scholarly journals Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water

Antioxidants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 1969
Author(s):  
Sara Barbieri ◽  
Dario Mercatante ◽  
Stefania Balzan ◽  
Sonia Esposto ◽  
Vladimiro Cardenia ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Thiobarbituric Acid ◽  
Oxidation Products ◽  
Cholesterol Oxidation ◽  
Fluorescent Light ◽  
Red Color ◽  
Phenolic Extract ◽  
Vegetation Water ◽  
The Stability

This study aims at evaluating the effect of a phenol-rich extract obtained from the concentration and purification of olive mill wastewaters (added at a ratio of 87.5 and 175 mg of phenols/kg meat) on the stability and sensory quality of beef hamburgers packed under modified atmosphere and stored under alternating exposure to fluorescent light at 4 ± 2 °C for 9 days. The hamburgers were sampled at different times (0, 6, and 9 days) and grilled at 200 °C. After 9 days, more than 56% of the added phenols in the raw burgers and more than 20% the grilled ones were retained. The results show that both concentrations of phenolic extract proved to effectively reduce primary and secondary lipid oxidation, as well as cholesterol oxidation products (COPs), during the shelf-life of raw hamburgers. Peroxide value, thiobarbituric acid reactive substances, and total COPs were up to 1.4-, 4.5-, and 8.8-fold lower in phenol-enriched raw hamburgers, respectively, than in the control samples; a similar trend was noted also in phenol-enriched cooked hamburgers (1.3-, 5.7-, and 4-fold lower). The sensory analysis also confirmed the effectiveness of the addition of phenolic extract, resulting in a positive effect on the red color intensity (raw product) and thus reducing browning during storage.

scholarly journals Effects of Dietary Cholesterol and Its Oxidation Products on Pathological Lesions and Cholesterol and Lipid Oxidation in the Rabbit Liver

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Sun Jin Hur ◽  
Ki Chang Nam ◽  
Byungrok Min ◽  
Min Du ◽  
Kwon Il Seo ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Dietary Cholesterol ◽  
Thiobarbituric Acid ◽  
Oxidation Products ◽  
Rabbit Liver ◽  
Cholesterol Oxidation ◽  
Liver Lesions ◽  
Thiobarbituric Acid Reactive Substances ◽  
Pathological Lesions ◽  
Very High

This study was conducted to determine the effects of dietary cholesterol (CHO) and cholesterol oxidation products (COPs) on the induction of pathological lesions in rabbit liver tissues. Liver lesions were induced only when the levels of CHO and COPs in the diet were very high. The amount of CHO measured in the liver increased when dietary CHO was increased; by comparison, dietary COPs affected liver CHO amounts to a lesser extent. The TBARS (thiobarbituric acid reactive substances) value measured for the liver samples also increased when dietary CHO and COP levels were elevated, and the TBARS value was more strongly affected by the amount of COPs in the diet than by the amount of CHO. At 6 and 12 weeks, COP levels were the highest in the group that received 1.2 g CHO + 0.8 g COPs, followed by the 0.5 g CHO + 0.5 g COPs and 1.6 g CHO + 0.4 g COPs groups; the control (0 g) group showed the lowest COP levels among all groups. In this study, we found that not only dietary CHO but also COPs were involved in hypercholesterolemia induced liver lesions when the amount of CHO and COPs was high.

scholarly journals Effect of Dietary Vitamin E on the Stability and Sensory Quality of Turkey Meat

1983 ◽  
Vol 62 (7) ◽  
pp. 1224-1230 ◽  
Author(s):  
I. BARTOV ◽  
D. BASKER ◽  
S. ANGEL
Keyword(s):  
Vitamin E ◽  
Sensory Quality ◽  
Dietary Vitamin ◽  
Turkey Meat ◽  
The Stability

scholarly journals Comparison of Cholesterol Oxidation Product Preparation Methods for Subsequent Gas Chromatographic Analysis

2004 ◽  
Vol 87 (2) ◽  
pp. 474-480 ◽  
Author(s):  
Maria Teresa Rodriguez-Estrada ◽  
Arianna Costa ◽  
Marco Pelillo ◽  
Maria Fiorenza Caboni ◽  
Giovanni Lercker
Keyword(s):  
Degradation Products ◽  
Oxidation Products ◽  
Gas Chromatography Mass Spectrometry ◽  
Cholesterol Oxidation ◽  
Preparation Methods ◽  
Mass Spectrometry System ◽  
Phase Liquid ◽  
The Stability ◽  
Layer Chromatography ◽  
Cold Saponification

