scholarly journals Inhibition of Protein and Lipid Oxidation of Beef Patties by Using Sumac Fruit Extract During Freeze Storage

2021 ◽  
Vol 910 (1) ◽  
pp. 012037
Author(s):  
Alia Z. Hashim ◽  
Ward A. Fadhil
Keyword(s):  
Lipid Oxidation ◽  
Ph Value ◽  
Folk Medicine ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Freeze Storage ◽  
Beef Patties ◽  
Rhus Coriaria ◽  
Thiol Content ◽  
Protein And Lipid Oxidation

Abstract The fruits of sumac Rhus coriaria L. are widely used in traditional folk medicine as spices and flavors, especially in meats, because they are a rich source of natural antioxidants and also their tremendous potential in improving the quality of meat. The study aimed to use different concentrations of sumac fruits extract ( SFE) prepared with a concentration of control T 0, T1: 0.05% and T2: 0.1% and studying their effect on inhibiting protein and lipid oxidation of beef patties stored in Freeze - 18±1 °C for 90 days. The T2 could significantly inhibit an increased carbonyl content, PV and TBA value (P<0.01) and inhibition of pH value at (P<0.01) while the thiol content and water content significantly (P<0.01) decreased finding. The SFE may be used as natural antioxidant compound in helping to extend the period of meat products.

Antimicrobial and Antioxidant Activities of Deer Blood Hydrolysate on Fresh Beef during Refrigerated Storage

2013 ◽  
Vol 634-638 ◽  
pp. 1417-1422
Author(s):  
Shuai Wang ◽  
Feng Bo Xu ◽  
Li Fu Zhu ◽  
Yan Ze Yu ◽  
Chun Zi Na
Keyword(s):  
Lipid Oxidation ◽  
Ph Value ◽  
Antioxidant Activities ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Inhibitory Effect ◽  
Plate Count ◽  
Refrigerated Storage ◽  
Color Deterioration

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.

Effect of Natural Antioxidants, Irradiation, and Cooking on Lipid Oxidation in Refrigerated, Salted Ground Beef Patties

2013 ◽  
Vol 78 (11) ◽  
pp. S1793-S1799 ◽  
Author(s):  
Christian T. Schevey ◽  
Stoyan Toshkov ◽  
M. Susan Brewer
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Natural Antioxidants ◽  
Beef Patties

scholarly journals Inhibition of Protein and Lipid Oxidation in Ready-to-Eat Chicken Patties by a Spondias mombin L. Bagasse Phenolic-Rich Extract

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1338
Author(s):  
Deocleciano C. de Santana Neto ◽  
Ângela M. T. M. Cordeiro ◽  
Bruno R. L. A. Meireles ◽  
Íris B. S. Araújo ◽  
Mario Estévez ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Cold Storage ◽  
Meat Products ◽  
Spondias Mombin ◽  
Red Color ◽  
Color Degradation ◽  
The Impact ◽  
Chicken Patties ◽  
Protein And Lipid Oxidation ◽  
Control Samples

This study evaluated the impact of yellow mombin (Spondias mombin L.) bagasse extract (YMBE) on the color degradation, protein and lipid oxidation in ready-to-eat chicken patties during 15 days of refrigerated storage. Two formulations of chicken patties were developed: chicken patties control - PCON (without the antioxidant extract) and chicken patties with yellow mombin extract - PYME (with the antioxidant extract). The extract was effective in maintaining red color and inhibiting myoglobin degradation in the evaluated samples. The generation of lipid oxidation compounds during storage of the treated samples was delayed by 92.37% for peroxide index, 89.89% for conjugated dienes, 74.29% for tiobarbituric acid reactive substances (TBARs) and 92.55% for ρ-anisidine compared to the control samples. Moreover, the addition of YMBE inhibited the formation of carbonyl compounds during cold storage compared to the control samples. Extracts obtained from the yellow mombin bagasse act as a good natural antioxidant for ready-to-eat chicken patties inhibiting protein and lipid oxidative damage during cold storage, being a potential preservative to replace synthetic antioxidants in meat products.

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

Foods ◽  
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.

Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation

Meat Science ◽  
2001 ◽  
Vol 58 (4) ◽  
pp. 337-341 ◽  
Author(s):  
Z Formanek ◽  
J.P Kerry ◽  
F.M Higgins ◽  
D.J Buckley ◽  
P.A Morrissey ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Natural Antioxidants ◽  
Tocopheryl Acetate ◽  
Beef Patties

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

2020 ◽  
Vol 23 ◽  
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.

scholarly journals Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters)

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2957
Author(s):  
Lukáš Jurčaga ◽  
Marek Bobko ◽  
Adriana Kolesárová ◽  
Alica Bobková ◽  
Alžbeta Demianová ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Meat Product ◽  
Meat Products ◽  
Textural Properties ◽  
Natural Antioxidants ◽  
Ribes Nigrum ◽  
Potential Health ◽  
Lonicera Caerulea ◽  
Negative Results ◽  
Cooked Meat

Oxidation is one of the most prevalent factors responsible for meat product deterioration. Due to their potential health risks, commonly used synthetic antioxidants are beginning to be frowned upon by customers. The industry is searching for a natural replacement. In our study, we incorporated blackcurrant (Ribes nigrum L.) and Kamchatka honeysuckle (Lonicera caerulea var. Kamtschatica) extracts into raw-cooked meat products (frankfurters) as natural antioxidants. We observed that both extracts at concentrations of 3 mL·kg−1 were able to significantly (α = 0.05) postpone lipid oxidation in our samples, with results comparable to vitamin C (0.5 mg·kg−1) addition. Moreover, we did not observe negative effects of the extracts on the product’s color, pH, or textural properties. Negative results were reported in the sensory evaluation of honeysuckle addition samples. This could have been caused by the natural strong and bitter taste of honeysuckle, which was transferred to the extracts and, subsequently, into the meat product.

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