scholarly journals The Effect of Frying Process on the Level of Malondialdehyde in Different Meat Products

2021 ◽  
Author(s):  
Marzieh Hejazy ◽  
Seyed Amin Khatibi ◽  
Zahra Shamsi
Keyword(s):  
Meat Products ◽  
Thiobarbituric Acid ◽  
Food Products ◽  
Cooking Methods ◽  
Thiobarbituric Acid Reactive Substances ◽  
Secondary Product ◽  
Frying Process ◽  
Meat Content ◽  
Before And After ◽  
And Storage

Background: Frying is one of the popular cooking methods for the preparation of food especially meat products. However, this process has some adverse effects, such as lipid oxidation that results in deterioration and rancidity of food during preparation and storage. Malondialdehyde (MDA) as a secondary product of oxidation is commonly used as an index of rancidity in food products. However, the level of MDA produced during the frying process varies depending on the type of food. Methods: This study was performed to evaluate the levels of MDA before and after the frying process in different products, including chicken, fish, pan kebab, beef, sausage, and hamburger. Also, the effect of meat content in hamburger was evaluated on the MDA level. The spectrophotometric thiobarbituric acid reactive substances (TBARS) test was used to determine MDA in the food products. Results: The concentration of MDA in the products increased significantly (P < 0.01) after frying in oil. The highest amount of MDA between the products was detected in fried fish (1.24 µM/g). By increasing the percentage of meat in hamburgers, the content of MDA increased in this product. In the hamburger containing 90% of meat, the MDA level was significantly (P < 0.05) higher than others (0.98 µM/g). Conclusion: The results of the present study can provide proper knowledge about the levels of lipid peroxidation and the safety of different fried meat products.

scholarly journals Effect of α-tocopherol, rosemary extract and their combination on lipid and protein oxidation in beef sausages

2021 ◽  
Vol 854 (1) ◽  
pp. 012062
Author(s):  
B Nacak ◽  
H S Kavuşan ◽  
M Serdaroğlu
Keyword(s):  
Oxidative Stability ◽  
Protein Oxidation ◽  
Storage Time ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Rosemary Extract ◽  
Thiobarbituric Acid Reactive Substances ◽  
Total Oxidation ◽  
Lipid And Protein Oxidation ◽  
And Storage

Abstract This study focuses on the oxidative changes in lipids and proteins of beef sausages with incorporated a-tocopherol, rosemary extract or their combination during 3 months’ storage at 4°C. For this purpose, sausages were formulated with no antioxidant (Control, C), 200 ppm a-tocopherol (T), 200 ppm rosemary extract (R), and 100 ppm a-tocopherol + 100 ppm rosemary extract (TR). To observe oxidative changes in lipids; peroxide value, thiobarbituric acid reactive substances (TBARS), and total oxidation value (TOTOX), in proteins; sulfhydryl and carbonyl contents were measured. Use of antioxidants and storage time significantly affected oxidative stability of sausages (P<0.05). Antioxidants, individually or in combination, retarded lipid peroxidation and improve the oxidative stability of sausage during storage. The antioxidant combination showed synergistic effect on protein oxidation, as the lowest carbonyl contents were found in TR samples. As a result, a combination of antioxidants with different effect mechanisms could be the better option to prevent oxidative changes in meat products.

scholarly journals Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2173
Author(s):  
Diego E. Carballo ◽  
Irma Caro ◽  
Cristina Gallego ◽  
Ana Rebeca González ◽  
Francisco Javier Giráldez ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Frozen Storage ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Sodium Ascorbate ◽  
Thiobarbituric Acid Reactive Substances ◽  
Pork Patties ◽  
Minced Meat ◽  
Water Holding ◽  
Tbars Formation

Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance as a filler and to pork burger patties to evaluate its performance as a natural antioxidant. The effects of BPS were compared with those of carrageenan and ascorbate, which are a conventional binder and antioxidant, respectively. The performance of BPS was similar to that of carrageenan in terms of the cooking yield and texture of the cooked batter. BPS reduced the brightness of fresh patties and appeared to reduce oxidative discolouration during the frozen storage of raw patties. Moreover, BPS reduced the levels of thiobarbituric acid reactive substances (TBARS) during the refrigerated and frozen storage of cooked patties. A greater decrease in TBARS formation was observed with 4.5 g BPS/kg compared with 0.5 g sodium ascorbate/kg during refrigerated storage. In contrast to ascorbate, BPS promoted the presence of lipid-derived volatile compounds induced by thermal breakdown in the headspace of cooked patties. Nonetheless, this effect was reduced as the amount of BPS in the patties increased. In cooked minced meat products, BPS could increase cooking yields and lipid oxidative stability during storage and might result in a more intense flavour.

