Determining the effects of encapsulated polyphosphates on quality parameters and oxidative stability of cooked ground beef during storage

The goal of this research is to evaluate the influence of the polyphenols extract of Polygonum multiflorum Thunb. root on the lipid oxidation, chemical properties and sensory characteristics of ground beef during frozen storage. Beef was ground in aqueous solutions of polyphenols extract at different concentrations: 830, 415, 277, 208 and 166 mg GAE/L, polyphenols solution/sample ratio is 1/20 (v/w). Then, the ground beef was stored for up to 100 days at -20±2oC. The best oxidation inhibitor for ground beef was at the highest polyphenols concentration of 830 mg GAE/L. All quality parameters (pH, PoV, MDA, color parameter and sensory evaluation) of the treated sample and of the control sample display significant differences (p<0.05) during storage period. For this reason, it was concluded that the polyphenols extract of Polygonum multiflorum Thunb. root could be used as an alternative source of natural antioxidant in beef processing.

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Linseed oil: Characterization and study of its oxidative degradation

Grasas y Aceites ◽

10.3989/gya.1059182 ◽

2020 ◽

Vol 71 (1) ◽

pp. 337 ◽

Cited By ~ 1

Author(s):

B. M. Berto ◽

R. K.A. Garcia ◽

G. D. Fernandes ◽

D. Barrera-Arellano ◽

G. G. Pereira

Keyword(s):

Fatty Acid ◽

Oxidative Stability ◽

Induction Period ◽

Room Temperature ◽

Linseed Oil ◽

Oxidative Degradation ◽

Acid Value ◽

Quality Parameters ◽

Time Intervals ◽

Accelerated Oxidation

This paper proposes to characterize and monitor the degradation of linseed oil under two oxidation conditions using some traditional oxidative and quality parameters. The experimental section of this study was divided into 2 stages. In the first one, three commercial linseed oil samples (OL1, OL2, and OL3) were characterized according to oxidative stability (90 °C) and fatty acid composition. In the second stage, the OL1 sample, selected due to its availability, was subjected to the following oxidation procedures: storage at room temperature conditions with exposure to light and air (temperature ranging from 7 to 35 °C) for 140 days and accelerated oxidation at 100 °C for 7h. Samples were collected at different time intervals and analyzed for oxidative stability (90 °C), peroxide value, and acid value. The results showed that all the samples presented a similar fatty acid profile and that the OL3 sample showed a higher induction period (p < 0.05). Regarding the oxidative degradation, the induction period of the OL1 sample reduced from 9.7 to 5.7 and 9.7 to 6.3 during 140 days of storage under room temperature and 7 h of accelerated oxidation, respectively. The end of induction period of the OL1 sample is expected to occur within 229 days according to an exponential mathematical model fitted to the induction period values at different temperatures. In addition, the OL1 sample met the limits proposed by Codex and Brazilian regulations for peroxide and acid values during the oxidation time intervals.

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OBTENÇÃO DE ÓLEO, FARINHA E BIODIESEL ETÍLICO A PARTIR DA PRENSAGEM A FRIO DE AMÊNDOAS DE GIRASSOL

ENERGIA NA AGRICULTURA ◽

10.17224/energagric.2017v32n3p309-315 ◽

2017 ◽

Vol 32 (3) ◽

pp. 309

Author(s):

Luana Cristina Rabonato ◽

Rívia Darla Alvares Amaral ◽

Rafaela De Souza Oliveira ◽

Roseli Aparecida Ferrari ◽

Marcelo Antonio Morgano

Keyword(s):

