Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

The effect of combinations of sage, oregano and honey on lipid oxidation in cooked chicken meat during refrigeration at 4°C for 96h was determined. Chicken samples (thigh and breast) were then separated into five groups: control; butylated hydroxytoluene; oregano+sage; oregano+sage+5%honey and oregano+sage+10%honey. Quantitative measurements of thiobarbituric acid reactive substances, conjugated dienes, hexanal, fatty acids, cholesterol and cholesterol oxides were used as indicators of lipid oxidation. Acceptability and preference were also evaluated. The effectiveness of the natural antioxidants for reducing the velocity of lipid oxidation in cooked chicken thigh and breast was demonstrated after 48 and 96h of refrigeration at 4°C. The treatments that presented the lowest hexanal values after 96h of refrigeration were oregano+sage+5%honey and oregano+sage+10%honey. Only traces of free cholesterol oxides were found (25-OH, 7-k, 7α-OH and 7β-OH). The natural antioxidants protected cooked chicken meat from oxidation processes and resulted in great acceptability.     

冷藏熟肉糜水提液同步荧光光谱的研究

为测量冷藏熟肉糜水提液的同步荧光光谱,采用单因素法考察了不同狭缝宽度、△λ和熟肉糜浓度对同步荧光光谱的影响,分析了鲜肉和不同贮藏时间熟肉糜水提液的特征.结果表明,0.5g冷藏熟肉糜样品,加入0.02%V.溶液10mL,超声提取得到提取液,在△λ70nm、激发狭缝宽度10nm、发射狭缝宽度lOnm的条件下扫描,得到其同步荧光光谱.熟肉糜水提液在326、370、453nm处的同步荧光峰强度随着冷藏时间的延长逐渐增强,可用于冷藏熟肉糜氧化状态的评价.     

蒸煮腌肉色素氧化与脂肪氧化互促效应关系的研究动态

色泽是肉及肉制品的最重要的一个品质指标,因为它是消费者用来判断其新鲜度和是否购买的一个最直观的指标.蒸煮腌肉制品在贮藏过程中会发生褪色,主要是蒸煮腌肉色素(CCMP)的降解和氧化所致,其中脂肪氧化与CCMP的氧化关系密切,许多有关脂肪氧化与肉色变化之间的关系问题还不很明确.本文主要综述了CCMP氧化与脂肪氧化之间的相互诱导和激发、促使关系研究现状,为研究蒸煮腌肉制品贮藏期间色泽变化理论以及确定有效的护色技术提供一些指导.同时,肉类研究者在发展新型稳定肉色方法的同时,需更进一步关注CCMP的化学变化理论研究.     

影响熟肉制品辐照所致脂肪氧化因素分析

就辐照诱导熟肉制品脂肪氧化机理进行了阐述,并分析不同因素(如脂肪含量、辐照剂量、包装形式、贮藏温度、添加剂、贮藏时间等)对辐照熟肉制品脂肪氧化的影响。     

Sensory evaluation of young goat meat

Loins from 12 young goats (three extensively reared-entire males, EE; three extensively reared-castrated males, EC; three intensively reared-entire males, IE; four intensively reared-castrated males, IC) were assessed by a trained panel of eight assessors for odour, flavour and texture using 100 mm unstructured scales. Procrustes analysis was used to produce the spatial configuration of the samples. The first principal axis explained 44.9% of the variation and was mainly based on textural attributes. The second principal axis accounted for 21.3% of the variation and was mainly related to odour and flavour. Samples obtained from groups EE and EC were more tender and juicy, whereas, IE animals produced a more cohesive meat. Groups IE and IC produced a more stringy meat, with a higher meaty odour and flavour. The rearing system affected texture more than odour and flavour, whereas sex had little effect on textural attributes compared with odour and flavour.     

Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef

We examined the influence of chitosan on lipid oxidation and color stability of ground beef stored in different modified atmosphere packaging (MAP) systems. Ground beef patties with chitosan (1%) or without chitosan (control) were packaged either in high-oxygen MAP (HIOX; 80% O₂ + 20% CO₂), carbon monoxide MAP (CO; 0.4% CO + 19.6% CO₂ + 80% N₂), vacuum (VP), or aerobic packaging (PVC) and stored at 1 °C. Chitosan increased (P < 0.05) redness of patties stored in PVC and CO, whereas it had no effect (P > 0.05) in HIOX. Chitosan patties demonstrated lower (P < 0.05) lipid oxidation than controls in all packaging. Control patties in PVC and HIOX exhibited greater (P < 0.05) lipid oxidation than those in VP and CO, whereas chitosan patties in different packaging systems were not different (P > 0.05) from each other. Our findings suggested that antioxidant effects of chitosan on ground beef are packaging-specific.     

Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage

The effect of dried spices and the ethanol extract of those spices was studied on the stability of fresh chicken minced meat, and fresh and cooked pork patties pretreated with NaCl during refrigerated and frozen storage. The antioxidant activities of the spices were measured by thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) in meat samples. The lipid oxidation was effectively inhibited in the chicken meat treated with several dry spices diminishing the TBARS to a range of 32% and 83% of those found in the control samples in frozen stored meat for 6 months. Marjoram, wild marjoram and caraway were the most effective dry spices. Ethanolic extracts of the same spices were more potent as antioxidants by lowering the concentration of the TBARS to a range of 20–27% of those found in the control samples. Addition of sodium salt to the minced pork resulted very high concentrations of the oxidation products originated from the polyunsaturated fatty acids. The treatment with ethanolic extract of spices (sage, basil, thyme and ginger) significantly inhibited the lipid peroxidation in refrigerated and chilled pork patties pretreated with NaCl by reducing both POV and TBARS. Heat treatment with microwaves produced significantly elevated levels of both lipid peroxides and TBARS, but the amount of these oxidation products was less than 10% in spice‐treated salted meat samples compared to that in untreated ones. Lipid peroxidation also grew continuously during the storage period at −18°C in raw and cooked samples. Ethanolic extracts of spices had a very strong antioxidative effect inhibiting lipid peroxidation in heat‐treated meat products during frozen storage. The highest antioxidant activity was observed in the case of ginger. High correlation coefficients were found between TBARS and POV both in raw and cooked pork patties (0.86, 0.91, respectively) during frozen storage. It is supposed that these compounds originated from the polyunsaturated fatty acids during oxidation processes but at different stages. Utilization of spices, spice mixtures or spice extracts in semi‐prepared meat products intended to be frozen for up to 6 months or more before consumption is proved to be advantageous in regard of shelf life of the food, as well as of human health, because of the beneficial effect of spices in inhibition of lipid peroxidation during heat treatment and chilling storage. © 1999 Society of Chemical Industry     

Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef

We examined the influence of chitosan on lipid oxidation and color stability of ground beef stored in different modified atmosphere packaging (MAP) systems. Ground beef patties with chitosan (1%) or without chitosan (control) were packaged either in high-oxygen MAP (HIOX; 80% O₂ + 20% CO₂), carbon monoxide MAP (CO; 0.4% CO + 19.6% CO₂ + 80% N₂), vacuum (VP), or aerobic packaging (PVC) and stored at 1 °C. Chitosan increased (P < 0.05) redness of patties stored in PVC and CO, whereas it had no effect (P > 0.05) in HIOX. Chitosan patties demonstrated lower (P < 0.05) lipid oxidation than controls in all packaging. Control patties in PVC and HIOX exhibited greater (P < 0.05) lipid oxidation than those in VP and CO, whereas chitosan patties in different packaging systems were not different (P > 0.05) from each other. Our findings suggested that antioxidant effects of chitosan on ground beef are packaging-specific.     

