. Molecules 2021; 26:molecules26051264. [PMID: 33652771 PMCID: PMC7956273 DOI: 10.3390/molecules26051264] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 02/12/2021] [Accepted: 02/18/2021] [Indexed: 12/30/2022] Open
Abstract
The aim of this research was to investigate the effect of the number of freeze–thaw cycles (0, 1, 3, 5, and 7) on porcine longissimus protein and lipid oxidation, as well as changes in heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs) and their precursors. We analyzed the relationship among HAAs, AGEs, oxidation, and precursors and found the following results after seven freeze–thaw cycles. The HAAs, Norharman and Harman, were 20.33% and 16.67% higher, respectively. The AGEs, Nε-carboxyethyllysine (CEL) and Nε-carboxymethyllysine (CML), were 11.81% and 14.02% higher, respectively. Glucose, creatine, and creatinine were reduced by 33.92%, 5.93%, and 1.12%, respectively after seven freeze–thaw cycles. Norharman was significantly correlated with thiobarbituric acid reactive substances (TBARS; r2 = 0.910) and glucose (r2 = −0.914). Harman was significantly correlated to TBARS (r2 = 0.951), carbonyl (r2 = 0.990), and glucose (r2 = −0.920). CEL was correlated to TBARS (r2 = 0.992) and carbonyl (r2 = 0.933). These changes suggest that oxidation and the Maillard reaction during freeze–thaw cycles promote HAA and AGE production in raw pork.
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Affiliation(s)
- Xingge Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.W.); (Z.H.); (Z.W.); (F.Q.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhigang Zhang
- State Key Laboratory of Food Safety Technology for Meat Products, Yinxiang Group, Xianmen 361100, China;
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.W.); (Z.H.); (Z.W.); (F.Q.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.W.); (Z.H.); (Z.W.); (F.Q.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.W.); (Z.H.); (Z.W.); (F.Q.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.W.); (Z.H.); (Z.W.); (F.Q.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
- Correspondence: (M.Z.); (J.C.); Tel.: +86-510-85919065 (M.Z.)
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.W.); (Z.H.); (Z.W.); (F.Q.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
- Correspondence: (M.Z.); (J.C.); Tel.: +86-510-85919065 (M.Z.)
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9
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Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage By Multivariate Analysis Approach Based on Volatile Profile. Animals (Basel) 2020; 11:ani11010013. [PMID: 33374799 PMCID: PMC7824319 DOI: 10.3390/ani11010013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 12/18/2020] [Accepted: 12/18/2020] [Indexed: 01/25/2023] Open
Abstract
During ham processing the action of endogenous proteolytic and lipolytic enzymes leads to the development of volatile compounds (VOCs) responsible of typical aromas. Protected Designation of Origin (PDO) of Toscano ham requires at least 12 months of ripening but extended seasoning might improve flavor and economic value. This study aimed at assessing the evolution of color, fatty acids, and VOCs profile in subcutaneous fat, and, among VOCs, at identifying possible markers characterizing different seasoning length. For this purpose, a reduced pool of VOCs was selected by 3 multivariate statistical techniques (stepwise discriminant analysis, canonical discriminant analysis and discriminant analysis) to classify hams according to ripening (<12 months) or seasoning (≥12 months) periods and also to seasoning length (S12, S14, S16, or S18 months). The main VOCs chemical families steadily increased along ripening. Aldehydes and hydrocarbons reached their peaks at S16, acids and ketones remained constant from R6 to S16, whereas esters started decreasing after 12 months of seasoning. Stepwise analysis selected 5 compounds able to discriminate between ripening and seasoning periods, with 1,1-diethoxyhexane and dodecanoic acid being the most powerful descriptors for ripening and seasoning period, respectively. Instead, 12 compounds were needed to correctly classify hams within seasoning. Among them, undecanoic acid methyl ester, formic acid ethyl ester, 2,4,4-trimethylhexane, and 6-methoxy-2-hexanone had a central role in differentiating the seasoning length.
