lipid oxidation
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2022 ◽  
Vol 7 ◽  
pp. 100252
Author(s):  
Ruijia Hu ◽  
Jingwen Xu ◽  
Guangyan Qi ◽  
Weiqun Wang ◽  
Xiuzhi Susan Sun ◽  
...  

2022 ◽  
Vol 369 ◽  
pp. 130968
Author(s):  
Mingfei Yao ◽  
Fuki Kitamura ◽  
Yanhui Han ◽  
Hengjun Du ◽  
David Julian McClements ◽  
...  

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 230
Author(s):  
Tanja Kakko ◽  
Annelie Damerau ◽  
Anni Nisov ◽  
Anna Puganen ◽  
Saska Tuomasjukka ◽  
...  

Fractionation is a potential way to valorize under-utilized fishes, but the quality of the resulting fractions is crucial in terms of their applicability. The aim of this work was to study the quality of protein isolates and hydrolysates extracted from roach (Rutilus rutilus) and Baltic herring (Clupea harengus membras) using either pH shift or enzymatic hydrolysis. The amino acid composition of protein isolates and hydrolysates mostly complied with the nutritional requirements for adults, but protein isolates produced using pH shift showed higher essential to non-essential amino acid ratios compared with enzymatically produced hydrolysates, 0.84–0.85 vs. 0.65–0.70, respectively. Enzymatically produced protein hydrolysates had a lower total lipid content, lower proportion of phospholipids, and exhibited lower degrees of protein and lipid oxidation compared with pH-shift-produced isolates. These findings suggest enzymatic hydrolysis to be more promising from a lipid oxidation perspective while the pH-shift method ranked higher from a nutrient perspective. However, due to the different applications of protein isolates and hydrolysates produced using pH shift or enzymatic hydrolysis, respectively, the further optimization of both studied methods is recommended.


2022 ◽  
Vol 12 (2) ◽  
pp. 805
Author(s):  
Anna Augustyńska-Prejsnar ◽  
Jadwiga Topczewska ◽  
Małgorzata Ormian ◽  
Aneta Saletnik ◽  
Zofia Sokołowicz ◽  
...  

The aim of the study was to evaluate the effects of turmeric supplementation on selected quality features, oxidative stability, and the safety of duck meat burgers. Four burger variants, namely I–control, no additive, II–with turmeric powder, III–with turmeric extract, and IV–with turmeric paste, were tested. The pH, WHC, colour parameters on the CIE L*a*b* scale, finished products’ shear force, TBARS index, and the total number of microorganisms were determined while performing sensory evaluations. Tests were carried out after 24 h, 6, 12, and 18 days of refrigerated storage (4 ± 2 °C). The addition of turmeric powder and paste significantly limited lipid oxidation processes in vacuum-packed duck meat burgers over an 18-day period. Although lipid oxidation processes accelerated after 6 days in all burger variants, burgers with powdered turmeric powder showed the lowest TBARS index values and limited total microorganism increases. Turmeric paste and powder additions resulted in decreased pH, increased water retention, and lighter colouration in refrigerated products. These additives were deemed acceptable during sensory evaluation. The most desirable aroma and taste, including juiciness, were in burgers with turmeric paste addition, while burgers with powdered additions were rated higher for their desired aroma and intensity of taste.


Animals ◽  
2022 ◽  
Vol 12 (2) ◽  
pp. 152
Author(s):  
Madison P. Wagoner ◽  
Marc R. Presume ◽  
Moses E. Chilenje ◽  
Gerardo A. Abascal-Ponciano ◽  
Jorge L. Sandoval ◽  
...  

Poultry co-product chicken frames (CF) and wooden breast (WB) along with ingredient technology use may bring enhanced value to the pet food industry. Therefore, the current study focused on evaluating CF and WB combinations along with sodium alginate and encapsulated calcium lactate pentahydrate (ALGIN) inclusion within a fresh pet food formulation under simulated shelf-life conditions. Fresh chicken frames (CF) and boneless-skinless wooden breast (WB) were ground and allocated randomly to one of ten treatment combinations with either 0.5 or 1.0% added ALGIN. Ground treatments were placed into a form and fill vacuum package and stored using a reach-in refrigerated case for 21 days. Packages were evaluated for instrumental surface color, lipid oxidation, water activity, and pH on days 1, 3, 7, 14 and 21 of the display. Packages of pet food were lighter, less red, and more yellow (p < 0.05) with increasing percentages of CF regardless of ALGIN inclusion, whereas pH was greater (p < 0.05) and lipid oxidation was less (p < 0.05) with increasing percentage of WB. Water activity increased (p < 0.05) when WB and ALGIN inclusion increased. The current results suggest that the use of ALGIN in a poultry co-product pet food formulation can improve shelf-life characteristics such as surface color and lipid oxidation in fresh pet food.


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