The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation

The efficacy of varying concentration of mustard leaf kimchi ethanolic extracts (MK) in retarding oxidative rancidity was tested with raw ground pork. Freshly ground pork meat was assigned to one of the following five treatments: control (no antioxidants); AC-0.02 (0.02% ascorbic acid); MK-0.05, 0.1, and 0.2 (0.05%, 0.1% and 0.2% MK, respectively). The pH of the samples decreased and the TBARS values and free fatty acids (%) increased considerably (P < 0.05) during storage. The total bacterial count was lower in MK-0.1 and MK-0.2 than the control during storage. The internal L∗ value and a∗ value decreased (P < 0.05) with the addition of MK. The internal b∗ value of MK treatments were higher (P < 0.05) than that for the control and increased incrementally with MK concentration. The TBARS values and free fatty acids (%) of MK-0.02 was lowest among the treatments. The peroxide value of the control increased until 7 days and reached the maximum value at a certain storage time and decreased thereafter. In the other treatments it increased. All treatments had lower concentration of conjugated dienes (P < 0.05) compared to the control sample, after the first day. Mustard leaf kimchi ethanolic extracts exhibited a protective effect against lipid oxidation in raw ground pork.     

The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage

The antioxidative effect of dietary supplementation with oregano essential oil on susceptibility of raw and cooked breast and thigh muscle meat of chickens to lipid oxidation during refrigerated storage for 9 days was investigated. Day-old chickens (n=80) were randomly divided into four groups and fed a basal diet containing 30 mg α-tocopheryl acetate kg(-1) feed as control, or basal diet plus 200 mg α-tocopheryl acetate kg(-1) feed, or basal diet plus 50 or 100 mg oregano essential oil kg(-1) for 38 days prior to slaughter. Lipid oxidation was assessed by monitoring malondialdehyde (MDA) formation in raw and cooked meat during 0, 3, 6 and 9 days of refrigerated storage, using the thiobarbituric acid (TBA) assay and third-order derivative spectrophotometry. Results showed that dietary oregano essential oil supplementation exerted antioxidative effects, the supplementation being most effective in retarding lipid oxidation in stored raw and cooked meat at the 100 mg oregano essential oil kg(-1) feed. However, dietary α-tocopheryl acetate supplementation at 200 mg kg(-1) feed displayed greater antioxidant activity than oregano treatments. Thigh muscle was more susceptible to oxidation compared to breast muscle in all treatments, although the former tissues contained α-tocopherol at markedly higher levels.     

Moringa oleiferia leaves extract: a natural antioxidant for retarding lipid peroxidation in cooked goat meat patties

The effective utilisation of Moringa oleiferia mature leaves (MOL) extract as an antioxidant in cooked goat meat patties during refrigerated storage was investigated, and its efficiency was evaluated against butylated hydroxytoluene (BHT). The extract exhibited high phenolic content (48.36 mg of gallic acid equivalent per g), flavonoid (31.42 mg g^?1 of sample) being the major component. Moringa oleiferia mature leaves extract showed excellent antioxidant activity as determined by radical‐scavenging activity of 1, 1‐diphenyl 2 picrylhydrazyl (DPPH). The IC₅₀ value of MOL extract for 2, 2‐diphenyl‐1‐picrylhydrazyl radical scavenging was 18.54 μg mL^?1. Total phenolic content (as gallic acid equivalent) significantly (P < 0.05) increased from 285.56 in control to 379.45 in patties with MOL extract. MOL extract (0.1%) when added to meat was found to retard lipid peroxidation of cooked goat meat patties as measured by TBARS number during refrigerated storage. The increase in TBARS number in MOL extract–treated samples was very slow and remained lowest (0.53 mg malonaldehyde per kg sample) up to 15 days. The antioxidant activity of MOL extract was found to be comparable to BHT. Addition of MOL extract did not affect any of the sensory attributes of patties. The MOL extract at a level of 100 mg/100 g meat was sufficient to protect goat meat patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.     

Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color,pH, and cooking loss

Effects of encapsulated sodium tripolyphosphate (STP), sodium hexametaphosphate (HMP) and sodium pyrophosphate (SPP) on lipid oxidation in uncooked (0, 2, 24 h) and cooked (0, 1, 7 d) ground chicken and beef during storage were determined. Ten phosphate treatments included a control (no phosphate), three unencapsulated (u) at 0.5% and three encapsulated (e) phosphates (0.5%) each at a low (e-low) and high (e-high) coating level. Two heating rates (slow, fast) were investigated. Cooking loss (CL), pH, color, orthophosphate (OP), TBARS and lipid hydroperoxides (LPO) were determined. A fast heating and uSTP resulted in lower CL (p < 0.05). Orthophosphate increased with phosphate incorporation, slow heating and storage (p < 0.05). Encapsulated phosphates and increased coating level reduced OP (p < 0.05). Unencapsulated STP increased CIE a* and pH, whereas uSPP decreased CIE a* and pH (p < 0.05). Encapsulated phosphates and the greater coating level had no effect on the pH in cooked samples. Not increased coating level but encapsulated phosphates decreased lipid oxidation in cooked samples (p < 0.05).     

The effects of brined onion extracts on lipid oxidation and sensory quality in refrigerated cooked turkey breast rolls during storage

The effects of brined onion extracts on selected aspects of quality in cooked encased turkey breast rolls were evaluated during refrigerated storage over 7 days. Using the thiobarbituric acid (TBA) assay, a 50% strength juice gave a significant reduction (P < 0.0001) in lipid oxidation in both 100 g and 1 kg rolls relative to controls. Quercetin, the main onion juice antioxidant, was reduced by 65% in freshly cooked 1 kg rolls compared with raw rolls but changed little thereafter in storage. Cook yields were significantly higher for rolls containing added onion extracts than for controls (P < 0.05) but no colour differences were detected using Hunter Lab values (P ? 0.05). A 30-member untrained sensory panel expressed no preference for freshly opened 4 day-stored control or onion extract-supplemented rolls packed in plastic casings but there was a significant preference (P < 0.05) for the onion extract product when 4 mm thick meat slices were stored in air for an additional 24 h.     

Inhibition of protein and lipid oxidation by rapeseed, camelina and soy meal in cooked pork meat patties

In this study protein-containing by-products of deoiling processes rich in phenolics were applied to meat to be used as potential food ingredients in developing meat products with antioxidant effect. The effect of rapeseed meal (Brassica rapa L.), camelina meal (Camelina sativa), soy meal and soy flour (from soybean, Glycene max L.), in inhibiting oxidation of lipids and proteins was tested in cooked pork meat patties. A commercial CO₂ extract from rosemary (Rosmarinus officinalis) was used as a reference material alone and in combination with the other plant materials. The cooked pork meat with added plant materials was oxidized for 10 days at 5 °C under light. The oxidation was followed by measuring the formation of hexanal, pentanal and propanal by headspace gas chromatography and the formation of protein carbonyls by converting them to 2,4-dinitrophenylhydrazones (DNPH). Rapeseed meal (0.5 and 0.7 g/100 g meat) and camelina meal (0.7 g/100 g meat) as such and their combination (addition of 0.5 g/100 g) with rosemary extract (0.04 g/100 g) were effective antioxidants toward both protein and lipid oxidation while soy meal and flour were effective only in combination with rosemary extract.     

Electron beam irradiated almond skin powder inhibition of lipid oxidation in cooked salted ground chicken breast

Antioxidant ability of electron beam irradiated almond skin powder (ASP) in cooked refrigerated ground chicken breasts (GCB) was investigated. Phenolic compound identification, total phenols and metal binding ability was determined. GCB were treated with irradiated ASP at 10, 20 and 30 kGy and tested against a positive (with TBHQ) and negative control (GCB without ASP or TBHQ) for colour, conjugated dienes (CD), TBARS and hexanal content during one week of refrigerated storage. Irradiation had no effect on total phenols, but resulted in greater metal chelation. Addition of ASP decreased hunter L* value in GCB. The 10 kGy ASP decreased lipid oxidation to the greatest extent (35.5–52.3%, 44.0–84.0%, and 74.9–87.4% decreases in CD, TBARS and hexanal formation, respectively) as compared to the negative control over one week of refrigerated storage. In general, cooked refrigerated GCB with ASP had lower oxidation products as compared to the negative control.     

