Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation

González, M.T. Núñez de; Hafley, B.S.; Boleman, R.M.; Miller, R. K.; Rhee, K.S.; Keeton, J.T.

doi:10.1016/j.meatsci.2008.04.014

Cited by 82 publications

(41 citation statements)

References 17 publications

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“…Several authors have found reductions in redness when vitamins used (McCarthy et al 2001;Nuñez de Gonzalez et al 2008). However, our observations did not agree with these findings (Fig.…”

Section: Color Stabilitycontrasting

confidence: 99%

Optimization of oxidative stability, color and sensory properties of uncured (nitrite-free) Asian hot dogs (Jigo) using response surface methodology (RSM)

Tahmouzi

2015

J Food Sci Technol

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This work investigated the effect of natural antioxidants (ascorbic acid (AA), α-tocopherol (TOC) and orange dietary fibre (ODF)) on oxidative stability, color and sensory properties in uncured hot dogs during chilled storage (3 ± 1°C 4 weeks). A box-behnken design was employed for analysis of the responses (TBARS, peroxide value, pH, colour, taste and aroma) to obtain optimal conditions. Sausages containing TOC (20 mg/kg) and AA (0.1 %) had lower (0.11 mg malonaldehyde (MAD)/kg) TBARS values than those other combinations. This treatment also showed a peroxide value of 1.53 meq/kg when the experiment was finished. Lightness, redness and yellowness values varied among variables. Treatment with AA (0.1 %) resulted in lower lightness, yellowness and pH values than other treatments. Based on analysis, AA (0.1 %), TOC (20 mg/kg) and ODF (5 %), gave the optimum results. Under these conditions, the actual values were in close agreement with the values predicted by the model.

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“…Several authors have found reductions in redness when vitamins used (McCarthy et al 2001;Nuñez de Gonzalez et al 2008). However, our observations did not agree with these findings (Fig.…”

Section: Color Stabilitycontrasting

confidence: 99%

Optimization of oxidative stability, color and sensory properties of uncured (nitrite-free) Asian hot dogs (Jigo) using response surface methodology (RSM)

Tahmouzi

2015

J Food Sci Technol

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“…Similarly, Nuñez de Gonzalez et al [26] reported that * value of beefs stored under refrigeration for 10 weeks decreased significantly ( < 0.05). The results of the current study showed that high antioxidant activity of natural extracts can be potentially used to develop natural color stabilizers, particularly for controlling * and * values in frozen beef burger.…”

Section: Color Stabilitymentioning

confidence: 86%

Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

Gahruie

Hosseini

Taghavifard

et al. 2017

Journal of Food Quality

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In this study, the oxidative stability of beef burgers incorporated with Shirazi thyme, cinnamon, and rosemary extracts was compared with that of BHT-incorporated and antioxidant-free samples. The chemical composition, TBARS, metmyoglobin, pH, color, and microbial and sensory characteristics were evaluated during storage at −18 ∘ C for 2 months. The results indicated that Shirazi thyme and cinnamon extracts did not change the colorimetric properties significantly ( < 0.05). Incorporating natural antioxidants led to a significant ( < 0.05) reduction in TBARS (36.58-46.34%) and metmyoglobin (16.25-18.47%) as compared to control. Except for the control sample, total microbial counts of burgers were lower than the maximum allowed limit. Burgers formulated with Shirazi thyme revealed the lowest amount of total count. Regarding the sensory characteristics, the overall acceptability of different samples decreased in the order of cinnamon > BHT > Shirazi thyme > rosemary > control. Finally, the results showed that these plant extracts can be utilized as an alternative to synthetic antioxidants in formulation of burgers.

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“…Positive results were reported for cooked sausages, 106 ham, 107 roast beef, 108 lean beef cuts 109 and turkey breast. 110 Evidence on the stability of the antioxidant capacity during storage was also recorded; 106 however, the processed plum produced negative effects on color, 107,110 and higher cooking loss and shear strength.…”

Section: Antioxidant Compounds Derived From Fruit Processingmentioning

confidence: 99%

ω-3 in meat products: benefits and effects on lipid oxidative stability

Bernardi

Bertol

Pflanzer

et al. 2016

J. Sci. Food Agric.

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Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.

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Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation

Cited by 82 publications

References 17 publications

Optimization of oxidative stability, color and sensory properties of uncured (nitrite-free) Asian hot dogs (Jigo) using response surface methodology (RSM)

Optimization of oxidative stability, color and sensory properties of uncured (nitrite-free) Asian hot dogs (Jigo) using response surface methodology (RSM)

Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

ω-3 in meat products: benefits and effects on lipid oxidative stability

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