Grape seed extract inhibits lipid oxidation in muscle from different species during refrigerated and frozen storage and oxidation catalyzed by peroxynitrite and iron/ascorbate in a pyrogallol red model system

The antioxidant effect of grape seed extract (GSE) was determined by assessing the bleaching of pyrogallol red (PGR) by peroxynitrite or iron/ascorbate, and the formation of lipid hydroperoxides (LOOH) and thiobarbituric acid substances (TBARS) in raw or cooked ground muscle during refrigerated or frozen storage. In PGR models, GSE was more effective than gallic acid in inhibiting oxidation. The formation of LOOH and TBARS was inhibited by GSE (0.1% and 1.0%) compared to untreated controls and samples treated with sodium tripolyphosphate. Diethylenetriaminepentaacetic acid (DTPA), alone or in combination with GSE, had no effect on LOOH or TBARS, which provides clues about the possible mechanism of action of GSE. These results show that GSE at concentrations as low as 0.1% is a very effective inhibitor of primary and secondary oxidation products in various muscle systems and has potential as a natural antioxidant in raw and cooked meat systems.     

盐水鸭加工过程中滋味成分变化研究

该文采用高效液相色谱和氨基酸自动分析仪研究了盐水鸭加工过程中的滋味成分变化。盐水鸭加工过程中大部分小肽含量具有减少的趋势。在煮制前的加工中,游离氨基酸含量增加而风味核苷酸含量减少,煮制过程中两者的含量均显著减少。干腌后鸭肉含盐量最高,但经其后工序加工后含量降为适宜食用的3%左右。重要的滋味成分盐水鸭含量均高于对照鸭肉。风味核苷酸和鲜味氨基酸对盐水鸭的滋味具有重要贡献。盐水鸭加工过程中复卤工艺对鸭肉滋味成分作用显著,是构成盐水鸭美味的原因之一。     

The effect of quinoa germ on the quality properties of fresh whey-less cheese made by ginger (Zingiber officinale) extract as a coagulant

The effect of ginger extract (GE), as a milk coagulant, was investigated on the physicochemical, proteolysis, textural profiles and sensory properties of whey-less cheese containing quinoa germ powder (QGP; 0, 3, 6 and 9%) during storage. The results showed that with increasing QGP, the dry matter, fat, soluble nitrogen at pH 4.6 and free tryptophan and tryptophan amino acids increased and protein content decreased. Consequently, it is suggested that using 6% quinoa germ in the production of whey-less cheese made by GE as a coagulant can give the most desired product with no adverse effects on the quality and sensory properties.     

Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork

The effect of supplementation of pig diets with grape seed extract (GSE) (100, 300, 700 mg/kg feed) and bearberry (BB) (100, 300, 700 mg/kg feed) for 56 days pre-slaughter, on the oxidative stability and quality of raw and cooked M. longissimus dorsi (LD) was examined. Susceptibility of porcine liver, kidney and heart tissue homogenates to iron-induced (1 mM FeSO₄) lipid oxidation was also investigated. In raw LD steaks, stored in modified atmosphere packs (75% O₂:25% CO₂) (MAP) for up to 16 days at 4 °C, surface lightness (CIE ‘L’ value), redness (CIE ‘a’ value), lipid stability (TBARS, mg MDA (malondialdehyde)/kg muscle) and pH were not significantly affected by supplemental GSE or BB. Similarly, the oxidative stability and sensory properties of cooked LD steaks, stored in MAP (70% N₂:30% CO₂), for up to 28 days at 4 °C, were not enhanced by dietary GSE or BB. Iron-induced lipid oxidation increased in liver, kidney and heart tissue homogenates over the 24 h storage period and susceptibility to oxidation followed the order: liver > heart > kidney. Dietary GSE or BB did not significantly reduce lipid oxidation in tissue homogenates. Potential reasons for the lack of efficacy of supplemental GSE and BB on pork quality were explored.     

Partial replacement of sodium chloride with potassium chloride in marinated rabbit meat

This study was aimed at evaluating the consequences of sodium chloride reduction by potassium chloride up to 50% on technological, sensorial and microbiological traits of marinated rabbit meat. In total, 226 rabbit loin meat samples were obtained and subjected to vacuum tumbling using solutions with different NaCl/KCl ratios. Replacing of sodium chloride up to 30% by potassium chloride did not change microbiological traits (total aerobic mesophilic and lactic acid bacteria maximum cell loads), sensorial acceptability (perceived saltiness and overall liking) and technological traits (pH, colour, texture, cooking loss and yield). Otherwise, reduction in sodium chloride to 50% significantly decreased perceived saltiness (4.15 vs. 4.73; P < 0.05) and reduced microbial shelf life by 1 day when compared to control, even if there was still no effect on technological traits. In conclusion, it is feasible imparting an added value for processed rabbit meat products by reduction in sodium content that could increase market interest.     

