scholarly journals Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1786
Author(s):  
Juan M. Pérez-Andrés ◽  
Janna Cropotova ◽  
Sabine M. Harrison ◽  
Nigel P. Brunton ◽  
Patrick J. Cullen ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Atmospheric Plasma ◽  
Chicken Breast ◽  
Different Types ◽  
Potential Applications ◽  
Tbars Values ◽  
The Stability ◽  
The Impact

Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology on the stability of cholesterol and total lipid in four different types of meat (beef, pork, lamb and chicken breast). Additionally, any changes in the primary or secondary lipid oxidation, which is undesirable from a health perspective, is investigated. CAP was not found to have any impact on the cholesterol or lipid content. However, higher peroxide and thiobarbituric acid reactive substances (TBARS) values were found for the treated samples, indicating that plasma can induce the acceleration of primary and secondary lipid oxidation. Finally, color was not affected by the treatment supporting the suitability of the technology for meat products.

scholarly journals The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1290
Author(s):  
Márcio Vargas-Ramella ◽  
José M. Lorenzo ◽  
Sol Zamuz ◽  
María Esperanza Valdés ◽  
Daniel Moreno ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Radical Scavenging ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Total Anthocyanin ◽  
Antioxidant Power ◽  
Pork Patties ◽  
Amount Of Knowledge ◽  
The Impact

A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in the literature. This work studies the impact of the addition of CB extracts (CBE) on pork patties at three different concentrations in the range 250–750 mg/kg. CBE were characterized in terms of their polyphenolic profile and antioxidant activity [1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, half maximal inhibitory antioxidant concentration (IC50), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power assay (FRAP) and oxygen radical absorbance capacity (ORAC) tests)]. After pork patties elaboration, instrumental and sensorial colour, as well as lipid oxidation measured as thiobarbituric acid reactive substances assay (TBARS) values, were evaluated for 10 days of refrigerated storage in a modified atmosphere (80% O2–20% CO2). The total anthocyanin composition represented 35% of the polyphenolic substances of the CBE, highlighting high contents in cyanidin derivatives. Additionally, other flavonoids (quercetin and kaempferol compounds) and phenolics acids, substances positively related to antioxidant activity, were identified and quantified. In addition, the incorporation of CBE resulted in improvements in colour and lipid stability of pork patties, especially for the highest concentration used. Our findings demonstrated that CBE could be added to pork patties without impairing their sensorial profile. Overall, our results indicate that the use of CBE as a source of natural antioxidant, natural colourant, or even as a functional ingredient could be promising, but more studies are necessary to confirm it.

scholarly journals Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 661 ◽  
Author(s):  
Dea Anton ◽  
Julia Koskar ◽  
Piret Raudsepp ◽  
Kadrin Meremäe ◽  
Tanel Kaart ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Microbial Growth ◽  
Challenge Test ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Growth Potential ◽  
Plant Materials ◽  
Plant Powders ◽  
The Impact

It is a challenge for scientists to find new plant-based food constituents simultaneously possessing antimicrobial and antioxidative properties to prolong the shelf life of meat products. In this study, various plant powders and their blends were added to minced pork to carry out a complex study of their effect on sensory characteristics, microbial growth, and lipid oxidation of the meat in raw and cooked forms during storage. Microbiological shelf life parameters were evaluated by determining the total counts of microorganisms, yeasts, and molds. The growth potential of Listeria monocytogenes was estimated by challenge testing. The impact on lipid oxidation processes was assessed using thiobarbituric acid reactive substances (TBARS) and high performance liquid chromatography (HPLC) methods. The results showed that the blend of rhubarb petioles and tomato powder added a pleasant color and a combined taste to the product, similar to the taste of salt. In raw samples, considerable microbial growth inhibition was achieved with rhubarb petioles, tomato, and their mixture. Nine treatments of cooked samples had a stronger inhibitory effect on microbial growth compared to control treatments. Among all plant powders, tomato was the most effective inhibitor of yeast and mold growth. However, the challenge test revealed that L. monocytogenes growth in cooked samples was not inhibited during shelf life. In raw samples, rhubarb roots combined with blackcurrant or chokeberry berries effectively inhibited lipid oxidation, and in cooked samples, rhubarb petioles showed a similar effect. In conclusion, it was found that powdered plant materials are well suited for use as antimicrobial and antioxidative agents in minced meat products.

scholarly journals Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté

2020 ◽  
Vol 23 ◽  
Author(s):  
Solange Teresinha Carpes ◽  
Daiane Pereira ◽  
Cristiane de Moura ◽  
Amália Soares dos Reis ◽  
Leticia Dangui da Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Grape Pomace ◽  
Phenolic Profile ◽  
High Antioxidant Activity ◽  
Tbars Values ◽  
Tbars Assay

Abstract The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.

scholarly journals Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Iulia Movileanu ◽  
Máryuri T. Núñez de González ◽  
Brian Hafley ◽  
Rhonda K. Miller ◽  
Jimmy T. Keeton
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Antioxidant Effect ◽  
Butylated Hydroxytoluene ◽  
Rosemary Extract ◽  
Thiobarbituric Acid Reactive Substances ◽  
Beef Patties ◽  
Tbars Values ◽  
Dose Levels

