Relationships Between Textural Modifications, Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635

2017 ◽  
Vol 10 (9) ◽  
pp. 1655-1667 ◽  
Author(s):  
Slim Smaoui ◽  
Karim Ennouri ◽  
Ahlem Chakchouk-Mtibaa ◽  
Ines Karray-Rebai ◽  
Maher Hmidi ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Sensory Attributes ◽  
Turkey Meat ◽  
Lipid And Protein Oxidation

Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storage

Meat Science ◽  
1998 ◽  
Vol 48 (3-4) ◽  
pp. 301-318 ◽  
Author(s):  
Y. Mercier ◽  
P. Gatellier ◽  
M. Viau ◽  
H. Remignon ◽  
M. Renerre
Keyword(s):  
Vitamin E ◽  
Dietary Fat ◽  
Protein Oxidation ◽  
Colour Stability ◽  
Turkey Meat ◽  
Lipid And Protein Oxidation

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.

Lipid and Protein Oxidation Monitoring in Pressurized Meat: Oxidation Pathways

2021 ◽  
Author(s):  
Claire Guyon ◽  
Anne MEYNIER ◽  
Marie de LAMBALLERIE
Keyword(s):  
Protein Oxidation ◽  
Lipid And Protein Oxidation

scholarly journals The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃

2018 ◽  
Vol 38 (5) ◽  
pp. 1029-1042 ◽  
Author(s):  
Ashrafuzzaman Zahid ◽  
Jin-Kyu Seo ◽  
Jun-Young Park ◽  
Jin-Yeon Jeong ◽  
Sang-Keun Jin ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Cold Storage ◽  
Protein Oxidation ◽  
Natural Antioxidants ◽  
Sensory Attributes ◽  
Beef Patties

scholarly journals Strawberry Intake Ameliorates Oxidative Stress and Decreases GABA Levels Induced by High-Fat Diet in Frontal Cortex of Rats

Antioxidants ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 70 ◽  
Author(s):  
Cuauhtémoc Sandoval-Salazar ◽  
Cecilia Oviedo-Solís ◽  
Edmundo Lozoya-Gloria ◽  
Herlinda Aguilar-Zavala ◽  
Martha Solís-Ortiz ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Lipid Peroxidation ◽  
Oxidative Damage ◽  
Frontal Cortex ◽  
Protein Oxidation ◽  
High Fat Diet ◽  
High Fat ◽  
Gaba Concentration ◽  
Obese Rats ◽  
Lipid And Protein Oxidation

It has been proposed that there is a correlation between high-fat diet (HFD), oxidative stress and decreased γ-aminobutyric acid (GABA) levels, but this has not been thoroughly demonstrated. In the present study, we determined the effects of strawberry extract intake on the oxidative stress and GABA levels in the frontal cortex (FC) of obese rats. We observed that an HFD increased lipid and protein oxidation, and decreased GABA levels. Moreover, UV-irradiated strawberry extract (UViSE) decreased lipid peroxidation but not protein oxidation, whereas non-irradiated strawberry extract (NSE) reduced protein oxidation but not lipid peroxidation. Interestingly, NSE increased GABA concentration, whereas UViSE was not as effective. In conclusion, our results suggest that an HFD increases oxidative damage in the FC, whereas strawberry extract intake may ameliorate the disturbances associated with HFD-induced oxidative damage.

scholarly journals Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin

2020 ◽  
Vol 99 (3) ◽  
pp. 1777-1787
Author(s):  
Miriane M.F. Santos ◽  
Darlinne A.S. Lima ◽  
Marta S. Madruga ◽  
Fábio A.P. Silva
Keyword(s):  
Protein Oxidation ◽  
Abdominal Fat ◽  
Lipid And Protein Oxidation ◽  
Chicken Patties
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