Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage

Pogorzelska, Ewelina; Godziszewska, Jolanta; Brodowska, Marta; Wierzbicka, Agnieszka

doi:10.1016/j.meatsci.2017.09.002

Cited by 77 publications

(48 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Changes in microbiological count of fresh chilled pork during storage at 4°C for 11 days were shown in Table 1. The initial TVC of the control was approximately 4.76 log 10 CFU/g, the result was higher than 3.82 log 10 CFU/g and 4 log 10 CFU/g which in the reports of Pogorzelska [29] and Lorenzo [30] respectively, indicating that the chilled fresh pork studied was slightly contaminated. The fresh chilled fresh pork might be contaminated by storage and sales process.…”

Section: Resultsmentioning

confidence: 54%

Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination

Zhao

et al. 2019

International Journal of Food Properties

View full text Add to dashboard Cite

The objective of this study was to evaluate pathogenic and spoilage bacteria counts, physicochemical properties of fresh chilled pork treated with chitosan, nisin, and tea polyphenols along with their combination during storage at 4°C for 11 days. The result showed that treatments with chitosan, nisin, and tea polyphenols alone significantly (P < .05) reduced bacteria population (total viable counts (TVC), lactic acid bacteria, pseudomonas spp., staphylococcus spp., brochothrix thermosphacta, and enterobacteriaceae) on fresh chilled pork. The TVC of sample treated with a combination of nisin, tea polyphenols, and chitosan (N-TP-C) decreased from 7.2 to 5.95 log 10 CFU/g at 11th day. It was also found from TVB-N, TBARS, pH, color, waterholding capacity, and texture measurement that the N-TP-C combination treatment significantly maintained good quality and extended the shelf life of fresh chilled pork up to 11 days. In conclusion, it could be suggested that the combination with nisin, tea polyphenols, and chitosan has great potential to preserve fresh chilled pork.

show abstract

Section: Resultsmentioning

confidence: 54%

Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination

Zhao

et al. 2019

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…It was reported that the higher fat levels, interaction with oxygen, temperature etc. lead to oxidative deterioration more rapidly ( Pogorzelska et al, 2018 ). Kim et al (2017) reported that the conventional carcass dry-aging influenced the oxidation of beef loins (due to no packaging materials are used during aging) more than the wet-aging.…”

Section: Resultsmentioning

confidence: 99%

Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade

Hwang¹,

Sabikun²,

Ismail³

et al. 2018

Korean J Food Sci Anim Resour

View full text Add to dashboard Cite

The physicochemical characteristics and oxidative stability of wet-aged and dry-aged pork cuts were investigated at different aging periods (1, 7, 14 and 21 d). Samples were assigned into four groups in terms of shoulder blade-wet aging (SW), shoulder blade-dry aging (SD), belly-wet aging (BW), and belly-dry aging (BD). SD showed significantly higher pH at 21 d of aging than the other samples. Wet-aged cuts had significantly higher released water (RW) %, lightness (L*) and shear force compared to the dry-aged meats. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed greater degradation of proteins for dry-aged cuts than the wet-aged cuts. At the end of aging, wet-aged cuts showed significantly lower thiobarbituric acid-reactive substances (TBARS) value than the dry-aged samples, indicating higher oxidative stability for wet-aged pork cuts. However, dry-aging led to higher degradation of proteins resulting in increased water-holding capacity (WHC) and decreased shear force value.

show abstract

“…Meanwhile, the xanthophyll also pigmented the ventral skin with red coloration, though this carotenoid was regarded as a yellow pigment. The formation of metmyoglobin produced by secondary lipid oxidation contributes to the colour change of meat from pink-red to greyish-red (Faustman, Sun, Mancini, & Suman, 2010;Pogorzelska, Godziszewska, Brodowska, & Wierzbicka, 2018).…”

Section: Discussionmentioning

confidence: 99%

Proteomics analysis of skin coloration of large yellow croaker Larimichthys crocea fed different dietary carotenoids

Luo

Chen³

et al. 2020

Aquacult. Nutr.

View full text Add to dashboard Cite

A proteomics analysis was conducted to investigate the effects of dietary carotenoids on the skin coloration of large yellow croaker (Larimichthys crocea) fed diets with different carotenoids for 9 weeks. The diet without carotenoids supplementation was used as the control group (CD). Based on the CD, the other four experimental diets were supplemented with 80 mg/kg of astaxanthin (AST80), 80 mg/kg of xanthophyll (X80), 40 mg/kg of astaxanthin and 40 mg/kg of xanthophyll (AST40 + X40), and 80 mg/kg of astaxanthin and 80 mg/kg of xanthophyll (AST80 + X80), respectively. Results showed that the growth performance, feed utilization, pH, water-holding capacity, and texture in the muscle of large yellow croaker were not significantly affected. No significant differences were observed in redness (a*) of dorsal skin among all the groups. Nevertheless, the redness values of ventral skin in groups with dietary carotenoids supplementation were higher than that in the control group. The yellowness (b*) of dorsal and ventral skin was significantly enhanced in dietary carotenoidsupplemented groups compared with CD group except for dorsal skin in the AST80 group. After astaxanthin or xanthophyll administration, the carotenoid contents in dorsal and ventral skin were significantly increased. After the proteomics analysis of the skin, 444 differentially expressed proteins (DEPs) and 352 DEPs have been found between AST80 and CD, and X80 and CD, respectively. The proteomics results showed that dietary carotenoids influenced the expression of myosin heavy chain, ribosomal proteins, metal iron binding related proteins, oxygen transporter activity associated proteins, lipid transport proteins and immune-related proteins. The skin coloration of large yellow croaker might be directly regulated by myosin proteins and ribosomal proteins, such as 40S ribosomal protein S21 (RPS21), 60S ribosomal protein L23a (RPL23a), RPL24 and RPL27, which were induced by astaxanthin and xanthophyll.

show abstract

Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage

Cited by 77 publications

References 38 publications

Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination

Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination

Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade

Proteomics analysis of skin coloration of large yellow croaker Larimichthys crocea fed different dietary carotenoids

Contact Info

Product

Resources

About