Compositional Factors that Influence Lipid Peroxidation in Beef Juice and Standard Sausages

In order to identify how different additives influenced lipid peroxidation formation, a sausage only using beef juice as pigment source and a standard beef–pork meat sausage were studied. The effects of different additives, including fish oil, myoglobin, nitrite, clove extract, and calcium sources on oxidation and sensory properties were examined. Both sausage systems were stored in 3 different manners prior to testing: (1) frozen immediately at ?80 °C; (2) chilled stored for 2.5 weeks followed by fluorescent light illumination at 4 °C for another 2 wk; (3) frozen at ?20 °C for 5 mo. The frozen group 3 showed the highest peroxide formation and thiobarbituric acid reactive substances (TBARS) for both sausage systems. Unpolar peroxides dominated in both systems. The clove extract could offset the peroxide formation from myoglobin/beef juice and/or fish oil, but the addition of clove flavor was recognized by the sensory panelists. Calcium addition reduced lipid peroxide formation. Added nitrite and fish oil seemed to interact to stimulate nitroso‐myoglobin formation. Nitrite was identified to interact with clove addition and thereby, relatively speaking, increased TBARS. The 2 sausage systems generally ranked the additives similarly as pro– and antioxidants.     

Antioxidative effect of added dried Holy basil and its ethanolic extracts on susceptibility of cooked ground pork to lipid oxidation

Efficacy of varying concentrations of dried Holy basil powder and its ethanolic extracts in retarding oxidative rancidity was tested with cooked ground pork. The development of lipid oxidation products during 14 days refrigerated storage (5 °C) was evaluated by means of thiobarbituric acid-reactive substances (TBARS) value, peroxide value (POV), conjugated diene and hexanal content. In the amounts studied, dried Holy basil powder and its ethanolic extract significantly (P < 0.05) inhibited the formation of TBARS, peroxide, conjugated dienes and hexanal in a dose-dependent manner. The oxidation process was significantly (P < 0.05) influenced by the type of antioxidant and its concentration. Addition of dried Holy basil powder to cooked ground pork was more effective in inhibiting lipid oxidation than its ethanolic extracts. Additionally, TBARS values and hexanal contents in cooked ground pork were highly correlated (r² = 0.95; P < 0.05) with each other.     

Effects of laurel and myrtle extracts on the sensory,chemical and microbiological properties of vacuum‐packed and refrigerated European eel (Anguilla anguilla) fillets

The effects of extracted natural antioxidant (laurel and myrtle) on the sensory, chemical (TVB‐N, TBARS, PV, FFA and pH) and microbiological (total viable count, psychrotrophic bacteria and Enterbacteriaceae counts) properties of vacuum‐packaged European eel (Anguilla anguilla) stored at 4 ± 1 °C were investigated. The TBARS values of myrtle were significantly lower than that of other groups. The peroxide value was low for European eel treated with myrtle and laurel extract. The FFA‐free fatty acid concentration increased from 0.44 (% oleic acid) (2.03) in the eel during 24 days of storage. The values of pH showed statistically significant (P < 0.05) changes for all groups. The myrtle significantly reduced bacterial growth in fillets (P < 0.05). The microbiological limit of 7 log cfu per gram did not exceed in the treated groups. Data showed that the extracts of myrtle and laurel contain substances that inhibit oxidation of lipids and growth of bacteria in European eel, indicating the potential value of these extracts to extend the shelf life of fish.     

Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork

BACKGROUND: The aim of this study was to find natural spice and herb extracts with antibacterial and antioxidant capacities that could be potentially used as natural preservatives in raw pork. RESULTS: The inhibitory effects of cinnamon stick, oregano, clove, pomegranate peel and grape seed extracts on Listeria monocytogenes, Staphylococcus aureus and Salmonella enterica were evaluated in raw pork at room temperature (～20 °C). The influences of these extracts on lipid oxidation in the meat were also investigated. The pH, colour parameters and TBARS (thiobarbituric acid‐reactive substances) values were tested periodically. The results showed that all five natural extracts, especially clove, were effective against the bacteria. During storage the colour parameters of the extract‐treated pork samples changed slightly, in comparison with significant changes in the control. Treatments with these extracts increased the stability of raw pork against lipid oxidation. Clove was the most effective for retarding lipid oxidation and presented the highest antioxidant activity in raw pork. CONCLUSION: This study suggests that the tested extracts, especially clove, have potential as natural preservatives to reduce numbers of pathogenic bacteria, colour degradation and lipid oxidation in raw pork. Copyright © 2009 Society of Chemical Industry     