Effects of Frozen at Different Time Postmortem and Thawed at Different Thawing Rate on the Sensory and Storage Quality of Chinese Sausage

2011 ◽  
Vol 233-235 ◽  
pp. 2889-2892
Author(s):  
Xiao Ling Yu ◽  
Xue Bin Li ◽  
Hua Xiao ◽  
Han Jun Ma ◽  
Liang Cheng
Keyword(s):  
Sensory Evaluation ◽  
Uniform Design ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Storage Quality ◽  
Two Factors ◽  
Tbars Values ◽  
Thawing Rate ◽  
And Storage

Uniform design was adopted, and two factors, i.e., frozen at different time postmortem with six levels, thawing at different thawing rate with three levels, were considered. Thiobarbituric acid reactive substances (TBARS), pH and sensory evaluation were measured to study the different effects of the two factors considered. The results showed: All the two factors considered had significant effects on pH and TBARS, and the effects of the two factors on them were nonlinear. But they had no significant effects on sensory evaluation. TBARS values representing the storage quality of raw sausages was only affected by thawing rate in the test, and had the maximum at the thawing rate of 3cm/h thawed in 19.5°C still air. So when using frozen raw meat for sausage production, selecting an appropriate thawing condition is very necessary.

Compositional characteristics of cherry kernel oil as influenced by gamma irradiation and storage periods

2020 ◽  
pp. 108201322095673
Author(s):  
M Al-Bachir ◽  
Y Koudsi
Keyword(s):  
Refractive Index ◽  
Gamma Irradiation ◽  
Iodine Value ◽  
Peroxide Value ◽  
Research Work ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Thiobarbituric Acid Reactive Substances ◽  
Saponification Value ◽  
And Storage

This research work was undertaken to evaluate the physicochemical parameters of oil from the cherry kernel non-irradiated and irradiated at 3 and 6 kGy of gamma irradiation for two storage periods (0 and 12 months). The acid value, peroxide value, thiobarbituric acid reactive substances value, iodine value, saponification value refractive index (peroxide value), and the color parameters of cherry kernel oils were determined. The results indicated that the extracted cherry kernel oils were liquid at room temperature with color varying from light yellow to deep red. The physicochemical properties of cherry kernel oils including acid value, peroxide value, thiobarbituric acid reactive substances, iodine value, saponification value, and refractive index values were 1.19 mg KOH g−1, 9.01 meq2 kg−1, 0.014 mg MDA kg−1, 99.48 KOH g−1 I2 100 g−1, 194.50 mg KOH g−1, and 1.472, respectively. Generally, gamma irradiation doses and storage time increased acid value, peroxide value, thiobarbituric acid reactive substances, and refractive index value of cherry kernel oils, whereas no significant (p > 0.05) change due to irradiation was recorded in iodine value, saponification value, and in color parameter (L*, a*, b*, and ΔE values) of cherry kernel oils. However, the properties of cherry kernel oils revealed that the cherry kernel is a good source of oil which could be used for industrial purposes.

Effect of Meat Piece, Packaging and Storage on pH, Thiobarbituric Acid Reactive Substances and Microbial Counts in Broilers Fed Diets Supplemented with Ram Horn Hydrolysate

2006 ◽  
Vol 12 (2) ◽  
pp. 133-143 ◽  
Author(s):  
M. I. Aksu ◽  
M. Karaoglu ◽  
N. Esenbuga ◽  
M. Kaya ◽  
M. Macit
Keyword(s):  
Storage Period ◽  
Thiobarbituric Acid ◽  
Basal Diet ◽  
Control Group ◽  
Broiler Chicks ◽  
Thiobarbituric Acid Reactive Substances ◽  
Quality Properties ◽  
Microbial Counts ◽  
And Storage ◽  
Broiler Breast

