scholarly journals Improving the oxidative stability of pork by antioxidant type phytonutrients.

2019 ◽  
Author(s):  
D. B. Vlahova-Vangelova ◽  
D. K. Balev ◽  
S. G. Ivanova ◽  
J. L. Nakev ◽  
T. I. Nikolova ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Frozen Storage ◽  
Acid Value ◽  
Lipid Hydroperoxides ◽  
Secondary Products ◽  
Chilled Storage ◽  
Promising Strategy ◽  
Longissimus Lumborum ◽  
Rose Petals ◽  
Combined Feed

Abstract The objective of this study was to determine the influence of supplementations with 3.5 or 7.5 mg dihydroquercetin (experimental groups D1 and D2) or with 0.255 or 0.545 g dry distilled rose petals (experimental groups R1 and R2)/kg/d added as to pig's combined feed on the parameters of lipolysis expressed by acid value; lipid hydroperoxides expressed by peroxide value, lipid oxidation secondary products expressed by 2-tiobarbituric acid reactive substances (TBARS), pH and L*, a*, b* colour characteristics in m. Longissimus lumborum et thoracis, m. Semimembranosus, backfat and leaf fat stored 24 h and 7d at 2±1°C, or 315 d at -18±1°C. A total of 120 pigs were randomly divided to five groups - a control (C) and four experimental (D1, D2, R1 and R2) each fed 45 d prior to harvest with shown above levels of phytonutrients enriched diets. More pronounced effects were determined (P ≤ 0.05) at frozen storage compared to chilled storage. The oxidative and colour stabilities of chilled (2±1°C) and frozen (-18°C) pork are comparatively higher when pig's diet was supplemented with 3.5 mg dihydroquercetin or 0.255 g dry distilled rose petals/kg/d. The conclusion was made can the supplementation of pig's combined feed (finisher) with 3.5 mg dihydroquercetin or 0.255 g dry distilled rose petals/kg/d is a promising strategy to increase the oxidative stability of lean pork or fat and stabilized pork meat colour without deleterious changes of meat acidity.

scholarly journals Improving the oxidative stability of pork by antioxidant type phytonutrients

2020 ◽  
Vol 10 (3) ◽  
pp. 5624-5633 ◽  
Keyword(s):  
Oxidative Stability ◽  
Frozen Storage ◽  
Acid Value ◽  
Lipid Hydroperoxides ◽  
Secondary Products ◽  
Chilled Storage ◽  
Promising Strategy ◽  
Longissimus Lumborum ◽  
Rose Petals ◽  
Combined Feed

The objective of this study was to determine the influence of supplementations with 3.5 or 7.5 mg dihydroquercetin (experimental groups D1 and D2) or with 0.255 or 0.545 g dry distilled rose petals (experimental groups R1 and R2)/kg/d added as to pig’s combined feed on the parameters of lipolysis expressed by acid value; lipid hydroperoxides expressed by peroxide value, lipid oxidation secondary products expressed by 2-tiobarbituric acid reactive substances (TBARS), pH and L*, a*, b* colour characteristics in m. Longissimus lumborum et thoracis, m. Semimembranosus, backfat and leaf fat stored 24 h and 7d at 2±1°C, or 315 d at -18±1°C. A total of 120 pigs were randomly divided into five groups – a control (C) and four experimental (D1, D2, R1 and R2) each fed 45 d prior to harvest with shown above levels of phytonutrients enriched diets. More pronounced effects were determined (P≤0.05) at frozen storage compared to chilled storage. The oxidative and colour stabilities of chilled (2±1°C) and frozen (-18°C) pork are comparatively higher when pig’s diet was supplemented with 3.5 mg dihydroquercetin or 0.255 g dry distilled rose petals/kg/d. The conclusion was made can the supplementation of pig’s combined feed (finisher) with 3.5 mg dihydroquercetin or 0.255 g dry distilled rose petals/kg/d is a promising strategy to increase the oxidative stability of lean pork or fat and stabilized pork meat colour without deleterious changes of meat acidity.