Abstract An evaluation was made of the stability of cholesterol hydroperoxides (CHPs) under the analytical conditions and preparation methods commonly used for determination and quantification of cholesterol oxidation products (COPs). CHPs were prepared by photoxidation and separated by silica thin-layer chromatography. CHPs were individually collected by normal-phase liquid chromatography and then subjected either to reduction or to cold saponification. The corresponding hydroxyl derivatives were generated by reduction, whereas cold saponification gave rise predominantly to 7-ketocholesterol. In another test, silylated and non-silylated CHPs were separately injected into a gas chromatograph at 310°C, collected, and re-injected into a gas chromatography-mass spectrometry system. The silylated CHPs were more stable than the non-silylated ones, giving 7-ketocholesterol, 7α-and 7β-hydroxycholesterol as main degradation products. Two unknown degradation peaks were detected in both silylated and nonsilylated CHPs, having 384 as main m/z fragment. The study of their mass spectra led to the conclusion that peaks A and B correspond to 6α- and 6β-hydroxycholesterol, respectively.

Combined Effect of Cooking (Grilling and Roasting) and Chilling Storage (with and without Air) on Lipid and Cholesterol Oxidation in Chicken Breast

2003 ◽  
Vol 66 (5) ◽  
pp. 840-846 ◽  
Author(s):  
ANA CONCHILLO ◽  
DIANA ANSORENA ◽  
ICIAR ASTIASARÁN
Keyword(s):  
Lipid Fraction ◽  
Thiobarbituric Acid ◽  
Storage Conditions ◽  
Vacuum Packaging ◽  
Oxidation Products ◽  
Cholesterol Oxidation ◽  
Chicken Breast ◽  
Multivariate Statistical ◽  
And Storage ◽  
Vacuum Storage

The oxidation of the lipid fraction and cholesterol in raw and cooked chicken breast samples stored for 0 and 6 days at 4°C under aerobic conditions and in vacuum packaging was studied. The multivariate statistical analysis showed significant effects of both culinary process and storage conditions on the lipid and cholesterol oxidation process, with a significant interaction between the two variables. Aerobic storage increased thiobarbituric acid reactive substances (TBA) from 0.04 to 0.06 ppm for raw samples, from 0.21 to 1.20 ppm for grilled samples, and from 0.24 to 1.62 ppm for roasted samples. During vacuum storage, only roasted samples showed significant increases in TBA. Levels of total cholesterol oxidation products (COP) remained low (2.88 to 4.35 μg/g of lipid) for all raw samples. Cooking increased COP levels to 12.85 and 11.54 μg/g of lipid for grilled and roasted samples, respectively. Total COP and all individual COP except for cholestanetriol were significantly correlated with TBA and the peroxide index. However, the most extensive effect was attributable to the aerobic storage of cooked samples, which led to COP levels of 92.35 and 88.60 μg/g of lipid in grilled and roasted samples, respectively. Vacuum packaging did not increase COP levels for cooked samples.

Bacteriological, Physicochemical, and Sensory Quality of Fresh Pork Chops with Low-Dose Irradiation and Modified-Atmosphere Packaging

1996 ◽  
Vol 59 (5) ◽  
pp. 493-501 ◽  
Author(s):  
Y. ZHAO ◽  
J. G. SEBRANEK ◽  
J. DICKSON ◽  
M. LEE
Keyword(s):  
Sensory Quality ◽  
Low Dose ◽  
Modified Atmosphere Packaging ◽  
Thiobarbituric Acid ◽  
Modified Atmosphere ◽  
Combined Treatments ◽  
Dose Irradiation ◽  
Survival And Growth ◽  
Pork Loin

The combined effects of low-dose irradiation and modified-atmosphere packaging treatments were studied with respect to survival and growth of salmonellae and changes in physicochemical and sensory characteristics of fresh pork loin chops. Fresh trimmed pork loin chops were inoculated with salmonellae (about 103 to l04 CFU/g), packaged with air, vacuum, 25% CO2, 50% CO2, or 75% CO2 balanced with N2, and irradiated by 0 or 1.0 kGy electron beam. All samples were stored at 2 to 4°C for 2 weeks, followed by storage at 25°C for 1 day. Uninoculated samples were also subjected to the same treatments and stored at the same refrigeration temperature for 4 weeks with weekly measurements of color, purge loss, and thiobarbituric acid (TBA) values, as well as panel evaluations for color and odor. The number of salmonellae was initially reduced by 0.3 to 1.4 log cycles by 1.0 kGy irradiation, depending on packaging atmospheres applied. Salmonellae were more sensitive to irradiation in the presence of air. Using combinations of 1.0 kGy irradiation with a vacuum or elevated CO2 levels resulted in no survival of salmonellae after 2 weeks of storage at 2 to 4°C, and no further recovery after one more day at abuse temperature. Combined treatments also helped to slow the physicochemical and sensory changes in irradiated fresh pork chops. Vacuum packaging maintained pink color in irradiated pork, but showed greater purge loss and relatively high TBA values in comparison with CO2 atmospheres; all CO2 atmospheres resulted in less desirable irradiated pork color after 2 weeks of storage.

