Effect of cracklings hydrolysates on oxidative stability of pork meatballs fat

Flaczyk, Ewa; Rudzińska, Magdalena; Wąsowicz, E.; Korczak, Józef; Amarowicz, Ryszard

doi:10.1016/j.foodres.2006.05.004

Cited by 27 publications

(19 citation statements)

References 38 publications

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“…The effect observed in the case of COPs was similar to that observed for TBARs and volatile compounds. Flaczyk et al (2006) also obtained a positive correlation between 7b-OHC and 7-KC levels and the TBA values in meatballs stored for 7 days at 2 C.…”

Section: Lipid Oxidationmentioning

confidence: 63%

“…In the case of AS, its activity against these compounds was between 33% and 56%. The antioxidants assayed showed a higher CT and 7-KT inhibition capacity than BHT according to Flaczyk et al (2006) in meatballs stored 7 days at 2 C. CT inhibition is very important because CT is formed from the opening of the oxygen ring of the 5,6-epoxides isomers and is the most toxic COP. Its formation is slower than that of other COPs and it is rarely formed in foods.…”

Section: Lipid Oxidationmentioning

confidence: 93%

“…Cooking is the main step in processing ready-to-eat products and is one of the main causes of COPs formation. Initial cholesterol oxidation was detected due to thermal processing, which increased the amounts of 7b-OHC and 7-KC, as occurs in fried pork meat (Gil et al, 2001) and steam-cooked meat (Flaczyk et al, 2006). Some factors, such as mincing, packaging, irradiation and storage time and conditions, also influence the formation of cholesterol oxides.…”

Section: Lipid Oxidationmentioning

confidence: 95%

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Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals

Price

Díaz

Bañón

et al. 2013

Food sci. technol. int.

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The effect of grape seed and green tea extracts was compared with effect of sodium ascorbate on bacterial spoilage, lipid stability and sensory quality in cooked pork meatballs during refrigerated storage. Meatballs were stored at 4 in aerobic packaging for 0, 4, 8, 12 and 16 days under retail display conditions. Lipid oxidation was evaluated as thiobarbituric acid reactive substances, volatile compounds and cholesterol oxidation products. Colour stability was assessed through CIELab parameters. Microbiological spoilage was determined through total viable, mould and yeast and coliform counts. The samples containing green tea and grape seed extracts showed lower levels of thiobarbituric acid reacting substances, major volatile compounds and microbiological counts than the samples with sodium ascorbate. Formation of cholesterol oxidation products was also inhibited to a greater extent. Colour of meatballs and pork meatballs was not affected by refrigerated storage; however, the addition of extracts provided brown shades. The addition of antioxidants did not modify the sensory attributes except for the colour. Green tea and grape seed extracts were more effective than sodium ascorbate at preventing lipid oxidation.

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Section: Lipid Oxidationmentioning

confidence: 63%

Section: Lipid Oxidationmentioning

confidence: 93%

Section: Lipid Oxidationmentioning

confidence: 95%

See 1 more Smart Citation

Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals

Price

Díaz

Bañón

et al. 2013

Food sci. technol. int.

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“…Ultra-high-purity hydrogen and air were the fuel gases for the FID, with nitrogen being used as make-up gas. Separated FAME were identified by comparing their retention times to those from commercially available standards [17].…”

Section: Fatty Acid Analysismentioning

confidence: 99%

Phenolic compounds and antioxidant activity of extracts of Ginkgo leaves

Kobus

Flaczyk

Siger

et al. 2009

Euro J Lipid Sci & Tech

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The aim of the present study was to determine the flavonol contents of crude extracts from Ginkgo (Ginkgo biloba L.) leaves, their antioxidant properties in model system studies, and their inhibitory action of linoleic acid oxidation in an emulsion system and of triacylglycerols (TAG) in rapeseed oil. Extracts were prepared from both green and yellow leaves of Ginkgo trees using water, aqueous acetone, and ethanol. Extracts were analyzed by HPLC for their presence and content of selected flavonols; these included myricetin, quercetin, kaempferol, isorhamnetin, and morin. The highest level of flavonols, especially quercetin, myricetin and kaempferol, were found in the aqueous acetonic extracts. Crude extracts from yellow Ginkgo leaves contained greater amounts of flavonols. The best DPPH radical-scavenging activity amongst the Ginkgo extracts examined was determined for aqueous acetonic extracts, while the lowest was noted for the ethanolic extract of green leaves. Water infusion extracts exhibited the highest iron(II) chelating activity. The reducing power of extracts from yellow leaves was 2 higher than that of crude extracts from green leaves. Nevertheless, extracts from green Ginkgo leaves imparted a greater protection factor against TAG oxidation, as assessed by the Rancimat method. Crude extracts from yellow Ginkgo leaves were more efficacious than green ones at inhibiting oxidation of the linoleic acid emulsion.

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“…Fat can make muscle fiber activity to achieve lubrication and connecting role in the composition of the raw material [9]. The sensory evaluation of complex meatballs decreased with the increasing of content of fat at first.…”

Section: Results and Analysis The Results Of Single Factor Testmentioning

confidence: 99%

Research on Meatballs of Snack Food Mixed with Eggs and Squid

Liu¹,

Liu²,

Yan³

et al. 2017

dteees

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Abstract. In this paper, meatballs were made to be leisure food for the first time. The main raw materials used were pork, eggs and squid. The effects of egg-squid, amylum, soybean protein and fat content on the quality of leisure complex meatballs were determined. Sensory score as indicator, response surface test was performed on the basis of single factor. Results showed that the optimal formula was egg-squid 15%, starch 8%, soybean protein 4% and fat 20%. Under this condition, the sensory score was 4.648 points. The verified sensory score was 4.629, which was close to the predicted value. Therefore, it can be concluded that the model is a good way to optimize the formula.

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Effect of cracklings hydrolysates on oxidative stability of pork meatballs fat

Cited by 27 publications

References 38 publications

Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals

Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals

Phenolic compounds and antioxidant activity of extracts of Ginkgo leaves

Research on Meatballs of Snack Food Mixed with Eggs and Squid

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