scholarly journals Comparison of Lipid and Protein Oxidation Products and their Impact on Colour Stability in Bison Longissimus Lumborum and Psoas Major Muscles

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. M. Hasan ◽  
V. Sood ◽  
C. Erkinbaev ◽  
J. Paliwal ◽  
S. Suman ◽  
...  
Keyword(s):  
Regression Analysis ◽  
Ageing Time ◽  
Protein Carbonyl ◽  
Oxidation Products ◽  
Protein Carbonyl Content ◽  
Lipid Oxidation Products ◽  
Longissimus Lumborum ◽  
Retail Display ◽  
Ageing Period ◽  
Psoas Major

ObjectivesTo compare lipid (malondialdehyde [MDA], 4-hydroxy-2-nonenal [HNE]) and protein (carbonyl content [CAR]) oxidation products and determine their influence on color stability in two bison muscles (longissimus lumborum [LL; color stable] and psoas major [PM; color labile]).Materials and MethodsA total of 10 longissimus lumborun (LL) and 10 psoas major (PM) from five A1 grade bison carcasses were obtained from a commercial slaughter plant within 48 h post-mortem. From each muscle, a 10-cm thick piece was removed and subsampled for evaluation of pH, MDA (by thiobarbituric acid assay), HNE (by ELISA) and CAR (by 2,4-dinitrophenylhydrazine). These measurements allowed the establishment of a baseline for the different oxidation products. The remainder of the muscles were cut into two equal portions, and each portion was vacuum-packaged and assigned to an ageing period of 7 and 14 d at 2°C. At the end of each ageing period, each muscle portion was removed from their packages, pH measured, and steaks obtained for sensory (muscle and discoloration scores) and instrumental color measurements (L*, a* and b*) over 5 d of retail display, and for estimation of MDA, HNE and CAR. After 5 d in retail display and following color and pH measurements the steaks were removed and collected for MDA, HNE and CAR determination. Data were analyzed as a completely randomized design with a split-split plot arrangement. Additionally, correlation and regression analysis were performed to identify the influence of the measured attributes on color.ResultsRegardless of the ageing time, LL showed greater redness and lower surface discoloration by instrumental (a* value; P = 0.04) and sensory (P < 0.01) color evaluation than PM at the end of the retail display. Furthermore, LL exhibited lower MDA, HNE and CAR content compared to PM (P < 0.05). A three-way interaction (muscle × ageing time × retail day display) was detected on MDA content, where PM presented a higher level of MDA with increasing ageing time and retail display than LL (P = 0.02). The pH was not different between LL and PM (P > 0.05) steaks.In both muscles, Pearson (r) and Spearman (rs) correlation coefficients indicated that MDA was the oxidation compound showing the highest correlation to a* (r = –0.78; P < 0.01) and discoloration (rs = 0.81; P < 0.01) scores, followed by a moderate correlation with HNE and CAR (r or rs < 0.7; P < 0.01). The pH did not exhibit correlation with color traits, except for lightness, in both muscles. For the stepwise regression analysis, the main variable entered into the equation for predicting a*, color and discoloration score in PM muscle was MDA with an R2 of 0.72, 0.75 and 0.78, respectively, while for LL muscle, MDA presented an R2 of 0.62, 0.68 and 0.66;, respectively. The pH, HNE and CAR only explained an additional 2% of the variation in those attributes.ConclusionThe results of color attributes corroborated that bison LL is a color-stable muscle due to the lower level of protein and lipid oxidation products developed during storage and retail display compared to PM muscle, which is considered color-labile muscle. The MDA seemed to have remarkable importance in the color deterioration than HNE and CAR, particularly in bison PM muscle.

scholarly journals Quality parameters and oxidative stability of lamb during ageing

Meso ◽  
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.

scholarly journals 25 Cooking method and muscle type impact volatile compound development in beef steaks

