Comparative evaluation of some antioxidants in salame Milano and mortadella production

Ghiretti, G.P.; Zanardi, Emanuela; Novelli, Enrico; Campanini, Giorgio; Dazzi, G.; Madarena, G.; Chizzolini, R.

doi:10.1016/s0309-1740(97)00059-4

Cited by 52 publications

(37 citation statements)

References 17 publications

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“…These results are also in agreement with several researchers who reported that natural antioxidants have an effect on stabilizing coloration of meat and meat products, such as beef patties, mortadella, cooked chicken breast meat, and cooked turkey (BEKHIT et al, 2003;GHIRETTI et al, 1997;JO et al, 2006;YU et al, 2002).…”

Section: Resultssupporting

confidence: 92%

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Pereira¹,

Vidal²,

Teixeira³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Resultssupporting

confidence: 92%

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Pereira¹,

Vidal²,

Teixeira³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…In general, this additive can chelate iron from heme or can act with lipid peroxyl radicals to form non-radical addition products which cause a break in the radical chain processes of lipid oxidation. Ghiretti et al (1997) …”

Section: Analysis Of Conjugated Dienes and Tbars Valuesmentioning

confidence: 99%

Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

Wójciak

Karwowska

Dolatowski

2015

Sci. agric. (Piracicaba, Braz.)

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Organic fermented sausages typically spoil during long-term storage due to oxidative rancidity. The application of natural antioxidants to meat stuffing is a major practice intended to inhibit the oxidation process and color changes. This study aimed to assess the effect of two unusual starter cultures: three probiotic strains (Lactobacillus casei LOCK 0900, Lactobacillus casei LOCK 0908 and Lactobacillus paracasei LOCK 0919) and lactic acid bacteria from acid whey on model fermented sausage type products focusing on oxidative stability by measuring instrumental color (L*, a*, b* values), conjugated dienes (CD), TBARS immediately after 21 days of ripening (0) and after 90 and 180 days of refrigerated storage (4 ºC). Determination of fatty acid composition, in meat product was performed after ripening and after 180 days of storage.At the end of the storage period, the salted sausages were characterized by the same content of polyunsaturated fatty acids (PUFA) compared to cured samples. The addition of acid whey and a mixture of probiotic strains to nitrite-free sausage formulation was barely able to protect lipids against oxidation in comparison to nitrite during vacuum storage. Surprisingly, the use of acid whey has an influence on the desired red-pinkish color of organic fermented sausage after ripening and after 180 days of storage period.

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“…The concern about the use of lipid ingredients in livestock feed is also due to the possible consequences of the cumulative effect regarding human consumption of contaminated food (DUTHIE, 1993;GHIRETTI et al, 1997;VILUKSELA et al, 1998;QIAO;RIVIERI, 2001). Cereals; in addition to oils and fats, are among the most contaminated food sources (MAES et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter

Monteiro

Novais

Peres

et al. 2016

SCA

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This study aimed to evaluate the viability of using four lipid products (refined soybean oil, RO; degummed soybean oil, DO; pig lard, PL; and recycled frying oil, FO) as ingredients for pig feed during the finishing phase. The products were previously evaluated for the presence of insoluble impurities, peroxide levels, and total acidity as well as dioxin group, polychlorinated biphenyl, and polycyclic aromatic hydrocarbon contaminants. Eighty 110 day-old pigs, including 40 castrated males and 40 females, with a mean initial weight of 59.01 ± 5.09 kg, were subjected to four treatments (feed containing RO, DO, PL, and FO) for 32 days to evaluate the effect on growth performance, carcass and meat traits and adipocyte diameter. The results for the products did not reveal any degradation or presence of contaminants within the use restriction levels. There were no differences regarding performance, carcass and meat traits, and adipocyte diameter among the treatments. The animals fed FO feed exhibited a poorer loin area and marbling (P<0.07). The tested lipid raw materials are viable for use as ingredients in feed.

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Comparative evaluation of some antioxidants in salame Milano and mortadella production

Cited by 52 publications

References 17 publications

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter

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