Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation

Food Control ◽  
2014 ◽  
Vol 40 ◽  
pp. 134-139 ◽  
Author(s):  
Ce Shi ◽  
Jianyun Cui ◽  
Xiaofei Yin ◽  
Yongkang Luo ◽  
Zhongyun Zhou
Keyword(s):  
Protein Oxidation ◽  
Silver Carp ◽  
Natural Antioxidants ◽  
Grape Seed ◽  
Storage Effect ◽  
Hypophthalmichthys Molitrix ◽  
Chilled Storage ◽  
Lipid And Protein Oxidation

Inhibitory Effect on Lipid and Protein Oxidation of Clove Extracts in Surimi from Silver Carp (Hypophthalmichthys molitrix) and the Possible Mode of Action

2012 ◽  
Vol 554-556 ◽  
pp. 1447-1454
Author(s):  
Jian Chun Han ◽  
Qian Liu ◽  
Yong Gen Zhang ◽  
Shuang Mei Li ◽  
Qian Chen ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Silver Carp ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Inhibitory Effect ◽  
Thiobarbituric Acid Reactive Substance ◽  
Dependent Manner ◽  
Hypophthalmichthys Molitrix ◽  
C Storage ◽  
Lipid And Protein Oxidation

The experiment was conducted to assess the antioxidant efficacy of clove extract (CE) in surimi from silver carp during -1°C storage. CE was added to surimi at 0.5%, 1.0%, and 1.5% (w/w) further determined its antioxidant efficacy. Compared with control (without antioxidants), CE treatments significantly decreased the thiobarbituric acid reactive substance (TBARS values), a*-value, and total carbonyls content, reduced the total sulfhydryl loss of surimi in a dose-dependent manner (P < 0.05), and both ATPase activity increased with the increasing of the storage time (P < 0.05).The results suggested the positive effect of CE to retard lipid and protein oxidation and discoloration of surimi, and its potential use as natural antioxidants in fish products.

The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation

Meat Science ◽  
2016 ◽  
Vol 116 ◽  
pp. 253-259 ◽  
Author(s):  
Mónica Armenteros ◽  
David Morcuende ◽  
Jesús Ventanas ◽  
Mario Estévez
Keyword(s):  
Protein Oxidation ◽  
Natural Antioxidants ◽  
Lipid And Protein Oxidation ◽  
Brine Injection

scholarly journals Plant-Derived Natural Antioxidants in Meat and Meat Products

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1215
Author(s):  
Georgios Manessis ◽  
Aphrodite I. Kalogianni ◽  
Thomai Lazou ◽  
Marios Moschovas ◽  
Ioannis Bossis ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Public Perception ◽  
Consumer Preferences ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Meat Industry ◽  
Synthetic Antioxidants ◽  
Potential Health ◽  
Meat Spoilage ◽  
Lipid And Protein Oxidation

The global meat industry is constantly evolving due to changes in consumer preferences, concerns and lifestyles, as well as monetary, geographical, political, cultural and religious factors. Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products’ shelf-life, and reduce meat spoilage due to lipid and protein oxidation. The public perception that natural compounds are safer and healthier per se has motivated the meat industry to replace synthetic antioxidants with plant-derived ones in meat systems. Despite several promising results from in vitro and in situ studies, the effectiveness of plant-derived antioxidants against lipid and protein oxidation has not been fully documented. Moreover, the utility, usability, marketability and potential health benefits of natural antioxidants are not yet fully proven. The present review aims to (i) describe the major chemical groups of plant-derived antioxidants and their courses of action; (ii) present the application of spices, herbs and fruits as antioxidants in meat systems; and (iii) discuss the legislative framework, future trends, challenges and limitations that are expected to shape their acceptance and mass exploitation by the meat industry.

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