Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage

The aim of this work was to determine the inhibitory effect of deer blood hydrolysates addition on lipid oxidation, color deterioration and microbial contamination of ground beef during during 9 days of refrigerated storage. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The results showed that the treatments added hydrolysates had significant inhibitory effects on lipid oxidation and kept the red color of ground beef in 9 days, when compared with controls (P < 0.05). Furthermore, the inhibitory effect enhanced as the adding level of the hydrolysates increased (P < 0.05). These results suggest that deer blood hydrolysates are good source of natural antioxidants.

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Effective inhibition and simplified detection of lipid oxidation in tilapia (Oreochromis niloticus) fillets during ice storage

Aquaculture ◽

10.1016/j.aquaculture.2019.05.068 ◽

2019 ◽

Vol 511 ◽

pp. 634183 ◽

Cited By ~ 4

Author(s):

Zi-Chao Wang ◽

Yuqin Lu ◽

Yuzhen Yan ◽

Tanzeela Nisar ◽

Zhongxiang Fang ◽

...

Keyword(s):

Lipid Oxidation ◽

Oreochromis Niloticus ◽

Ice Storage ◽

Effective Inhibition

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Lipid Oxidation in Fillets of Herring (Clupeaharengus) during Ice Storage

Journal of Agricultural and Food Chemistry ◽

10.1021/jf9807871 ◽

1999 ◽

Vol 47 (2) ◽

pp. 524-532 ◽

Cited By ~ 49

Author(s):

Ingrid Undeland ◽

Gunnar Hall ◽

Hans Lingnert

Keyword(s):

Lipid Oxidation ◽

Ice Storage

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Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings

Foods ◽

10.3390/foods10112783 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2783

Author(s):

Xiaoyin Yang ◽

Joseph G. Sebranek ◽

Xin Luo ◽

Wangang Zhang ◽

Mengmeng Zhang ◽

...

Keyword(s):

Lipid Oxidation ◽

Calcium Salt ◽

Cooking Loss ◽

Meat Color ◽

Calcium Salts ◽

Texture Properties ◽

Salt Addition ◽

Residual Nitrite ◽

And Storage

The impacts of adding calcium chloride (CaCl2) and calcium lactate (CaLac) with different concentrations (0%, 0.2%, 0.4%, and 0.7%) on the physicochemical properties of cured beef sausages were investigated in this study. Meat color, pH, lipid oxidation, and cooking loss were measured at respective manufacturing stages (ground beef, raw chopped batter, and after cooking). Additionally, meat color, pH, lipid oxidation, nitrosylhemochrome, residual nitrite, and texture profiles of vacuum-packaged sausages were evaluated during seven days of storage. Compared with the control (no Ca added), both calcium salts resulted in deteriorative color and texture properties, and promoted pH decline, cooking loss, and lipid oxidation of sausages during manufacturing and storage. However, increased calcium salt addition led to the reduction of residual nitrite over time. Compared to CaCl2 addition, 0.2–0.4% CaLac resulted in greater redness and oxidative stability and softer texture. These results may be useful when considering calcium salt additions in sausages, for the purpose of co-extruded sausages coated with alginate where Ca salts are used to form the casing during the co-extrusion of the sausages.

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