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10
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Kantono K, Hamid N, Oey I, Wu YC, Ma Q, Farouk M, Chadha D. Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts. Foods 2020; 9:E1444. [PMID: 33053733 PMCID: PMC7601600 DOI: 10.3390/foods9101444] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 09/22/2020] [Accepted: 10/01/2020] [Indexed: 11/16/2022] Open
Abstract
The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application of HPP on New Zealand lamb meat. In this study, the effect of HPP, at different pressure treatments (200-600 MPa) on eight different lamb meat cuts in terms of lipid oxidation, fatty acid and free amino acid content were investigated. In general treatments between 400 and 600 MPa resulted in higher oxidation values in eye of loin, flat, heel, and tenderloin cuts. Saturated and monounsaturated fatty acid content were significantly lower with HPP treatment of almost all cuts (except rump and heel cuts) at all pressures. Polyunsaturated fatty acid content was significantly lower in HPP-treated inside, knuckle, and tenderloin cuts at 600 MPa compared to control. Nine essential free amino acids (valine, leucine, isoleucine, methionine, phenylalanine, lysine, histidine, tyrosine and tryptophan), and eight non-essential free amino acids (alanine, glycine, threonine, serine, proline, aspartic acid, glutamic acids and ornithine) were identified in the lamb cuts. HPP increased the total free amino acid composition significantly compared to control at all pressures for almost all cuts except the inside and eye of loin cuts. This study suggests that higher pressure treatments (i.e., 400 and 600 MPa) resulted in higher TBARS oxidation levels. Additionally, significant decreases in saturated and monounsaturated fatty acids and increase free amino acid content were observed in the majority of HPP-treated samples compared to control.
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Affiliation(s)
- Kevin Kantono
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (Y.C.W.); (Q.M.); (D.C.)
| | - Nazimah Hamid
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (Y.C.W.); (Q.M.); (D.C.)
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin 9016, New Zealand;
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yan Chao Wu
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (Y.C.W.); (Q.M.); (D.C.)
| | - Qianli Ma
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (Y.C.W.); (Q.M.); (D.C.)
- AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand;
| | - Mustafa Farouk
- Riddet Institute, Massey University, Palmerston North 4474, New Zealand;
| | - Diksha Chadha
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (Y.C.W.); (Q.M.); (D.C.)
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11
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Hidalgo FJ, Lavado-Tena CM, Zamora R. Formation of 3-hydroxypyridines by lipid oxidation products in the presence of ammonia and ammonia-producing compounds. Food Chem 2020; 328:127100. [DOI: 10.1016/j.foodchem.2020.127100] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 05/15/2020] [Accepted: 05/17/2020] [Indexed: 02/07/2023]
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12
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Esmaeili H, Cheraghi N, Khanjari A, Rezaeigolestani M, Basti AA, Kamkar A, Aghaee EM. Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages. Meat Sci 2020; 166:108135. [PMID: 32259681 DOI: 10.1016/j.meatsci.2020.108135] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 03/24/2020] [Accepted: 03/27/2020] [Indexed: 11/18/2022]
Abstract
The efficacy of chitosan (CH) and whey protein (WP) films impregnated with garlic essential oil (GEO, 2% v/v) or nanoencapsulated GEO (NGEO, 2% v/v) to extend the shelf life of refrigerated vacuum-packed sausages were assessed and compared during 50 days. The primary evaluation of GEO and NGEO showed that GEO had a considerable amount of active compounds diallyl sulfide derivatives (~67%) and the mean size and zeta potential of NGEO were 101 nm and -7.27 mV, respectively. Based on the microbiological and lipid stability analysis of the sausages, all active films retarded lipid oxidation and the growth of main spoilage bacterial groups compared to the control, and CH film containing NGEO exhibited the best result with the peroxide value, thiobarbituric acid reactive substances and aerobic plate count of 0.37 (meq/kg lipid), 0.47 (mg malondialdehyde/kg) and 3.69 (log CFU/g), respectively, on day 50. The nanoencapsulation of GEO made no significant differences in the sensory properties comparing to free-GEO samples (P < .05).
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Affiliation(s)
- Hossein Esmaeili
- Department of Microbiology and Immunology, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Narjes Cheraghi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran; Tehran Hamburger Company, Tehran, Iran
| | - Ali Khanjari
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
| | - Mohammadreza Rezaeigolestani
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran..
