Effect of Quinoa (Chenopodium Quinoa Willd.) Starch and Seeds on the Physicochemical and Textural and Sensory Properties of Chicken Meatballs during Frozen Storage

The effects of starch (corn and quinoa) and quinoa seeds on chicken meatballs’ physicochemical, textural, and sensory properties were investigated during frozen storage. The chicken meatballs were prepared with corn starch (CS), quinoa starch (QS), quinoa seeds (Q), and combinations of corn starch and quinoa seeds (CS-Q), and quinoa starch and quinoa seeds (QS-Q), which were subjected to five freeze–thaw (F-T) cycles of temperature fluctuation conditions during frozen storage. Regardless of the type used (CS or QS), adding starch resulted in fewer cooking, drip, and reheating losses in chicken meatballs during frozen storage. The values of the hardness, gumminess, and chewiness of chicken meatballs with CS or QS were half those of chicken meatballs without starch, indicating that the addition of starch inhibited the change in the meatballs’ texture. The total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substance (TBARS) values were progressive but did not dynamically increase during five F-T cycles. Chicken meatballs containing CS-Q or QS-Q showed significantly lower TBARS values than those with CS, QS, or Q after five F-T cycles. Adding quinoa seeds significantly increased the antioxidant activity and the chewiness of meatballs (p < 0.05) compared with starch only. The addition of the combination of QS-Q to chicken meatballs increased the values of taste, texture, and overall acceptability, indicating that quinoa starch and seeds may be introduced as premium ingredients to frozen meat products.

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Effects of aqueous antioxidants extracts from ginger, garlic and onion on 2-thiobarbituric Acid Reactive Substances and total volatile basic nitrogen content in chevon (goat meat) and pork during frozen storage

10.1101/2021.08.13.456289 ◽

2021 ◽

Author(s):

Lesten Eliez Chisomo Chatepa ◽

Kingsley George Masamba ◽

Jonathan Tanganyika

Keyword(s):

Frozen Storage ◽

Thiobarbituric Acid ◽

Zingiber Officinale ◽

Local Market ◽

Aqueous Extracts ◽

Total Volatile ◽

Total Volatile Basic Nitrogen ◽

Basic Nitrogen ◽

Tbars Values ◽

And Control

The study investigated the effect of 10% aqueous extracts of ginger ( Zingiber officinale L.), garlic ( Allium sativum L.) and onion ( Allium cepa L.) on the quality of frozen chevon and pork as reflected by changes in values of 2-thiobartituric Acid Reactive Substances (2-TBARS), pH and total volatile basic nitrogen (TVB-N) over a 14 day storage under frozen conditions. Fresh samples each weighing 2 kg from chevon and pork were bought from the local slaughter houses in two locations 24hrs after slaughtering while ginger roots, garlic and onion bulbs were purchased from Mitundu local market in Lilongwe district, Malawi. The pH, total 2-TBARS and TVB-N of the thigh chevon and pork were measured from frozen storage at -20 o C after 14 days. The 10% aqueous extracts resulted in low pH values of 5.63, 5.79 and 5.67 at 14 d for chevon mixed with ginger, garlic and onion respectively. However, treated pork had higher pH content compared to treated chevon at 14 d. At day14 of frozen storage, the 2-TBARS expressed as mg MDA/kg meat, for chevon mixed with ginger, garlic and onion aqueous extracts were 2.62±0.01, 0 and 4.71±0.03 which was lower compared to the value of 5.93±0.01 for raw chevon. The TBARS values of chevon and pork mixed with ginger, garlic and onion and control chevon decreased from day 0 to 7 which eventually increased on 14 d. On 14 d, pork mixed with garlic extracts had lower TBARS value of 2.13±0.01 compared to 3.50±0.20, 2.26±0.01 and 3.92±0.01 for pork mixed with extracts of onion, ginger and control pork sample respectively. TVB-N, in mg/100g, was highest in control raw chevon and pork registering 95.70±0.32 and 84.00±0.40 at 14 d. Low values of TVB-N of 7.24±0.23, 12.37±0.23 and 16.61v±0.50 were registered in chevon mixed with aqueous extracts of ginger, garlic and onion compared to the values of 14.23±0.62, 22.87±0.47 and 18.86±0.14 for pork mixed with aqueous extracts of ginger, garlic and onion. The results of the study have revealed that natural aqueous antioxidant extracts of ginger, garlic and onion have antioxidative effect on lipid peroxidation in frozen stored fresh chevon and pork signifying that the use of these extracts can maintain quality.

