Synergistic effect of tannic acid and modified atmospheric packaging on the prevention of lipid oxidation and quality losses of refrigerated striped catfish slices

Chemical, microbiological and sensorial changes of striped catfish (Pangasius hypophthalmus) slices treated without and with tannic acid (100 and 200 mg/kg) were determined during 15 days of storage at 4 °C in air and under modified atmospheric packaging (MAP, 60% N₂/35% CO₂/5% O₂). The slices consisted of 9.2 g lipid/100 g and the lipid contained 64.55% unsaturated fatty acids and 33.87% saturated fatty acids. During the storage, the sample treated with 200 mg/kg tannic acid and stored under MAP (M₂) had the lowest peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) with the coincidental lowest non-haem iron content, indicating the retarded lipid oxidation. Fourier transform infrared (FTIR) spectra indicated the formation of primary oxidation products and free fatty acids in M₂ sample after 15 days. Conversely, these compounds were found at lower contents in the control samples kept in air without tannic acid treatment (A₀), suggesting that the deterioration was more advanced. Myosin heavy chain of A₀ was degraded by 17.85% after 15 days of storage, whereas no change was noticeable in M_2, compared with the fresh sample (F). Based on microbiological acceptability limit (10⁷ cfu/g), the shelf-life of A₀ and M₂ was estimated to be 3 and 15 days, respectively. M₂ had the acceptable scores for all sensory attributes up to 15 days, while A₀ was acceptable when stored for 9 days. Therefore, tannic acid exhibited a synergistic effect with MAP on retarding lipid oxidation and microbial growth, thereby increasing the shelf-life of striped catfish slices during refrigerated storage.     

Retardation of haemoglobin-mediated lipid oxidation of Asian sea bass muscle by tannic acid during iced storage

Lipid oxidation mediated by haemoglobin from tilapia was monitored in washed Asian sea bass mince with and without added tannic acid (200 and 400 ppm) during 10 days of iced storage. Control samples (without tannic acid) had the highest peroxide value (PV) within the first 2 days and possessed the greater amount of thiobarbituric acid-reactive substances (TBARS) throughout the storage of 10 days (p < 0.05). With addition of tannic acid, the lipid oxidation of washed Asian sea bass mince was retarded, especially when the higher level (400 ppm) was used, as evidenced by lowered PV and TBARS. The retarded formation of volatile lipid oxidation products in the samples with added 400 ppm tannic acid was found. Sensory analysis revealed that samples with added 400 ppm tannic acid possessed lower fishy odour score, compared with the control sample and that with added 200 ppm tannic acid (p < 0.05).     

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.     

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.     

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.     

Inhibition of lipid oxidation in anchovy oil (Engraulis encrasicholus) enriched emulsions during refrigerated storage

The aim of this study was to produce a functional emulsion product enriched with anchovy (Engraulis encrasicholus) oil. Tomato and garlic extracts were added to perform oxidative stability. Tomato and garlic extracts were added to avoid oxidative degradation in such a product. The plant extracts delayed the formation of primary and secondary oxidation products. The value of conjugated diens (3.07 ± 0.15) was markedly low in the emulsions containing garlic extract at the end of the storage period. The p–Av values of the emulsions treated with the extracts were significantly (P < 0.01) lower than untreated samples. TBARS formation increased slightly, therewithal statistical difference was not observed in the samples treated with garlic extract during the storage. Strong odour and flavour of the garlic suppressed the odour of fish oil. The panellists preferred the flavour, odour and aroma characteristics of the samples treated with the extracts.     

Vacuum-packed ripened sausages: Evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties

An experimental investigation was carried out with the aim to understand the oxidative and hydrolytic phenomena involving the lipid fraction of vacuum-packed sausages during long-term storage (5 months) and to verify their influence on the sensory characteristics. The data obtained pointed out that the oxidation was more pronounced in the initial stages of storage than in the further period, while the hydrolysis of lipid fraction significantly advanced during the whole storage time, supported by the high moisture level of the product. Both these phenomena resulted to be correlated with the sensory decay of the product. In particular, in the first stage of vacuum storage overall acceptability was found to be negatively correlated (p < 0.05) with rancid taste, acid value, and oxidized triacylglycerols. In the further stage the oxidative processes slowed down and affected in a lesser extent the sensory properties, which were more distinctly characterized by the onset of pungent perception attributed to compounds arising from multiple origins such as carbohydrate fermentation. This investigation confirmed the unreliability of thiobarbituric acid reactive substances test and the usefulness of high performance size exclusion chromatography analysis of the polar compounds of the lipid fraction to correctly determine the levels of the oxidative and hydrolytic degradation of the lipid fraction of vacuum-packed ripened sausages during long-term storage.     

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.     

Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage

This experiment was conducted to assess the antioxidant efficacy of black currant (Ribes nigrum L.) extract (BCE) in raw pork patties during chilled storage. The extracting conditions of frozen BCE including ethanol concentrations (0-100%) and extracting times (0.25-12h) were studied. BCE extracted with 40% ethanol for 2h had the highest anthocyanin content, the strongest radical scavenging activities as well as the second strongest reducing power. BCE was condensed and added to pork patties at 5, 10 or 20 g/kg. Compared with the control, BCE treatments significantly decreased the thiobarbituric acid-reactive substance values and carbonyls formation and reduced the sulfhydryl loss of pork patties in a dose-dependent manner (P<0.05), which showed that the BCE significantly inhibited lipid and protein oxidation. The BCE-treated patties showed significantly higher redness (P<0.05) than the control. The findings demonstrated strong potential for BCE as a natural antioxidant in meat and meat products.     

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.     

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.     

Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince

Antioxidative activities of different phenolic compounds (catechin, caffeic acid, ferulic acid and tannic acid) at various levels were determined by different assays. Among all the phenolic compounds tested, tannic acid exhibited the highest 2,2-diphenyl-1-picryl hydrazyl (DPPH) and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities and ferric reducing antioxidant power (FRAP). Nevertheless, catechin showed the highest metal chelating activity (P < 0.05), whereas caffeic acid had the highest lipoxygenase (LOX) inhibitory activity (P < 0.05). The impact of different phenolic compounds at a level of 100 mg/l on lipid oxidation of menhaden oil-in-water emulsion and mackerel mince was investigated. Tannic acid showed the highest efficacy in retardation of lipid oxidation for both model systems as evidenced by the lower peroxide value (PV), conjugated diene (CD) and thiobarbituric acid-reactive substances (TBARS) values. This was also related with the lower non-heme iron content in tannic acid treated samples. Tannic acid was therefore considered as the most potential natural antioxidant for controlling oxidation of fish oil-in-water emulsion and fish mince, whereas ferulic acid seemed to possess the lowest preventive effect on lipid oxidation.     

Use of a fluorescence front face technique for measurement of lipid oxidation during refrigerated storage of chicken meat

Lipid oxidation in chicken breast was measured during refrigerated storage in air by front face fluorescence and by thiobarbituric acid techniques. Three chicken genotypes were compared: Standard (fast-growing line), Certified (medium-growing line) and Label (slow-growing line). Lipid oxidation was stable during the first 3 days of storage and then increased in the certified and label animal groups. Standard animals were very stable towards lipid oxidation. This study showed a good correlation between fluorescence intensity and thiobarbituric acid reactive substances measurements. Front face fluorescence technique can be used as a valuable index of lipid oxidation in chicken meat.     

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.     

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

Bologna type sausages were prepared from oxidatively stressed pork (UV-irradiation, 48 h, 5 °C) using a traditional recipe (control) or the same recipe but added green tea extract (500 ppm total phenolic compounds) or rosemary extract (400 ppm total phenolic compounds). Green tea and rosemary extracts protected against formation of TBARS and protein carbonyls. On the contrary, increased thiol loss and a distinct loss of myosin heavy chain and actin due to polymerization by reducible bonds as determined by SDS-page were found by addition of green tea extract. The enhanced protein polymerization was ascribed to the reaction between quinone compounds from the plant extracts and protein thiol groups to yield phenol-mediated protein polymerization. Analysis by ESR spectroscopy revealed increased radical intensities in sausages added plant extracts, which was ascribed to originate from protein-bound phenoxyl radicals, which may protect against other oxidatively induced protein modifications.     

Effect of antioxidant on the fatty acid composition and lipid oxidation of intramuscular lipid in pressurized pork

To investigate the effect of antioxidants on lipid oxidation and fatty acid composition in pressurized pork, minced pork with or without 1% Na(2)EDTA was pressurized at 500MPa before 7days storage at 4°C. TBARS value, lipid content and fatty acid composition in untreated and high-pressure (HP) treated samples were analyzed. HP treatment induced marked increases in TBARS values and lipolysis of partial phospholipids causing an increase of free fatty acid content. Preferential hydrolysis for polyunsaturated fatty acids (PUFA) in phospholipids resulted in the percentage of PUFA in phospholipids decreasing markedly and thereby that in free fatty acids increasing significantly. Addition of 1% Na(2)EDTA to minced pork before HP significantly decreased the TBARS values in pressurized samples, but did not inhibit the lipolysis of phospholipids, causing the fatty acid composition of phospholipids and free fatty acids to change similarly to those samples without Na(2)EDTA.     

Retardation of myoglobin and haemoglobin-mediated lipid oxidation in washed bighead carp by phenolic compounds

Antioxidative activities of phenolic compounds (caffeic acid, gallic acid and tannic acid; 200 ppm) in washed mince (pH 6), with added myoglobin (Mb) and haemoglobin (Hb), from bighead carp (Hypophthalmichthys nobilis), during 9 days of iced storage, were studied. Tannic acid exhibited the preventive effect on discolouration of washed mince containing Mb or Hb during storage (P < 0.05). High peroxide value (PV) was found and large amount of, thiobarbituric acid-reactive substances (TBARS) and hexanal were formed in washed mince containing haem proteins, especially Hb. As determined by apo Streptococcal haem-associated protein, Hb had the lower haem affinity than Mb. Phenolic compounds, especially caffeic acid and gallic acid, could lower lipid oxidation induced by Mb or Hb throughout storage (P < 0.05). Prevention of haem release, as well as inhibition of lipid oxidation induced by haem proteins with selected phenolic compounds, should be an alternative means in lowering discolouration and lipid oxidation in fish muscle.     

葡萄籽提取物对火腿发酵成熟过程脂质氧化的影响

脂质分解氧化是干腌火腿工艺过程中一个主要的生化反应过程,对干腌火腿风味形成具有十分重要的作用,但脂质过度氧化对火腿品质安全也会产生重大影响。本文采用天然抗氧化剂-葡萄籽提取物对传统发酵工艺火腿进行抗氧化处理,研究其对火腿脂质的抗氧化效果。结果显示:抗氧化处理组在发酵成熟时期能有效抑制火腿脂质氧化。成熟结束时,经葡萄籽提取物（GSE）抗氧化处理的火腿半膜肌过氧化值（POV）、TBA值、羰基值和双烯值分别比对照组降低了57%、48%、29%、18%;表层脂肪降低了60%、24%、42%、36%;而经葡萄籽提取物和猪油联合处理的火腿（GSE+Lard）半膜肌各氧化指标分别比对照组降低了20%、8%、14%、6%;表层脂肪降低了27%、5%、25%、24%。GSE处理组抗氧化效果优于GSE+Lard处理组。