Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage (8 °C)

2008 ◽  
Vol 73 (3) ◽  
pp. C127-C134 ◽  
Author(s):  
S.Y. Park ◽  
Y.J. Kim ◽  
H.C. Lee ◽  
S.S. Yoo ◽  
J.H. Shim ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Refrigerated Storage ◽  
Pork Meat ◽  
Oxidative Products

scholarly journals Refrigerated storage of pork meat sprayed with rosemary extract and ascorbic acid

2018 ◽  
Vol 48 (4) ◽  
Author(s):  
Flavia Perlo ◽  
Romina Fabre ◽  
Patricia Bonato ◽  
Carolina Jenko ◽  
Osvaldo Tisocco ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Lipid Oxidation ◽  
Water Content ◽  
Microbial Growth ◽  
Consumer Demand ◽  
Rosemary Extract ◽  
Drip Loss ◽  
Refrigerated Storage ◽  
Pork Meat ◽  
Surface Application

ABSTRACT: There is an increasing consumer demand to avoid the use of synthetic additives like many antioxidants currently added to food. The objective of this study was to determine the effect of spraying ascorbic acid, rosemary extract and a combination of both on pork meat during refrigerated storage. Pork meat with antioxidants sprayed on the surface was packaged under vacuum and stored (4ºC, 45d). pH, color, lipid oxidation, total aerobic count, drip loss and moisture were evaluated during storage. Results suggested that surface application of rosemary extract and a combination of rosemary extract and ascorbic acid resulted in an effective delay of lipid oxidation of pork meat, without affecting pH, colour or water content during storage. No effect of rosemary extract on microbial growth was observed.

Effects of Portulaca oleracea L. extract on lipid oxidation and color of pork meat during refrigerated storage

Meat Science ◽  
2019 ◽  
Vol 147 ◽  
pp. 82-90 ◽  
Author(s):  
Xiao-Jing Fan ◽  
Shan-Zhi Liu ◽  
Huan-Huan Li ◽  
Jun He ◽  
Jun-Tao Feng ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Portulaca Oleracea ◽  
Refrigerated Storage ◽  
Pork Meat

Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage

2019 ◽  
Vol 99 (6) ◽  
pp. 2735-2742 ◽  
Author(s):  
Mi‐Ai Lee ◽  
Tae‐Kyung Kim ◽  
Ko‐Eun Hwang ◽  
Yun‐Jeong Choi ◽  
Sung‐Hee Park ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Refrigerated Storage ◽  
Pork Meat ◽  
Ground Pork

scholarly journals The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration

2022 ◽  
Vol 12 (2) ◽  
pp. 805
Author(s):  
Anna Augustyńska-Prejsnar ◽  
Jadwiga Topczewska ◽  
Małgorzata Ormian ◽  
Aneta Saletnik ◽  
Zofia Sokołowicz ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Shear Force ◽  
Water Retention ◽  
Quality Characteristics ◽  
Refrigerated Storage ◽  
Oxidation Processes ◽  
Turmeric Extract ◽  
Number Of Microorganisms ◽  
Colour Parameters ◽  
Sensory Evaluations

The aim of the study was to evaluate the effects of turmeric supplementation on selected quality features, oxidative stability, and the safety of duck meat burgers. Four burger variants, namely I–control, no additive, II–with turmeric powder, III–with turmeric extract, and IV–with turmeric paste, were tested. The pH, WHC, colour parameters on the CIE L*a*b* scale, finished products’ shear force, TBARS index, and the total number of microorganisms were determined while performing sensory evaluations. Tests were carried out after 24 h, 6, 12, and 18 days of refrigerated storage (4 ± 2 °C). The addition of turmeric powder and paste significantly limited lipid oxidation processes in vacuum-packed duck meat burgers over an 18-day period. Although lipid oxidation processes accelerated after 6 days in all burger variants, burgers with powdered turmeric powder showed the lowest TBARS index values and limited total microorganism increases. Turmeric paste and powder additions resulted in decreased pH, increased water retention, and lighter colouration in refrigerated products. These additives were deemed acceptable during sensory evaluation. The most desirable aroma and taste, including juiciness, were in burgers with turmeric paste addition, while burgers with powdered additions were rated higher for their desired aroma and intensity of taste.

Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage

2016 ◽  
Vol 12 (3) ◽  
pp. 303-310 ◽  
Author(s):  
Omid Hasani ◽  
Seyed Rohollah Javadian
Keyword(s):  
Lipid Oxidation ◽  
Common Carp ◽  
Storage Period ◽  
Orange Peel ◽  
Thiobarbituric Acid ◽  
Refrigerated Storage ◽  
High Concentration ◽  
Bitter Orange ◽  
Orange Peel Extract ◽  
Peel Extract

Abstract The aim of the present study was to evaluate antioxidative activities of the encapsulated and unencapsulated bitter orange peel extract on the shelf-life of the common carp fillets during 16 days of refrigerated storage. Common carp fillets were treated with bitter orange peel extract (0.5 and 1% w/w), liposomal encapsulated bitter orange peel extract (0.5 and 1% w/w) and beta-hydroxytoluene (BHT, 100 and 200 ppm); their quality changes in terms of total volatile basic nitrogen (TVB-N), free fatty acid (FFA) peroxide value (PV), thiobarbituric acid (TBA) and sensory characteristics were investigated. Results showed that the encapsulated and pure extract and BHT could reduce chemical deterioration and lipid oxidation in the fillets compared to the control, as reflected with lower TVBN, FFA, PV and TBA values. Furthermore, common carp fillets treated with high concentration (1%) of the encapsulated bitter orange peel extract showed the lowest amount of lipid oxidation during the storage period compared with the others without any undesirable changes in sensorial attributes.

Combination of spectra and image information of hyperspectral imaging data for fast prediction of lipid oxidation attributes in pork meat

2019 ◽  
Vol 42 (6) ◽  
pp. e13225 ◽  
Author(s):  
Joshua H. Aheto ◽  
Xingyi Huang ◽  
Xiaoyu Tian ◽  
Yi Ren ◽  
Ernest Bonah ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Hyperspectral Imaging ◽  
Pork Meat ◽  
Imaging Data ◽  
Image Information ◽  
Fast Prediction
Sign in / Sign up

Export Citation Format

Share Document