Early post-mortem sarcoplasmic proteome of porcine muscle related to lipid oxidation in aged and cooked meat

In order to identify specific markers of lipid oxidation generated in meat during refrigerated storage and cooking an analysis was conducted to investigate the relationships between the early post-mortem sarcoplasmic proteome, which contains the majority of enzymes involved in the oxidative process, and the level of lipid oxidation. This study was performed in Longissimus lumborum pig muscle. Proteome was analysed by 2-D electrophoresis in combination with liquid chromatography–tandem mass spectrometry (LC–MS/MS) and lipid oxidation was estimated by the TBA reactive substances (TBA-RS) measurement. Many markers of lipid oxidation were identified, but no single marker covered the oxidative process in its entirety. The role of five protein groups (albumin, redoxins, annexins, lipid transporters and enzymes of aerobic respiration), from which a link with lipid oxidation can be established, is discussed. This study, which completes a precedent work focused on protein oxidation, clearly demonstrates that a combination of several markers is needed to assess the sensitivity of meat to oxidation during both ageing and cooking.     

Sensory characteristics of meat cooked for prolonged times at low temperature

The present study evaluated the sensory characteristics of low temperature long time (LTLT) treated Semitendinosus from pork and beef and Pectoralis profundus from chicken. Semitendinosus and Pectoralis profundus muscles were heat treated at 53°C and 58°C for T_c + 6 h, T_c + 17 h, and T_c + 30 h (only Semitendinosus from pork and beef). T_c was the time for the samples to equalize with the temperature in the water bath. Tenderness increased with increasing heating temperature and time in pork and beef, but not in chicken. Juiciness decreased with increasing heating temperature and time in all species, and cooking loss increased with increasing temperature. A done appearance was developed with increasing heating time at 58 °C in pork and beef, while in chicken the done appearance was only affected by temperature. Flavor attributes were less affected by the LTLT treatment for all species.     

The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties

It is proposed that conjugated linoleic acid (CLA) would depress the lipid oxidation caused by irradiation of cooked, aerobically stored ground beef patties. The free fatty acid (FFA–CLA) and triacylglycerol (TAG–CLA) preparations of CLA were added at 0%, 1%, 2%, or 4% during the grinding process. Patties were irradiated at 1.5–2.0 kGy and frozen at −20 °C. Subsequently, the patties were tempered to 4 °C, cooked to 70 °C and held at 4 °C for 7 d. Enrichment of ground beef with CLA increased the cis-9,trans-11 and CLA trans-10,cis-12 CLA isomers in ground beef patties, even after cooking. Weight loss (P = 0.03) and percentage fat (P = 0.05) were higher in irradiated beef patties than in control patties. Irradiation decreased the concentration of α-linolenic acid (18:3n − 3) in the ground beef by over 60% (P = 0.07), whereas thiobarbituric acid reactive substances (TBARS) values were higher (P = 0.004) in irradiated beef patties than in control patties. The 1% concentration of added TAG–CLA reduced TBARS in irradiated ground beef patties, whereas 2% and 4% FFA–CLA depressed TBARS (CLA type × percentage interaction P = 0.04). Irradiation increased the cardboard and painty aromatic attributes (P  0.05), and FFA–CLA preparation increased the painty aromatic attribute and afterburn aftertaste, but these effects were not observed with the TAG–CLA preparation (CLA type × treatment interaction P < 0.04). Adding 1% TAG–CLA to ground beef during grinding can reduce lipid oxidation in irradiated, cooked ground beef patties without the negative aftertastes associated with the FFA–CLA preparation.