The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork

Thiobarbituric acid-reactive substances (TBARS) value, peroxide value (POV), conjugated diene and hexanal content were used to evaluate the effectiveness of dried galangal powder and its ethanolic extracts to increase oxidative stability in cooked ground pork during storage at 5 °C for 14 days. Dried galangal powder (0.05%, 0.10% and 0.15% w/w) and its ethanolic extracts (0.17%, 0.43% and 0.51% w/w) significantly (P<0.05) inhibited the formation of TBARS value, POV, conjugated diene and hexanal content in a dose-dependent manner where dried galangal powder at a concentration of 0.51% was the most effective; at the end of storage, TBARS values, POV, conjugated diene and hexanal content were 70.5%, 66.8%, 22.7% and 89.7%, respectively, less than the untreated sample. Addition of dried galangal powder to cooked ground pork was more effective than its ethanolic extract in controlling lipid oxidation. Furthermore, TBARS values and hexanal contents in cooked ground pork were highly correlated (r²=0.96; P<0.05). These results suggest that the application of dried galangal powder and its ethanolic extracts could enhance oxidative stability of meat or other lipid containing food systems.     

Optimising drying parameters to maximise omega‐3 essential fatty acid yields in striped weakfish (Cynoscion striatus) industry waste

Fish processing produces high amounts of wastes with low commercial value. Nevertheless, this material could be valorised through the extraction of its polyunsaturated fatty acids. Therefore, the purpose of this study was to evaluate the drying process of striped weakfish (Cynoscion striatus) waste in an air‐circulating oven, aiming to preserve the omega‐3 content. The microbiological and chemical characteristics of the dried product were evaluated. In addition, the lipid quality of the Soxhlet‐extracted oil from the dried material was analysed. The drying condition of 70 °C and 10 h was the most suitable, because it preserved 98.7% of the original content of omega‐3. The dry material presented 14.7% of lipids and 58% of protein, and it was microbiologically safe. The Soxhlet extraction, in spite of using high temperature, did not promote the oxidation of polyunsaturated acids. The applied drying process, followed by Soxhlet extraction, yielded 7.6 g of omega‐3 fatty acids per kg of fresh sample. These results indicate that this residue presents large potential for oil extraction.     

Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

Raw and cooked chicken breasts were stored at ?18 °C for 3 months under aerobic and vacuum conditions, and the intensity of lipid oxidation and the formation of COP (cholesterol oxidation products) were studied. Raw samples showed low COP levels (4.60–7.40 µg g^?1 fat), TBARS (thiobarbituric acid reactive substances) levels (0.01–0.03 mg kg^?1) and peroxide values (not detected) under both aerobic and vacuum conditions. Cooked samples (grilled and roasted) showed TBARS levels of 0.36–0.99 mg kg^?1 in aerobic conditions and 0.21–0.70 mg kg^?1 in vacuum conditions, whilst peroxide levels reached 38–40 and 19–23 meq O₂ kg^?1 in samples stored under aerobic and vacuum conditions respectively. Total COP levels in grilled and roasted samples were 28.91 and 39.34 µg g^?1 fat in aerobic packaging and 4.90 and 20.24 µ g g^?1 fat in vacuum packaging respectively. Significant correlations were found between the lipid oxidation parameters and cholesterol oxidation indices. In general, TBARS were better correlated with total COP than with only 7‐ketocholesterol. Vacuum packaging was particularly efficient in slowing down the oxidation process during frozen storage of cooked samples. Copyright © 2004 Society of Chemical Industry     

Antioxidant Extracts from Acorns (Quercus ilex L.) Effectively Protect Ready‐to‐Eat (RTE) Chicken Patties Irrespective of Packaging Atmosphere