This research was carried out to determine the effects of meat piece, packaging type and storage time on the pH, thiobarbituric acid reactive substances (TBARS), total mesophilic, total psychrotrophic, lactic acid and Enterobacteriaceae counts at 0, 2, 4, 6, 8, 10 and 12 days of storage, in broilers fed diets containing 0% (H0), 1% (H1), 2% (H3) and 3% (H3) levels of ram horn hydrolisate (RHH) in daily water requirements of chicks during experimental periods. A total of 240 male broiler chicks ( Ross-308) were allocated to four dietary treatments (H0, H1, H2 and H3 groups) in a completely randomized experimental design. RHH-added water and feed were offered ad libitum consumption for the first 28 days of the experiment; and then they were fed only a basal diet and normal drinking water to the end of the study. At the end of the trial all the birds were slaughtered, then standard dissection of carcasses, breasts and drumsticks were divided into two groups for vacuum and aerobic packaging. Packed breasts and drumsticks were stored at 3 ± 0.5°C for 12 days, and the pH, TBARS and microbial counts were determined during the storage period. The use of ram horn hydrolysate at 1% and 3% levels in broiler diets increased pH values of breast fillets and drumstick meats ( p < 0.01). TBARS value ( p < 0.01) and Enterobacteriaceae counts ( p < 0.01) decreased compared to the control group. pH, TBARS and Enterobacteriaceae counts were lower ( p < 0.05) in breast fillets than drumstick muscles. The pH, TBARS and bacteria counts increased during storage ( p < 0.01). The vacuum packaging preserved the meat quality properties of broiler breast fillets and drumsticks meats ( p < 0.05). The results obtained from the present study, concluded that the use of ram horn hydrolysate in broiler diet decreased lipid oxidation of the broiler breast and drumstick meats, and the level of Enterobacteriaceae was also reduced in vacuum packed samples during the storage period.

Acidified Sodium Chlorite Solution as an Antimicrobial Treatment for Rainbow Trout (Oncorhynchus mykiss) Fillets

2008 ◽  
Vol 71 (5) ◽  
pp. 973-978 ◽  
Author(s):  
N. KAMIREDDY ◽  
P. B. KENNEY ◽  
S. JITTINANDANA ◽  
S. D. SLIDER
Keyword(s):  
Shear Force ◽  
Storage Time ◽  
Microbial Growth ◽  
Thiobarbituric Acid ◽  
Antimicrobial Treatment ◽  
Sodium Chlorite ◽  
Thiobarbituric Acid Reactive Substances ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Plate Counts ◽  
And Storage

Minimizing microbial growth and maintaining overall quality are priorities for intervention strategies that extend the shelf life of fresh, aquatic foods. Four treatments included a control (fresh fillets), water, 50 ppm of acidified sodium chlorite (ASC), and 1,000 ppm of ASC. Fillets were stored at 1 to 2°C for 0, 8, and 15 days. A significant (P &lt; 0.05) interaction between treatment and storage time was observed for psychrotrophic counts. The increase in psychrotrophic counts with storage time was less for fillets treated with ASC, regardless of ASC concentration. Aerobic plate counts were not affected (P &gt; 0.05) by intervention; however, a significant increase in counts was observed during storage (P &lt; 0.05). Fillet pH, moisture, fat, thiobarbituric acid–reactive substances, fatty acid composition, color, cook yield, and shear force were not affected (P &gt; 0.05) by intervention. Thiobarbituric acid–reactive substances decreased (P &lt; 0.05) during storage. Percentages of individual fatty acids were constant, with the exception of C15 and C20:2; they decreased with storage to 15 days. Percent fat, L* (lightness) and b* (yellowness) values, and cook yield increased (P &lt; 0.05) during storage. Fillet pH, moisture, a* (redness) value, and shear force did not change (P &gt; 0.05) with storage to 15 days. Based on these data, 50 ppm of ASC performed equally as well as 1,000 ppm of ASC. The value of ASC is as a decontaminant; however, fillets in this study had low psychrotrophic counts pretreatment (2.3 log CFU/cm2) and posttreatment (2.03 log CFU/cm2), which did not demonstrate ASC's effectiveness as a decontaminant.

Optimized steps in fluorometric determination of thiobarbituric acid-reactive substances in serum: importance of extraction pH and influence of sample preservation and storage

1993 ◽  
Vol 39 (12) ◽  
pp. 2522-2526 ◽  
Author(s):  
W Wasowicz ◽  
J Nève ◽  
A Peretz
Keyword(s):  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Fluorometric Method ◽  
C Storage ◽  
Insulin Dependent ◽  
The Mean ◽  
Optimized Conditions ◽  
And Storage

Abstract A simple, reliable, and reproducible fluorometric method for measuring thiobarbituric acid-reactive substances (TBARS) in serum is proposed, based on the reaction between malondialdehyde (MDA) and thiobarbituric acid. Formation of TBARS was complete at pH 2.4-2.6, but extraction with n-butanol proved complete only at lower pH, i.e., 1.6-1.7. Analytical recoveries of MDA added to serum were 94%-101%; within- and between-run CVs were 2.4-3.6% and 4.6-5.5%; and the detection limit for TBARS in serum was 0.10 mumol/L. Optimized conditions included: (a) collection of either serum or heparinized plasma, (b) preservation from in vitro autoxidation by glutathione and EDTA, and (c) storage at -20 degrees C up to 35 days. The mean (+/- SD) TBARS concentration in 47 healthy adults was 1.01 (0.21) mumol/L; no sex-related difference was observed. Higher concentrations were measured in patients with renal insufficiency undergoing hemodialysis and in patients with insulin-dependent diabetes, chronic pancreatitis, or liver cirrhosis.

