scholarly journals Influence of modified atmosphere packaging on freshness parameters of organic chicken meat – short communication

2017 ◽  
Vol 35 (No. 5) ◽  
pp. 466-468 ◽  
Author(s):  
Abdullah Fouad Ali Abdullah ◽  
Buchtová Hana ◽  
Turek Peter
Keyword(s):  
Antioxidant Capacity ◽  
Short Communication ◽  
Modified Atmosphere Packaging ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Modified Atmosphere ◽  
Thiobarbituric Acid Reactive Substances ◽  
Control Samples

The effect of modified atmosphere packaging (MAP1 80% O2/20% CO2 and MAP2 70% N2/30% CO2) on the selected parameters (ammonia, thiobarbituric acid reactive substances /TBARS/) and antioxidant capacity in chilled meat (2 ± 2°C) of organic chickens (breast and thigh) was evaluated. Control samples were packaged using a polyolefin film. The experiment was conducted on day 2 and repeated on day 7, 10, and 14 of storage. TBARS of samples in MAP1 were higher than in samples stored in MAP2. Ammonia in meat in MAP2 was constant during storage. In general, the DPPH inhibition percentage of meat in MAP1 was lower than that in meat in MAP2. Results of the present study indicated that MAP2 could be preferable for the packaging of organic chicken meat.

scholarly journals Selected freshness indices of skin and wings from organic chicken packaged in modified atmosphere

2020 ◽  
Vol 89 (1) ◽  
pp. 97-105
Author(s):  
Fouad Ali Abdullah Abdullah ◽  
Hana Buchtová
Keyword(s):  
Antioxidant Capacity ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Storage Conditions ◽  
Modified Atmosphere ◽  
Thiobarbituric Acid Reactive Substances ◽  
Ammonia Content ◽  
Chicken Skin ◽  
Positive Effect ◽  
Life Prolongation

This study is part of a project aiming to optimize storage conditions for organic chicken meat. Selected indices of skin and wings from organic chicken were evaluated. A total of 24 samples were packaged in MAP-O2 (80% O2/20% CO2), 24 samples in MAP-N2 (70% N2/30% CO2) and 48 samples as a control. The samples were analysed on days 2, 7, 10 and 14 of storage during a 14-day storage period at 2 ± 2 °C. The surface colour of skin (L*a*b*), ammonia content, thiobarbituric acid reactive substances content (TBARS) and antioxidant capacity were assessed. The lightness values (L*) for chicken skin in MAP-O2 were increased on days 7 and 10 of the storage period, and were significantly (P < 0.05) higher than in the samples in MAP-N2 and the control. Significant increases of TBARS were observed in the samples in MAP-O2 from day 7 and these values continued to increase until the end of the storage period. The antioxidant capacities of the samples in MAP-O2 were mostly lower than those of the samples in MAP-N2. Our results indicate that MAP-O2 only had a positive effect on skin colour, whereas MAP-N2 maybe preferable for shelf-life prolongation.

scholarly journals Improvement of the Quality and the Shelf Life of the High Oxygen Modified Atmosphere Packaged Veal by Superficial Spraying with Dihydroquercetin Solution

2014 ◽  
Vol 2014 ◽  
pp. 1-10 ◽  
Author(s):  
Stefan Georgiev Dragoev ◽  
Alexandar Stoyanov Staykov ◽  
Kiril Petrov Vassilev ◽  
Dessislav Kostadinov Balev ◽  
Dessislava Borislavova Vlahova-Vangelova
Keyword(s):  
Shelf Life ◽  
Amino Nitrogen ◽  
Modified Atmosphere Packaging ◽  
Solution Treatment ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Butylated Hydroxytoluene ◽  
Modified Atmosphere ◽  
Solution Map ◽  
Control Samples

