Color stability and lipid oxidation in pork sausage as affected by rosemary extract and phospholipase A 2 : a possible role for depletion of neutral lipid hydroperoxides

2021 ◽  
Author(s):  
James G. Whalin ◽  
Ling Liu ◽  
Scott A. Rankin ◽  
Wenjing Zhang ◽  
Mark P. Richards
Keyword(s):  
Lipid Oxidation ◽  
Neutral Lipid ◽  
Color Stability ◽  
Phospholipase A ◽  
Rosemary Extract ◽  
Lipid Hydroperoxides ◽  
Pork Sausage ◽  
Phospholipase A 2

scholarly journals Lipid Oxidation and Color Stability of Spiced and Unspiced Pork Sausage with a Novel Antioxidant Mixture of Rosemary Extract and Phospholipase A2

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
J. Whalin ◽  
L. Liu ◽  
M. Richards
Keyword(s):  
Fatty Acids ◽  
Lipid Oxidation ◽  
Phospholipase A2 ◽  
Free Fatty Acids ◽  
Neutral Lipids ◽  
Color Stability ◽  
Alpha Tocopherol ◽  
Rosemary Extract ◽  
Synthetic Antioxidants ◽  
Pork Sausage

ObjectivesThe objective of this study was to measure the loss of redness and onset of lipid oxidation in pre-rigor pork sausage containing synthetic antioxidants (Syn) compared to rosemary extract (R), and a combination of R with different concentrations of phospholipase A2 (R+P) over both light display and frozen storage.Materials and MethodsOur work examined pre-rigor spiced and unspiced pork sausage. Tissue from sows for both spiced and unspiced sausage was coarse ground and cooled to 1–3°C with dry ice within 1-h post-exsanguination. Water, treatments and seasonings were added, and the sausage stuffed within 2 h post-exsanguination for spiced sausages. Water and treatments were added 24 h post-exsanguination for the unspiced sausage. Sausages were stored in the dark at –20°C (to 110 and 245 d for unspiced and spiced, respectively) prior to light display. Sausages were sampled for color and lipid oxidation on approximately 40-d intervals of –20°C dark storage and 7–9 d of light display (5°C). In spiced sausage, R (type HT-P) was added at 200 ppm, PLA2 was added at 0.4 ppm. Butylated hydroxyanisole (BHA), propyl gallate (PG) and citric acid (CA) were each added at 0.01% of the estimated fat and collectively formed the Syn treatment. Spices consisted of sucrose, ginger, coriander, nutmeg, white pepper, and MSG. In unspiced sausage R was added at 200 ppm, PLA2 added at 0.4 ppm and 10 ppm, and BHA, CA and PG added at the same levels as in spiced sausage. Color stability was measured based on redness (a*). Peroxide values (PVs) were measured spectrophotometrically, headspace hexanal was measured via gas chromatography (GC) and α tocopherol depletion was measured with HPLC fluorescence detection as markers of lipid oxidation. Total lipids were fractionated to gravimetrically quantify neutral lipids, free fatty acids and polar lipids and to measure PVs in the aforesaid fractions. Unspiced sausages were only stored for 110 d because of rampant lipid oxidation and loss of color.ResultsIn spiced sausage, R and R+P displayed better color stability than both the control (no antioxidant, C) and Syn. Syn displayed the lowest hexanal values. R had the highest PVs and both Syn and R+P were significantly lower. Free fatty acids were the most heavily oxidized fraction on an oil basis, while neutral lipids were the most oxidized lipid on a wet weight basis. Alpha tocopherol did not deplete through 245 d in spiced sausage but was not detected in the unspiced sausage.In unspiced sausage, R+P was examined at two different levels (0.4 ppm and 10 ppm PLA2). R+P (10 ppm) exhibited lower headspace hexanal than R alone and R+P at both levels performed as well as Syn. In addition, R+P at both levels displayed significantly better color stability than R alone and was as good as Syn.ConclusionIn conclusion, R+P decreased lipid oxidation (compared to R) and enhanced color stability (compared to R) and offer an alternative to synthetic antioxidants in pre-rigor pork sausage. Furthermore, spiced pork sausage displayed mean redness values above 9 through 245 d, compared to only 75 d in unspiced sausage.

scholarly journals 80 Effectiveness of naturally sourced mixed tocopherols as an antioxidant when compared to Bha and Bht in fresh pork sausage

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 26-27
Author(s):  
Leila G Venzor ◽  
William B Smith ◽  
Jolena N Waddell ◽  
Lea A Kinman
Keyword(s):  
Lipid Oxidation ◽  
Color Stability ◽  
Thiobarbituric Acid ◽  
Butylated Hydroxytoluene ◽  
Thiobarbituric Acid Reactive Substance ◽  
Synthetic Antioxidants ◽  
Pork Sausage ◽  
Pork Products ◽  
Instrumental Color ◽  
Ground Pork