scholarly journals Influence of natural antioxidants on heat-untreated meat products quality

2000 ◽  
Vol 18 (No. 4) ◽  
pp. 124-128 ◽  
Author(s):  
Ľ. Korimová ◽  
D. Máté ◽  
P. Turek
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Thiobarbituric Acid Reactive Substances ◽  
Ambient Temperatures ◽  
Product Mixture ◽  
Tbars Values ◽  
Positive Effect

The work deals with a study of the effect of natural antioxidants – rosemary extracts in powder and liquid forms, respectively, on the quality of a heat-untreated meat product. Effect of added antioxidants was estimated in samples taken from the meat product mixture, from a ready-made product immediately after smoking, after 28 days – at the expedition of the meat product and then after further 28 days of storing at different ambient temperatures. Marked positive effect of the applied antioxidants was noted especially during storing when the peroxide and thiobarbituric acid reactive substances (TBARS) values of fats increased more slowly compared to meat products manufactured without added antioxidants. Subsequent sensory analysis shows also preferences for the antioxidant treated meat products.

scholarly journals New Antioxidant Multilayer Packaging with Nanoselenium to Enhance the Shelf-Life of Market Food Products

Nanomaterials ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 837 ◽  
Author(s):  
Paula Vera ◽  
Elena Canellas ◽  
Cristina Nerín
Keyword(s):  
Fatty Acids ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Food Products ◽  
Potato Chips ◽  
Laboratory Scale ◽  
Selenium Nanoparticles ◽  
Thiobarbituric Acid Reactive Substances ◽  
Oxidation Study ◽  
Cooked Ham

A flexible multilayer with selenium nanoparticles incorporated has been used to build an antioxidant packaging. The oxidation of hazelnuts, walnuts, and potato chips was tested at laboratory scale. Hexanal released by the nuts, fatty acids oxidation study, TBARS (thiobarbituric acid reactive substances), and tasting were compared to study the oxidation of foods packaged with this antioxidant packaging. Finally, TBARS method in combination with tasting were selected due to their simplicity and accuracy. It was found that hazelnuts packaged in nanoSe active bags released around 20% less malonaldehyde (MDA) than the blanks. In the case of the walnuts, the active ones released 25% less MDA than the blanks. As for potato chips, the improvement was around 22%. Finally, an industrial study was done. Cooked ham, chicken, and a ready-to-eat vegetable mixture seasoned with butter were industrially packaged with the new antioxidant material and improvements higher than 25% were obtained.

Asparagus racemosus

2017 ◽  
Vol 47 (5) ◽  
pp. 673-687 ◽  
Author(s):  
Sabahu Noor ◽  
Z.F. Bhat ◽  
Sunil Kumar ◽  
Insha Kousar
Keyword(s):  
Oxidative Stability ◽  
Meat Product ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Plate Count ◽  
Asparagus Racemosus ◽  
Storage Quality ◽  
Content Type ◽  
Natural Preservative ◽  
And Storage

Purpose This paper aims to explore the possibility of utilization of Asparagus racemosus as a novel natural preservative in meat products. Design/methodology/approach Chevon sausages were used as a study model and prepared by incorporating different levels of A. racemosus, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent) and were vacuum packaged and assessed for various lipid oxidative stability and storage quality parameters under refrigerated (4  ±  1°C) conditions. Findings Significantly (p < 0.05) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) values were observed for the products containing A. racemosus in comparison to control indicating a significant effect on the lipid oxidative stability. The products containing A. racemosus also showed significantly (p < 0.05) lower values for various microbiological characteristics like total plate count (log cfu/g), psychrophilic count (log cfu/g), yeast and mould count (log cfu/g), anaerobic count (log cfu/g) and free fatty acid (% oleic acid) values indicating the antimicrobial and antifungal properties of A. racemosus. No significant (p > 0.05) effect was observed on the cooking yield and moisture content of the products. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products containing A. racemosus during the entire period of storage. Originality/value A. racemosus successfully improved the lipid oxidative stability and storage quality of the model meat product without compromising the sensorial characteristics and has a great potential as a novel natural preservative in muscle foods.

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