Antioxidant activity of ginger extract in sunflower oil

The antioxidant activity of dichloromethane extract from ginger was evaluated during 6 months of storage of refined sunflower oil at 25 and 45 °C. Free fatty acid (FFA) content, peroxide value (POV) and iodine value (IV) were used as criteria to assess ginger extract as an antioxidant. After 6 months of storage at 45 °C, sunflower oil containing 1600 and 2400 ppm ginger extract showed lower FFA contents (0.083 and 0.080%) and POVs (24.5 and 24.0 meq kg^?1) than the control sample (FFA contents 0.380%, POV 198.0 meq kg^?1). Sunflower oil containing 200 ppm butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) showed FFA contents of 0.089 and 0.072% and POVs of 26.5 and 24.7 meq kg^?1 respectively after 6 months of storage at 45 °C. Similarly, after 6 months of storage at 45 °C, IVs of sunflower oil containing 1600 and 2400 ppm ginger extract were 80 and 92 respectively, higher than that of the control sample (53). However, IVs of sunflower oil treated with 200 ppm BHA and BHT were 94 and 96 respectively after 6 months of storage at 45 °C. These results illustrate that ginger extract at various concentrations exhibited very strong antioxidant activity, almost equal to that of synthetic antioxidants (BHA and BHT). Ginger extract also showed good thermal stability and exhibited 85.2% inhibition of peroxidation of linoleic acid when heated at 185 °C for 120 min. Therefore the use of ginger extract in foods is recommended as a natural antioxidant to suppress lipid oxidation. © 2003 Society of Chemical Industry     

The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems

The effect of lutein (100, 200, 300 μg/ml), sesamol (500, 1000, 2000 μg/ml), ellagic acid (300, 600, 900 μg/ml) and olive leaf extract (100, 200, 300 μg/ml) on oxymyoglobin oxidation and lipid oxidation in bovine and porcine muscle model systems (25% M. longissimus thoracis et lumborum homogenates) was examined. Radical scavenging activity, using the DPPH assay, and iron-chelating activities of lutein, sesamol, ellagic acid and olive leaf extract were assessed at concentrations ranging from 200 to 1000 ppm. The radical scavenging activity was of the order: ellagic acid > sesamol > olive leaf extract > lutein. None of the natural antioxidants examined exhibited iron chelating activity. Following induced lipid oxidation (FeCl₃/sodium ascorbate addition), lipid oxidation and oxymyoglobin oxidation were measured after 24 h at 4 °C. In bovine and porcine muscle model systems, lipid oxidation decreased (P < 0.001) following addition of each of the natural antioxidants relative to the control and antioxidant potency followed the order: sesamol > ellagic acid > olive leaf extract > lutein. Ellagic acid and olive leaf extract decreased oxymyoglobin oxidation (P < 0.001) while sesamol increased oxymyoglobin oxidation in both systems. The natural antioxidants examined may have applications in the development of nutritional enhanced meat products with enhanced shelf-life characteristics.     

Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life

The effect of the antioxidant activity of rosemary extract on marinated deep-water pink shrimp (Parapenaeus longirostris Lucas, 1846) stored at 1 °C was investigated. Chemical, physical, instrumental, microbiological and sensory analyses were performed to investigate the quality changes and to determine the shelf-life of marinated shrimps. Chemical composition of the shrimp was determined and no significant difference (P > 0.05) was found between the control group (without rosemary extract) and the experimental group (with rosemary extract). Both groups contained 2% citric acid. There was no significant difference (P > 0.05) between the sensory analysis of control and experimental groups on storage days 0, 15, 30, 45 and 60 while rancidity was noted by the panelists in the control group on day 75. The TBA value of the control group reached the consumption limit on day 75 but it was still ‘very good’ for the experimental group. Although the bacterial load of both groups were lower than the consumption limits on storage day 75, TBA value limited the shelf-life of the control group but the experimental group was still of good quality for consumption after 75 days.     