Abstract Fresh ground pork products are highly susceptible to deteriorative oxidation due to high fat content and increased surface area exposure of proteins. Recent trends and health concerns among consumers have sparked interest in finding alternatives for synthetic ingredients used for preservation of commercially manufactured processed meats. The objective of this study was to compare the effectiveness of naturally sourced mixed tocopherols to a mixture of butylated hydroxylanisole (BHA) and butylated hydroxytoluene (BHT) on prevention of lipid oxidation and color stability in fresh pork sausage patties. Duplicate batches of pork Boston butt trim and pork back fat were mixed 5:1, respectively, coarse ground, and combined with pork sausage seasoning. Pork mixture was then fine ground and 3175.5 g portions were assigned to one of three treatments: no antioxidants (CON), 0.01% of BHA and 0.01% BHT mixture (SYN), or 0.03% Decanox MTS30P (MTS). Patties (56.7 g) were hand pressed, placed on Styrofoam trays (S4), polyvinyl chloride film overwrapped and positioned in a retail display case. Patties (n = 45) were evaluated for instrumental color (L*, a*, and b*) and display discoloration (1 = very bright, to 8 = tan to brown) in 12-hr intervals for 252 hr. Fifteen patties from each treatment were collected for thiobarbituric acid reactive substance analysis. No differences between treatments (P > 0.05) were found for display discoloration or instrumental color. SYN patties had significantly lower malondialdehyde values (P = 0.047) than both CON and MTS patties at 252 hr. In conclusion, mixed tocopherols were not as effective as synthetic antioxidants in slowing lipid oxidation. However, it can be noted that mixed tocopherols can replace synthetic antioxidants in ground pork sausage and have the same effect on color stability.

scholarly journals Inhibition of Human Platelet Phospholipase A 2 by Mono(2-Ethylhexyl)phthalate

1988 ◽  
Vol 78 ◽  
pp. 179 ◽  
Author(s):  
Rosalind S. Labow ◽  
Erin Meek ◽  
George A. Adams ◽  
Gail Rock
Keyword(s):  
Human Platelet ◽  
Phospholipase A ◽  
Ethylhexyl Phthalate ◽  
Phospholipase A 2

2-(Alkylthio)pyrimidin-4-ones as novel, reversible inhibitors of lipoprotein-associated phospholipase A 2

2000 ◽  
Vol 10 (4) ◽  
pp. 395-398 ◽  
Author(s):  
Helen F. Boyd ◽  
Sean T. Flynn ◽  
Deirdre M.B. Hickey ◽  
Robert J. Ife ◽  
Martin Jones ◽  
...  
Keyword(s):  
Phospholipase A ◽  
Reversible Inhibitors ◽  
Phospholipase A 2

Cytosolic phospholipase A 2 mediates neuronal apoptosis induced by soluble oligomers of the amyloid‐β peptide

2004 ◽  
Vol 19 (1) ◽  
pp. 85-87 ◽  
Author(s):  
Badreddine Kriem ◽  
Isabelle Sponne ◽  
Alexandre Fifre ◽  
Catherine Malaplate‐Armand ◽  
Karine Lozac'h‐Pillot ◽  
...  
Keyword(s):  
Neuronal Apoptosis ◽  
Amyloid Β ◽  
Phospholipase A ◽  
Amyloid Β Peptide ◽  
Cytosolic Phospholipase ◽  
Phospholipase A 2

scholarly journals Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Iulia Movileanu ◽  
Máryuri T. Núñez de González ◽  
Brian Hafley ◽  
Rhonda K. Miller ◽  
Jimmy T. Keeton
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Antioxidant Effect ◽  
Butylated Hydroxytoluene ◽  
Rosemary Extract ◽  
Thiobarbituric Acid Reactive Substances ◽  
Beef Patties ◽  
Tbars Values ◽  
Dose Levels

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding () irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect () as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.

Phospholipase A 2 mRNA in remnant kidney is modulated by dietary alpha-tocopherol

1999 ◽  
Vol 3 (4) ◽  
pp. 250-253
Author(s):  
G. Dorsam ◽  
N. B. Kuemmerle ◽  
R. J. Krieg ◽  
R. C. Franson ◽  
J. C. M. Chan
Keyword(s):  
Alpha Tocopherol ◽  
Phospholipase A ◽  
Remnant Kidney ◽  
Phospholipase A 2

Cerebral cortical phospholipase A 2 activity of senescence-accelerated mouse is increased in an age-dependent manner

1997 ◽  
Vol 29 (3) ◽  
pp. 269-272 ◽  
Author(s):  
Sung Su Kim ◽  
Dae Kyong Kim ◽  
Yoo Hun Suh
Keyword(s):  
Phospholipase A ◽  
Dependent Manner ◽  
Age Dependent ◽  
Senescence Accelerated Mouse ◽  
Phospholipase A 2
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