This study evaluated the impact of a phenolic‐rich acorn extract (200 ppm gallic acid equivalents) and the concentration of oxygen in the packaging system (low‐oxygen modified atmosphere; 5% vs. normal‐oxygen; 21%) on lipid and protein oxidation and consumers acceptance of the ready‐to‐eat chicken patties. Samples were subjected to cooking (electric oven, 170 °C/16 min), cold storage (14 d at 4 °C), and reheating (microwave, 600 mW/1 min). Samples treated with acorn extract kept thiobarbituric acid‐reactive substances numbers and lipid‐derived volatiles at basal levels throughout the whole processing irrespective of the oxygen concentration in the packaging atmosphere. Consistently, treated patties had lower protein carbonyls than control ones. The acorn extract also controlled color and texture deterioration during chilled storage and reheating and improved the color and odor acceptance of the products. Formulating with acorn extract is a feasible strategy to inhibit the oxidation‐driven changes and preserve the quality of reheated samples as if there were freshly cooked. Compared to the effect of the antioxidant extract, the concentration of oxygen in the packaging system was negligible in terms of quality preservation.     

Mate (<Emphasis Type="Italic">Ilex paraguariensis</Emphasis>) as dietary additive for broilers: performance and oxidative stability of meat

Aqueous extract of mate (dried leaves of Ilex paraguariensis) added to drinking water for broilers for the last 14 days prior to slaughter did not affect performance at 25 days of age, but improved oxidative stability of the chicken meat. Oxidative stability of precooked breast meat made from control meat (CON) and from meat of broilers raised on water with mate added was investigated during chill storage for up to 7 days. The use of mate showed no influence on the content of lipids in chicken breast meat; however, lipid oxidation measured as thiobarbituric acid–reactive substances (TBARS) was significantly lower for meat from broilers raised on water with mate extracts in different concentrations (MA0.1, MA0.5, and MA1.0 corresponding to 0.1, 0.5, and 1.0% of mate dried leaves). The relative effect was largest at 1 day of storage with more than 50% reduction on TBARS; the result was still significant after 3 days, but almost vanished after 7 days, when oxidative rancidity was very high in all samples. In meat from broilers raised on water with mate extract, vitamin E was protected during cooking, although in the very rancid meat balls at 7 days of storage, the protection almost disappeared. Nevertheless, mate can be an interesting natural alternative to be used in chicken diets to improve lipid stability of the meat.     

Glazing herring (Clupea harengus) fillets with herring muscle press juice: effect on lipid oxidation development during frozen storage

In this study, fish muscle press juice, PJ, was evaluated as an antioxidative liquid for glazing of fish fillets prior to frozen storage. PJ has in previous studies efficiently protected fish mince lipids against haemoglobin‐mediated oxidation. Frozen herring fillet were glazed with water, PJ or 50 mm phosphate buffer of the same pH as herring PJ (6.5). Over 52 weeks, peroxide value (PV), TBA‐reactive substances (TBARS), rancid odour and colour were monitored. From 26 to 52 weeks, water‐glazed fillets were significantly (P < 0.05) more oxidised compared to fillets glazed with PJ or buffer, most clearly shown by PV and TBARS data. The protective effects of both PJ and buffer compared to water could indicate a role, for example, of the physiological ionic strength. The finding that PV became elevated in PJ which was frozen stored alone in a thin layer indicates that PJ stripped from, for example, trace lipids and haemoglobin would provide better protection.     

Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus)

The effect of storage on the lipids and proteins in Atlantic mackerel stored for up to 24 months at ?20 and ?30 °C was studied. Traditional methods including the peroxide value, thiobarbituric acid‐reactive substances (TBARS) and a reverse phase HPLC method were used to determine the primary and secondary lipid oxidation products. All tests showed an increase in lipid oxidation products with storage time and at a higher storage temperature of ?20 °C compared with samples stored at ?30 °C. Antioxidants had a significant effect (P < 0.01) on the inhibition of lipid oxidation, as shown by the reduction in peroxide value and hydroxides, and malondialdehyde formation. Similarly, deterioration of protein structure and functionality in mackerel stored for 3, 6, 12 and 24 months was greater at ?20 than ?30 °C. ATPase activity in the myosin extract of Atlantic mackerel showed a significant decrease (P < 0.01) with progressive frozen storage. Protein solubility in high salt concentration (0.6 M NaCl) decreased (P < 0.01) during storage at both ?20 and ?30 °C but was greater at ?20 °C. Interestingly, antioxidants BHT, vitamin C and vitamin E protected the proteins against complete loss of ATPase activity and protein solubility to a significant level (P < 0.01) for up to 1 year at ?20 °C compared with samples stored without antioxidants. This study confirms the deleterious effect of lipid oxidation products on protein structure and function in frozen fatty fish. © 2002 Society of Chemical Industry     