2020 ◽  
Vol 98 (Supplement_2) ◽  
pp. 22-23
Author(s):  
Kelly R Vierck ◽  
Jerrad F Legako ◽  
J Chance Brooks
Keyword(s):  
Volatile Compound ◽  
Solid Phase ◽  
Gluteus Medius ◽  
Oxidation Products ◽  
Gas Chromatography Mass Spectrometry ◽  
Cooking Methods ◽  
Triceps Brachii ◽  
Cooking Method ◽  
Lipid Oxidation Products ◽  
Longissimus Lumborum

Abstract The objective of this study was to determine the influence of dry heat cookery on beef flavor development of multiple beef muscles. Beef strip loins, top sirloin butts, tenderloins, shoulder clods, and chuck rolls were collected from USDA Low Choice carcasses (Small00-Small100 marbling; n = 20). Subprimals were wet aged in the dark for 21 d at 0 - 4℃. Following aging, subprimals were fabricated into 2.54 cm thick steaks of the following muscles: Gluteus medius (GM), Infraspinatus (IF), Longissimus lumborum (LL\), Psoas major (PM), Serratus ventralis (SV), and Triceps brachii (TB). Steaks were cooked to a medium degree of doneness (71℃) on one of four randomly assigned cooking methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), or salamander broiler (SALA). Volatile compound analysis was conducted using gas chromatography-mass spectrometry with solid phase microextraction. Data were analyzed as a split plot arrangement, with subprimal serving as the whole plot factor and cooking method serving as the subplot factor. The majority of compounds evaluated were impacted by the cooking method main effect (n = 21), followed by the cooking method × muscle interaction (n = 18), and muscle (n = 12). Charbroiler GM steaks produced the greatest amount of methional, 2,5-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine compared to all other treatments (P &lt; 0.05). Charbroiler and CLAM steaks produced the greatest concentration of methylpyrazine and trimethylpyrazine, as well as Strecker aldehydes (P &lt; 0.05), indicating that more direct applications of heat increased Maillard product production. Steaks cooked using OVEN and SALA produced more lipid oxidation products, such as alkanes, aldehydes, and lipid derived ketones. Gluteus medius and SV steaks produced the greatest concentration of volatile compounds, with SV steaks producing an increased concentration of lipid derived compounds (P &lt; 0.05) and GM steaks producing a greater concentration of Maillard products (P &lt; 0.05). These data indicate that cooking method has a direct impact on the flavor profile produced by steaks.

scholarly journals Determining the longissimus lumborum and psoas major beef steak color life threshold and effect of post-mortem aging time using meta-analysis

2021 ◽  
Author(s):  
Francisco Najar-Villarreal ◽  
Elizabeth A. E. Boyle ◽  
Justin J. Kastner ◽  
Christopher I. Vahl ◽  
Qing Kang ◽  
...  
Keyword(s):  
Lower Bound ◽  
Aging Time ◽  
Meta Analysis ◽  
Post Mortem ◽  
Journal Articles ◽  
Postmortem Aging ◽  
Beef Steak ◽  
Longissimus Lumborum ◽  
Retail Display ◽  
Psoas Major

longissimuslumborum (LL) and psoas major (PM) steaks duringretail display and the effect of postmortem aging time (PMT) on the displaycolor life of LL and PM steaks using meta-analysis was determined. In phaseone, data were retrieved from 13 and 3 referred journal articles, for LL andPM, respectively, that included a* and subjective visual scores. The total display dayobservations for LL and PM were 148 and 27, respectively. Lower bound estimatesusing a 95% confidence interval for a* as a borderline for the display colorlife of LL and PM steaks were 20.24 and 20.99, respectively. For phase two, datawere retrieved from 26 and 10 referred journal articles, for LL and PM,respectively, that included a* and PMT. The total display dayobservations for LL and PM in phase two were 255 and 71, respectively. For LLsteaks, the actual PMT was grouped into five categories: 0-7 d; 8-14 d; 15-21d; 22-28 d; and 29-65 d. Additionally, the PMT of PM steaks was grouped intotwo categories: 0-7 d and 8-21 d. The first 21 d PMT for LL steaks had thelongest color life with 7 d of color life. Additionally, 22-28 and 29-65 d ofPMT had 5 and 4 d, respectively, of color life for LL steaks. The borderlineacceptability estimated for PM steaks with 0-7 d and 8-21 of PMT was 3 and 2 dof color life, respectively. Estimations from this meta-analysis demonstrate that usingLL and PM subprimals having a PMT of 21 d or less and 7 d or less, respectively,would optimize retail display color life of aerobically packaged steaks.&nbsp;