scholarly journals Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen ) sedated with the essential oil of Aloysia triphylla during transport

2016 ◽  
Vol 46 (3) ◽  
pp. 560-566 ◽  
Author(s):  
Ana Paula Daniel ◽  
Lauren Fresinghelli Ferreira ◽  
Bruna Klein ◽  
Amanda Roggia Ruviaro ◽  
Andréia Quatrin ◽  
...  
Keyword(s):  
Essential Oil ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Frozen Storage ◽  
Storage Period ◽  
Oxidation Products ◽  
Secondary Products ◽  
Silver Catfish ◽  
Rhamdia Quelen ◽  
Aloysia Triphylla

ABSTRACT: This research aimed to evaluate whether the essential oil of Aloysia triphylla (EOAT) used in vivo as a sedative in the water for transporting fish could increase the oxidative stability of silver catfish (Rhamdia quelen) fillets during frozen storage. The chemical composition of EOAT and of fillets from fish exposed to EOAT (0, 30 or 40µL L-1) were assessed. The pH and lipid oxidation parameters (conjugated dienes, CD; thiobarbituric acid-reactive-substances, TBARS) were evaluated in the fillets throughout the storage period (-18±2oC/17 months). The main compounds found in EOAT were α- and β-citral. Treatment with EOAT did not modify the proximate composition of the fillets, but 40µL L-1 EOAT reduced pH levels when compared to the control fillets (P<0.05). Compared to the control fillets, the fillets from fish treated with 30 and 40µL L-1 EOAT had higher initial CD values (P<0.05), whereas fillets from fish treated with 40µL L-1 EOAT had lower TBARS levels after 6, 9 and 17 months of storage (P<0.05). Results indicated that use of EOAT as a sedative in silver catfish transport water delays the degradation of primary oxidation products (CD) into secondary products (TBARS) in the frozen fillets. This delay in the lipid oxidation rate may increase the shelf life of frozen fillets.

Effect of winery by-product extracts on oxidative stability, volatile organic compounds and aroma profile of cooked pork model systems during chilled storage

LWT ◽  
2021 ◽  
pp. 112260
Author(s):  
Marina Alarcón ◽  
M. Soledad Pérez-Coello ◽  
M. Consuelo Díaz-Maroto ◽  
M. Elena Alañón ◽  
Almudena Soriano
Keyword(s):  
Volatile Organic Compounds ◽  
Oxidative Stability ◽  
Organic Compounds ◽  
Model Systems ◽  
Aroma Profile ◽  
Chilled Storage ◽  
Volatile Organic

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.

scholarly journals Linseed oil: Characterization and study of its oxidative degradation

2020 ◽  
Vol 71 (1) ◽  
pp. 337 ◽  
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.

scholarly journals Oxidative stability of vacuum-packed chicken wings marinated with fruit juices during frozen storage

2021 ◽  
Author(s):  
Rashmi Rupasinghe ◽  
Amali Alahakoon ◽  
Achala Alakolanga ◽  
Dinesh Jayasena ◽  
Cheorun Jo
Keyword(s):  
Oxidative Stability ◽  
Frozen Storage ◽  
Fruit Juices

scholarly journals Effect of pretreatment on the proximate composition, physicochemical characteristics and stability of Moringa peregrina oil

2018 ◽  
Vol 68 (4) ◽  
pp. 227
Author(s):  
H. A. Sulaiman ◽  
E. E.M. Ahmad ◽  
AA. Mariod ◽  
B. Mathäus ◽  
M. Salaheldeen
Keyword(s):  
Oxidative Stability ◽  
Research Work ◽  
Soxhlet Extraction ◽  
Acid Value ◽  
Physicochemical Characteristics ◽  
Ambient Conditions ◽  
Opposite Trend ◽  
Extraction Apparatus ◽  
Soxhlet Extraction Apparatus ◽  
Moringa Peregrina