Inhibition of lysophospholipase D activity by fish egg extracts

Lysophospholipase D (lysoPLD) is known to convert lysophosphatidylcholine (LPC) to lysophosphatidic acid (LPA). In this study, we examined the inhibitory effect of fish egg extracts, containing lipids, on bovine lysoPLD activity. Fish eggs extracts were tested for the inhibition of lysoPLD activity, and the inhibitory action was expressed as 50% inhibitory concentration (IC₅₀). Among fish egg extracts of 20 fish species, the most potent inhibition was expressed by Hairtail egg extract (IC₅₀, 0.07 ± 0.01 mg egg weight/mL), followed by extract of Spanish mackerel egg extract (0.11 ± 0.02 mg egg weight/mL) and extract of Pacific saury egg (0.48 ± 0.03 mg egg weight/mL). In ESI/MS analysis, major lysoPLD-inhibitory lipid components in egg extracts were identified to be species of LPC, LPA and fatty acid. From these results, it is suggested that the strong inhibition of lysoPLD activity by fish egg extracts might be ascribed to the presence of lysophospholipids. In a separate study, enzymatic oxidation using lipoxygenase or non-enzymatic oxidations such as HOCl oxidation or Cu²⁺-catalyzed oxidation enhanced the inhibitory activity to some extent, suggesting that the oxidation of polyunsaturated lysophospholipids might contribute to the increase of lysoPLD-inhibitory action. Taken together, it is suggested that fish eggs may contain potent lipid inhibitors of lysoPLD, and that the inhibitory action of lipid inhibitors was enhanced by oxidative process.     

Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle

The aim of the study is to determine the effect of pomegranate seed extract (PSE) and grape seed extract (GSE) addition to chub mackerel minced muscle on lipid oxidation during frozen storage. Each extract was added to minced fish muscle at 2% concentration and then stored at ?18 °C for 3 months. The effect of plant dietary fibres to control lipid oxidation was compared with untreated samples (control). Formation of lipid hydroperoxides and thiobarbituric acid‐reactive substances (TBARS) was significantly inhibited by PSE and GSE addition when compared with control. Both extracts significantly retarded lipid oxidation according to the results of TBARS. A significant reduction of L* (lightness), a* (redness) and b* (yellowness) values was detected during frozen storage. GSE added samples had the highest redness and the lowest lightness and yellowness. However, samples with PSE showed the lowest redness and highest yellowness and h° (hue angle) values. The results from this study suggest GSE is a very effective inhibitor of primary and secondary oxidation products in minced fish muscle and have a potential as a natural antioxidant to control lipid oxidation during frozen storage of fatty fish.     

Processing Factors Affecting the Yield and Physicochemical Properties of Starch from Cassava Chips and Flour

Three processing factors, namely, raw materials type (RMT) (i.e. chips and flour) and raw material drying mode (RDM) (i.e. sun‐ and oven‐drying at 55 °C) were related to the yield and some physicochemical properties of starch in a 2³ factorial experiment. The quality characteristics investigated were: moisture content, pH, crude fiber content, peak viscosity and pasting temperature. Starch yields from oven‐dried chips and flour were significantly higher (at 5%) than from sun‐dried materials. The optimal yield of 55.9 g (per 70 g of dried product or 79.9%) was obtained from oven‐dried starch extracted from oven‐dried flour. The peak viscosities (PV) of starches extracted from flour and chips were similar while the observed pasting temperatures of flour‐extracted starches were not significantly different from those derived from chips.     