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Identification of Microbial Flora in Dry Aged Beef to Evaluate the Rancidity during Dry Aging

Processes ◽

10.3390/pr9112049 ◽

2021 ◽

Vol 9 (11) ◽

pp. 2049

Author(s):

Sejeong Kim ◽

Jong-Chan Kim ◽

Sunhyun Park ◽

Jinkwi Kim ◽

Yohan Yoon ◽

...

Keyword(s):

Polymerase Chain Reaction ◽

Thiobarbituric Acid ◽

Microbial Flora ◽

Thiobarbituric Acid Reactive Substance ◽

Rt Pcr ◽

Chain Reaction ◽

Reactive Substance ◽

Basic Nitrogen ◽

Polymerase Chain ◽

Tbars Values

Dry aging creates a unique taste and flavor in beef; however, the process also causes rancidity, which is harmful to humans. During dry aging, the microbial flora in beef changes continuously; thus, this change can be used as an indicator of rancidity. The objective of this study was to analyze the correlation between microbial flora in beef and rancidity during dry aging. The round of beef (2.5–3 kg) was dry aged under 1.5 ± 1 °C and 82 ± 5% moisture for 17 weeks. The microflora in the dry aged beef was analyzed by pyrosequencing. The volatile basic nitrogen (VBN) and thiobarbituric acid reactive substance (TBARS) values were also measured. Primers were designed to detect and quantify bacteria using real-time polymerase chain reaction (RT-PCR). The VBN and TBARS values in the dry aged beef depreciated from week 11 of aging. The levels of Streptococcus spp., Pantoea spp., and Pseudomonas spp. significantly changed at around week 11. Quantitative RT-PCR showed that the levels of Pantoea spp. and Streptococcus spp. could be used to identify rancidity during dry aging. Thus, among the microbial flora in dry aged beef, Pantoea spp. and Streptococcus spp. can be used to determine the rancidity of dry aged beef.

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Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)

Acta periodica technologica ◽

10.2298/apt1647075s ◽

2016 ◽

pp. 75-81

Author(s):

Branislav Sojic ◽

Natalija Dzinic ◽

Vladimir Tomovic ◽

Predrag Ikonic ◽

Marija Jokanovic ◽

...

Keyword(s):

Fatty Acids ◽

Starter Culture ◽

Storage Period ◽

Thiobarbituric Acid ◽

Sensory Properties ◽

Sensory Characteristics ◽

Thiobarbituric Acid Reactive Substance ◽

Fermented Sausage ◽

Fatty Acids Profile ◽

Tbars Values

This work is concerned with the oxidative stability and sensory characteristics of traditional fermented sausage Petrovsk? klob?sa, produced with the addition of commercial starter culture (SC). Fatty acids profile, thiobarbituric acid-reactive substance (TBARS) values and sensory properties of odor and taste have been determined at the end of drying and after 2 and 5 months of storage. The sum of saturated, unsaturated and polyunsaturated fatty acids was not significantly different (P>0.05) in SC and control sausage at the end of storage. After 5 months of storage TBARS value of SC sausage amounted to 0.57 mg MDA/kg, and it was significantly lower (P<0.05) compared to control (0.84 mg MDA/kg). Also, sensory properties of odor and taste of SC sausage (3.66) were better in comparison to control (3.55). This study demonstrated that the addition of starter culture can hinder lipid oxidation and contribute to the preservation of desirable sensory characteristics of fermented sausages during a long storage period.

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Conservation and quality of grumatã (Prochilodus lineatus) fillets after different depuration periods and frozen storage

Ciência Animal Brasileira ◽

10.1590/1809-6891v21e-62701 ◽

2020 ◽

Vol 21 ◽

Author(s):

Caroline Naomi Kuroda ◽

Alexandra Pretto ◽

Antonio Cleber da Silva Camargo ◽

Cristiano Miguel Stefanello ◽

Guilherme Masteloto da Rosa ◽

...

