Evaluation of three 2-thiobarbituric acid methods for the measurement of lipid oxidation in various meats and meat products

Oxidation processes are responsible for reduction of the sensory and nutritional quality of meat and meat products, thus affecting consumer acceptance. The use of sodium nitrite in meat processing is an important factor limiting these changes. Therefore, eliminating this substance from the recipe of meat products to increase their nutritional value is not an easy challenge. The aim of this study was to determine the effect of sodium nitrite reduction on the lipid oxidation (peroxide value, thiobarbituric acid reactive substances), and color parameters (CIE L*a*b*, total heme pigment and heme iron, nitrosylmyoglobin) in cooked meat products during 15 days of vacuum storage. The antioxidant properties of products and isolated peptides (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric-reducing antioxidant power) were also evaluated. Experimental material included four different sample groups of cooked meat products produced with various percentages of sodium nitrite (0, 50, 100, and 150 mg kg−1). It was shown that the sodium nitrite dose had no statistically significant effect on lightness (L*) and redness (a*) values, as well as nitrosylmyoglobin content. Along with decreasing the share of sodium nitrite in the samples, the thiobarbituric acid reactive substances (TBARS) value increased from 0.43 mg kg−1 for samples with 150 mg kg−1 at day 0 to 3.14 mg kg−1 for samples without nitrite at day 15. The total ABTS scavenging capacity of the cooked meat samples was in the range 2.48 to 4.31 eqv. mM Trolox per g of product throughout the entire storage period. During storage, the ferric-reducing antioxidant power of samples with nitrite increased from 0.25 to 0.38 eqv. mg/mL ascorbic acid per g of product. In conclusion, reduction of nitrite to the level of 50 mg kg−1 seemed to be comparable with the traditional use of nitrite in meat products in terms of the physicochemical properties and properties related to lipid oxidation, as well as total antioxidant capacity and peptide antioxidant capacity.

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The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life

Antioxidants ◽

10.3390/antiox10081290 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1290

Author(s):

Márcio Vargas-Ramella ◽

José M. Lorenzo ◽

Sol Zamuz ◽

María Esperanza Valdés ◽

Daniel Moreno ◽

...

Keyword(s):

Antioxidant Activity ◽

Lipid Oxidation ◽

Radical Scavenging ◽

Meat Products ◽

Thiobarbituric Acid ◽

Total Anthocyanin ◽

Antioxidant Power ◽

Pork Patties ◽

Amount Of Knowledge ◽

The Impact

A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in the literature. This work studies the impact of the addition of CB extracts (CBE) on pork patties at three different concentrations in the range 250–750 mg/kg. CBE were characterized in terms of their polyphenolic profile and antioxidant activity [1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, half maximal inhibitory antioxidant concentration (IC50), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power assay (FRAP) and oxygen radical absorbance capacity (ORAC) tests)]. After pork patties elaboration, instrumental and sensorial colour, as well as lipid oxidation measured as thiobarbituric acid reactive substances assay (TBARS) values, were evaluated for 10 days of refrigerated storage in a modified atmosphere (80% O2–20% CO2). The total anthocyanin composition represented 35% of the polyphenolic substances of the CBE, highlighting high contents in cyanidin derivatives. Additionally, other flavonoids (quercetin and kaempferol compounds) and phenolics acids, substances positively related to antioxidant activity, were identified and quantified. In addition, the incorporation of CBE resulted in improvements in colour and lipid stability of pork patties, especially for the highest concentration used. Our findings demonstrated that CBE could be added to pork patties without impairing their sensorial profile. Overall, our results indicate that the use of CBE as a source of natural antioxidant, natural colourant, or even as a functional ingredient could be promising, but more studies are necessary to confirm it.

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Effects of Boswellia Serrata and Whey Protein Powders on Physicochemical Properties of Pork Patties

Foods ◽

10.3390/foods9030334 ◽

2020 ◽

Vol 9 (3) ◽

pp. 334 ◽

Cited By ~ 1

Author(s):

Fengqi Yang ◽

Won-Young Cho ◽

Nayeon Lee ◽

Da-Hee Kim ◽

Jihye Lee ◽

...