Development of lipid oxidation during manufacturing of horse mackerel surimi

When fatty fish are transformed into surimi, lipid oxidation takes place, decreasing the quality of the product. This study was aimed to identify the critical stages of the process in terms of the development of lipid oxidation. Horse mackerels were transformed into surimi on a pilot line and samples taken (hand‐skinned fillets = minced fillets, mince, washed and refined minces, paste, surimi and washing water). Most of the lipids were removed during the process and neutral lipids were lost in higher proportion than polar lipids. As a consequence, total lipids of surimi contained more polyunsaturated fatty acids (338 ± 19 g kg^?1) than total lipids of the minced fillets (220 ± 8 g kg^?1). Thiobarbituric acid reactive substances (TBARS) was higher in the minced fillets than in the mince because less subcutaneous fat and dark muscle were removed during hand‐mincing, indicating that the settings of the skinning–deboning machine can strongly influence the final quality of the product. Concentrations of lipid oxidation products increased significantly during the next stages of surimi processing. The increase was more pronounced for TBARS than hydroperoxides. Concentrations in hydroperoxides were similar in mince and washed mince (15.3 ± 2.8 and 16.6 ± 2.8 mmoles kg^?1 lipid) and increased in refined mince (29.6 ± 2.8 mmoles kg^?1 lipid). TBARS accounted for 2.7 ± 1.0 mg kg^?1 lipid in mince, 40.4 ± 2.3 mg kg^?1 lipid in washed mince and 237 ± 7 mg kg^?1 lipid in refined mince. Hydroperoxides and TBARS were found in appreciable amounts in washing water (76.9 ± 4.7 mmoles kg^?1 lipid and 479 ± 8 mg kg^?1 lipid respectively), when they decreased in surimi (27.3 ± 3.8 mmoles kg^?1 lipid and 44.2 ± 0.8 mg kg^?1 lipid respectively) compared with refined mince. This shows that the last dewatering stage is crucial to ensure surimi quality. Copyright © 2005 Society of Chemical Industry     

The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens)

BACKGROUND: Fish protein powder (FPP) is used in the food industry for developing formulated food products. This study investigates the feasibility of increasing the value of saithe (Pollachius virens) by producing a functional FPP. Quality attributes of spray and freeze‐dried saithe surimi containing lyoprotectants were studied. A freeze‐dried saithe surimi without lyoprotectants was also prepared as a control sample. RESULTS: The amount of protein, moisture, fat and carbohydrate in the FPPs were 745–928, 39–58, 21–32 and 10–151 g kg^?1. Quality attributes of FPPs were influenced by the two drying methods and lyoprotectants. The highest level of lipid oxidation was found in the control and the second highest in the spray‐dried FPP. The spray‐dried fish protein had the lowest viscosity among all FPPs. Gel‐forming ability of samples with lyoprotectants was higher than that of the control. Water‐binding capacity, emulsion properties and solubility of the freeze‐dried fish protein containing lyoprotectants were significantly higher than spray‐dried and control samples. However, functional properties of spray‐dried FPP were higher than the control sample. CONCLUSION: It is feasible to develop value‐added FPP from saithe surimi using spray‐ and freeze‐drying processes, but freeze‐dried FPP containing lyoprotectant had superior functional properties and stability compared with spray‐dried sample. Both products might be used as functional protein ingredients in various food systems. Copyright © 2010 Society of Chemical Industry     

Physicochemical properties and storage stability of spray‐dried soya bean sprout extract

Amylase is a very important enzyme due to its wide food applications. To preserve amylase activity in soya bean sprout extract (SSE), SSEs were spray‐dried with 10% maltodextrin and 0–3% alginic acids, and their physicochemical properties and storage stability were compared with freeze‐dried one. SSE exhibited maximum amylase activity at pH 7.0 and 60 °C, with the most active substrate specificity towards soluble starch. Spray‐dried SSEs exhibited higher water solubility index (WSI) and in vitro relative amylase activity but lower water vapour sorption (WVS) and smaller particle size than freeze‐dried SSE. For spray‐dried SSEs, particle size, WSI and in vitro relative amylase activity increased while WVS decreased with increasing % alginic acid. This study demonstrated that spray drying of SSE, especially with 10% maltodextrin and 2% alginic acid, was effective in keeping amylase active and stable during 7‐week storage at room temperature (25 °C).     

