Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage

This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions have only been scarcely investigated. Margarine, a widely consumed water-in-oil emulsion, consists of 80–90% fat and is thermally treated when used for baking. As different types of margarine contain varying additives, their impact on the oxidative stability of margarine during processing is of pressing importance. Thus, the influence of different ingredients, such as emulsifiers, antioxidants, citric acid, β-carotene and NaCl on the oxidative stability of margarine, heated at 80 °C for 1 h to accelerate lipid oxidation, was analyzed by the peroxide value and oxidation induction time. We found that monoglycerides influenced lipid oxidation depending on their fatty acyl chain. α-Tocopheryl acetate promoted lipid oxidation, while rosemary and green tea extract led to the opposite. Whereas green tea extract alone showed the most prominent antioxidant effect, combinations of green tea extract with citric acid, β-carotene or NaCl increased lipid oxidation in margarine. Complementary, NMR data suggested that polyphenols in green tea extracts might decrease lipid mobility at the surface of the water droplets, which might lead to chelating of transition metals at the interface and decreasing lipid oxidation.

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Correlation between nuclear magnetic resonance and traditional method to evaluate the lipid oxidation of emulsified chicken meat products with fat replacement by green banana biomass

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15277 ◽

2021 ◽

Author(s):

Bruna E. Auriema ◽

Juarez Vicente ◽

Mario G. Carvalho ◽

Rosane N. Castro ◽

Rosa H. Luchese ◽

...

Keyword(s):

Nuclear Magnetic Resonance ◽

Magnetic Resonance ◽

Lipid Oxidation ◽

Traditional Method ◽

Meat Products ◽

Chicken Meat ◽

Fat Replacement ◽

Green Banana ◽

Nuclear Magnetic

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Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise

Antioxidants ◽

10.3390/antiox10020287 ◽

2021 ◽

Vol 10 (2) ◽

pp. 287

Author(s):

Donny W. H. Merkx ◽

Andries Swager ◽

Ewoud J. J. van Velzen ◽

John P. M. van Duynhoven ◽

Marie Hennebelle

Keyword(s):

Lipid Oxidation ◽

Oxidative Stability ◽

Shelf Life ◽

Onset Time ◽

Predictive Modelling ◽

Oxidation Products ◽

Food Emulsions ◽

Hydroperoxide Formation ◽

Life Tests ◽

Volatile Aldehydes

Food emulsions with high amounts of unsaturated fats, such as mayonnaise, are prone to lipid oxidation. In the food industry, typically accelerated shelf life tests are applied to assess the oxidative stability of different formulations. Here, the appearance of aldehydes at the so-called onset time, typically weeks, is considered a measure for oxidative stability of food emulsions, such as mayonnaise. To enable earlier assessment of compromised shelf-life, a predictive model for volatile off-flavor generation is developed. The model is based on the formation kinetics of hydroperoxides, which are early oxidation products and precursors of volatile aldehydes, responsible for off-flavor. Under accelerated shelf-life conditions (50 °C), hydroperoxide (LOOH) concentration over time shows a sigmoidal curvature followed by an acceleration phase that occurs at a LOOH-concentration between 38–50 mmol/kg, here interpreted as a critical LOOH concentration (CCLOOH). We hypothesize that the time at which CCLOOH was reached is related to the onset of aldehyde generation and that the characterization of the LOOH-generation curvature could be based on reaction kinetics in the first days. These hypotheses are tested using semi-empirical models to describe the autocatalytic character of hydroperoxide formation in combination with the CCLOOH. The Foubert function is selected as best describing the LOOH-curvature and is hence used to accurately predict onset of aldehyde generation, in most cases within several days of shelf-life. Furthermore, we find that the defining parameters of this model could be used to recognize antioxidant mechanisms at play.