The capability of rosemary extract in preventing oxidation of fish lipid

The effects of rosemary extract at different levels (%1, R1, and %2, R2) on the quality of vacuum‐packed sardine in terms of sensory, biochemical (thiobarbituric acid, total volatile basic nitrogen, peroxide value and free fatty acids) and microbiological analyses (total viable counts) were investigated. Fish were filleted and divided into three groups. First group was used as the control (C) without rosemary extract, second group was treated with 1% rosemary extracts (10 g L^?1) for 2 min (R1), and the third was treated with 2% rosemary extracts (20 g L^?1) for 2 min (R2). Thirty fillets per litre were used. After that, all groups were vacuum‐packed in polyethylene bags. The samples were stored in the refrigerator condition (4 ± 1 °C) over the storage period of 20 days. The results showed that the use of rosemary extract improved the sensory quality of both raw and cooked sardine, most preferably sardine treated with 1% of rosemary. Biochemical analysis showed that the use of 2% of rosemary extract were found to be most effective (P < 0.05) in controlling the rate of lipid oxidation.     

An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef

The effect of supplementation of beef cattle diets with tea catechins (TC) (1000mg/animal/day) and rosemary extract (RE) (1000mg/animal/day), for 103 days preceding slaughter, on the oxidative stability of M. longissimus dorsi (LD) steaks was evaluated. Dietary supplementation with TC and RE did not increase plasma total antioxidant status (TAS), LD α-tocopherol concentrations or pH. In LD steaks stored aerobically or in modified atmosphere packs (80% O(2):20% CO(2)) (MAP) for up to 8 days at 4°C, surface redness (CIE 'a' redness value) and lipid stability (TBARS, mg MDA (malondialdehyde)/kg muscle) were not significantly improved as a result of supplementation with TC and RE. Similarly no improvement in the sensory properties and lipid stability of cooked LD slices, stored aerobically or in 30% CO(2):70% N(2) for up to 11 days at 4°C, was observed. An in vitro fermentation study demonstrated that TC and RE were not fermented to any great extent under simulated rumen conditions. Direct addition of TC (1000ppm) and RE (1000ppm) significantly (P<0.05) improved the colour and lipid stability in LD patties stored in 80% O(2):20% CO(2) for up to 8 days at 4°C, thus, demonstrating the antioxidant potential of TC and RE supplements employed in the present study.     

Strategies to eliminate atypical aromas and flavors in sow loins-part II: consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonate

An identified challenge in using sow loins as a raw material for value added enhanced whole muscle products is to eliminate or minimize objectionable atypical aromas and flavors (“sow taint,” ST) that may occur in some sow carcasses. The objective of this study was to determine consumer acceptance of sow loins exhibiting atypical aromas and flavors marinated with a solution of salt, sodium tripolyphosphate and sodium bicarbonate. Sow loins (N=34) with atypical aromas and flavors and commodity loins (N=6) were fabricated into anterior and posterior loin sections and marinated with one of four ST marinade treatment combinations (15% pump, 0.5% PO₄, 0.70 M NaHCO₃; 15% pump, 0.25% PO₄, 0.70 M NaHCO₃; 15% pump, 0.25% PO₄, 0.35 M NaHCO₃; and 15% pump, 0.25% PO₄, 0.35 M NaHCO₃), or a control marinade (0.25% sodium tripolyphosphate, 15% injection level) and evaluated by a consumer sensory panel. Sensory ratings determined that ST loin chops injected with a 15% solution of sodium tripolyphosphate (0.50%) and sodium bicarbonate (0.35 M) were not different (P>0.05) than loin chops from marinated commodity control loin sections (N=12) for flavor, texture, juiciness, and overall acceptability. These results indicate that a solution containing sodium tripolyphosphate and sodium bicarbonate minimized the detection of atypical aromas and flavors in sow loins.     

The effect of ginger on diabetic nephropathy,plasma antioxidant capacity and lipid peroxidation in rats

Oxidative stress is a major factor in the pathogenesis of diabetic complications. We studied the effects of ginger powder on nephropathy induced by diabetes, and measured changes in plasma antioxidant capacity and lipid peroxidation.     

Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat

An antioxidant active packaging was prepared by coating a citrus extract, consisting of a mixture of carboxylic acids and flavanones, on polyethylene terephthalate trays. The effect of the packaging in reducing lipid oxidation in cooked turkey meat and on meat pH, colour characteristics and sensorial parameters was investigated. An untrained sensory panel evaluated the odour, taste, tenderness, juiciness and overall acceptability of the meat, using triangle, paired preference and quantitative response scale tests. A comparison between the antioxidant effects of the different components of the extract was also carried out. The packaging led to a significant reduction in lipid oxidation. After 2 days of refrigerated storage the sensory panel detected differences in odour and, after 4 days, rated the meat stored in the active packaging higher for tenderness and overall acceptability. Citric acid appeared to be the most important component of the extract with regard to its antioxidant potency.     

