Effects of dietary vitamin E and synthetic antioxidants on composition and storage quality of channel catfish, Ictalurus punctatus

Aquaculture ◽  
1992 ◽  
Vol 106 (3-4) ◽  
pp. 323-332 ◽  
Author(s):  
Delbert M. Gatlin ◽  
Sungchul C. Bai ◽  
Marilyn C. Erickson
Keyword(s):  
Vitamin E ◽  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Dietary Vitamin ◽  
Synthetic Antioxidants ◽  
Storage Quality ◽  
And Storage

Effects of Dietary Vitamin E Enrichment on Frozen Channel Catfish,(Ictalurus punctatus)Fillets

1994 ◽  
Vol 4 (3) ◽  
pp. 45-56 ◽  
Author(s):  
Pedro L. Silva ◽  
Edward R. Robinson ◽  
James O. Hearnsberger ◽  
Juan L. Silva
Keyword(s):  
Vitamin E ◽  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Dietary Vitamin

scholarly journals Natural Antioxidants from Seeds and Their Application in Meat Products

Antioxidants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 815 ◽  
Author(s):  
Paulo E. S. Munekata ◽  
Beatriz Gullón ◽  
Mirian Pateiro ◽  
Igor Tomasevic ◽  
Ruben Domínguez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Synthetic Antioxidants ◽  
Oxidative Reactions ◽  
Health Related ◽  
Processing And Storage ◽  
And Storage

The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.

Effects of Frozen at Different Time Postmortem and Thawed at Different Thawing Rate on the Sensory and Storage Quality of Chinese Sausage

2011 ◽  
Vol 233-235 ◽  
pp. 2889-2892
Author(s):  
Xiao Ling Yu ◽  
Xue Bin Li ◽  
Hua Xiao ◽  
Han Jun Ma ◽  
Liang Cheng
Keyword(s):  
Sensory Evaluation ◽  
Uniform Design ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Storage Quality ◽  
Two Factors ◽  
Tbars Values ◽  
Thawing Rate ◽  
And Storage

Uniform design was adopted, and two factors, i.e., frozen at different time postmortem with six levels, thawing at different thawing rate with three levels, were considered. Thiobarbituric acid reactive substances (TBARS), pH and sensory evaluation were measured to study the different effects of the two factors considered. The results showed: All the two factors considered had significant effects on pH and TBARS, and the effects of the two factors on them were nonlinear. But they had no significant effects on sensory evaluation. TBARS values representing the storage quality of raw sausages was only affected by thawing rate in the test, and had the maximum at the thawing rate of 3cm/h thawed in 19.5°C still air. So when using frozen raw meat for sausage production, selecting an appropriate thawing condition is very necessary.

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