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding () irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect () as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.

scholarly journals Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed

2021 ◽  
Vol 11 (23) ◽  
pp. 11347
Author(s):  
Elisha Munsu ◽  
Hana Mohd Zaini ◽  
Patricia Matanjun ◽  
Noorakmar Ab Wahab ◽  
Nurul Shaeera Sulaiman ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Kappaphycus Alvarezii ◽  
Control Sample ◽  
Meat Products ◽  
High Water ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Significant Difference ◽  
Different Types ◽  
Water Holding

The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, and 6%) of each seaweed were prepared, analysed, and compared with the control sample (without seaweed) in terms of their physicochemical properties, total phenolic content, and lipid oxidation. The modified sausages had low moisture and fat content (p < 0.05) but high ash and dietary fiber content (p < 0.05) compared to the control sausage. The addition of seaweed powder changed the texture of the sausages, mainly its hardness and chewiness (p < 0.05), but no significant difference in cohesiveness and springiness was found (p < 0.05). The modified sausages were shown to have high water holding capacities and cooking yields. The different types of seaweed modified the colour of the chicken sausages differently. In general, the L* (brightness) and b* (yellowness) values was low for all sausage samples containing seaweed powder (p < 0.05), while the a* (redness) value increased with the addition of the KA and SP seaweed powder but decreased for the sausage sample with added CL seaweed powder (p < 0.05). Moreover, the modified sausages have higher total phenolic contents and high antioxidant capacities, which contributed to slowing the oxidation of lipid in sausages during storage (p < 0.05). Sensory evaluation showed that the panellists found up to 4% of KA and 2% of SP to be acceptable. Overall, the seaweeds, especially KA and SP, could potentially be developed as excellent additives for the manufacture of highly technological high-quality meat products.

scholarly journals Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products

Antioxidants ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 9 ◽  
Author(s):  
Małgorzata Karwowska ◽  
Anna Kononiuk ◽  
Karolina M. Wójciak
Keyword(s):  
Lipid Oxidation ◽  
Sodium Nitrite ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Nitrite Reduction ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Cooked Meat ◽  
Cooked Meat Products

Oxidation processes are responsible for reduction of the sensory and nutritional quality of meat and meat products, thus affecting consumer acceptance. The use of sodium nitrite in meat processing is an important factor limiting these changes. Therefore, eliminating this substance from the recipe of meat products to increase their nutritional value is not an easy challenge. The aim of this study was to determine the effect of sodium nitrite reduction on the lipid oxidation (peroxide value, thiobarbituric acid reactive substances), and color parameters (CIE L*a*b*, total heme pigment and heme iron, nitrosylmyoglobin) in cooked meat products during 15 days of vacuum storage. The antioxidant properties of products and isolated peptides (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric-reducing antioxidant power) were also evaluated. Experimental material included four different sample groups of cooked meat products produced with various percentages of sodium nitrite (0, 50, 100, and 150 mg kg−1). It was shown that the sodium nitrite dose had no statistically significant effect on lightness (L*) and redness (a*) values, as well as nitrosylmyoglobin content. Along with decreasing the share of sodium nitrite in the samples, the thiobarbituric acid reactive substances (TBARS) value increased from 0.43 mg kg−1 for samples with 150 mg kg−1 at day 0 to 3.14 mg kg−1 for samples without nitrite at day 15. The total ABTS scavenging capacity of the cooked meat samples was in the range 2.48 to 4.31 eqv. mM Trolox per g of product throughout the entire storage period. During storage, the ferric-reducing antioxidant power of samples with nitrite increased from 0.25 to 0.38 eqv. mg/mL ascorbic acid per g of product. In conclusion, reduction of nitrite to the level of 50 mg kg−1 seemed to be comparable with the traditional use of nitrite in meat products in terms of the physicochemical properties and properties related to lipid oxidation, as well as total antioxidant capacity and peptide antioxidant capacity.

scholarly journals Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1668
Author(s):  
Gabriele Rocchetti ◽  
Letizia Bernardo ◽  
Mirian Pateiro ◽  
Francisco J. Barba ◽  
Paulo E. S. Munekata ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Leaf Extract ◽  
Thiobarbituric Acid ◽  
Butylated Hydroxytoluene ◽  
Antioxidant Compounds ◽  
Oxidation Processes ◽  
Phytochemical Profile ◽  
Plant Leaf Extract ◽  
The Impact ◽  
Metabolomic Approach