Keyword(s):

Lipid Oxidation ◽

Whey Protein ◽

Meat Products ◽

Textural Properties ◽

Thiobarbituric Acid ◽

Control Group ◽

Processed Meat ◽

Boswellia Serrata ◽

Bacterial Colony ◽

Pork Patties

Processed meat products are prone to oxidative damage and quality decline during storage; however, these problems can be mitigated by the proper formulation of meat productions. This study evaluated the effects of natural anti-oxidants found in Boswellia serrata (B), whey protein powder (W), and their combination on pork patties during storage, exploring changes in textural properties and lipid oxidation susceptibility. The 2% whey-added group exhibited a higher crude protein content than the untreated control group. The highest water-holding capacity and lowest cooking losses were observed in mixed-additive groups (WB1 (2% W/0.5% B) and WB2 (2% W/1.0% B), and the highest sensory scores for overall acceptability were obtained for WB1. Adding B. serrata can neutralize the hardness caused by whey powder, thereby improving palatability. From 7 d (days 7), the extents of lipid oxidation, determined using 2-thiobarbituric acid-reactive substances (TBARS) analysis, for the WB1 and WB2 groups were significantly lower than that of the control group. The WB1 and WB2 groups exhibited substantially suppressed total bacterial colony and Escherichia coli counts relative to the control group. Our findings suggest that the additive combination of B. serrata and whey protein powders can suppress lipid oxidation, improve storage stability, and enhance textural properties in the production of functional pork patties.

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Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation

Foods ◽

10.3390/foods9121786 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1786

Author(s):

Juan M. Pérez-Andrés ◽

Janna Cropotova ◽

Sabine M. Harrison ◽

Nigel P. Brunton ◽

Patrick J. Cullen ◽

...

Keyword(s):

Lipid Oxidation ◽

Meat Products ◽

Thiobarbituric Acid ◽

Atmospheric Plasma ◽

Chicken Breast ◽

Different Types ◽

Potential Applications ◽

Tbars Values ◽

The Stability ◽

The Impact

Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology on the stability of cholesterol and total lipid in four different types of meat (beef, pork, lamb and chicken breast). Additionally, any changes in the primary or secondary lipid oxidation, which is undesirable from a health perspective, is investigated. CAP was not found to have any impact on the cholesterol or lipid content. However, higher peroxide and thiobarbituric acid reactive substances (TBARS) values were found for the treated samples, indicating that plasma can induce the acceleration of primary and secondary lipid oxidation. Finally, color was not affected by the treatment supporting the suitability of the technology for meat products.

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Effect of α-Terpineol on Chicken Meat Quality during Refrigerated Conditions

Foods ◽

10.3390/foods10081855 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1855

Author(s):

Khabat Noori Hussein ◽

Barbara Csehi ◽

Surányi József ◽

Horváth Ferenc ◽

Gabriella Kiskó ◽

...

Keyword(s):

Lipid Oxidation ◽

Meat Products ◽

Antimicrobial Properties ◽

Storage Period ◽

Thiobarbituric Acid ◽

Chicken Meat ◽

Total Inhibition ◽

Microbiological Characteristics ◽

In Vitro Antibacterial Activity

The present study was designed to evaluate the in vitro antimicrobial properties of nine bioactive compounds (BACs). Applying the disc paper and minimum inhibitory concentration (MIC) assays, we found that the BACs with the widest spectrum of in vitro antibacterial activity against the studied bacteria were carvacrol and α-terpineol (αTPN). Subsequently, αTPN was selected and applied at different concentrations into the fresh minced chicken meat. The meat was then vacuum packaged and stored for 14 days at 4 °C. Physicochemical properties, lipid oxidation (thiobarbituric acid reactive substances, TBARS), electronic-nose-based smell detection, and microbiological characteristics were monitored. At day 14, meat treated with higher concentrations of αTPN (MIC-2 and MIC-4) exhibited a significantly increased pH and lightness (L*), increased yellowness (b*), decreased redness (a*), caused a significant decrease in water holding capacity (WHC), and decreased lipid oxidation by keeping TBARS scores lower than the control. Although αTPN showed perceptibly of overlapped aroma profiles, the E-nose was able to distinguish the odor accumulation of αTPN between the different meat groups. During the 2-week storage period, αTPN, particularly MIC-4, showed 5.3 log CFU/g reduction in aerobic mesophilic counts, causing total inhibition to the Pseudomonas lundessis, Listeria monocytogenes, and Salmonella Typhimurium. These promising results highlight that αTPN is exploitable to improve the shelf life and enhance the safety of meat and meat products.