Oxidative Stability ◽

Helianthus Annuus ◽

Chemical Characterization ◽

Quality Parameters ◽

Ethyl Esters ◽

High Quality ◽

Cold Pressing ◽

Helianthus Annuus L ◽

High Oleic ◽

Protein Flour

O objetivo do trabalho foi avaliar a prensagem a frio a partir das amêndoas de girassol alto oleico (AO) para obtenção de óleo extra virgem, biodiesel etílico e farinha proteica. A caracterização química foi realizada utilizando métodos oficiais de análise. O óleo foi extraído utilizando uma prensa helicoidal contínua e obteve-se um rendimento de 40%. O biodiesel etílico foi produzido por reação de transesterificação obtendo-se alto teor de ésteres etílicos (99,2%). Com a remoção total das cascas foi possível produzir um farelo com elevado teor de proteínas (51,6% b.s.). A composição mineral dos grãos, das amêndoas e das cascas de girassol mostrou que nos grãos os elementos de maior incidência foram Fe, Cr e Ni; nas amêndoas S, P, Mg, Cu, Mn e Zn e nas cascas Ca, K, Al, Ba, Sr e Na. Todos parâmetros de qualidade avaliados para o óleo, farinha e biodiesel etílico estão de acordo com a legislação indicando alta qualidade do óleo extra virgem e estabilidade termo-oxidativa, não sendo necessário o seu refino. A prensagem a frio das amêndoas, com ausência total de cascas, permitiu obter coprodutos de alta qualidade para aplicação na indústria alimentícia (óleo extra virgem e farinha proteica) e energética sustentável (cascas e biodiesel).PALAVRAS-CHAVE: Helianthus annuus L., estabilidade termo-oxidativa, composição química, minerais, transesterificação. OBTAINING OIL, FLOUR AND ETHYLIC BIODIESEL FROM COLD PRESSING OF HIGH OLEIC SUNFLOWER KERNELSABSTRACT: The objective of this work was to evaluate the cold pressing from high oleic (HO) sunflower kernels to obtain extra virgin oil, ethylic biodiesel and protein flour. The chemical characterization was performed using official methods of analysis. The oil was extracted using a continuous screw press and the yield was 40%. Ethylic biodiesel was produced by transesterification reaction obtaining a high content of ethyl esters (99.2%). With the total removal of the hulls, it was possible to produce a meal with 51.6% proteins. The mineral composition of the grains, kernels and hulls showed that in the grains the elements of higher incidence were Fe, Cr and Ni; in the kernel were S, P, Mg, Cu, Mn and Zn and in the hulls were Ca, K, Al, Ba, Sr and Na. All quality parameters evaluated for oil, flour and ethylic biodiesel were in accordance with the legislation and indicated high quality and thermo-oxidative stability in extra virgin oil, with no necessity of refining. The removal of the hulls and the cold pressing of the kernels provide the production of high quality co-products for use in the food industry (extra virgin oil and protein flour) and sustainable energy (hulls and biodiesel).KEYWORDS: Helianthus annuus L., oxidative stability, chemical composition, minerals, transesterification.

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Response of Oil Production and Quality to Hedgerow Design in Super-High-Density Olive cv. Arbequina Orchards

Agronomy ◽

10.3390/agronomy11081632 ◽

2021 ◽

Vol 11 (8) ◽

pp. 1632

Author(s):

Eduardo R. Trentacoste ◽

David J. Connor ◽

María Gómez-del-Campo

Keyword(s):

Fatty Acids ◽

Phenolic Compounds ◽

Oxidative Stability ◽

Oil Quality ◽

Oil Production ◽

Quality Parameters ◽

High Density ◽

Oil Composition ◽

Linear Relationships ◽

Wide Row Spacing

An analysis is presented of the response of olive oil production and quality parameters, viz. fatty acids (palmitic, oleic and linoleic acids), phenolic compounds and oxidative stability to hedgerow spacing and orientation in 1-m wide super-high-density orchards of cv. Arbequina. Data reveal strong linear relationships between concentrations of fatty acids and internal irradiance within hedgerows, positive for palmitic and linoleic but negative for oleic acid. The result is a significant vertical trend in oil composition within hedgerows, but small to negligible differences in oil harvested from them in totality. The explanation is found in the small ranges and strongly correlated responses of individual fatty acids that together comprise 98% of oil mass. Phenolic compounds respond more widely and to higher levels of irradiance than fatty acids and did show increases in NS hedgerows grown at wide row spacing. Oxidative stability shows a similar trend in phenolic compounds. A simulation study that extended the known responses to 2-m wide hedgerows showed that the linkage between fatty acid profiles was maintained with no resultant differences in the oil composition of the total simulated oil harvest. Based on the current understanding of internal irradiance within olive hedgerows, there seems to be little opportunity to manage oil quality by orchard structure.

