Antioxidant effect of spent, ground, and lyophilized brew from roasted coffee in frozen cooked pork patties

Abstract

The ability of light and dark roasted coffee (1 g/kg) in varying application forms (spent ground [SCG], whole ground [WGC], or lyophilized brew [LBC]) to inhibit lipid and protein oxidation in cooked pork patties stored at-18°C was monitored over 3 months. Malondialdehyde (MDA) for the negative control (NC) increased from 0.31 to 1.11 mg MDA/kg pork over 3 months, while pork with coffee or rosemary oleoresin had lower values at month 3 (0.054-0.40 mg MDA/kg pork). The NC had the highest values for hexanal, octanal, and nonanal (2.59, 0.10, and 0.13 mg/kg pork, respectively), while light and dark LBC in pork inhibited hexanal (0.37 and 0.39 mg/kg pork), octanal (0.017 and 0.021 mg/kg pork), and nonanal (0.036 and 0.048 mg/kg pork) to the same extent as rosemary oleoresin at month 3 (0.30, 0.015, 0.036 mg aldehyde/kg pork, respectively). Thiol content for all treatments remained relatively stable from month 0 to 3 (0.56-0.96 to 0.67-1.02), while metmyoglobin slightly increased (49-55% to 55-56%) over 3 months. The results suggest that adding coffee neither inhibited nor promoted protein oxidation in cooked pork patties but inhibited lipid oxidation resulting in comparable values to pork with added rosemary oleoresin.

Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat

“…Cooking significantly increased ( P < 0.05) the metmyoglobin level to around 50%. This observation agrees with the recent report by Jully et al . Moreover, the determined levels are comparable to those reported previously …”

“…reported that tea catechin addition decreased metmyoglobin production in minced beef meat over 7 days of storage. However, more recently, the results of Jully et al . suggest that adding coffee neither inhibited nor promoted protein oxidation in cooked pork patties.…”

“…). These values were lower than those found by Jully et al . in cooked pork meat (0.031–0.31 mg MDA kg −1 ) and by DeJong and Lanari in cooked pork and beef meat (∼0.1 mg MDA kg −1 ).…”

Antioxidant Activity of Spent Coffee Ground Extracts Toward Soybean Oil and Fish Oil

“…Other studies were conducted with raw and cooked meat, [11] frozen cooked pork patties, [12] salted mackerel, [13] and human cells. [12] There was also a contradictory report on the antioxidant activity of extracts from SCG. Haman et al [14] reported prooxidant activity of the spent coffee extract obtained by subcritical fluid extraction followed by purification with hexane.…”

The addition of hydrolyzed whey protein fractions to raw pork patties with subsequent chilled storage and its effect on oxidation and gel properties

“…During the processing and storage of meat products, many factors, such as exposure to light, oxidation, temperature, and enzyme interaction, inevitably can impact meat quality (Turgut, Işıkçı, & Soyer, 2017;Utrera, Morcuende, & Estévez, 2014). The most notable impacts are a reduction of waterholding capacity (WHC), tenderness, flavor, and nutrient availability (Wang & Xiong, 2008), which may lead to economic loss in the meat processing industry (Jully, Toto, & Were, 2015). Previous research has shown that oxidation can result in the generation of aldehydes, ketones, hydrocarbons, esters, and ethanol, as well as other harmful components.…”