| | - Afshin Akhondzadeh Basti
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Abolfazl Kamkar
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Ebrahim Molaee Aghaee
- Department of Environmental Health, Division of Food Safety & Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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13
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Kim S, Yin X, Prodhan MAI, Zhang X, Zhong Z, Kato I. Global Plasma Profiling for Colorectal Cancer-Associated Volatile Organic Compounds: a Proof-of-Principle Study. J Chromatogr Sci 2019; 57:385-396. [PMID: 30796770 DOI: 10.1093/chromsci/bmz011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 12/14/2018] [Accepted: 01/24/2019] [Indexed: 12/12/2022]
Abstract
Volatile organic compounds (VOCs) could reflect changes resulting from ongoing pathophysiological processes and altered body metabolisms, and thus have been studied for various types of cancers. We aimed to test an advanced global metabolomic technique to characterize circulating VOCs in patients diagnosed with colorectal cancer (CRC). We employed solid-phase microextraction (SPME) and comprehensive two-dimensional gas chromatography mass-spectrometry (GC × GC-MS). We analyzed 30 random plasma samples from incident cases of CRC. The 30 samples were from population controls enrolled in a large population-based case-control study. The number of metabolite peaks detected in the cases was significantly lower than that detected in the controls (median 1530 vs. 1694, P = 0.02). Partial least squares-discriminant analysis showed clear VOC profile differences between the CRC and the controls. After adjustment for multiple comparisons at the 5% false discovery rate level, five VOCs were differentially expressed between the cases and the controls. Among these five VOCs, 2,3,4-trimethyl-hexane (decreased) and 2,4-dimethylhept-1-ene (increased) were both lipid peroxidation products but not previously reported for CRC. In summary, this study pointed to an intriguing observation that the richness of volatile metabolites may be reduced in CRC cases and demonstrated the utility of SPME GC × GC-MS in discovery of candidate markers for further validation.
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Affiliation(s)
- Seongho Kim
- Department of Oncology, Wayne State University School of Medicine, Detroit MI, USA.,Biostatistics Core, Karmanos Cancer Institute, Wayne State University, Detroit MI, USA
| | - Xinmin Yin
- Department of Chemistry, University of Louisville, Louisville, Kentucky, USA
| | | | - Xiang Zhang
- Department of Chemistry, University of Louisville, Louisville, Kentucky, USA
| | - Zichun Zhong
- Department of Computer Science, College of Engineering, Wayne State University, Detroit MI, USA
| | - Ikuko Kato
- Department of Oncology, Wayne State University School of Medicine, Detroit MI, USA.,Department of Pathology, Wayne State University School of Medicine, Detroit MI, USA
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14
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The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork. Meat Sci 2019; 152:1-7. [DOI: 10.1016/j.meatsci.2019.02.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 02/07/2019] [Accepted: 02/07/2019] [Indexed: 11/22/2022]
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15
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Neuroprotective Effect and Mechanism of Action of Tetramethylpyrazine Nitrone for Ischemic Stroke Therapy. Neuromolecular Med 2018; 20:97-111. [DOI: 10.1007/s12017-018-8478-x] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2017] [Accepted: 01/18/2018] [Indexed: 10/18/2022]
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16
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Kamdem JP, Tsopmo A. Reactivity of peptides within the food matrix. J Food Biochem 2017; 43:e12489. [PMID: 31353483 DOI: 10.1111/jfbc.12489] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2017] [Revised: 11/27/2017] [Accepted: 11/27/2017] [Indexed: 11/29/2022]
Abstract
Numerous biological activities have been reported for peptides or peptide-rich fractions from hydrolyzed food proteins. Some of the properties of peptides include antioxidant, antimicrobial, anti-inflammation, antihypertensive, and immune system modulation. To evaluate the efficacy of peptides in vivo, foods have been used as carrier vehicles. However, there are many molecules in foods that can react or interact with peptides, thereby reducing the bioavailability or bioactivity of these peptides. The Schiff base reactions of peptides with reducing sugars are well established. Peptides can also react with oxidized lipids or reactive oxygen species. Secondary metabolites such as quinones in foods, can react as well with amine or thiol groups of peptides. All these reactions affect the concentration of peptides. This review summarizes and discusses some of the implication of those reactions on the availability of bioactive peptides within the food matrix. PRACTICAL APPLICATIONS: Bioactive peptides possess specific effects on foods like preventing oxidative rancidity. In human, they may lower blood pressure or reduce inflammation. The knowledge on the type of reactions these peptides may encountered when foods are used as transport vehicles is essential. This will prevent variability in intake and ensure proper dosage and reproducible results.
