scholarly journals SUPPLEMENTATION OF VITAMIN E AND C IN FEED ON MEAT QUALITY, THIOBARBITURIC ACID REACTIVE SUBSTANCE (TBARS) AND MYOGLOBIN LEVEL OF MUSCOVY DUCK MEAT

2014 ◽  
Vol 39 (1) ◽  
Author(s):  
E. Tugiyanti ◽  
T. Yuwanta ◽  
Zuprizal Zuprizal ◽  
Rusman Rusman
Keyword(s):  
Vitamin E ◽  
Meat Quality ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substance ◽  
Muscovy Duck ◽  
Reactive Substance ◽  
Vitamin E And C ◽  
Myoglobin Level

Influence of Modified Atmosphere Packaging on Meat Quality Parameters of Turkey Breast Muscles

2014 ◽  
Vol 77 (1) ◽  
pp. 127-132 ◽  
Author(s):  
INES BLACHA ◽  
CARSTEN KRISCHEK ◽  
GÜNTER KLEIN
Keyword(s):  
Meat Quality ◽  
Modified Atmosphere Packaging ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Poultry Meat ◽  
Modified Atmosphere ◽  
Thiobarbituric Acid Reactive Substance ◽  
Reactive Substance ◽  
Nitrogen Concentrations ◽  
Sensory Parameters

Poultry meat is often stored in modified atmosphere packaging (MAP) or vacuum packaging to improve consumer acceptance and shelf life. The aim of this study was to determine how different packaging conditions influence meat quality. Therefore, in three independent experiments, turkey breast muscle cutlets were packaged either in vacuum or in different modified atmosphere mixtures (80% O2, 20% CO2 [MAP 1]; 80% N2, 20% CO2 [MAP 2]; and 20% O2, 20% CO2, 60% N2 [MAP 3]) and stored for 12 days at 3°C. Color, pH, electrical conductivity, total viable counts, and Pseudomonas species were determined on days 1, 4, 8, and 12 of storage. On the same days, samples were collected for analysis of thiobarbituric acid–reactive substance and total volatile basic nitrogen concentrations. Sensory parameters and liquid loss were determined on days 4, 8, and 12. Vacuum-packaged meat had the highest liquid loss and lowest sensory results. MAP 1–packaged meat showed the highest sensory, redness, and thiobarbituric acid–reactive substance values. MAP 2–packaged meat had lower sensory values. MAP 3–packaged meat had lower redness and sensory values, especially at the end of storage. The study showed an impact of the packaging condition on different quality parameters, with a small advantage for storage of turkey cutlets in high-oxygen packages.

scholarly journals Supplementation of Vitamin E and C in the Feed to Meat Quality of Muscovy Ducks Stored in a Temperature Chamber, Refrigerator and Freezer

2015 ◽  
Vol 17 (2) ◽  
pp. 114
Author(s):  
Elly Tugiyanti ◽  
Tri Yuwanta ◽  
Zuprizal Zuprizal ◽  
Rusman Rusman ◽  
Ismoyowati Ismoyowati
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Meat Quality ◽  
Room Temperature ◽  
Metabolic Energy ◽  
Muscovy Duck ◽  
Vitamins E And C ◽  
Significant Difference ◽  
Vitamin E And C

Research has been conducted to determine the effectiveness of antioxidant supplementation of vitamin E and C in the feed to meat quality of the Muscovy duck meat stored at room temperature, refrigerator and freezer.  Eighty-four Muscovy duck tail males aged 9 weeks maintained for 5 weeks and allocated into 7 treatments with 4 replications and each replication consisted of Muscovy duck 3 heads. Completely Randomized Design was applied, in the which treatments were vitamin E and vitamin C supplementation to the basal feed containing 21% protein and 3100 kcal / kg administered metabolic energy into seven groups namely E0C0: basal feed without Vit E and Vit C, E400: basal feed plus 400 IU of vitamin E, E600: basal feed plus 600 IU of vitamin E, C400: basal feed plus 400 mg / kg feed vitamin C, C600: basal feed plus 600 mg / kg feed as much vitamin C, E200C200: basal feed plus 200 IU vitamin E and 200 mg / kg feed vitamin C, and E300C300: basal feed plus 300 IU of vitamin E and 300 mg / kg feed of vitamin C. The parameters measured were the color of meat that includes the value of L * (lightness), a * (Redness) and b * (yellowness), tenderness and cooking looses.  The data obtained and the analysis of variance followed honestly significant difference test.Muscovy duck meat that vitamin E-supplemented feed brightness levels did not differ (P> 0.05) with non-supplemented,  otherwise Muscovy duck meat that feed supplemented vitamin C or a combination of vitamin E and C levels of brightness up to 3 days either at room temperature or stored the refrigerator is still high.  Supplementation of vitamin E and C was highly significant (P <0.01) against redness (a*) meat stored in different storage means. Muscovy duck meat that feed not supplemented vitamin E and C redness (a*) did not differ (P> 0.05) between the age of 0 hours with that stored in the refrigerator or freezer. B * value of Muscovy duck meat that feed not given vitamin E and C as well as different combinations (P <0.05) with Muscovy duck meat that feed supplemented with vitamin C or a combination of vitamins E and C. The Muscovy duck meat that feed supplemented vitamin E, C or a combination of vitamins E and C if stored at room temperature or refrigerator up to 3 days the value of L* and a* is still high, but the b * low.