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Effect of Active-Edible Coating and Essential Oils on Lamb Patties Oxidation during Display

Foods ◽

10.3390/foods10020263 ◽

2021 ◽

Vol 10 (2) ◽

pp. 263

Author(s):

Ana Carolina Pelaes Vital ◽

Ana Guerrero ◽

Pablo Guarnido ◽

Izabella Cordeiro Severino ◽

José Luis Olleta ◽

...

Keyword(s):

Lipid Oxidation ◽

Essential Oils ◽

Shelf Life ◽

Meat Quality ◽

Modified Atmosphere Packaging ◽

Meat Products ◽

Thiobarbituric Acid ◽

Natural Antioxidants ◽

Edible Coating ◽

Water Losses

The use of natural products to reduce the use of synthetic additives in meat products, reducing the oxidation and improving the shelf life is a current challenge. Meat quality from lamb patties during 10 days of display on modified atmosphere packaging (MAP) and active-edible coating were tested under six treatments: uncoated patties without coating (CON); patties with alginate coating (EC) and patties with coating and 0.1 or 0.05% of essential oils (EOs) from either thyme (TH 0.1; TH 0.05) or oregano (OR 0.1; OR 0.05). Display and treatment significantly modified (P < 0.001) all the studied meat quality variables (pH, color, water holding capacity, weight losses, thiobarbituric acid reactive substances (TBARS), antioxidant activity). Display produced discoloration and lipid oxidation, however, the samples with essential oils presented lower (P < 0.001) lipid oxidation than the CON or EC groups. Coated samples with or without EOs showed better color (lower lightness but higher redness and yellowness) and lower water losses (P < 0.001) than the CON. The addition of thyme EO caused a decrease (P < 0.001) in the consumer’s overall acceptability, whereas no statistical differences appeared between CON, EC and oregano EO addition. Thus, using EOs as natural antioxidants, especially those from oregano at low dosages (0.05%), could be considered a viable strategy to enhance the shelf life and the product quality of lamb meat patties without damaging the sensory acceptability.

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Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork

Foods ◽

10.3390/foods8120661 ◽

2019 ◽

Vol 8 (12) ◽

pp. 661 ◽

Cited By ~ 1

Author(s):

Dea Anton ◽

Julia Koskar ◽

Piret Raudsepp ◽

Kadrin Meremäe ◽

Tanel Kaart ◽

...

Keyword(s):

Lipid Oxidation ◽

Shelf Life ◽

Microbial Growth ◽

Challenge Test ◽

Meat Products ◽

Thiobarbituric Acid ◽

Growth Potential ◽

Plant Materials ◽

Plant Powders ◽

The Impact

It is a challenge for scientists to find new plant-based food constituents simultaneously possessing antimicrobial and antioxidative properties to prolong the shelf life of meat products. In this study, various plant powders and their blends were added to minced pork to carry out a complex study of their effect on sensory characteristics, microbial growth, and lipid oxidation of the meat in raw and cooked forms during storage. Microbiological shelf life parameters were evaluated by determining the total counts of microorganisms, yeasts, and molds. The growth potential of Listeria monocytogenes was estimated by challenge testing. The impact on lipid oxidation processes was assessed using thiobarbituric acid reactive substances (TBARS) and high performance liquid chromatography (HPLC) methods. The results showed that the blend of rhubarb petioles and tomato powder added a pleasant color and a combined taste to the product, similar to the taste of salt. In raw samples, considerable microbial growth inhibition was achieved with rhubarb petioles, tomato, and their mixture. Nine treatments of cooked samples had a stronger inhibitory effect on microbial growth compared to control treatments. Among all plant powders, tomato was the most effective inhibitor of yeast and mold growth. However, the challenge test revealed that L. monocytogenes growth in cooked samples was not inhibited during shelf life. In raw samples, rhubarb roots combined with blackcurrant or chokeberry berries effectively inhibited lipid oxidation, and in cooked samples, rhubarb petioles showed a similar effect. In conclusion, it was found that powdered plant materials are well suited for use as antimicrobial and antioxidative agents in minced meat products.