The improvement of quality and the shelf life of veal by combination of 80%O2/20%CO2modified atmosphere packaging and superficial spraying with 0.02% dihydroquercetin solutions was studied. The control samples C, air packaged only, D, air packaged sprayed by 0.02% dihydroquercetin solution, MAP, modified atmosphere packaging only, BMAP, modified atmosphere packaging sprayed by 0.02% butylated hydroxytoluene solution, and DMAP, modified atmosphere packaging sprayed by 0.02% dihydroquercetin solution, were measured. The best results were obtained in modified atmosphere packaging sprayed by 0.02% dihydroquercetin solution. Comparisons with control samples were expressed as reduction in acid value with 27.72%, peroxide value with 64.74%, 2-thiobarbituric acid reactive substances (TBARS) with 65.71%, and the pH with 6.18%. The acid and peroxide values, TBARS, and pH were decreased linearly in response when applying the combination of 80%O2/20%CO2modified atmosphere packaging and superficial spraying with 0.02% dihydroquercetin solutions(P<0.05). The changes of amino nitrogen content of modified atmosphere packaging veal were not influenced statistically significantly by 0.02% dihydroquercetin solution(P>0.05). According to results obtained it was concluded that 80%O2/20%CO2modified atmosphere packaged veal stored at0±0.5°C after 0.02% dihydroquercetin solution treatment can preserve its quality and shelf life to 15 dpostmortem.

scholarly journals Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and Olea europaea Subsp. laperrinei Leaf Extract

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1336
Author(s):  
Djamel Djenane ◽  
Malek Aboudaou ◽  
Fatiha Djenane ◽  
Diego García-Gonzalo ◽  
Rafael Pagán
Keyword(s):  
Olea Europaea ◽  
Modified Atmosphere Packaging ◽  
Thiobarbituric Acid ◽  
Reversed Phase ◽  
Modified Atmosphere ◽  
Psychrotrophic Bacteria ◽  
Camel Meat ◽  
The Impact ◽  
Control Samples ◽  
Olea Europaéa

The impact of combined biopreservation treatment with Olea europaea subsp. laperrinei leave extracts (laper.OLE) and nisin on the quality attributes of camel steaks packaged under high O2 (80%) and CO2 (20%) atmosphere was investigated during refrigerated (1 ± 1 °C) long-term storage. As measured by reversed phase HPLC/DAD analysis, oleuropein is the phenolic compound most present in the chemical composition of laper.OLE (63.03%). Camel steaks treated with laper.OLE had a lower concentration of thiobarbituric acid-reactive substances (TBA-RSs) in the course of 30 days of storage. Surface metmyoglobin (MetMb) increased at a reduced rate in laper.OLE-treated samples compared to control samples. Neither modified atmosphere packaging (MAP) nor biopreservation treatments significantly altered the tenderness of camel steaks, expressed in terms of Warner-Bratzler shear force (WBSF), as compared to control samples. After 30 days of storage, psychrotrophic bacteria and Pseudomonas spp. counts were significantly lower in camel steaks treated with a combination of laper.OLE and nisin than in untreated steaks. Moreover, samples treated with laper.OLE received higher scores on bitterness acceptability. In sum, the use of combined biopreservation methods could be a sustainable solution for the preservation and promotion of the quality characteristics of camel meat in arid regions.

scholarly journals Gene expression in human small intestinal mucosa in vivo is mediated by iron-induced oxidative stress

2006 ◽  
Vol 25 (2) ◽  
pp. 242-249 ◽  
Author(s):  
Freddy J. Troost ◽  
Robert-Jan M. Brummer ◽  
Guido R. M. M. Haenen ◽  
Aalt Bast ◽  
Rachel I. van Haaften ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Gene Expression ◽  
Lipid Peroxidation ◽  
Small Intestine ◽  
Antioxidant Capacity ◽  
Intestinal Mucosa ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Oxidative Challenge ◽  
Gene Reporters