scholarly journals Retail Display Lighting and Packaging Type May Influence Beef Flavor and Oxidative Stability

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
T. Cramer ◽  
J. F. Legako ◽  
J. C. Brooks
Keyword(s):  
Lipid Oxidation ◽  
Thiobarbituric Acid ◽  
Gluteus Medius ◽  
Triceps Brachii ◽  
Beef Flavor ◽  
Longissimus Lumborum ◽  
Retail Display ◽  
Muscle Types ◽  
Psoas Major ◽  
The Impact

ObjectivesThis study aimed to evaluate the impact of retail display lighting and packaging type on beef flavor and lipid oxidation in five muscles.Materials and MethodsSubprimals (n = 40 strip loins, 60 shoulder clods, 60 tenderloins, 24 inside rounds, 60 top butts) were randomly collected from separate carcasses. At 7d postmortem muscles (Longissimus lumborum, LL; Triceps brachii, TB; Psoas major, PM; Semimembranosus, SM; Gluteus medius, GM) were fabricated and sliced to 2.54cm steaks. Per muscle, 120 steaks were randomly assigned to packaging treatments: vacuum rollstock (ROLL); high-oxygen (80% O2/20% CO2; HIOX); overwrapped in a motherbag with carbon monoxide (0.4%CO/30%CO2/69.6%N2; CO); and traditional overwrap (OW), which was vacuum packaged until immediately prior to display. Packages were stored in the dark at 2°C an additional 13 d prior to retail display, then were displayed under fluorescent lights (FL) or light-emitting diodes (LED) with a third treatment in dark storage (DARK). All were held in their respective light treatments at 2°C for 72h, then assigned for trained panels or chemical analysis, vacuum packaged and frozen at –20°C. For sensory analysis steaks were thawed to 4°C and cooked to 71°C. Panelists (n = 8) were trained to evaluate twelve flavors, overall juiciness and tenderness, which were scored on a 100-point scale (0 = not present; 100 = extremely present). Lipid oxidation of raw steaks was quantified as 2-thiobarbituric acid reactive substances (TBARS; mg malondialdehyde (MDA)/kg beef).ResultsNo three-way interaction (P ≥ 0.10) or lighting effect (P ≥ 0.09) was observed for trained panels or TBARS. Cardboard flavor had a muscle×lighting interaction (P = 0.02). In GM, FL had greater (p < 0.05) cardboard than other lighting; in other muscle types lighting was similar. Muscle×packaging influenced three attributes (P ≤ 0.02). Steaks in ROLL were sweeter (p < 0.05) than other packaging in GM, PM and TB; ROLL was juicier (p < 0.05) than other packaging in GM, PM, and SM. Across all packaging types tenderness was greatest for PM, while SM was least tender (p < 0.05) in CO, HIOX and OW packaging. Packaging influenced nine flavors (P ≤ 0.01); ROLL was greatest in beef ID, bloody/serumy, fat-like, umami, and salty, while HIOX scored greatest for oxidized, bitter, and sour. Brown/roasted was greatest (p < 0.05) in HIOX and CO. Muscle impacted liver-like flavor (P = 0.01), which was lower (p < 0.05) in SM than all other muscle types; LL, TB, PM and GM were similar (p > 0.05) for liver-like. Packaging influenced TBARS (p < 0.01); HIOX had the greatest concentration of MDA, followed by CO, OW and ROLL with the lowest (p ≤ 0.05). Muscle influenced TBARS (P < 0.01), where TB was greatest (p < 0.05), followed by SM, PM, and GM, which were similar (p > 0.05); LL had the lowest MDA concentration. Oxidized (P < 0.01, r = 0.34), cardboard (P < 0.01, r = 0.30), bitterness (P < 0.01, r = 0.23), and sourness (P < 0.01; r = 0.22) were positively correlated with TBARS, while beef ID (P < 0.01, r = –0.23), umami (P < 0.01, r = –0.23), and tenderness (P < 0.01; r = –0.21) were negatively correlated.ConclusionRetail display lighting did not directly influence sensory characteristics or lipid oxidation; lighting only impacted cardboard flavor in an interaction with muscle type. These results suggest after 72h retail display, flavor differences between steaks of similar muscle and packaging displayed under LED or fluorescent lights may not be distinguishable.