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Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.11219 ◽

2020 ◽

Vol 23 ◽

Cited By ~ 1

Author(s):

Solange Teresinha Carpes ◽

Daiane Pereira ◽

Cristiane de Moura ◽

Amália Soares dos Reis ◽

Leticia Dangui da Silva ◽

...

Keyword(s):

Antioxidant Activity ◽

Lipid Oxidation ◽

Meat Products ◽

Thiobarbituric Acid ◽

Natural Antioxidants ◽

Grape Pomace ◽

Phenolic Profile ◽

High Antioxidant Activity ◽

Tbars Values ◽

Tbars Assay

Abstract The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.

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Fortification of beef burger with the addition of bee pollen from Apis mellifera L.

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2019.v31.i11.2025 ◽

2019 ◽

pp. 895 ◽

Cited By ~ 1

Author(s):

Leila Fernanda Serafini Heldt ◽

Daiane Pereira ◽

Bianca Rodrigues Souza ◽

Ligia Bicudo Almeida-Muradian ◽

Solange Teresinha Carpes

Keyword(s):

Lipid Oxidation ◽

Nutritive Value ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Meat Products ◽

Thiobarbituric Acid ◽

Pollen Extract ◽

Bee Pollen ◽

Beef Burger ◽

Beef Burgers

The effect of adding bee pollen in beef burger on the oxidative stability was investigated. Antioxidant properties, chemical composition and vitamins were also determined. The antioxidant activity of bee pollen by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging and β-carotene-linoleic acid methods were high. The predominant minerals in bee pollen were Mg, followed by Ca, K and Mn. Bee pollen can be considered a rich source of B6 vitamin (4.96 mg/100 g bee pollen) and the concentrations of vitamin B1 and B2 were 0.74 mg/100 g and 0.78 mg/100 g, respectively. Regarding lipid oxidation of beef burgers, assessed by thiobarbituric acid reactive substances (TBARS), it value increased at 2.09 mg malondialdehyde /kg of beef burger after 42 days storage at -12 °C. Beef burgers containing bee pollen extract inhibited 31.78 % of lipid oxidation at the end of the experiment. Thus, the strong anti-oxidative effect and high nutritive value of bee pollen suggests its potential application as natural antioxidant in meat products.

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Design of an In Vitro Model to Screen the Chemical Reactivity Induced by Polyphenols and Vitamins during Digestion: An Application to Processed Meat

Foods ◽

10.3390/foods10092230 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2230

Author(s):

Eléna Keuleyan ◽

Aline Bonifacie ◽

Philippe Gatellier ◽

Claude Ferreira ◽

Sylvie Blinet ◽

...

Keyword(s):

Lipid Oxidation ◽

Chlorogenic Acid ◽

Chemical Reactivity ◽

Meat Products ◽

Thiobarbituric Acid ◽

Processed Meat ◽

Water Emulsion ◽

Processed Meats ◽

Oil In Water Emulsion

Processed meats’ nutritional quality may be enhanced by bioactive vegetable molecules, by preventing the synthesis of nitrosamines from N-nitrosation, and harmful aldehydes from lipid oxidation, through their reformulation. Both reactions occur during digestion. The precise effect of these molecules during processed meats’ digestion must be deepened to wisely select the most efficient vegetable compounds. The aim of this study was to design an in vitro experimental method, allowing to foresee polyphenols and vitamins’ effects on the chemical reactivity linked to processed meats’ digestion. The method measured the modulation of end products formation (specific nitroso-tryptophan and thiobarbituric acid reactive substances (TBARS)), by differential UV-visible spectrophotometry, according to the presence or not of phenolic compounds (chlorogenic acid, rutin, naringin, naringenin) or vitamins (ascorbic acid and trolox). The reactional medium was supported by an oil in water emulsion mimicking the physico-chemical environment of the gastric compartment. The model was optimized to uphold the reactions in a stable and simplified model featuring processed meat composition. Rutin, chlorogenic acid, naringin, and naringenin significantly inhibited lipid oxidation. N-nitrosation was inhibited by the presence of lipids and ascorbate. This methodology paves the way for an accurate selection of molecules within the framework of processed meat products reformulation.

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