Iron-induced oxidative stress in the small intestine may alter gene expression in the intestinal mucosa. The present study aimed to determine which genes are mediated by an iron-induced oxidative challenge in the human small intestine. Eight healthy volunteers [22 yr(SD2)] were tested on two separate occasions in a randomized crossover design. After duodenal tissue sampling by gastroduodenoscopy, a perfusion catheter was inserted orogastrically to perfuse a 40-cm segment of the proximal small intestine with saline and, subsequently, with either 80 or 400 mg of iron as ferrous gluconate. After the intestinal perfusion, a second duodenal tissue sample was obtained. Thiobarbituric acid-reactive substances, an indicator of lipid peroxidation, in intestinal fluid samples increased significantly and dose dependently at 30 min after the start of perfusion with 80 or 400 mg of iron, respectively ( P < 0.001). During the perfusion with 400 mg of iron, the increase in thiobarbituric acid-reactive substances was accompanied by a significant, momentary rise in trolox equivalent antioxidant capacity, an indicator of total antioxidant capacity ( P < 0.05). The expression of 89 gene reporters was significantly altered by both iron interventions. Functional mapping showed that both iron dosages mediated six distinct processes. Three of those processes involved G-protein receptor coupled pathways. The other processes were associated with cell cycle, complement activation, and calcium channels. Iron administration in the small intestine induced dose-dependent lipid peroxidation and a momentary antioxidant response in the lumen, mediated the expression of at least 89 individual gene reporters, and affected at least six biological processes.

scholarly journals PSI-36 Effect of short-chain fructooligosaccharides on Trolox equivalent antioxidant capacity and thiobarbituric acid reactive substances in mature and senior stock-type horses

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 254-255
Author(s):  
Emili McClure ◽  
Courtney P Heaton ◽  
Dishnu Sajeev ◽  
Thu Dinh
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Capacity ◽  
Random Effect ◽  
Thiobarbituric Acid ◽  
Short Chain ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Thiobarbituric Acid Reactive Substances ◽  
Stress Markers ◽  
Trolox Equivalent ◽  
Stock Type

Abstract Oxidative stress (OS) causes health complications through the destruction of cellular components as individuals age. Reactive oxygen species are used to measure OS through Trolox equivalent antioxidant capacity (TEAC) and thiobarbituric acid reactive substances (TBARS). Other prebiotics have been used to reduce OS markers in numerous species; however, the effect of short-chain fructooligosaccharides (scFOS) on OS has not been studied in the horse. Ten healthy stock-type horses were blocked by age into 2 groups: mature (MA; n = 5; 7.0 ± 0.87 yr) and senior (SR; n = 5; 22.6 ± 1.1 yr) to analyze effects of scFOS on TEAC and TBARS. Horses were randomly assigned to 1 of 3 diets for 25 d before transition to another diet. Diets were bermudagrass hay offered at 1.5% BW/d hay as-fed, hay with a ration balancer (CON), or hay with a ration balancer and scFOS added at a rate of 2.5 g/kg (PRE). Prior to a total fecal collection for an alternate study, horses were fasted overnight for 8 h with blood samples taken immediately prior to feeding (0), 30, and 60 min postprandial. Oxidative stress markers were analyzed for the 2 ration balancer diets. Statistical analysis was performed with SAS using the MIXED procedure with horse within diet as a random effect with significance of P ≤ 0.05. Trolox equivalent antioxidant capacity was unaffected by diet (P = 0.827) or age (P = 0.347). Time (P = 0.006) was significant for TBARS which increased postprandial regardless of treatment or age. Consistent with other species, higher levels of OS was found in SR compared to MA regardless of time or diet (P = 0.037; 4.491 µM vs. 3.412 µM TBARS, respectively). These results indicate that scFOS do not seem to be effective in reducing OS in SR and MA horses.

Reheating Effect on Thiobarbituric Acid Reactive Substances of Refrigerated Stored, Cooked Broiler Meat

1992 ◽  
Vol 55 (11) ◽  
pp. 924-926 ◽  
Author(s):  
C. Y. W. ANG
Keyword(s):  
Storage Time ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Internal Temperature ◽  
Thiobarbituric Acid Reactive Substances ◽  
Muscle Type ◽  
Broiler Meat ◽  
Broiler Breast ◽  
Negligible Contribution ◽  
Precooked Chicken Meat

Broiler breast and leg meats in sealed bags were cooked in an 88°C water bath to an internal temperature of 81 °C. Product was cooled and stored at 4°C for 0 or 3 d. Samples were reheated to 60°C in a 163°C oven. No significant differences were found by the thiobarbituric acid reactive substances test between control and reheated portions, regardless of muscle type or storage time after cooking. The reheating practice made negligible contribution to oxidative changes of precooked chicken meat.

