Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage

2020 ◽  
Vol 133 ◽  
pp. 109142 ◽  
Author(s):  
Fangfei Li ◽  
Qiang Zhong ◽  
Baohua Kong ◽  
Bo Wang ◽  
Nan Pan ◽  
...  
Keyword(s):  
Protein Structure ◽  
Protein Oxidation ◽  
Frozen Storage ◽  
Lipid And Protein Oxidation ◽  
Pork Patties

scholarly journals Effect of Dietary Curcumin Supplementation on Duck Growth Performance, Antioxidant Capacity and Breast Meat Quality

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2981
Author(s):  
Sanjun Jin ◽  
Hao Yang ◽  
Fangju Liu ◽  
Qian Pang ◽  
Anshan Shan ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Growth Performance ◽  
Meat Quality ◽  
Protein Oxidation ◽  
Meat Color ◽  
Breast Meat ◽  
Treatment Groups ◽  
Lipid And Protein Oxidation ◽  
Water Holding

This study aimed at examining the effects of curcumin supplementation on growth performance, antioxidant capacity, and meat quality of ducks. To investigate these effects, 600 healthy ducks were randomly assigned to four treatment groups with 10 replicates pens, and each pen contained 15 ducks. Ducks were fed a diet containing curcumin at levels of 0, 300, 400, and 500 mg kg−1 in different groups. The results demonstrated that curcumin supplementation is beneficial to the growth performance (p < 0.05) of ducks and antioxidant capacity (p < 0.05) of duck meat. In addition, dietary curcumin raised the meat quality of ducks, improving the meat color, increasing water-holding capacity, and inhibiting lipid and protein oxidation. In conclusion, the present study provides important insights into both the nutrient and qualities of ducks, finding that a dietary inclusion of 400–500 mg/kg of curcumin (kg−1) has the greatest effect.

Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage

Meat Science ◽  
2008 ◽  
Vol 79 (4) ◽  
pp. 727-733 ◽  
Author(s):  
Marianne N. Lund ◽  
Marchen S. Hviid ◽  
Chris Claudi-Magnussen ◽  
Leif H. Skibsted
Keyword(s):  
Soybean Oil ◽  
Protein Oxidation ◽  
Chill Storage ◽  
Lipid And Protein Oxidation ◽  
Pork Patties

scholarly journals The Combined Effect of Squid Pen Chitooligosaccharide and High Voltage Cold Atmospheric Plasma on the Quality of Asian Sea Bass Slices Inoculated with Pseudomonas aeruginosa

2020 ◽  
Vol 21 (01) ◽  
pp. 41-50
Author(s):  
Avtar Singh ◽  
Soottawat Benjakul ◽  
Oladipupo Odunayo Olatunde ◽  
Ahmet Faruk Yesilsu
Keyword(s):  
Pseudomonas Aeruginosa ◽  
High Voltage ◽  
Protein Oxidation ◽  
Thiobarbituric Acid ◽  
Sea Bass ◽  
Atmospheric Plasma ◽  
Cold Atmospheric Plasma ◽  
Asian Sea Bass ◽  
Lipid And Protein Oxidation

The effects of chitooligosaccharide (COS) at different concentrations (0.05, 0.1 and 0.2%, w/w) without and with the application of high voltage cold atmospheric plasma (HVCAP) at different ratios of argon (Ar) and oxygen (O2), 90%Ar/10%O2 and 80%Ar/20%O2 on the growth of Pseudomonas aeruginosa inoculated (6 log CFU/mL) on Asian sea bass slices were monitored for 0 and 24 h incubation at 4ºC. Impact of COS on the changes in lipid and protein oxidation caused by HVCAP was also determined. All the HVCAP treated slices showed reduction in Pseudomonas count (PC) as compared to control (without any treatment) at both 0 and 24 h of incubation (p<0.05). However, decrease in PC was enhanced when HVCAP treated slices were combined with COS, particularly with higher O2 ratio (20%). COS inhibited lipid and protein oxidation of the slices treated with HVCAP as indicated by lower peroxide value, thiobarbituric acid reactive substances (TBARS) and total carbonyl content. For all treated slices, total volatile base nitrogen (TVB-N) was decreased at both incubation times, compared to the control. Micrograph analysis showed perforated, deformed and distorted cells of Pseudomonas after treatment alone or in combination. Therefore, COS could lower microbial load when combined with HVCAP and simultaneously could reduce the adverse impact of both protein and lipid oxidation, in slices treated with HVCAP.

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