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Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen ) sedated with the essential oil of Aloysia triphylla during transport

Ciência Rural ◽

10.1590/0103-8478cr20140241 ◽

2016 ◽

Vol 46 (3) ◽

pp. 560-566 ◽

Cited By ~ 4

Author(s):

Ana Paula Daniel ◽

Lauren Fresinghelli Ferreira ◽

Bruna Klein ◽

Amanda Roggia Ruviaro ◽

Andréia Quatrin ◽

...

Keyword(s):

Essential Oil ◽

Lipid Oxidation ◽

Oxidative Stability ◽

Frozen Storage ◽

Storage Period ◽

Oxidation Products ◽

Secondary Products ◽

Silver Catfish ◽

Rhamdia Quelen ◽

Aloysia Triphylla

ABSTRACT: This research aimed to evaluate whether the essential oil of Aloysia triphylla (EOAT) used in vivo as a sedative in the water for transporting fish could increase the oxidative stability of silver catfish (Rhamdia quelen) fillets during frozen storage. The chemical composition of EOAT and of fillets from fish exposed to EOAT (0, 30 or 40µL L-1) were assessed. The pH and lipid oxidation parameters (conjugated dienes, CD; thiobarbituric acid-reactive-substances, TBARS) were evaluated in the fillets throughout the storage period (-18±2oC/17 months). The main compounds found in EOAT were α- and β-citral. Treatment with EOAT did not modify the proximate composition of the fillets, but 40µL L-1 EOAT reduced pH levels when compared to the control fillets (P<0.05). Compared to the control fillets, the fillets from fish treated with 30 and 40µL L-1 EOAT had higher initial CD values (P<0.05), whereas fillets from fish treated with 40µL L-1 EOAT had lower TBARS levels after 6, 9 and 17 months of storage (P<0.05). Results indicated that use of EOAT as a sedative in silver catfish transport water delays the degradation of primary oxidation products (CD) into secondary products (TBARS) in the frozen fillets. This delay in the lipid oxidation rate may increase the shelf life of frozen fillets.

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Oxidative stability of chicken meat after application phytogenic additives in their diet

Journal of Microbiology Biotechnology and Food Sciences ◽

10.15414/jmbfs.2015.4.special3.14-17 ◽

2015 ◽

Vol 4 (Special issue 3) ◽

pp. 14-17

Author(s):

Marek Bobko ◽

Peter Haščík ◽

Tomáš Tóth ◽

Vladimíra Kňazovická ◽

Martin Mellen ◽

...

Keyword(s):

Oxidative Stability ◽

Chicken Meat

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Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts

Molecules ◽

10.3390/molecules25235688 ◽

2020 ◽

Vol 25 (23) ◽

pp. 5688

Author(s):

Cristina-Ramona Metzner Ungureanu ◽

Mariana-Atena Poiana ◽

Ileana Cocan ◽

Andreea Ioana Lupitu ◽

Ersilia Alexa ◽

...

Keyword(s):