Keyword(s):

Muscle Protein ◽

Frozen Storage ◽

Thiobarbituric Acid ◽

Thiobarbituric Acid Reactive Substance ◽

Salmonella Spp ◽

Prochilodus Lineatus ◽

Ph Values ◽

Peroxide Values ◽

Tbars Values

Abstract The aim of this study was to evaluate the physicochemical, microbiological, sensory and meat quality characteristics of grumatã fillets after different depuration (0, 48, 72 and 96 h) periods and frozen storage (0, 2, 4 and 6 months). The fish collected in a dam were distributed in tanks at a density of 3.8 kg m3 -1. After depuration periods, all fish were filleted and the fillet samples stored (−18 °C) until analyses. Lower fat content was found in fish submitted to depuration for 48 and 96 h compared to the non-depurated and those depurated for 72 h. Muscle protein was preserved in 48 and 96 h treatments. Coagulase-positive Staphylococcus, coliforms at 45 °C and Salmonella spp. were not observed in the fillets, but aerobic mesophilic microorganisms and coliforms at 35 ºC were detected. Sensory analysis showed no significant differences in appearance, colour, texture, flavour attributes and overall acceptance. During frozen storage, pH, total volatile basic nitrogen (TVB-N), peroxide and thiobarbituric acid reactive substance (TBARS) values were evaluated in fillet samples every two months. The pH values increased up to four months of storage. The TVB-N values ranged in fillets from fish depurated for 48 and 96 h. Peroxide values increased from the fourth month of storage, with the highest values observed in the sixth month. For TBARS values, increased values were found in fillets from non-depurated fish and lower values in other depuration periods. Thus, depuration is more efficient in maintaining the quality of grumatã fillets in frozen storage.

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

Foods ◽

10.3390/foods10092173 ◽

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.

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Effect of Superchilling Storage on Quality Characterizes of Beef as Compared with Chilled and Frozen Preservation

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.1195 ◽

2012 ◽

Vol 554-556 ◽

pp. 1195-1201 ◽

Cited By ~ 2

Author(s):

Qian Liu ◽

Rui Wang ◽

Bao Hua Kong ◽

Yong Gen Zhang

Keyword(s):

Ph Value ◽

Frozen Storage ◽

Thiobarbituric Acid ◽

Food Preservation ◽

Raw Material ◽

Plate Count ◽

Thiobarbituric Acid Reactive Substances ◽

Total Plate Count ◽

Basic Nitrogen ◽

Fresh Products

Food preservation is very important for the quality and safety of the meat and its product. In present study, the fresh beef were storaged in three different conditions, which including superchilling (-1 °C), chilled (4 °C) and frozen (-18 °C) preservation, respectively. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The result showed that after 8 days storage, the chilled beef decayed seriously, the frozen beef had no conspicuous changes, and the beef under supperchilling condition could extend the shelflife to 20 days and also maintained higher quality. To some extent, superchilling storage represent an advantage over traditional chilled and frozen storage, it is a good way to preserve freshness of fresh products and the raw material before processing, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.

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Antioxidant Properties of Deer Blood Hydrolysate and the Possible Mode of Action

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.634-638.1435 ◽

2013 ◽

Vol 634-638 ◽

pp. 1435-1440 ◽

Cited By ~ 2

Author(s):

Shuai Wang ◽

Li Cheng Zhong ◽

Xue Chao Zhai ◽

Dong Dong Yin ◽

Xin Yu Wu

Keyword(s):

Antioxidant Activity ◽

Mode Of Action ◽

Antioxidant Properties ◽

Reducing Power ◽

Thiobarbituric Acid ◽

Degree Of Hydrolysis ◽

Thiobarbituric Acid Reactive Substance ◽

Hydrolysis Time ◽

Reactive Substance ◽

Tbars Values

Deer blood was hydrolyzed using Alcalase with hydrolysis time ranged form 0 to 6 h, and the degree of hydrolysis (DH) of protein hydrolysates increased with increasing hydrolysis time (P < 0.05). The reducing power, radicals scavenging activities and Cu2+-chelation ability of deer blood hydrolysate (DBH) significantly enhanced with increasing hydrolysis time (P < 0.05). The antioxidant activity of DBH, indicated by thiobarbituric acid-reactive substance (TBARS) values in a liposome-oxidizing system, increased with increasing DH (P < 0.05). The results indicated that antioxidant activity of DBH depended on hydrolysis time, and the hydrolyzed deer blood could be a potent food antioxidant.