The present research work was intended to study the influence of roasting and germination of the kernel seeds of Sudanese Moringa peregrina on the physicochemical characteristics and the oxidative stability of the extracted oil. Roasting was carried out at 180 ˚C for 25 minutes, whereas germination was done at ambient conditions in a wet jute bag for 5–7 days. The oil was extracted using n-hexane in a Soxhlet extraction apparatus. The results show that the oil contains α-tocopherols (152mg/kg) and oleic acid (above 70%) as the major tocols and fatty acids, respectively. Germination reduced the peroxide value and increased the acid value in a significant way (p < 0.05) whereas the opposite trend was noticed in the case of roasting. It is crucial to note that, with the exception of the acid value of the germinated sample, peroxide and acid values remained below one meq O2/Kg of oil and one mg KOH/g of oil, respectively. The oxidative stability of the oil from the roasted sample was increased almost by 80% compared to the raw one. Roasting of the kernels prior to oil extraction is imperative for improving its oxidation resistance and the physicochemical characteristics.

The Study of Oxidative Stability of Castor Oil Based Biodiesel

2013 ◽  
Vol 724-725 ◽  
pp. 334-337 ◽  
Author(s):  
Yun Feng Yang ◽  
Guo Sheng Hu ◽  
Yin Jie Chen
Keyword(s):  
Differential Scanning Calorimetry ◽  
Oxidative Stability ◽  
Constant Temperature ◽  
Castor Oil ◽  
Acid Value ◽  
Scanning Calorimetry ◽  
Accelerated Oxidation ◽  
Temperature Method ◽  
Pressure Differential Scanning Calorimetry ◽  
Activity Energy

The oxidative stability of castor oil based biodiesel, added different antioxidant, was studied systematacially through pressure differential scanning calorimetry (PDSC), accelerated oxidation test, constant temperature method, programmed temperature method. The result shows after adding antioxidant in castor oil, the generation of hyperoxide and acid value were suffocated for the biodiesel. When the content of antioxidant 300 was 0.6 wt.%, the initiation oxide temperature raised to 197.7°C, the acid value reduced to 1.41, the solubility of oxide reduced to 1.40mg/100mL, and the activity energy of oxidation was 48.18kJ/mol.

Physico-chemical Characteristics and Oxidative Stability of Date-Pits Oil during Storage at Different Temperatures

2016 ◽  
Vol 12 (4) ◽  
pp. 385-393
Author(s):  
Naima Al-Kharousi ◽  
Mohammed Al-Khusaibi ◽  
Ismail Al-Bulushi ◽  
Nejib Guizani ◽  
Mostafa Waly ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Value Added ◽  
Stability Index ◽  
Acid Value ◽  
Food Ingredients ◽  
C Storage ◽  
Physico Chemical ◽  
Different Temperatures ◽  
The Stability ◽  
Date Pits

Abstract In this study, oxidative stability of date-pits (i. e. Khalas variety) was investigated during storage as a function of temperature. The stability of date-pits oil was determined by measuring acid value (AV), peroxide value (PV), p-anisidine value (PAV), tocopherol and oxidative stability index. Initial characteristics of oil were assessed by measuring its physico-chemical and melting characteristics, fatty acids composition and aflatoxin. Storage of date-pits caused highest reduction in linoleic acid (C18:2, ω6) followed by oleic acid (C18:1, ω9). AV, PV and PAV of the fresh oil were 1.41 mg KOH/g oil, 3.30 meq/kg oil and 0.60, respectively. These values increased linearly at slower rate in the case of 30 °C storage, while sharp rise was observed after 40 days in cases of 100 and 150 °C storage (p < 0.05). The results of this study indicate that date pits oil had a good oxidative and thermal stability and could thus be used to develop value-added food ingredients.

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