Evaluation of the Botulism Hazard from Vegetables in Modified Atmosphere Packaging

1997 ◽  
Vol 60 (10) ◽  
pp. 1208-1214 ◽  
Author(s):  
ANN E. LARSON ◽  
ERIC A. JOHNSON ◽  
CHARLES R. BARMORE ◽  
MYRA D. HUGHES
Keyword(s):  
Clostridium Botulinum ◽  
Modified Atmosphere Packaging ◽  
Gas Production ◽  
Modified Atmosphere ◽  
Green Beans ◽  
Transmission Rates ◽  
Number Of Microorganisms ◽  
Uninoculated Control ◽  
Co2 Level ◽  
Control Samples

The ability of Clostridium botulinum types A, B, and E spores to grow and produce botulinal toxin was investigated in five vegetables (lettuce, cabbage, broccoli, carrots, and green beans) packaged under vacuum or in air. The vegetables were packaged in two types of polyethylene-based bags differing in oxygen and carbon dioxide transmission rates. Vegetables were inoculated with a heat-shocked spore mixture of seven proteolytic and three nonproteolytic strains of C. botulinum types A, B, and E, Inoculated samples and uninoculated controls were incubated at 4, 12, or 21°C. Vegetables were tested for botulinal toxin prior to spoilage, at the onset of spoilage, and after gross spoilage had occurred as evaluated by odor, sliminess and loss of turgidity, gas production, and liquid accumulation in the packages. In nearly all vegetables during incubation the pH decreased, the number of microorganisms increased, the O2 level decreased, and the CO2 level increased. Botulinal toxin was detected in all grossly spoiled broccoli samples incubated at 21°C, in half of the inoculated grossly spoiled broccoli samples incubated at 12°C, and in one-third of the inoculated grossly spoiled lettuce samples incubated at 21°C. The pH of the toxic samples of lettuce and broccoli were 4.48 to 4.88 and 5.72 to 6.62, respectively, and the percent O2 ranged from nondetectable in lettuce to 0.40 to 1.76% in broccoli. The toxic vegetables were considered inedible. No botulinal toxin was detected in any cabbage, carrot, or green bean samples, or in any uninoculated control samples. The data suggest that the probability of botulinal toxin being produced prior to spoilage is less than 1 in 105 in the foods examined.

scholarly journals Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking

2016 ◽  
Vol 24 (2) ◽  
pp. 121 ◽  
Author(s):  
S. Mancini ◽  
G. Preziuso ◽  
G. Paci
Keyword(s):  
Ascorbic Acid ◽  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Storage Time ◽  
Curcuma Longa ◽  
Thiobarbituric Acid ◽  
Antioxidant Effect ◽  
Thiobarbituric Acid Reactive Substances ◽  
Reducing Ability ◽  
Tbars Values

<p>The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, control, with no additives; Tu with 3.5% of turmeric powder and AA with 0.1% of ascorbic acid) and were stored at 4°C for 0 and 7 d and cooked. The lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and antioxidant capacity (2,2-azinobis-[3 ethylbenzothiazoline-6-sulfonic acid] {ABTS}, 1,1-diphenyl-2-pircydrazyl [DPPH] and ferric reducing ability [FRAP]) were evaluated. A significant interaction between storage time and formulation (P&lt;0.001) was observed for DPPH, FRAP and TBARS in cooked burgers. At day 0 and day 7, the DPPH value was higher in Tu and AA compared to C burgers. At day 0, C showed a lower level of FRAP than the Tu and AA burgers. At day 7, the FRAP values tended to decrease but remained significantly higher in Tu and AA compared to C burgers. Lipid oxidation at day 0 in Tu and AA showed lower TBARS values compared to C burgers. The addition of 3.5% turmeric powder in rabbit burgers exerts an antioxidant effect during storage and it seems more effective in controlling lipid oxidation than ascorbic acid after cooking.</p>

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