scholarly journals Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale

2020 ◽  
Vol 246 (12) ◽  
pp. 2611-2620
Author(s):  
Oskar Laaksonen ◽  
Leenamaija Mäkilä ◽  
Mika Jokinen ◽  
Tapio Metz ◽  
Heikki Kallio ◽  
...  
Keyword(s):  
Room Temperature ◽  
Sensory Quality ◽  
Enzyme Treatment ◽  
Industrial Scale ◽  
Colour Intensity ◽  
Long Time ◽  
The Stability ◽  
Sensory Profiles ◽  
Monomeric Anthocyanins

AbstractBlackcurrant juices prepared with or without enzyme treatment at industrial scale were stored at room temperature or + 4 °C for 1 year, and their sensory profiles, chemical composition and rheological properties were investigated. The juice without enzyme treatment had less intense colour and it was perceived and measured as more viscose than the juice produced with enzyme assistance. Content of monomeric anthocyanins decreased significantly during storage in both juice types under both storing conditions. However, changes in colour intensity were observed only in the non-enzymatic juices. In the discrimination tests based on the appearance, the stored samples were detected as significantly different. Storage resulted in significant changes in contents of hydroxycinnamic acids and flavonols, but this did not have an impact on the bitterness or astringency of the juices. Moreover, sugar and acid contents were mainly unchanged during storage. Storage resulted in a decrease in dynamic viscosity and greater differences in viscoelastic properties for the juice with enzymatic assistance. This study provides important information about the stability of juices typically stored at room temperature for a long time.

scholarly journals Effect of the Antimicrobial Agents Addition on the Stability of Part-Baked Bread during Refrigerated Storage and on the Sensory Quality of Full-Baked Bread

2016 ◽  
Vol 5 (6) ◽  
pp. 95 ◽  
Author(s):  
Alejandra Carrillo-Meza ◽  
Rossana Altamirano-Fortoul ◽  
Maria Eugenia Bárcenas
Keyword(s):  
Sensory Quality ◽  
Antimicrobial Agents ◽  
Lower Cost ◽  
Potassium Sorbate ◽  
Number Of Microorganisms ◽  
Calcium Propionate ◽  
Useful Life ◽  
The Stability ◽  
Flour Basis

Part-baked bread (PBB) is a product which offers advantages to producers and consumers. The lower cost of refrigeration in comparison with freezing makes it an interesting option to preserve the PBB. The main problem of PBB stored in refrigeration is the mold occurrence on its surface. The addition of an antimicrobial agent in the formulation of PBB capable to delay the proliferation of mold would help to extend its useful life. The aim of this study was to determine the effect of potassium sorbate in comparison with calcium propionate on the number of microorganisms of PBB stored in refrigeration, as well as on the sensory quality of full-baked bread obtained from PBB. From the tests performed it was observed that there were no molds on the surface of PBB with antimicrobial agents during 28 days of storage at 5ºC, while molds were on control PBB at 15 days of storage. It was also found that calcium propionate (0.16% flour basis) was more effective than potassium sorbate (0.16% flour basis) on delaying microorganisms growing. Addition of antimicrobial agents did not affect significantly the sensory attributes of bread obtained from PBB. However, the addition of propionate caused a decrease on the specific volume of bread.

scholarly journals Effects of transport conditions on the stability and sensory quality of wines

OENO One ◽  
2021 ◽  
Vol 55 (2) ◽  
Author(s):  
Prudence Fleur Tchouakeu Betnga ◽  
Edoardo Longo ◽  
Simone Poggesi ◽  
Emanuele Boselli
Keyword(s):  
Relative Humidity ◽  
Sensory Quality ◽  
Light Exposure ◽  
Premature Aging ◽  
Sensory Profile ◽  
Temperature Changes ◽  
Short Period ◽  
The Stability ◽  
Time Type

The quality of wine can be affected by several factors after bottling: temperature changes, shipment time, type and amount of mechanical stress (vibrations) and environmental conditions, such as light exposure and relative humidity. The effects of delivery using different packaging systems (boxes, bottles, containers) and the impacts of mode of shipment (car, truck, airplane and cargo ship) are reviewed, along with compositional markers, the reactions leading to off-odours and/or off-flavours and the approaches to monitoring transportation conditions (temperature, relative humidity and type and entity of vibration) and their impacts on the sensory profile of the wine. Temperature fluctuations are more prevalent during the transport of wine over land than by sea, and may lead to a decrease in the fresh, fruity and floral aromas of the wine and to premature aging due to the ‘pump’ effect (repeated expansion and contraction cycles). Trans-shipment phases should be reduced to a minimum, especially in hot climates. Vibrations, even for a short period of time (15 days), can alter the overall quality of the product.

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