CuZnSOD gene expression and its relationship with anti-oxidative capacity and pork quality

Du, Jinyan; Zeng, Yongqing; Wang, Hui; Qian, Yuan; Li, Hua; QiMei, Chen; Chen, Wei; Cui, Jingxiang

doi:10.4314/sajas.v40i3.11

Cited by 13 publications

(6 citation statements)

References 30 publications

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“…The peroxide value of plain meat loaf was 0.38, 1.33 and 2.40 at 0, 3 and 6 days, respectively, in aerobic storage at 4ºC. Natural antioxidants, in particular polyphenols, are the major plant compounds which have the ability to attenuate the oxidative damage of a tissue indirectly by enhancing natural defenses of cell directly by scavenging the free radical species combat pathological disorders generated by physicochemical Reactive Oxygen Species (ROS) (Du et al, 2010). Rhee and Myers (2003) examined peroxide values in plain meat loaf made from ground goat meat and reported a similar trend in peroxide value during storage.…”

Section: Biochemical Propertiesmentioning

confidence: 99%

Effect of bottle gourd leaf (Lagenaria siceraria) extract on the quality of beef meatball

Saba

Hashem

Azad

et al. 2018

Bang. J. Anim. Sci.

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The experiment was conducted to find out the effect of different levels of bottle gourd leaf extraction on beef meatballs. Ground beef samples were divided into four treatment groups having bottle gourd leaf extracts as control T1 (0%), T2 (1%), T3 (2%), T4 (3%). Proximate analysis, sensory tests (color, flavor, tenderness, juiciness, and overall acceptability), cooking loss, pH value, free fatty acids (FFA), thiobarbituric acid values (TBARS), peroxide value (POV) and microbiological examination were determined. Days of intervals of experiment were 0, 15th, 30th and 45th days. Data were analyzed using SAS Statistical software. DM content of all the treatment groups differ significantly (p<0.05). In contrast, DM content increased significantly (p<0.05) with the advancement of different days of intervals. The CP and EE content at different treatment levels differ significantly (p<0.05). The FFA, TBARs, POV values were decreased significantly (p<0.05). The color, flavor, tenderness, juiciness, overall acceptability, raw and cooked pH were increased at different treatment levels significantly (p<0.05). The cooking loss (%) with the advancement of days of intervals were differ significantly (p<0.05). TCC (log CFU/g) and TYMC (log CFU/g) were decreased significantly (p<0.05) at different treatment levels. Parameters studied showed that, 2% bottle gourd leaf extract added meat balls were the best quality, so it may be concluded that 2% bottle gourd leaf extract can be used in beef meatball as a source of antioxidant and antimicrobial agent to increase shelf-life of meatballs. Bang. J. Anim. Sci. 2018. 47 (2):105-113

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Section: Biochemical Propertiesmentioning

confidence: 99%

Effect of bottle gourd leaf (Lagenaria siceraria) extract on the quality of beef meatball

Saba

Hashem

Azad

et al. 2018

Bang. J. Anim. Sci.

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“…This difference was especially significant (p < 0.01) after 60th days of storage time. Natural antioxidants, in particular polyphones, are the major plant compounds which have the ability to attenuate the oxidative damage of a tissue indirectly by enhancing natural defenses of cell and/or directly by scavenging the free radical species combat pathological disorders generated by physicochemical Reactive Oxygen Species (ROS) (Du et al, 2010). Antioxidants have an ability to prevent the oxidative damage of tissue indirectly by enhancing natural defenses of cell and directly by scavenging the free radical species (Verma et al, 2009).…”

Section: Biochemical Propertiesmentioning

confidence: 99%

Formulation of value added beef meatball using tulsi (Ocimum sanctum) leaf extract as a source of natural antioxidant

Siddiqua

Hossain

Khan

et al. 2018

J Bangladesh Agric Univ

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The present study was undertaken to evaluate the effect of different levels of tulsi leaf extract on fresh and preserved beef meatballs. Four types of beef meatballs were formulated for this purpose. Meatballs were made with 0 (control), 0.1, 0.2 and 0.3% tulsi leaf extract, respectively and preserved at-20°C. Quality and safety evaluation of meatballs were determined by sensory, physicochemical, biochemical and microbiological tests. The analyses were conducted at 0, 15th, 30th and 60th days of interval. Considering CP, tenderness, juiciness, overall acceptability, cooking loss, Free Fatty Acid (FFA), Per oxide Value (POV) and Thiobarbituric Acid Reactive Substances (TBARS) value, it can be concluded that tulsi leaf extract @ 0.1, 0.2 and 0.3% can be used in the formulation of beef meatball. In case of sensory evaluation 0.2% tulsi leaf extract is appreciated but on the basis of nutrient quality, physicochemical properties, biochemical analysis and microbial analysis 0.3% tulsi leaf extract is more satisfactory as a source of natural antioxidant than that of other treatment groups. Therefore, it may be concluded that 0.3% tulsi leaf extract can be added as a functional ingredients in beef meatball.J. Bangladesh Agril. Univ. 16(2): 260-265, August 2018