Resistance of erythrocytes from Brown trout (Salmo trutta m. trutta L.) affected by ulcerative dermal necrosis syndrome

2011 ◽  
Vol 14 (3) ◽  
pp. 443-448 ◽  
Author(s):  
N. Kurhalyuk ◽  
H. Tkachenko ◽  
K. Pałczyńska
Keyword(s):  
Oxidative Stress ◽  
Lipid Peroxidation ◽  
Brown Trout ◽  
Salmo Trutta ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Thiobarbituric Acid Reactive Substance ◽  
Tbars Level ◽  
Reactive Substance ◽  
Brown Trout Salmo Trutta

Resistance of erythrocytes from Brown trout (Salmo trutta m. trutta L.) affected by ulcerative dermal necrosis syndrome In the present work we evaluated the effect of ulcerative dermal necrosis (UDN) syndrome on resistance of erythrocytes to haemolytic agents and lipid peroxidation level in the blood from brown trout (Salmo trutta m. trutta L.). Results showed that lipid peroxidation increased in erythrocytes, as evidenced by high thiobarbituric acid reactive substance (TBARS) levels. Compared to control group, the resistance of erythrocytes to haemolytic agents was significantly lower in UDN-positive fish. Besides, UDN increased the percent of hemolysated erythrocytes subjected to the hydrochloric acid, urea and hydrogen peroxide. Results showed that UDN led to an oxidative stress in erythrocytes able to induce enhanced lipid peroxidation level, as suggested by TBARS level and decrease of erythrocytes resistance to haemolytic agents.

Values of sperm thiobarbituric acid-reactive substance in fertile men

2002 ◽  
Vol 325 (1-2) ◽  
pp. 113-115 ◽  
Author(s):  
Antoine Laudat ◽  
Karine Lecourbe ◽  
Jérôme Guéchot ◽  
Anne-Marie Palluel
Keyword(s):  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substance ◽  
Reactive Substance

Levels of Thiobarbituric Acid-Reactive Substance in Plasma from Coronary Artery Disease Patients

1997 ◽  
Vol 30 (6) ◽  
pp. 505-507 ◽  
Author(s):  
Nagahiko Sakuma ◽  
Takeshi Hibino ◽  
Takaaki Sato ◽  
Nobuyuki Ohte ◽  
Sachie Akita ◽  
...  
Keyword(s):  
Coronary Artery Disease ◽  
Coronary Artery ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substance ◽  
Reactive Substance ◽  
Artery Disease

Antioxidant Properties of Deer Blood Hydrolysate and the Possible Mode of Action

2013 ◽  
Vol 634-638 ◽  
pp. 1435-1440 ◽  
Author(s):  
Shuai Wang ◽  
Li Cheng Zhong ◽  
Xue Chao Zhai ◽  
Dong Dong Yin ◽  
Xin Yu Wu
Keyword(s):  
Antioxidant Activity ◽  
Mode Of Action ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Thiobarbituric Acid ◽  
Degree Of Hydrolysis ◽  
Thiobarbituric Acid Reactive Substance ◽  
Hydrolysis Time ◽  
Reactive Substance ◽  
Tbars Values

Deer blood was hydrolyzed using Alcalase with hydrolysis time ranged form 0 to 6 h, and the degree of hydrolysis (DH) of protein hydrolysates increased with increasing hydrolysis time (P < 0.05). The reducing power, radicals scavenging activities and Cu2+-chelation ability of deer blood hydrolysate (DBH) significantly enhanced with increasing hydrolysis time (P < 0.05). The antioxidant activity of DBH, indicated by thiobarbituric acid-reactive substance (TBARS) values in a liposome-oxidizing system, increased with increasing DH (P < 0.05). The results indicated that antioxidant activity of DBH depended on hydrolysis time, and the hydrolyzed deer blood could be a potent food antioxidant.

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