scholarly journals Effects of dietary lycopene on the protection against oxidation of muscle and hepatic tissue in finishing pigs

2020 ◽  
Vol 33 (9) ◽  
pp. 1477-1486
Author(s):  
Marcelise Regina Fachinello ◽  
Eliane Gasparino ◽  
Alessandra Nardina Triccia Rigo Monteiro ◽  
Cleiton Pagliari Sangali ◽  
André Vinicius Sturzenegger Partyka ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Block Design ◽  
Thiobarbituric Acid ◽  
Linear Increase ◽  
Oxidation Products ◽  
Hepatic Tissue ◽  
Dpph Radical ◽  
Antioxidant Power ◽  
Lipid Oxidation Products ◽  
Longissimus Lumborum

Objective: The objective of this study was to evaluate the effect of different levels of lycopene supplementation on the carcass traits, meat quality, concentration of lipid oxidation products and antioxidant potential in the meat and liver of finishing barrows and gilts.Methods: A total of 40 barrows and 40 gilts were allotted in a completely randomized block design, arranged in a 2×5 factorial scheme, consisting of two sexes (barrows and gilts) and five dietary levels of lycopene (0, 12.5, 25.0, 37.5, and 50.0 mg/kg). In addition, four storage times (0, 24, 48, and 72 h), at 4°C, were added to the model to evaluate the longissimus lumborum muscle.Results: An interaction (p = 0.010) was observed between storage periods and dietary lycopene levels. The unfolding of the interaction (lycopene×period) showed a decreasing concentration of malondialdehyde concentration as the dietary lycopene increased, at all storage periods. No interactions (p>0.050) were observed for the 2,2 diphenyl 1 picrylhydrazyl (DPPH) in the pork. However, the percentage of DPPH radical inhibition reduced (p = 0.001) up to 72 h. Additionally, there was a linear increase (p = 0.001) in the capture of DPPH radicals by antioxidants, as the dietary lycopene increased. No interactions were observed (p>0.05) between the evaluated factors in liver. However, lipid oxidation was reduced by supplementing lycopene in pig diets. The capture of the DPPH radical, resulted increase in the antioxidant power exerted by lycopene in the liver (p = 0.001). The concentrations of the thiobarbituric acid reactive substances and DPPH in the liver were affected by sex (p = 0.001).Conclusion: Dietary supplementation of lycopene reduced the water loss during thawing and was effective in protecting against oxidation of the longissimus lumborum muscle and liver until 72 hours of storage, and the best results were obtained by supplementing with 50.0 mg of lycopene/kg of diet.