Inhibition of mold growth on the surface of dried persimmons using combined treatments of UV-C light and clove oil

The efficacy of clove oil, UV-C light and their combination for the inhibition of mold growth on the surface of dried persimmon fruits during the storage period of 28 days at 20 °C were investigated in this study. The inactivation kinetics of UV-C resistant mold cultures inoculated to dried persimmon surfaces were determined at UV-C doses in the range of 0.6–12.0 kJ/m². Disc diffusion and microdilution methods were used to evaluate the antifungal activity of the clove oil against Rhizopus oryzae, Alternaria tenuissima and Aspergillus niger previously isolated from dried persimmon fruits. Minimum inhibitory concentrations of clove essential oil against R. oryzae, A. tenuissima and A. niger were 1.56% (v/v) and the minimum fungicidal concentrations were 6.25% (v/v), 3.12% (v/v) and 6.25% (v/v), respectively. UV-C treatments showed limited reductions in the number of molds inoculated to dried persimmon discs regardless of the UV-C dose. Combined treatments of UV-C and clove oil resulted in maximum reductions of 0.64 and 0.68 log cfu/cm² for R. oryzae and A. niger, respectively. Sensory evaluation results showed that all the treatments could maintain the appearance and texture of samples, moreover the highest sensory evaluation score was obtained for the clove oil (1.56% v/v) treatments in terms of flavour and overall acceptability. Application of clove oil (1.56% v/v) to dried persimmon fruits was extended the product shelf life at least 28 days. By using combination of UV-C light and clove oil treatments, the inhibition of mold growth on the surface of dried persimmons has been achieved.Industrial relevanceUltraviolet technology is a non-thermal food processing technology as an alternative to chemicals while maintaining the quality of the food. The results obtained in this study demonstrate that combined treatment of UV-C and clove oil are a promising technology to inhibit fungal growth as well as to enhance sensory quality of dried persimmon fruits. Application of clove oil to dried persimmon fruits produced a novel and value-added product that can be preferred by consumers.     

Influence of feeding state and frozen storage temperature on the lipid stability of Atlantic mackerel (Scomber scombrus)

Lipid deterioration of mackerel caught in Icelandic waters was studied, as affected by different frozen storage temperatures (?18 °C vs. ?25 °C) and seasonal variation (August vs. September). The lipid stability was investigated by analyses of hydroperoxide value (PV), thiobarbituric acid reactive substances (TBARS), free fatty acids, as well as changes in fatty acid composition. Results showed significant lipid deterioration with extended storage time, where the lower storage temperature showed significantly more protective effects. Furthermore, a higher lipid oxidation level was recorded for fish caught in September than in August, although lipid hydrolysis occurred to be greater for fish in August than in September. Moreover, results indicated a rather stable level of omega‐3 fatty acid during the whole frozen storage period. The analysis indicated that both lipid oxidation and hydrolysis were affected by the frozen storage temperature and the stability differed with regard to season of catch.     

Microwave drying of ginger (Zingiber officinaleRoscoe) and its effects on polyphenolic content and antioxidant activity

The effects of microwave (MW) drying on the total polyphenol content (TPP) and antioxidant properties of ginger extract (column extraction using 50% ethanol at room temperature) were evaluated using the Folin–Ciocalteau's method, 2, 2′‐diphenyl‐1‐picryl‐hydrazyl assay, reducing power, antioxidant capacity and ferric reducing ability of plasma assay. The results were compared to that of the convective cross‐flow drying (CD) at 50 ± 4 °C. Extract yield, TPP content (59–80 mg GAE per g) of the MW‐dried samples increased with increase in MW power levels (PL 40, 60, 80 and 100), which might be as a result of MW energy causing breakdown of cellular constituents. The MW‐dried (PL100, 800W) extract showed the highest quantity (1.5 fold) in TPP, [6]‐gingerol content and antioxidant activity, when compared to the CD extract. Hence, it might be concluded that the optimal MW PL for drying of ginger slices with respect to retention of nonvolatiles such as TPP including [6]‐gingerol was PL 100.