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Effect of Different Level of Lemon Extract on Quality and Shelf Life of Chicken Meatballs During Frozen Storage

SAARC Journal of Agriculture ◽

10.3329/sja.v18i2.51115 ◽

2021 ◽

Vol 18 (2) ◽

pp. 139-156

Author(s):

MNA Disha ◽

MA Hossain ◽

MT Kamal ◽

MM Rahman ◽

MA Hashem

Keyword(s):

Crude Protein ◽

Frozen Storage ◽

Value Added ◽

Thiobarbituric Acid ◽

Viable Count ◽

Treatment Groups ◽

Overall Acceptability ◽

And Control ◽

Different Levels

The aim of the current study was to find out the effect of adding different levels of lemon extract to the chicken meatballs. Fresh lemon extract was incorporated into freshly prepared meatball and compared with 0.01 % beta hydroxyl toluene (BHT) and control (without antioxidant). For this purpose, chicken meatball samples were divided into four treatment groups; viz. T0 (Control), T1 (0.01% BHT), T2 (0.5 % lemon extract) and T3 (1 % lemon extract). The study was conducted in completely randomized factorial design. The samples were analyzed for determination of sensory, proximate components, physicochemical, biochemical and microbiological qualities at 0, 30th and 90th days of preservation. Color, flavor, Juiciness, tenderness and overall acceptability increased significantly (p<0.05) among different treatment groups than control and BHT group but decreased at different days of intervals. Dry matter (DM) content decreased significantly (p<0.05) with different treatment levels than control and BHT group and increased with days of intervals. Crude protein (CP), ether extract (EE) and Ash of all treatments were decreased significantly (p<0.05) among different treatment groups. Raw pH, cooked pH and cooking loss were decreased significantly (p<0.05) with different treatment levels than control and BHT group and decreased with days of intervals. Free fatty acid (FFA), peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) value were decreased significantly (p<0.05) with different treatment levels than that of control and BHT group and increased with days of intervals. Total viable count (TVC), total coli form count (TCC) and total yeast mould count (TYMC) decreased significantly (p<0.05) at different treatment levels than that of control and BHT group. Therefore, it can be concluded that 1 % lemon extract for formulation of value-added chicken meatballs was enriched source as natural antioxidant. SAARC J. Agri., 18(2): 139-156 (2020)

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Influence of natural antioxidants on heat-untreated meat products quality

Czech Journal of Food Sciences ◽

10.17221/8330-cjfs ◽

2000 ◽

Vol 18 (No. 4) ◽

pp. 124-128 ◽

Cited By ~ 1

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.

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Hydrolyzed Rutin Decreases Worsening of Anaplasia in Glioblastoma Relapse

CNS & Neurological Disorders - Drug Targets ◽

10.2174/1871527318666190314103104 ◽

2019 ◽

Vol 18 (5) ◽

pp. 405-412 ◽

Cited By ~ 5

Author(s):

Carlos Tadeu Parisi de Oliveira ◽

Renato Colenci ◽

Cesar Cozar Pacheco ◽

Patrick Moro Mariano ◽

Paula Ribeiro do Prado ◽

...

Keyword(s):

Cell Cycle ◽

Antitumor Activity ◽

Histological Analysis ◽

Thiobarbituric Acid ◽

Thiobarbituric Acid Reactive Substance ◽

Cell Cycle Inhibition ◽

Advanced Stages ◽

Tbars Values ◽

Epigenetic Modulation ◽

New Compounds

Background: Gliomas are aggressive and resilient tumors. Progression to advanced stages of malignancy, characterized by cell anaplasia, necrosis, and reduced response to conventional surgery or therapeutic adjuvant, are critical challenges in glioma therapy. Relapse of the disease poses a considerable challenge for management. Hence, new compounds are required to improve therapeutic response. As hydrolyzed rutin (HR), a compound modified via rutin deglycosylation, as well as some flavonoids demonstrated antiproliferative effect for glioblastoma, these are considered potential epigenetic drugs. Objective: The purpose of this study was to determine the antitumor activity and evaluate the potential for modifying tumor aggressivity of rutin hydrolysates for treating both primary and relapsed glioblastoma. Methods: The glioblastoma cell line, U251, was used for analyzing cell cycle inhibition and apoptosis and for establishing the GBM mouse model. Mice with GBM were treated with HR to verify antitumor activity. Histological analysis was used to evaluate HR interference in aggressive behavior and glioma grade. Immunohistochemistry, comet assay, and thiobarbituric acid reactive substance (TBARS) values were used to evaluate the mechanism of HR action. Results: HR is an antiproliferative and antitumoral compound that inhibits the cell cycle via a p53- independent pathway. HR reduces tumor growth and aggression, mainly by decreasing mitosis and necrosis rates without genotoxicity, which is suggestive of epigenetic modulation. Conclusion: HR possesses antitumor activity and decreases anaplasia in glioblastoma, inhibiting progression to malignant stages of the disease. HR can improve the effectiveness of response to conventional therapy, which has a crucial role in recurrent glioma.

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