Melatonin protects against cadmium-induced oxidative damage in different tissues of rat: a mechanistic insight

2019 ◽  
Vol 2 (2) ◽  
pp. 1-21 ◽  
Author(s):  
Elina Mitra ◽  
Bharati Bhattacharjee ◽  
Palash Kumar Pal ◽  
Arnab Kumar Ghosh ◽  
Sanatan Mishra ◽  
...  
Keyword(s):  
Cytochrome C ◽  
Oxidative Damage ◽  
Protein Carbonyl ◽  
Environmental Pollutant ◽  
Glutathione S Transferase ◽  
Protein Carbonyl Content ◽  
Wide Range ◽  
Liver And Kidney ◽  
Nadh Cytochrome ◽  
Cd Exposure

Cadmium (Cd) is a notorious environmental pollutant known for its wide range of toxicities to organisms. Thus, the present study is designed to examine whether melatonin, a potent antioxidant, protects against Cd-induced oxidative damage in the heart, liver and kidney of rats. Cd treatment at a dose of 0.44 mg/kg for 15 days caused severe damage in all these organs. These included significantly increased activities of SGPT, SGOT, lactate dehydrogenase- 1 and 5 and ALP and levels of total lactate, creatinine, lipid peroxidation, protein carbonyl content and reduced glutathione while the activities of superoxide dismutases, catalase, glutathione peroxidase, glutathione reductase and glutathione-S-transferase along with mitochondrial pyruvate dehydrogenase, isocitrate dehydrogenase, α-keto glutarate dehydrogenase, succinate dehydrogenase, NADH-cytochrome-c-oxidoreductase and cytochrome-c-oxidase were significantly reduced by Cd. However, if melatonin was given orally 30 min before Cd injection, all these alterations induced by Cd were significantly preserved by melatonin. Histological observations also demonstrated that Cd exposure caused cellular lesions, promoting necrotic or apoptotic changes. Notably, all these changes were significantly protected by melatonin. The results suggest that melatonin is a beneficial molecule to ameliorate Cd-induced oxidative damage in the heart, liver and kidney tissues of rats with its powerful antioxidant capacity, heavy metal chelating activity and competition of binding sites with Cd to the GSH and catalase.

Role of Quercetin in Mitigation of Lindane Induced Toxicity in Terms of Oxidative Responses and Metabolic Status in Mice Brain

2020 ◽  
Vol 16 ◽  
Author(s):  
Anupama Sharma ◽  
Renu Bist ◽  
Hemant Pareek
Keyword(s):  
Citrate Synthase ◽  
Thiobarbituric Acid ◽  
Tca Cycle ◽  
Treated Group ◽  
Protein Carbonyl ◽  
Protein Carbonyl Content ◽  
Mice Brain ◽  
The Brain ◽  
Oxidative Responses

Background:: Current study evaluated the protective potential of quercetin against lindane induced toxicity in mice brain. For investigation, mice were allocated into four groups; First group was control. Second group was administered with oral dose of lindane (25 mg/kg bw) for 4 consecutive days. Third group was exposed to quercetin (40 mg/kg bw) and in fourth group, quercetin was administered 1 hour prior to the exposure of lindane. Objective:: Two major objectives were decided for study. First was to create lesions in the brain by lindane and; second was to evaluate the neuroprotective potential of quercetin. Methods:: To study oxidative responses, level of thiobarbituric acid reactive substances (TBARS), protein carbonyl content (PCC), reduced glutathione (GSH), superoxide dismutase (SOD), Catalase (CAT), and glutathione peroxidase (GPx) were measured in brain homogenates. Three key step regulating enzymes of tricarboxylic acid (TCA) cycle viz citrate synthase (CS), pyruvate dehydrogenase (PDH) and fumarase were also assayed. Results:: Lindane treatment significantly enhanced the levels of TBARS (P<0.001),PCC (P<0.001), GPx (P<0.001), SOD (P<0.05), PDH (P<0.05) and fumarase (P<0.001) in brains of mice compared to control. Meanwhile, it alleviated GSH, CAT and CS (P<0.05) activity. Conclusion:: Pretreatment with quercetin in lindane treated group not only restored, previously altered biochemical parameters after lindane treatment and also significantly improved them too which suggests that quercetin is not only invulnerable rather neuroprotective against lindane intoxication.

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