High Temperature ◽

Lipid Oxidation ◽

Oxidative Stability ◽

Sunflower Oil ◽

Inhibitory Effect ◽

Butylated Hydroxytoluene ◽

Convective Heating ◽

Total Oxidation ◽

Freeze Dried ◽

The Impact

This research was conducted in order to establish the effectiveness of two freeze-dried extracts obtained from blueberry processing byproducts resulting from juice manufacturing compared to butylated hydroxytoluene (BHT) in delaying the lipid oxidation of sunflower oil subjected to high-temperature convective heating at 180 °C up to 12 h under simulated frying conditions. The fruits were harvested from spontaneous flora of two regions of Romania, Arieseni (Alba County) and Paltinis (Sibiu County) and the blueberry byproducts extracts (BBE) were noted according to the origin place as ABBE and PBBE. The progress of lipid thermo-oxidation was investigated in terms of peroxide value (PV), p-anisidine value (p-AV), the response of TBA-malondialdehyde interactions assessed by thiobarbituric acid (TBA) method, the total oxidation (TOTOX) value and inhibition of oil oxidation (IO). The recorded data highlighted that BBE exhibit a high inhibitory response on lipid thermo-oxidation. The inhibitory effect was concentration-dependent, thus, the degree of lipid oxidation was in reverse related to the BBE dose. The exposure of the oil samples supplemented with 800 ppm BBE (ABBE, PBBE) to a high-temperature heating for 12 h led to a significant decrease of the assessed indices compared to additives-free sunflower oil sample as follows: PV (46%; 45%), p-AV (21%; 17%), TOTOX (27%; 24%), TBA value (25%; 11%). Regarding the impact of the origin on the potential of BBE to inhibit the lipid oxidative degradation, it was noted that ABBE derived from blueberries grown in a region with a milder climate with moderate precipitations and higher temperatures showed a stronger inhibitory effect on lipid thermo-oxidation than PBBE. A moderate level of 500 ppm BBE inhibited the lipid oxidation similar to 200 ppm BHT. The reported results reveal that BBE represent efficient natural antioxidants that could be successfully applied to improve the thermo-oxidative stability of sunflower oil used in various high-temperature food applications.

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Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy

Animals ◽

10.3390/ani10122330 ◽

2020 ◽

Vol 10 (12) ◽

pp. 2330

Author(s):

Rodrigo Fortunato de Oliveira ◽

Maísa Santos Fávero ◽

Juliana Lolli Malagoli de Mello ◽

Fábio Borba Ferrari ◽

Erika Nayara Freire Cavalcanti ◽

...

Keyword(s):

Weight Loss ◽

Lipid Oxidation ◽

Chicken Meat ◽

Chicken Breast ◽

Moderate Degree ◽

Industrial Use ◽

Severe Degree ◽

Wooden Breast ◽

Consumer Test

Considering the increased incidence of wooden breast myopathy in broilers, the intake involves no threat to human health, indefinite etiology consumer rejection by appearance in such breasts, and the lack of studies on the industrial use of wooden breast. The objective of this study was evaluating the quality of hamburgers made with chicken meat affected by wooden breast. Breast samples from broilers slaughtered at 48-days-old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree (hardness over the entire length of the breast) samples were processed for the manufacture of hamburgers whose quality analyses (color, pH, cooking weight loss, shrinkage percentage, tenderness, storage weight loss, water activity, lipid oxidation, chemical composition and consumer test) were performed on non-stored samples (Day 0), and after storing at 30, 60, 90 and 120 days at −20 °C. There was a reduction (p < 0.05) in tenderness in samples of moderate-grade hamburgers (from 161.45 N to 289.40 N) after 120 days of storage. Hamburgers produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) fat concentration (5.32 g/100 g and 5.26 g/100 g, respectively, for the moderate and severe degree) than hamburgers made of normal samples (4.45 g/100 g). Lipid oxidation values increased, which exceeded the limit of rancidity detection, independent of myopathy. The consumers equally appreciated the aroma, flavor, and texture, and rated their overall acceptance as similar regardless of the quality of chicken meat. Chicken breast hamburgers with wooden breast myopathy is a viable alternative for the poultry industry.

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Oxidative Stability of the Meat of Broilers Fed Diets Supplemented with Various Levels of Blackcurrant Extract (Ribes nigrum L.) during Different Time Period

Journal of Chemistry ◽

10.1155/2018/3403975 ◽

2018 ◽

Vol 2018 ◽

pp. 1-9 ◽

Cited By ~ 2

Author(s):

Kamil Sierżant ◽

Małgorzata Korzeniowska ◽

Barbara Król ◽

Janusz Orda ◽

Aneta Wojdyło

Keyword(s):

