Comparison of lipid and protein oxidation, total iron content and fatty acid profile of conventional and organic pork

Karwowska, Małgorzata; Dolatowski, Zbigniew J.

doi:10.1111/ijfs.12205

Cited by 22 publications

(17 citation statements)

References 36 publications

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“…The heme iron content was determined after extraction with acidified acetone solution following the analytical conditions described by Karwowska and Dolatowski [18]. The absorbance of extract was measured at 640 nm in a UV-VIS spectrophotometer (Nicolet Evolution 300, Thermo Electron Corporation, USA).…”

Section: Methodsmentioning

confidence: 99%

Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat

Karwowska

Dolatowski

2016

Asian-Australas J Anim Sci

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ObjectiveThis study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored.MethodsFour formulations of fermented venison sausage were prepared: F1 (control), F2 (with 5% liquid acid whey), F3 (with 0.06% of freeze-dried cranberries), and F4 (with 5% liquid acid whey and 0.06% of freeze-dried cranberries). Each sample was analyzed for pH, water activity (aw), heme iron content, 2-thiobarbituric acid reactive substances (TBARS) value and conjugated dienes at the end of the manufacturing process and at 30 and 90 days of refrigerated storage. Fatty acid composition was measured once at the end of the manufacturing process.ResultsAt the end of ripening, all samples presented statistically different values for a pH range of 4.47 to pH 4.59. The sum of the unsaturated fatty acids was higher, while the conjugated diene and the TBARS values were lower in sausages with freeze-dried cranberries as compared to the control sausage. The highest content of heme iron (21.52 mg/kg) at day 90 was found in the sausage formulation with the addition of freeze-dried cranberries, which suggests that the addition of cranberries stabilized the porphyrin ring of the heme molecule during storage and thereby reduced the release of iron. The use of liquid acid whey in combination with cranberries appears to not be justified in view of the oxidative stability of the obtained products.ConclusionThe results suggest that the application of freeze-dried cranberries can lower the intensity of oxidative changes during the storage of nitrite-free fermented sausage made from deer meat.

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Section: Methodsmentioning

confidence: 99%

Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat

Karwowska

Dolatowski

2016

Asian-Australas J Anim Sci

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“…The total pigments, heme iron and nitrosylmyoglobin content were determined according to the procedure proposed by Hornsey [16] with a slight modification according to Karwowska and Dolatowski [17]. The amount of total pigments and heme iron content were calculated according to Lee et al [18] and expressed in ppm.…”

Section: Total Pigments Heme Iron and Nitrosylmyoglobin Contentmentioning

confidence: 99%

Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products

2019

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Oxidation processes are responsible for reduction of the sensory and nutritional quality of meat and meat products, thus affecting consumer acceptance. The use of sodium nitrite in meat processing is an important factor limiting these changes. Therefore, eliminating this substance from the recipe of meat products to increase their nutritional value is not an easy challenge. The aim of this study was to determine the effect of sodium nitrite reduction on the lipid oxidation (peroxide value, thiobarbituric acid reactive substances), and color parameters (CIE L*a*b*, total heme pigment and heme iron, nitrosylmyoglobin) in cooked meat products during 15 days of vacuum storage. The antioxidant properties of products and isolated peptides (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric-reducing antioxidant power) were also evaluated. Experimental material included four different sample groups of cooked meat products produced with various percentages of sodium nitrite (0, 50, 100, and 150 mg kg −1 ). It was shown that the sodium nitrite dose had no statistically significant effect on lightness (L*) and redness (a*) values, as well as nitrosylmyoglobin content. Along with decreasing the share of sodium nitrite in the samples, the thiobarbituric acid reactive substances (TBARS) value increased from 0.43 mg kg −1 for samples with 150 mg kg −1 at day 0 to 3.14 mg kg −1 for samples without nitrite at day 15. The total ABTS scavenging capacity of the cooked meat samples was in the range 2.48 to 4.31 eqv. mM Trolox per g of product throughout the entire storage period. During storage, the ferric-reducing antioxidant power of samples with nitrite increased from 0.25 to 0.38 eqv. mg/mL ascorbic acid per g of product. In conclusion, reduction of nitrite to the level of 50 mg kg −1 seemed to be comparable with the traditional use of nitrite in meat products in terms of the physicochemical properties and properties related to lipid oxidation, as well as total antioxidant capacity and peptide antioxidant capacity.

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“…The previously published study indicated that organic pig meat was characterised by higher lipid stability compared with meat from conventional production system (Karwowska & Dolatowski, ). It was also indicated that the production system had no effect on haem iron content and myoglobin oxidation during storage.…”

Section: Introductionmentioning

confidence: 97%

Comparative studies on lipid oxidation of organic model sausage without nitrite produced with the addition of native or autoclaved mustard seed and acid whey

Karwowska

Wójciak

Dolatowski

2014

Int J of Food Sci Tech

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Summary The objective of this work was to evaluate the influence of the addition of native and autoclaved mustard seed (AMS) with combination of acid whey (AW) on the stability of organic model sausages during 30 days of vacuum storage by measuring primary and secondary products of lipid oxidation, the changes in the fatty acid composition, oxidation–reduction potential and antioxidant capacity. Briefly, the addition of AW (5%) with combination of AMS (1%) significantly increased the capacity of sausages to capture the radical cations 2,2‐azinobis(3‐ethyl‐benzothiazoline)‐6‐sulphonate at 1 day of storage which suggests that autoclaved mustard possessed significantly higher amount of phenolic acids compared with native mustard. The salted samples with mustard seed addition characterised by lower oxidation–reduction potential values (264.5–302.1 mV) during the whole storage period compared with control‐cured sample (307.3–330.5 mV). Results of conjugated dienes (CD) measurements indicated that salted meat product samples with mustard seed addition were characterised by significantly lower CD concentration (1.12–1.90 μmol mg−1 meat product) compared with control‐cured sample (1.86–2.55 μmol mg−1 meat product). The AW and mustard seed added to uncured sausage were able to protect polyunsaturated fatty acids against the oxidation comparable to nitrite.

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Comparison of lipid and protein oxidation, total iron content and fatty acid profile of conventional and organic pork

Cited by 22 publications

References 36 publications

Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat

Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat

Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products

Comparative studies on lipid oxidation of organic model sausage without nitrite produced with the addition of native or autoclaved mustard seed and acid whey

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