Effect of caffeic acid on haemoglobin-mediated lipid and protein oxidation in washed cod mince during ice and frozen storage

2010 ◽  
Vol 90 (14) ◽  
pp. 2531-2540 ◽  
Author(s):  
Karin J Larsson ◽  
Ingrid K Undeland
Keyword(s):  
Caffeic Acid ◽  
Protein Oxidation ◽  
Frozen Storage ◽  
Lipid And Protein Oxidation

scholarly journals Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 670 ◽  
Author(s):  
Rashida Parvin ◽  
Md. Ashrafuzzaman Zahid ◽  
Jin-Kyu Seo ◽  
Junyoung Park ◽  
Jonghyun Ko ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Protein Oxidation ◽  
Frozen Storage ◽  
Physicochemical Characteristics ◽  
Microwave Oven ◽  
Natural Plant ◽  
Overall Acceptability ◽  
Convection Oven ◽  
Lipid And Protein Oxidation ◽  
And Control

The effects of convection-oven precooking, frozen storage (−18 °C/ two months) and four different reheating methods—namely, boiling, pan-roasting, convection oven and microwave oven on pH, color, texture, antioxidant activity and warmed-over flavor of beef meatballs were investigated. In this study, four kinds of beef meatballs were prepared: with added butylated hydroxyl toluene (0.02% BHT, M1); with nutmeg extract (0.02%, M2); with nutmeg powder (0.02%, M3) and control (no antioxidant). Addition of (0.02%) nutmeg extracts in beef meatballs M2 resulted in a significant (p < 0.05) decrease in lipid and protein oxidation, hardness and gumminess values after convection oven precooking. Again, M2 reheated by microwave oven significantly (p < 0.05) reduced cooking loss, gumminess, springiness, rancid flavor, saltiness and burnt taste and increased oxidative stability, redness and adhesiveness with the chewiness intensity and overall acceptability compared to control, M1 and M3. Conclusively, the addition of nutmeg extracts (0.02%) as a natural plant antioxidant to precooked beef meatballs can result in reduced lipid and protein oxidation levels, stabilized color and texture values and improved overall acceptance after reheated by microwave oven during two months of frozen storage.

scholarly journals Comparison of Quality Changes in Eurasian Perch (Perca Fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1405
Author(s):  
Nima Hematyar ◽  
Jan Mraz ◽  
Vlastimil Stejskal ◽  
Sabine Sampels ◽  
Zuzana Linhartová ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Sodium Dodecyl ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Protein Carbonyls ◽  
Main Concern ◽  
Refrigerated Storage ◽  
Eurasian Perch ◽  
Recirculating Aquaculture Systems

The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated—10 months frozen (-20 °C) and 12 days refrigerated (+4 °C) storage conditions—in order to determine (i) how the choice of rearing system affects fillets quality during different processing conditions and (ii) if oxidative changes and other quality parameters were interactive. For the proposed idea, proteome analysis, oxidative changes, and some quality parameters were considered in this study. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated a higher loss of protein in the frozen fillets from ponds (PF) than the fillets from recirculating aquaculture systems (RAS) (RF). Western blot showed a higher protein carbonyls level in RF compared to PF, which was confirmed by the total protein carbonyls during frozen storage. PF indicated less liquid loss, hardness, and oxidation progress than RF in both storage conditions. The biogenic amines index (BAI) in the fillets from either origin showed acceptable levels during storage at +4 °C. Furthermore, the n-3/n-6 ratio was similar for both fillets. The deterioration of fillets during frozen storage was mainly caused by formation of ice crystals followed by protein oxidation, while protein oxidation was the main concern during refrigerated storage confirmed by principal component analysis (PCA) analysis.

scholarly journals Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties

RSC Advances ◽  
2021 ◽  
Vol 11 (35) ◽  
pp. 21629-21641
Author(s):  
Chao Xia ◽  
Pingping Wen ◽  
Yaming Yuan ◽  
Xiaofan Yu ◽  
Yijing Chen ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Residue ◽  
Protein Oxidation ◽  
Relative Number ◽  
Side Chain ◽  
Amino Acid Residues ◽  
Beef Patties ◽  
Lipid And Protein Oxidation ◽  
Roasting Temperature

The relative number of peptides modified by the amino acid residues of actin from raw beef patties and those cooked at different roasting temperatures.

Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid

Meat Science ◽  
2020 ◽  
pp. 108422
Author(s):  
Jingrong Cheng ◽  
Rong Xiang ◽  
Daobang Tang ◽  
Mingjun Zhu ◽  
Xueming Liu
Keyword(s):  
Caffeic Acid ◽  
Protein Oxidation
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