Mitochondrial markers for the detection of four duck species and the specific identification of Muscovy duck in meat mixtures using the polymerase chain reaction

A polymerase chain reaction (PCR) assay for the qualitative detection of four duck species in meat mixtures, and a second PCR assay for the specific identification of Muscovy duck, have been developed based on oligonucleotide primers targeting the 12S rRNA mitochondrial gene. The specificity of both assays was tested against a wide range of animal species. The technique was applied to raw and sterilized muscular binary mixtures, with a detection limit that ranged from 0.1% to 1.0% (w/w). The short length (less than 100 bp) of the DNA fragments amplified with these primer pairs was found to be essential for the successful amplification in samples with highly degraded DNA, and consequently, it could be very useful in inspection programmes to enforce labelling regulation of heat and pressure-processed products, for which other methods cannot be applied.     

Grape seed extract as antioxidant in cooked, cold stored turkey meat

Efficiency of four concentrations of grape seed extract (0.0, 0.4, 0.8, and 1.6 g/kg) in retarding oxidative rancidity was tested with cooked turkey breast meat. Development in lipid oxidation during 13 days of refrigerated storage was evaluated by means of thiobarbituric acid-reactive substances (TBARS) and volatile compound formation. Hexanal, pentanal, octanal, 2-octenal, 1-octen-3-ol, 2-octen-1-ol, and 1-penten-3-ol showed high correlations (r>0.95) with TBARS values and could, therefore, serve as markers for the oxidation process in the cooked turkey breast meat. Supplementation of grape seed extract prior to cooking significantly improved oxidative stability of minced turkey meat during heat treatment and storage. The ability of grape seed extract to prevent lipid oxidation was concentration-dependent. Vacuum-packaging considerably improved oxidative stability of meat regardless of the low concentration of grape seed extract used. It appears that grape seed extract could be very effective in inhibiting lipid oxidation of cooked turkey meat during chill-storage.     

The application of collagen preparations as carriers of rosemary extract in the production of processed meat

The application of collagen preparations as carriers of rosemary extract in the production of wiener-type and liver sausages has been evaluated. The rosemary extract was introduced into the meat products using one of two carriers (collagen hydrolyzate or collagen fibre preparation) or directly (i.e. using no carriers). The relationship between the methods of extract introduction and its antioxidative action was assessed on the basis of the lipid oxidation (i.e. determination of peroxide value and TBARS) during cold storage of sausages in air or in vacuum. The introduction of rosemary extract to the products via the collagen fibre preparation limited lipid oxidation greater than the direct addition of the antioxidant to both meat products, irrespective of storage. On the contrary, in the case of the application of collagen hydrolyzate as a carrier of extract, a masking effect was observed, diminishing the antioxidative impact on the tested products.     

Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): Effect on lipid and protein oxidation

The present work was undertaken to examine the utilisation of potato peel, a waste material, as a source of natural antioxidants for retarding lipid and protein oxidation in minced mackerel. Mackerel mince with two different concentrations (2.4 or 4.8 g/kg) of water or ethanol extracts of potato peel and a control with no added extracts were prepared. The samples were stored at 5 °C for 96 h and the sampling was done at time points 0, 24, 48 and 96 h. The ethanol extracts, which contained high amounts of phenolic compounds, was found to be very effective in retarding lipid and protein oxidation as it resulted in low levels of peroxide value, volatiles, carbonyl compounds and protected against the loss of α-tocopherol and tryptophan and tyrosine residues. Water extracts was less efficient especially at higher concentrations, which might be due to lower phenolic content or due to the pro-oxidative nature of some of the phenolic acids/co-extracted compounds.     

Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness

The objectives of this study, were to examine the relationship between duck meat tenderness, actomyosin dissociation and endogenous enzyme activities when heating the duck breast muscle, to the internal temperature of 30, 40, 50, 60, 70, 80, 90 °C. The shear force increased in the temperature range of 30–50 °C and 70–90 °C and decreased from 50 to 70 °C, which was negatively related with liberated actin (P < 0.05). The activity of cathepsin B and L was stable while heating the meat to a temperature below 50 °C, then it decreased rapidly with temperature increase. The calpain activity kept decreasing with the temperature increase. There was no significant change in the cathepsin D activity below 70 °C but it declined rapidly thereafter, and its activity was strongly correlated with actomyosin dissociation (P < 0.05). The results suggest that actomyosin dissociation and cathepsin D, could contribute to the tenderness of duck meat during the cooking process.