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Effect of Postmortem Ageing on Quality Parameters, Contents of Proteins, Lipids and 25-Hydroxyvitamin D and Oxidative Stability in the Camel Meat during Cold Storage

Journal of Agricultural Science and Technology A ◽

10.17265/2161-6256/2018.05.008 ◽

2018 ◽

Vol 8 (5) ◽

Author(s):

Rabab Tabite ◽

Kaoutar Barka ◽

Mohamed Farh ◽

Fouad Riad ◽

Najia El Abbadi ◽

...

Keyword(s):

Oxidative Stability ◽

Cold Storage ◽

Quality Parameters ◽

Hydroxyvitamin D ◽

25 Hydroxyvitamin D ◽

Camel Meat

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Production and Refinement of Omega-3 Rich Oils from Processing By-Products of Farmed Fish Species

Foods ◽

10.3390/foods8040125 ◽

2019 ◽

Vol 8 (4) ◽

pp. 125 ◽

Cited By ~ 13

Author(s):

Vida Šimat ◽

Jelena Vlahović ◽

Barbara Soldo ◽

Danijela Skroza ◽

Ivica Ljubenkov ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Oxidative Stability ◽

Volatile Compounds ◽

Fish Species ◽

Quality Parameters ◽

Fish Oils ◽

Volatile Components ◽

Farmed Fish ◽

By Products

In this study, the effect of a four-stage chemical refining process (degumming, neutralization, bleaching, deodorization) on the quality parameters, fatty acid composition and volatile compounds of crude oils produced from processing by-products of farmed fish species (tuna, seabass and gilthead seabream) was evaluated. The quality of the oils was compared to commercially available cod liver oil on the basis of free fatty acid, peroxide value, p-anisidine, total oxidation (TOTOX), thiobarbituric acid reactive species (TBARS), oxidative stability at 80, 100 and 120 °C, tocopherol content, and volatile components, while the fatty acid profile and the proportion of polyunsaturated fatty acids (PUFAs) were used as an indicator of the nutritional values of fish oils. Quality parameters of the studied oils and oil oxidative stability were enhanced with refining and were within the limits recommended for fish oils without the loss of PUFAs. In tuna by-product refined oils, the proportion of PUFAs was over 40%, with 30% of eicosapentaenoic and docosahexaenoic fatty acids. The volatile compounds of the oils were quantified (in mg/kg) and major components were 2,4-heptadienal, pentadecane, 2,4-decadienal, 2,4-nonadienal and dodecane. The use of aquaculture by-products as an alternative source for fish oil production could contribute to a more sustainable and profitable aquaculture production, providing economic benefits for the producers and setting new standards for a fish by-product disposal strategy.

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Quality parameters and oxidative stability of lamb during ageing

Meso ◽

10.31727/m.22.5.2 ◽

2020 ◽

Vol 22 (5) ◽

pp. 357-367

Author(s):

Iva Zahija ◽

Lea Demšar ◽

Mojca Kuhar ◽

Mateja Lušnic Polak ◽

Tomaž Polak

Keyword(s):

Oxidative Stability ◽

Quality Parameters ◽

Oxidation Products ◽

Protein Carbonyls ◽

Initial Increase ◽

Post Mortem ◽

Initial Value ◽

Lipid Oxidation Products ◽

Longissimus Lumborum ◽

Ageing Period

The aim was to determine the quality parameters and oxidative stability of colour, lipids and proteins (formation of carbonyls) of vacuum packed lamb at a constant temperature of 2 °C ±1 °C up to 15 days post mortem. The suitability of lamb loin (longissimus lumborum) for ageing and optimal ageing period to obtain optimum sensory properties, especially tenderness and aroma was determined. A sample of 100 g lamb meat contains 23.48 g protein, 69.66 g water and 5.48 g fat. Lamb samples were the most tender after 11 days (both, sensory assessed and instrumentally measured – share force decreased by 61%) and had the best aroma after 15 days post mortem. In the meantime, the lamb became significantly brighter and more saturated (higher L*, a* and b* values), the content of secondary lipid oxidation products increased (1.7 times higher amount of malondialdehyde), and the content of protein carbonyls decreased to the initial value, despite an initial increase observed 11 days post mortem. We found that lamb loin is suitable piece for ageing; the optimal duration of ageing of loins is 15 days post mortem.

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