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Affiliation(s)
- Jean Paul Kamdem
- Department of Biological Sciences, Regional University of Cariri, Crato, Ceará, Brazil
| | - Apollinaire Tsopmo
- Food Science and Nutrition Program, Institute of Biochemistry, Carleton University, Ottawa, Ontario, Canada
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17
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Liu W, Lang M, Youdim MBH, Amit T, Sun Y, Zhang Z, Wang Y, Weinreb O. Design, synthesis and evaluation of novel dual monoamine-cholinesterase inhibitors as potential treatment for Alzheimer's disease. Neuropharmacology 2016; 109:376-385. [PMID: 27318273 DOI: 10.1016/j.neuropharm.2016.06.013] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2016] [Revised: 06/13/2016] [Accepted: 06/14/2016] [Indexed: 11/18/2022]
Abstract
Current novel therapeutic approach suggests that multifunctional compounds with diverse biological properties and a single bioavailability and pharmacokinetic metabolism, will produce higher significant advantages in treatment of neurodegenerative diseases, such as Alzheimer's disease (AD). Based on this rational, a new class of cholinesterase (ChE)-monoamine oxidase (MAO) inhibitors were designed and synthesized by amalgamating the propargyl moiety of the irreversible selective MAO-B inhibitor, neuroprotective/neurorestorative anti-Parkinsonian drug, rasagiline, into the "N-methyl" position of the ChE inhibitor, anti-AD drug rivastigmine. Initially, we examined the MAO and ChE inhibitory effect of these novel compounds, MT series in vitro and in vivo. Among MT series, MT-031 exhibited higher potency as a dual MAO-A and ChE inhibitor compared to other compounds in acute-treated mice. Additionally, MT-031 was found to increase the striatal levels of dopamine (DA), serotonin (5-HT) and norepinephrine (NE), and prevent the metabolism of DA and 5-HT. Finally, we have demonstrated that MT-031 exerted neuroprotective effect against H2O2-induced neurotoxicity and reactive oxygen species generation in human neuroblastoma SH-SY5Y cells. These findings provide evidence that MT-031 is a potent brain permeable novel multifunctional, neuroprotective and MAO-A/ChE inhibitor, preserves in one molecule entity some of the beneficial properties of its parent drugs, rasagiline and rivastigmine, and thus may be indicated as novel therapeutic approach for AD.
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Affiliation(s)
- Wei Liu
- Eve Topf Centers of Excellence for Neurodegenerative Diseases Research, Faculty of Medicine, Technion-Israel Institute of Technology, Haifa, Israel
| | - Ming Lang
- Institute of New Drug Research, Jinan University College of Pharmacy, Guangzhou, China
| | - Moussa B H Youdim
- Eve Topf Centers of Excellence for Neurodegenerative Diseases Research, Faculty of Medicine, Technion-Israel Institute of Technology, Haifa, Israel
| | - Tamar Amit
- Eve Topf Centers of Excellence for Neurodegenerative Diseases Research, Faculty of Medicine, Technion-Israel Institute of Technology, Haifa, Israel
| | - Yewei Sun
- Institute of New Drug Research, Jinan University College of Pharmacy, Guangzhou, China
| | - Zaijun Zhang
- Institute of New Drug Research, Jinan University College of Pharmacy, Guangzhou, China
| | - Yuqiang Wang
- Institute of New Drug Research, Jinan University College of Pharmacy, Guangzhou, China
| | - Orly Weinreb
- Eve Topf Centers of Excellence for Neurodegenerative Diseases Research, Faculty of Medicine, Technion-Israel Institute of Technology, Haifa, Israel.
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Rahman MH, Hossain MM, Rahman SME, Amin MR, Oh DH. Evaluation of Physicochemical Deterioration and Lipid Oxidation of Beef Muscle Affected by Freeze-thaw Cycles. Korean J Food Sci Anim Resour 2015; 35:772-82. [PMID: 26877637 PMCID: PMC4726957 DOI: 10.5851/kosfa.2015.35.6.772] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2015] [Revised: 09/29/2015] [Accepted: 09/29/2015] [Indexed: 11/06/2022] Open
Abstract
This study was performed to explore the deterioration of physicochemical quality of beef hind limb during frozen storage at -20℃, affected by repeated freeze-thaw cycles. The effects of three successive freeze-thaw cycles on beef hind limb were investigated comparing with unfrozen beef muscle for 80 d by keeping at -20±1℃. The freeze-thaw cycles were subjected to three thawing methods and carried out to select the best one on the basis of deterioration of physicochemical properties of beef. As the number of repeated freeze-thaw cycles increased, drip loss decreased and water holding capacity (WHC) increased (p<0.05) till two cycles and then decreased. Cooking loss increased in cycle one and three but decreased in cycle two. Moreover, drip loss, WHC and cooking loss affected (p<0.05) by thawing methods within the cycles. However, pH value decreased (p<0.05), but peroxide value (p<0.05), free fatty acids value (p<0.05) and TBARS value increased (p<0.05) significantly as the number of repeated freeze-thaw cycles increased. Moreover, significant (p<0.05) interactive effects were found among the thawing methods and repeated cycles. As a result, freeze-thaw cycles affected the physicochemical quality of beef muscle, causing the degradation of its quality.