Lipid Oxidation ◽

Oxidative Stability ◽

Body Weight Gain ◽

Feed Conversion ◽

Performance Indices ◽

Treatment Groups ◽

Thigh Muscles ◽

Time Period ◽

Supplementation Period ◽

Grower Diet

In the 20 d experiment, the influence of different concentration and supplementation period of commercial blackcurrant extract (BC) in the broiler diets on the oxidative stability of breast and thigh meat, as well as selected performance indices, was investigated. A number of 120 fifteen-d-old Hubbard Flex male chicks (initial BW 363.5 ± 22.9 g) were randomly allocated to five groups: the control and four treatments (6 replicates, 4 birds per cage in each group). The BC extract was administrated to treatment groups at two concentrations (1.25 and 2.5 g/kg) and in different periods within the trial (i.e., from 15 to 35 d and from 25 to 35 d of life). Body weight gain (BWG) and feed conversion ratio (FCR) were determined during the 20-d experiment. At d 35, two randomly selected birds from each cage were decapitated, and pectoral and thigh muscles were collected. Extent of lipid oxidation after storage at chilling (2-3°C, 1, and 5 d) and freezing conditions (after 90 d, −18°C) was determined. The chickens’ growth performance and FCR were not affected by the concentrations and periods of BC supplementation. The enrichment of grower diet with 1.25 g/kg of BC extract reduced the malondialdehyde (MDA) formation in frozen thigh muscles (P<0.05), and this effect tended to appear (P<0.089) irrespective of duration of the supplementation period. Significant extent of lipid oxidation process was found in 1-d-chilled pectoral muscles of chickens receiving BC diet for 20 d or diet containing 2.5 g/kg of the extract. The results showed that BC extract may be an efficient source of antioxidants in chicken diet, which may increase oxidative stability of frozen dark meat. However, the conditions and ability of some polyphenols to initiate oxidation processes have not been fully understood and further studies are required.

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Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

Foods ◽

10.3390/foods8120631 ◽

2019 ◽

Vol 8 (12) ◽

pp. 631 ◽

Cited By ~ 1

Author(s):

Margarita Irene Ramírez-Rojo ◽

Rey David Vargas-Sánchez ◽

Brisa del Mar Torres-Martínez ◽

Gastón Ramón Torrescano-Urrutia ◽

José Manuel Lorenzo ◽

...

Keyword(s):

Lipid Oxidation ◽

Oxidative Stability ◽

Sensory Analysis ◽

Reducing Power ◽

Ethanol Extract ◽

The Other ◽

Butylated Hydroxytoluene ◽

Total Phenolic ◽

Potential Health ◽

Pork Patties

The lipid oxidation (LOX) of pork meat has been associated with loss of quality and shorter shelf life. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent LOX. This study aimed to assess the oxidative stability of pork patties treated with ethanol extract of mesquite leaf (EEML) during storage. Furthermore, the polyphenol composition (TPC, total phenolic, TFC, total flavonoid) and antioxidant activity (antiradical and reducing power activity) of EEML were also evaluated. For this study, five treatments (CN (control), without antioxidant; Asc, ascorbic acid 0.02%; BHT, butylated hydroxytoluene 0.02%; EEML1, 0.05%; and EEML2, 0.1%) of pork patties were applied. Patty samples were stored at 4 °C, and physicochemical parameters, lipid oxidation, total antioxidant capacity of the meat, and sensory analysis were evaluated at 0, 3, 7, and 10 days of storage. EEML presented high values of TPC (278.5 mg gallic acid equivalent (GAE)/g) and TFC (226.8 mg rutin equivalents (RE)/g) levels. The addition of EEML did not modify the chemical composition of the pork patties. On the other hand, colour parameters were affected by the inclusion of EEML in pork patties, presenting the lowest a* in the CN group compared to the other groups after 10 days storage. Lipid oxidation increased during the whole period, showing the lowest (P < 0.05) conjugated dienes and thiobarbituric acid reactive substances (TBARS) values (40% and 90% of inhibition, respectively) compared to the CN group. Regarding sensory analysis, there were no significant differences in colour, appearance, odour, flavour, juiciness, fat sensation, and firmness of the cooked pork patties among treatments. These results suggest that EEML has great potential as a natural antioxidant for meat products.

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