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“…As a natural antioxidant, phenolics are the major compounds of green pasture that positively assist the prevention of meat oxidation by scavenging free radicals and/or by strengthening cell resistance (Nam and Ahn 2003;Du et al 2010). Recently, Qwele et al (2013) testified that the supplementation of natural plants in diets significantly enriched the content of total phenolics in goat meat.…”

Section: Total Phenolics Contentmentioning

confidence: 99%

Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain

et al. 2015

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-R. 2015. Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain. Can. J. Anim. Sci. 95: 189Á195. The objective of the present study was to analyze the effect of pasture or grain on color stability and antioxidant capacity of M. longissimus lumborum (LL) from pasture-fed (PF) or grain-fed (GF) yaks. The color stability and metmyoglobin percentage (MetMb%) were determined during 9 d of aerobic refrigerated storage. The antioxidant capacity was estimated by the total phenolics content, Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP). Compared with the GF group, the LL from the PF group showed significantly (PB0.05) higher redness (a* values), with lower decline rate in a* values (PB0.05) over 1 to 7 d of refrigerated storage. The LL from the PF group had a significantly (PB0.05) lower metmyoglobin accumulation rate. At the end of storage, the muscle's MetMb% of the PF and GF group were 46.33 and 56.66%, respectively. The PF group showed significantly higher total phenolics content ('23.94%; PB0.05) in muscles, resulting in greater TEAC and FRAP, which were 24.81 and 3.99% higher than the GF group (PB0.05), respectively. In conclusion, the pasture enhanced antioxidant capacity of yak meat and contributed to improve the meat color stability.Key words: Yak meat, color stability, Antioxidant capacity, phenolics, pasture, grain Chen, C., Han, L., Yu, Q.-L. et Li, R.-R. 2015. La stabilite´de couleur et la capacite´antioxydante de la viande de yak selon une alimentation au paˆturage ou aux grains. Can. J. Anim. Sci. 95: 189Á195. L'objectif de la pre´sente e´tude e´tait d'analyser les effets de l'alimentation au paˆturage ou aux grains sur la stabilite´de couleur et la capacite´antioxydante du muscle M. longissimus lumborum (LL) chez les yaks nourris au paˆturage (PF Á « pasture-fed ») ou aux grains (GF Á « grain-fed »). La stabilite´de couleur et le pourcentage de metmyoglobine (MetMb%) ont e´te´de´termine´s durant 9 jours d'entreposage re´frige´re´en conditions ae´robiques. La capacite´antioxydante a e´te´estime´e par de´termination des contenus totaux en compose´s phe´noliques, capacite´antioxydante e´quivalente Trolox (TEAC Á « Trolox equivalent antioxidant capacity »), et la puissance antioxydante de re´duction ferrique (FRAP Á « ferric reducing antioxidant power »). Par rapport au groupe GF, le LL du groupe PF de´montrait une rougeur (a* values) significativement plus e´leve´e (PB0,05), avec plus faible taux de de´clin de a* values (PB0,05) au cours des jours 1 a`7 d'entreposage re´frige´re´. Le LL du groupe PF avait un taux d'accumulation de metmyoglobine significativement plus bas (PB0,05) a`la fin de la pe´riode d'entreposage, le MetMb% des muscles des groupes PF et GF e´taient de 46,33 % et 56,66 %, respectivement. Le groupe PF avait une plus forte teneur en compose´s phe´noliques ('23,94 %; PB0,05) dans les muscles, ce qui se soldait par de plus grandes valeurs de TEAC et de FRAP, qui e´taient de 24,81 % et 3,99 % plus e´leve...

show abstract

CuZnSOD gene expression and its relationship with anti-oxidative capacity and pork quality

Cited by 13 publications

References 30 publications

Effect of bottle gourd leaf (Lagenaria siceraria) extract on the quality of beef meatball

Effect of bottle gourd leaf (Lagenaria siceraria) extract on the quality of beef meatball

Formulation of value added beef meatball using tulsi (Ocimum sanctum) leaf extract as a source of natural antioxidant

Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain

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