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Affiliation(s)
- M H Rahman
- Department of Animal Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - M M Hossain
- Department of Animal Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - S M E Rahman
- Department of Food Science and Biotechnology, College of Agriculture Life Sciences, Kangwon National University, Chuncheon 24341, Korea; Department of Animal Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - M R Amin
- Department of Physiology and Pharmacology, Patuakhali Science and Technology University, Barisal-8210, Bangladesh
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture Life Sciences, Kangwon National University, Chuncheon 24341, Korea
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Enrichment of Chicken Nuggets with Microencapsulated Omega-3 Fish Oil: Effect of Frozen Storage Time on Oxidative Stability and Sensory Quality. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1621-x] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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20
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Karpińska-Tymoszczyk M. The effect of antioxidants, packaging type and frozen storage time on the quality of cooked turkey meatballs. Food Chem 2014; 148:276-83. [DOI: 10.1016/j.foodchem.2013.10.054] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2013] [Revised: 10/09/2013] [Accepted: 10/10/2013] [Indexed: 10/26/2022]
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21
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Papastergiadis A, Mubiru E, Van Langenhove H, De Meulenaer B. Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:9589-94. [PMID: 22950760 DOI: 10.1021/jf302451c] [Citation(s) in RCA: 178] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
The ability of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test to determine malondialdehyde (MDA) in various food matrices was evaluated. MDA was extracted from the foods; the extract reacted with thiobarbituric acid (TBA); and the formed TBA-MDA adduct was measured spectrophotometricaly at 532 nm. In parallel, the TBA-MDA adduct was analyzed with high-performance liquid chromatography (HPLC) coupled with fluorescence detection. Oils and unprocessed and uncooked meat and fish products did not exhibit any significant difference in the amount of MDA measured by the two methods, indicating that the major substance reacting with TBA and forming an adduct that absorbs at 532 nm was MDA. However, in products such as dry nuts, pork sausages, cooked fish, and gouda cheese, an overestimation of MDA was observed, indicating that TBARS test was unsuitable for accurate determination of MDA. Furthermore, the results in the present work suggest that the overestimation of MDA by the TBARS test as it was applied is related to the interference of other than secondary lipid oxidation products.
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Affiliation(s)
- Antonios Papastergiadis
- nutriFOODchem Unit, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University , B-9000 Ghent, Belgium
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22
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Haile DM, De Smet S, Claeys E, Vossen E. Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham. Journal of Food Science and Technology 2011; 50:239-47. [PMID: 24425913 DOI: 10.1007/s13197-011-0352-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/21/2011] [Accepted: 02/23/2011] [Indexed: 11/29/2022]
Abstract
The colour and lipid oxidative stability of sliced cooked ham stored at 4 °C were studied in relation to dark storage duration, lighting and packaging conditions. Colour stability was monitored by instrumental colour measurement (CIE L*a*b* colour space) whereas lipid stability was measured by the determination of the 2-thiobarbituric acid reactive substances (TBARS). A significantly higher discoloration observed in products wrapped in foil and kept in light than products wrapped in foil and kept in dark. Colour loss was estimated by loss of redness (a*), a*/b*, nitrosomyoglobin, chroma (C); or increase of lightness (L*), MetMb, hue angle (H°). Colour loss was more dependent upon photochemical process than dark storage duration and packaging types. Lipid oxidation was not significantly affected by light exposure. However lipid oxidation was significantly affected by dark storage duration as noticed from better lipid stability of products stored for short duration in dark. Better colour stability was observed on products packed in MAP with less residual oxygen.
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Affiliation(s)
- Demewez Moges Haile
- Laboratory of Animal Products Processing and Quality (LAPPQ), School of Chemical and Food Engineering, Engineering Faculty, Bahirdar University, P.O. Box: 26, Bahirdar, Ethiopia
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Product Quality (LANUPRO), Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium
| | - Erik Claeys
- Laboratory for Animal Nutrition and Product Quality (LANUPRO), Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium
| | - Els Vossen
- Laboratory for Animal Nutrition and Product Quality (LANUPRO), Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium
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Shon J, Chin K. Effect of Whey Protein Coating on Quality Attributes of Low-Fat, Aerobically Packaged Sausage during Refrigerated Storage. J Food Sci 2008; 73:C469-75. [DOI: 10.1111/j.1750-3841.2008.00829.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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