Comparison of TBA number of irradiated fish with sensory quality

Piccini, JoséL.; Evans, David R.; Quaranta, Hugo O.

doi:10.1016/0308-8146(86)90067-1

Cited by 14 publications

(8 citation statements)

References 10 publications

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“…Both TBA and oxygen uptake studies indicated increased stability for irradiated meats (Chang et al, 1961;Whitehair et al, 1964;Greene and Watts, 1966). Moreover, Piccini et al (1986) reported better oxidative stability for irradiated seafoods upon storage. Presence of STPP and SAPP had beneficial effects in lowering TBA values and thus enhanced the oxidative stability of the treated samples.…”

Section: Resultsmentioning

confidence: 96%

“…Microbiological safety of pre-cooked meats is necessary for the production of highly acceptable, shelfstable products. Many investigators have studied the effects of gamma irradiation on the sensory and microbiological properties of meat, poultry and seafood products (Coleby et al, 1961;Chipault and Mizuno, 1966;Anellis et al, 1972;Wierbicki and Heiligman, 1973;Wierbicki et al, 1974;Shults et al, 1977;Hussain et al, 1978;Curzio and Quaranta, 1982;Urbain, 1982;Piccini et al, 1986;Singh, 1988;Paul et al, 1990). Low-dose irradiation at low temperatures eliminated or reduced the undesirable effects of irradiation and resulted in quality enhancement of products.…”

Section: Introductionmentioning

confidence: 99%

“…In a recent study, Piccini et al (1986) investigated the effect of low-dose irradiation on the oxidative state and sensory scores of different fish samples. While the unirradiated control samples reached a maximum 2-thiobarbituric acid (TBA) values after 12 days, irradiated samples attained a maximum TBA value after 24 days cold storage.…”

Section: Introductionmentioning

confidence: 99%

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Color and Oxidative Stability of Nitrite‐Free Cured Meat after Gamma Irradiation

Shahidi

Pegg

Shamsuzzaman

1991

Journal of Food Science

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The effects of 5 and 10 kGy irradiation on the color and oxidative stability of meats treated with. nitrite or a nitrite-free curing system were investigated. The nitrite-free curing system consisted of the preformed cooked cured-meat pigment, sodium ascorbate and sodium tripolyphosphate with or without sodium acid pyrophosphate. Irradiation had no detrimental effects on the coIor or flavor of either cured samples. Polyphosphates had a beneficial effect on oxidative stability but had a slight detrimental effect on color stability of irradiated samples.

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Section: Resultsmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

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Color and Oxidative Stability of Nitrite‐Free Cured Meat after Gamma Irradiation

Shahidi

Pegg

Shamsuzzaman

1991

Journal of Food Science

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“…Irradiation is known to produce free radicals, which accelerate rancidity (Piccini et al, 1986;Quaranta et al, 1984). Lipid oxidation is a concern in catfish since catfish are a fatty fish (3-11% fat).…”

Section: Effect Of Irradiation On Color and Tbamentioning

confidence: 99%

Extension of Shelf-Life of iced Fresh Channel Catfish Fillets Using Modified Atmospheric Packaging and Low Dose Irradiation

et al. 1989

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“…The degree of lipid oxidation was determined by measuring thiobarbituric acid (TBA)-reactive substances (TBARS) according to the technique described by Piccini et al (1986). Ten g of muscle were homogenized (ESGE bio homogenizer model M133/1281-0; Bio Spec products Inc., Bartlesville, OK, USA) with a 10% solution of 6N HCl solution for 40 seconds, the resulting mixture was subjected to distillation, and 50 mL aliquots were collected.…”

Section: Methodsmentioning

confidence: 99%

Use of apple pomace in animal feed as an antioxidant of meat

Alarcón-Rojo¹,

Lucero²,

Carrillo-López³

et al. 2019

SA J. An. Sci.

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The experiment was aimed to evaluate the effects of dietary inclusion of fermented apple pomace (FAP) in lamb diet on physicochemical and lipid oxidation of meat during storage at 4 °C. Twenty-four crossbred sheep were randomly assigned to two experimental diets with or without 11% (dry matter basis) FAP for 56 d. The lambs were then slaughtered, and the longissimus dorsi muscle was removed 24 hours after slaughter to measure meat quality. The inclusion of FAP in the diet of sheep did not change lightness and redness of meat, but greater yellowness was observed with increased storage time. Diet did not have any influence on the pH, water-holding capacity (WHC), drip loss (DL) and shear force of meat. Storage time increased yellowness and tenderization of meat. Oxidation of lipids in stored meat from sheep that were fed FAP was lower than that in the control group. It is concluded that the use of fermented apple pomace in the diet of sheep decreased meat oxidation during storage, without affecting other quality characteristics of the meat.

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Comparison of TBA number of irradiated fish with sensory quality

Cited by 14 publications

References 10 publications

Color and Oxidative Stability of Nitrite‐Free Cured Meat after Gamma Irradiation

Color and Oxidative Stability of Nitrite‐Free Cured Meat after Gamma Irradiation

Extension of Shelf-Life of iced Fresh Channel Catfish Fillets Using Modified Atmospheric Packaging and Low Dose Irradiation

Use of apple pomace in animal feed as an antioxidant of meat

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