In this work, the comprehensive metabolomic changes in pork burgers treated with different antioxidants, namely, (a) a control without antioxidants, (b) 200 mg/kg butylated hydroxytoluene (BHT), and (c) 250 mg/kg pitanga leaf extract (PLE, from Eugenia uniflora L.), each one packaged under modified atmosphere (80% O2 and 20% CO2) for 18 days storage at 2 ± 1 °C, were deeply studied. In particular, untargeted metabolomics was used to evaluate the impact of the antioxidant extracts on meat quality. The PLE phytochemical profile revealed a wide variety of antioxidant compounds, such as polyphenols, alkaloids, and terpenoids. Multivariate statistics (both unsupervised and supervised) allowed to observe marked differences in BHT and PLE burgers metabolomic profiles during storage. Most of the differences could be attributed to hexanoylcarnitine, 4-hydroxy-2-nonenal, 6-hydroxypentadecanedioic acid, 9S,11S,15S,20-tetrahydroxy-5Z,13E-prostadienoic acid (20-hydroxy-PGF2a), sativic acid, followed by glycerophospholipids. In addition, significant correlations (p < 0.01) were observed between thiobarbituric acid reactive substances and metabolites related to lipid oxidation processes. Therefore, the approach used showed a clear modulation of lipid oxidation, likely promoted by the plant leaf extract, thus confirming the ability of PLE to delay lipid oxidative phenomena during storage.

scholarly journals Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking

2016 ◽  
Vol 24 (2) ◽  
pp. 121 ◽  
Author(s):  
S. Mancini ◽  
G. Preziuso ◽  
G. Paci
Keyword(s):  
Ascorbic Acid ◽  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Storage Time ◽  
Curcuma Longa ◽  
Thiobarbituric Acid ◽  
Antioxidant Effect ◽  
Thiobarbituric Acid Reactive Substances ◽  
Reducing Ability ◽  
Tbars Values

<p>The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, control, with no additives; Tu with 3.5% of turmeric powder and AA with 0.1% of ascorbic acid) and were stored at 4°C for 0 and 7 d and cooked. The lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and antioxidant capacity (2,2-azinobis-[3 ethylbenzothiazoline-6-sulfonic acid] {ABTS}, 1,1-diphenyl-2-pircydrazyl [DPPH] and ferric reducing ability [FRAP]) were evaluated. A significant interaction between storage time and formulation (P&lt;0.001) was observed for DPPH, FRAP and TBARS in cooked burgers. At day 0 and day 7, the DPPH value was higher in Tu and AA compared to C burgers. At day 0, C showed a lower level of FRAP than the Tu and AA burgers. At day 7, the FRAP values tended to decrease but remained significantly higher in Tu and AA compared to C burgers. Lipid oxidation at day 0 in Tu and AA showed lower TBARS values compared to C burgers. The addition of 3.5% turmeric powder in rabbit burgers exerts an antioxidant effect during storage and it seems more effective in controlling lipid oxidation than ascorbic acid after cooking.</p>

scholarly journals Effect of Cooking Methods on the Nutritive Value and Lipid Oxidation of Two Cricket Species Consumed In Cameroon

2021 ◽  
pp. 11-23
Author(s):  
Noel Tenyang ◽  
Bernard Tiencheu ◽  
Abazidi Mamat ◽  
Ludovine Ateufack Mawamba ◽  
Roger Ponka
Keyword(s):  
Lipid Oxidation ◽  
Iodine Value ◽  
Nutritive Value ◽  
Thiobarbituric Acid ◽  
Dry Weight ◽  
Acid Value ◽  
Proximate Analysis ◽  
Cooking Methods ◽  
Caloric Content ◽  
Tbars Values

Aims: The present study was performed in order to evaluate the effect cooking on the proximate composition and lipid oxidation of two cricket species (Hieroglyphus daganensis and Paracinema tricolor) commonly consumed in Cameroon. Study Design: Paracinema tricolor and Hieroglyphus daganensis harvesting, cleaning, killing, cooking and drying, evaluation the effect cooking treatment on the nutritive value and lipid oxidation of these crickets species. Place and Duration Study: University of Maroua, Cameroon and University of Yaounde I in Cameroon from November 2018 to July 2019. Methodology: The two types of crickets after harvesting and transporting to the laboratory, were killed by freezing at -20°C for 24 hours. Common cooking methods (pan roasting and pan frying) were used to cook it. The raw, roasted and fried crickets were left at ambient temperature and then one part was transformed into powder using an electric grinder. Before analysis, the powders and the whole samples were stored at 4°C. The ash, lipid, protein, carbohydrates and crude fibber content were determined in powder samples. The oil was extracted from whole samples of raw, roasted and fried insects. Various chemical parameter (acid value, peroxide value, iodine value and thiobarbituric acid) were used to assess crickets’ lipid qualities during the cooking methods. Results: The proximate analysis of raw samples revealed that the ash content of Paracinema tricolor and Hieroglyphus daganensis was 3.17% and 3.49% (% of dry weight) respectively. The lipid content was generally high ranging from 15.80% to 18.10% and the protein content ranged from 41.69% to 48.59%. The raw Paracinema tricolor compared to Hieroglyphus daganensis was found to have the higher contents of lipid, protein and energy.  All the cooking methods increased the lipid, protein and ash contents, as well as the calorie values of the two cricket’s species, while the moisture content was reduced. The free fatty acids and thiobarbituric acid reactive substances (TBARS) values of the two crickets’ oil were significantly increased after roasting and frying processing. Iodine value decreased. Conclusion: From these results, it can be concluded that soaking combined with frying method appeared to be the best cooking method in the two species of crickets in terms of caloric content and lipid oxidative stability.

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